Liu Yujia, Sun Depeng, Peng Anqi, Li Tingyu, Li Hongmei, Mu Baide, Wang Juan, Cui Mingxun, Piao Chunxiang, Li Guanhao
Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, Yanji 133002, China.
College of Agriculture, Yanbian University, Yanji 133002, China.
Foods. 2024 Mar 28;13(7):1038. doi: 10.3390/foods13071038.
Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was dry-aged and then screened for protease-producing fungi. Three protease-producing fungi ( (D4 and D11), (D5), and (D20)) were isolated from 40 d dry-aged beef samples, and their ability to hydrolyze proteins was determined using bovine sarcoplasmic protein extract. SDS-PAGE showed that the ability of (D5) to degrade proteins was stronger than the other two fungi. In addition, the volatile component content of sarcoplasmic proteins in the D5 group was the highest (45.47%) and comprised the most species (26 types). Metabolic pathway analysis of the fermentation broth showed that phenylalanine, tyrosine, and tryptophan biosynthesis was the most closely related metabolic pathway in sarcoplasmic protein fermentation by (D5). Dry-aged beef-isolated serves as a potential starter culture for the fermentation of meat products.
延边黄牛具有独特的肉香味，高档牛肉供不应求。因此，在本研究中，我们旨在提高延边黄牛低脂肉的附加值，并为后续开发优良发酵剂提供理论参考。对延边黄牛的臀肉进行干腌，然后筛选产蛋白酶的真菌。从40天干腌牛肉样品中分离出三种产蛋白酶的真菌（（D4和D11）、（D5）和（D20）），并使用牛肌浆蛋白提取物测定它们水解蛋白质的能力。SDS-PAGE显示，（D5）降解蛋白质的能力强于其他两种真菌。此外，D5组肌浆蛋白中的挥发性成分含量最高（45.47%），种类最多（26种）。发酵液的代谢途径分析表明，苯丙氨酸、酪氨酸和色氨酸生物合成是（D5）发酵肌浆蛋白时最密切相关的代谢途径。从干腌牛肉中分离出的（该词原文未完整给出）可作为肉类产品发酵的潜在发酵剂。
