鲊肉粉发酵过程中理化指标动态变化

为了研究鲊肉粉发酵过程中理化指标的动态变化情况。本文以不同发酵时间的鲊肉粉为基础,测定了总糖、总酸、蛋白质、非蛋白氮、氨基酸态氮、挥发性盐基氮、脂肪、游离脂肪酸、胆固醇等含量以及酸价、过氧化值和硫代巴比妥酸值,并通过氨基酸自动分析仪测定了氨基酸的种类及含量。结果显示:在发酵过程中,鲊肉粉的总糖含量逐渐降低,总酸含量先增加后降低;蛋白质含量先逐渐降低后趋于平缓,非蛋白氮含量先逐渐升高后趋于平缓,氨基酸态氮含量显著增加,挥发性盐基氮含量逐渐升高;发酵过程中,脂肪含量降低,游离脂肪酸含量升高,胆固醇含量有所降低。氧化指标中酸价、过氧化值、硫代巴比妥酸值在整个发酵过程中都在GB/T 5009.128-2003规定范围内,表明鲊肉粉的安全性有一定的保证。除丝氨酸和组氨酸外,其他氨基酸含量在发酵后期均有提高。从而得出,发酵使鲊肉粉的营养价值得到提高。

Dynamic Changes of Physicochemical Indexs in Fermented Meat Rice during Fermentation

To study the dynamic changes of physicochemical indexes and amino acids in fermentation process of fermented meat rice, this experiment was based on the fermented meat rice of different fermentation time, the content of total sugar, total acid, protein, non-protein nitrogen, amino acid nitrogen, volatile basic nitrogen, fat, free fatty acids, cholesterol, acid value, peroxide value and thiobarbituric acid value were determined, the type and content of amino acids were determined by amino acid automatic analyzer.Results showed that during fermentation process, the total sugar content of fermented meat rice decreased gradually, the total acid content increased firstly and then decreased.The protein content decreased gradually and then tend to gentle, non-protein nitrogen content increased gradually at first and then tend to gentle, the amino nitrogen content increased significantly, volatile salt base nitrogen content increased gradually.During the fermentation process, the fat content decreased, the content of free fatty acid increased and cholesterol content decreased.Oxidation indexs of acid value, peroxide value and thiobarbituric acid in the fermentation process were within the range of GB/T 5009.128-2003, showed that the safety of fermented meat rice had a certain guarantee. In addition to serine and histidine, other amino acids content increased during fermentation process. The research showed that the nutritional value of fermented meat rice was improved by fermentation process.