纳地青霉发酵对鸡肉质构、游离氨基酸及挥发性物质变化的影响

本文运用物性分析仪（TA-XT. plus）、气相色谱质谱（GC-MS）联用仪、高速氨基酸分析仪(Agilent1100)分析了纳地青霉发酵对鸡肉食用品质的变化。将纳地霉菌接入经高压灭菌锅灭菌后的鸡肉糜中，27±1 ℃下前发酵3 d、4 ℃下后熟7 d制得发酵鸡肉产品，比较了肉样在发酵过程中、最终发酵产品与未发酵鸡肉样（对照）质构、游离氨基酸及挥发性物质的变化。结果表明：鸡肉在发酵过程中，硬度呈先增大后减小，弹性逐渐减小，黏着性则逐渐升高的趋势；后熟7 d的发酵鸡肉产品中游离氨基酸、游离的必需氨基酸和风味氨基酸含量总和显著增加（P<0.05）；发酵鸡肉产品的挥发性物质主要包括醇类、醛类、酮类、酯类等，与未发酵鸡肉样相比新产生了愈创木酚、γ-丁内酯等物质。因此，灭菌鸡肉经霉菌发酵后产生了适于食用的品质，这为开发新型发酵肉制品提供了一种新思路。
Abstract: Changes in the edible quality of chicken meat fermented by Penicillium nalgiovense were studied using a texture analyzer (TA-XT plus), gas chromatograph-mass spectrometer (GC-MS), and high-speed amino acid analyzer (Agilent 1100). Chicken meat paste was sterilized by autoclaving, inoculated with Penicillium nalgiovense, pre-fermented for 3 days at 27 ± 1 ℃, and ripened for 7 days at 4 ℃, to produce a fermented chicken meat product. Changes in certain aspects of the edible quality such as texture, free amino acid (FAA) content, and volatile compounds were compared among meat samples during fermentation, including the final fermented chicken meat products and unfermented meat samples (control). The results showed that, for the meat samples, during fermentation, hardness first increased and then decreased. Springiness decreased gradually, while gumminess increased gradually. The FAA content, essential FAA and flavor FAA, in the fermented chicken meat product ripened for 7 days increased significantly (P < 0.05). The volatile compounds in the final fermented chicken meat products were mainly alcohols, aldehydes, ketones, and esters, of which guajacolum and γ-butyrolactone were newly formed when compared to those in unfermented chicken meat samples. Hence, sterilized chicken meat fermented by fungi presents an acceptable edible quality and represents a creative way to develop a new type of fermented meat product.