发酵及添加鸡脂肪对鹿肉干营养特性和风味的影响

马亚男; 孔维洲; 马露; 刘军; 赵晓璐; 田玉潭; 孙少忆; 刘敦华

doi:10.13386/j.issn1002-0306.2020070263

发酵及添加鸡脂肪对鹿肉干营养特性和风味的影响

Effect of Fermentation and Adding Chicken Fat on the Nutritional Properties and Flavor of Venison Jerky

摘要

摘要: 为改善传统发酵鹿肉干品质和风味的缺陷，向复配发酵剂（无戊糖片球菌:木糖葡萄球菌:植物乳杆菌=2:2:1）发酵的鹿肉干加入一定量的鸡脂肪，比较不发酵不加脂、发酵不加脂和发酵加脂三组鹿肉干的营养特性和风味的差异。结果表明：通过感官综合分析鸡脂肪最佳添加量为2%；发酵加脂组和不发酵不加脂组L*值分别为20.13和19.67，无显著性差异（P > 0.05），但a^*值（7.73）和b^*值（9.29）值都显著高于不发酵不加脂组a^*值（1.58）和b^*值（2.34）（P<0.05）；发酵加脂组的水分含量（15.22%）和不发酵不加脂组（21.33%）显著高于发酵不加脂组（14.1%）（P<0.05）；发酵加脂组pH（5.04）显著（P<0.05）低于不发酵不加脂组pH（5.89）和发酵不加脂组pH（5.28）；发酵加脂组硬度（5071.22%）显著（P<0.05）低于不发酵不加脂组硬度（21143.94%）和发酵不加脂组硬度（10324.73%）；发酵加脂组脂肪酸（7.229 mg/100 g）比不发酵不加脂组脂肪酸（2.635 mg/100 g）和发酵不加脂组脂肪酸（3.591 mg/100 g）显著增加（P<0.05）；发酵加脂组氨基酸（12.218%）比不发酵不加脂组氨基酸（8.43%）和发酵不加脂组氨基酸（10.213%）显著增加（P<0.05）；发酵不加脂组和发酵加脂组挥发性物质中烯烃类相对含量分别为66.06%和55.85%，差异显著（P<0.05），醛类、酸类、烷烃类含量显著相比，增加（P<0.05），而醇类和杂环化合物含量显著减少（P<0.05）；综上，发酵及定量的鸡脂肪的添加对发酵鹿肉干的品质有积极影响，更加突出了发酵鹿肉干的营养特性和风味。

Abstract: To improve the quality and flavor defects of the traditional fermented venison jerky, so, a certain amount of chicken fat is added to the fermented venison jerky with a complex starter (Pentose tablet coccus: Staphylococcus xylosus: Lactobacillus plantarum=2:2:1). In this paper, differences were compared in nutritional characteristics and flavor of three groups of venison jerky(no fermentation without fat, fermentation without fat, and fermentation with fat). The results showed that the optimal added amount of chicken fat was 2% by sensory comprehensive analysis; L* value of group of fermentation with fat was 20.13 and the group of no fermentation without fat was 19.67, with no significant difference (P > 0.05), but both a* value (7.73) and b* value (9.29) were significantly higher than a* value (1.58) and b* value (2.34) of the no fermentation group without fat (P<0.05). The water content of the group that fermentation with fat(15.22%) and no fermentation without fat (21.33%) was significantly highter than the group of the fermentation with no fat(14.1%) (P<0.05). The pH of the fermentation with fat group (5.04) was significantly lower than that of the no fermentation without fat group (5.89) and the fermentation without fat group (5.28). Hardness of fermentation with fat group (5071.22%) was significantly lower than that of no fermentation without fat group (21143.94%) and fermentation without fat group (10324.73%). Fatty acids in the fermentation with fat group (7.229 mg/100 g) were significantly higher than those in the no fermentation without fat group (2.635 mg/100 g) and the fermentation without fat group (3.591 mg/100 g) (P<0.05). Amino acids in the fermentation with fat group (12.218%) were significantly higher than those in the no fermentation without fat group (8.43%) and the fermentation without fat group (10.213%) (P<0.05).The relative olefin contents of volatile substances in the fermentation without fat and fermentation with fat groups were 66.06% and 55.85%, respectively, with significant differences (P<0.05), and the contents of aldeums, acids and alkanes were significantly increased (P<0.05). The content of aldehydes, acids and alkanes increased significantly (P<0.05), while the content of alcohols and heterocyclic compounds decreased significantly (P<0.05).In conclusion, the addition of chicken fat has a positive effect on the quality of fermented venison jerky, which highlights the nutritional properties and flavor of fermented venison jerky.