Effect of Salt on Microbial Flora, Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation
TANG Xingyu, WANG Haodong, WU Nian, HUANG Jiahui, HUANG Hao, TIAN Xing, LI Zongjun
1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.College of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; 3.China Inspection and Certification Group Hunan Co. Ltd., Changsha 410007, China; 4.Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
Abstract：To investigate the effects of salt content on the microbial flora, physicochemical properties and salt-soluble protein characteristics of traditional fermented meat made with a mixed starter culture of Pediococcus pentosaceus and Staphylococcus xylose (1:1) during fermentation, microbial populations, pH value, water content, and nitrite residue of fermented meat samples with different initial salt contents (0%, 1%, 3%, 5% and 7%) were measured as a function of fermentation time, and the contents of salt, total nitrogen, non-protein nitrogen and salt-soluble protein in the final product were determined as well. It was found that microbial populations showed a trend of rise and then decline with the increase in salt content. Fermented meat with 3% salt content exhibited the highest proteolytic index, lowest salt-soluble protein content, and clearest bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
汤兴宇，王浩东，吴 念，黄佳卉，黄 豪，田 星，李宗军. 食盐对传统发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响[J]. 肉类研究, 2020, 34(10): 1-7.
TANG Xingyu, WANG Haodong, WU Nian, HUANG Jiahui, HUANG Hao, TIAN Xing, LI Zongjun. Effect of Salt on Microbial Flora, Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation. Meat Research, 2020, 34(10): 1-7.
2020, Vol. 34 
