Wu Jindi, He Xige, Yun Xueyan, Qi Mei, Menghe Buren, Chen Lu, Han Yunfei, Huang Yajuan, Wang Mingxu, Sha Rina, Borjigin Gerelt
College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China.
State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, School of Life Sciences Inner Mongolia University Hohhot China.
Food Sci Nutr. 2024 Jul 31;12(10):7591-7606. doi: 10.1002/fsn3.4310. eCollection 2024 Oct.
Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and *, *, and -values of jerky; however, it also decreased the water activity ( ), thiobarbituric acid, and pH values of jerky during storage. Compound starter strains can compensate for the shortage of single starters and improve the overall quality of meat products. These findings could provide new insights and serve as a reference for the development of camel meat products and hold significant importance for the growth of the camel industry.
阿拉善双峰驼肉是一种能提供均衡营养且易于消化吸收的有机食物。尽管其具有潜力，但目前尚未得到充分利用。为开发一种新型骆驼肉干，本研究采用单因素设计方法优化阿拉善双峰驼肉干的配方和发酵工艺参数。此外，还分析了骆驼肉干的理化成分、营养成分、蛋白质降解及微生物变化，以评估采用现代发酵技术制作的新型骆驼肉干的营养价值。结果表明，骆驼发酵肉干配料的最佳添加量为：黑胡椒2.2%、盐3%、白糖1.8%、料酒9%；而复合发酵剂的最佳发酵条件为：发酵剂0.07%、发酵时间23小时、发酵温度30℃。与单一发酵剂相比，复合发酵剂显著提高了肉干的蛋白质含量、总氨基酸、不饱和脂肪酸、微量元素以及*、*和-值；然而，它也降低了肉干在储存期间的水分活度（）、硫代巴比妥酸和pH值。复合发酵剂菌株可以弥补单一发酵剂的不足，提高肉制品的整体品质。这些研究结果可为骆驼肉制品的开发提供新的见解和参考，对骆驼产业的发展具有重要意义。
