娄地青霉和纳地青霉对发酵鸭肉制品理化特性和微观结构的影响
Effect of fermentation with enicilium roqueforti and penicilium nalgiovense on physicochemical properties and microstructure of duck meat products
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摘要: 以娄地青霉和纳地青霉为发酵菌株发酵鸭肉制品,研究这两种霉菌对发酵鸭肉制品理化特性和微观结构的影响。结果表明:发酵后期,与娄地青霉鸭肉制品相比,纳地青霉发酵鸭肉的硬度和弹性均较低,后发酵阶段的黏性更大,表面结合水含量较少且更为平滑;两种发酵鸭肉制品均无肌原纤维结构,且蛋白质二级结构中α-螺旋减少、β-折叠增多;纳地青霉发酵产生的挥发性风味物质较娄地青霉多,且产生了新的醛类和醇类物质,即纳地青霉更适宜作为发酵菌株用于发酵鸭肉制品生产。Abstract: The effects of Enicilium roqueforti and Penicilium nalgiovense on the physical and chemical properties and microstructure of duck meat were studied. The results showed that compared with Enicilium roqueforti duck meat products, the hardness and elasticity of the duck meat fermented by Penicilium nalgiovense were lower, and the viscosity during post-fermentation stage was bigger, surface bound water content was lower, the surface of the duck meat was smoother. There was no myofibrillary structure in the two fermented duck meat products, and α-helix decreased and β-folding increased in the protein secondary structure. The fermentation of Penicilium nalgiovense produced more volatile flavor substances than Enicilium roqueforti and produced new aldehydes and alcohols. Penicilium nalgiovense was more suitable for fermentation of duck meat products.
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