Durá M A, Flores M, Toldrá F
Instituto de Agroquı́mica y Tecnologı́a de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot Valencia, Spain.
Meat Sci. 2004 Oct;68(2):319-28. doi: 10.1016/j.meatsci.2004.03.015.
The effect of the addition of Debaryomyces spp. on the microbial, chemical properties and degradation of meat proteins in dry fermented sausages was investigated. The manufacture of dry fermented sausages with Debaryomyces spp. produced a slow decline in pH during early drying stage. However, the final product had lower ammonia, and higher acetic and d-lactic acids without producing any effect on the final pH. Sarcoplasmic proteins were not affected by Debaryomyces spp. but the degradation of myofibrillar proteins was accelerated at the beginning of the drying stage even though the final sausage, inoculated with Debaryomyces spp., had lower myofibrillar proteolysis. The content of free amino acids was similar at the beginning of the drying stage for all the studied batches. However, the high differences in the content of free amino acids at the end of the process could be attributed to the Debaryomyces spp. activity. The addition of a higher amount of Debaryomyces spp. did not contribute to a major proteolysis degree.
研究了添加德巴利酵母属对干发酵香肠中微生物、化学性质及肉蛋白降解的影响。用德巴利酵母属制作干发酵香肠，在干燥初期pH值下降缓慢。然而，最终产品氨含量较低，乙酸和d - 乳酸含量较高，且对最终pH值没有任何影响。肌浆蛋白不受德巴利酵母属影响，但在干燥阶段开始时肌原纤维蛋白的降解加速，尽管接种了德巴利酵母属的最终香肠肌原纤维蛋白水解程度较低。在干燥阶段开始时，所有研究批次的游离氨基酸含量相似。然而，在加工结束时游离氨基酸含量的巨大差异可归因于德巴利酵母属的活性。添加更高量的德巴利酵母属并不会导致更高的蛋白水解程度。
