Paper on the effect of kiwi protease and fermentation agent on the quality characteristics of horse meat fermented sausages

Fermented sausages are increasingly popular because of their stable microbial properties, typical fermentation flavor, good texture and long-term preservationHorse meat is a low-fat, low-cholesterol, high protein, high unsaturated fatty acids, soft meat, sweet taste meatIn recent years, a few researchers abroad have carried out the initial application of kiwi protease in meat tenderness, and studies have shown that kiwi protease has a better tendering effect than papaya proteaseThe School of Food Science and Pharmacology of Xinjiang Agricultural University, YusufU Sulaiman, Arzuguli Abdu, Batul Abrekmu's fresh horse meat and horse fat as raw materials, adding fermentation agent and kiwi protein assase and fennel and other accessories, in temperature-controlled and wet conditions to make horse fermented sausages, and pp H value, water activity,aw), moisture content, color difference and thiobarbital barbitor acid (thiobarbituric acid, TBA) value as quality indicators for the resulting product sensory evaluation, testing fermentation agent and kiwi protease on the quality and sensory characteristics of horse meat fermentation sausage, to provide a basis for its industrial production theorythe control group with naturally fermented sausages, and the remaining 2 groups added 2% fermentation agent LyocarniPRO-MIX5 mixed fermentation agent (including Staphylococcus xylose), lactobacillus (Lactobacillus paraplantarum) and lactobacillus (Lactobacillus) as group A and B, respectivelyGroup B added kiwi protease by 0.05% of meat mass, and dissolved the kiwi protease with 10 mL distilled water before adding1-to-one fermentation agent and enzyme treatment on the pH of horse meat fermented sausagein the fermentation process, the pH of each group of horse meat fermented sausages showed the overall downward and then slightly upward trendIn the whole fermentation process, the pH of A and B group horse meat fermented sausages were lower than in the control group, which showed that the fermentation agent played an important role in the fermented sausage and reduced its pHthroughout the fermentation process, the pH of the control group's horse meat fermented sausage dropped rapidly from 0 to 7 d, 7 to 14 d slowly, and began to rise slightly after 14 d, indicating that the endogenous enzyme began to degrade proteins, produce alkaline substances, so that the pH rise; The pH of Group B horse meat fermented sausage decreased rapidly from 0 to 2 d, and the pH at fermentation 2 d was the same as when the fermentation of the control group was 7 d, which was due to the addition of the fermentation agent to break down carbohydrates to produce organic acids such as lactic acid, which reduced the pH of the sausageFermentation 2 to 7 d, A, B group horse meat fermented sausage pH continued to decline, Group B rate of decline is less than Group A, and group B pH has been greater than Group A, indicating that kiwi protease from fermentation 2 d to degrade protein, the production of alkaline substances, so that Group B pH significantly greater than Group AThe pH of the controlled group's horse meat fermented sausage seisied from fermentation 14 d, while the pH of group A increased from fermentation 7 d, 7 d earlier than the control group, indicating that the inoculated microorganisms began to degrade proteins, producing alkaline substances, resulting in an increase in pHit can be seen that the fermentation agent and kiwi protease have a significant effect on the pH of horse meat fermented sausage (P 0.05), while the effect of fermentation agent is greater2-year-old fermentation agent and enzyme treatment on the water content of horse meat fermented sausagein the whole fermentation process, the water content of each group of horse meat fermented sausages showed a gradual downward trendThe moisture content of each group of horse meat fermented sausages was about 58% when fermentation 0 d, there was no significant difference (P 0.05), and then they all decreased gradually, and the water content of each group varied significantly (P 0.05)The moisture content of the fermented sausage of horse meat in the control group decreased gradually, and the rate of decline was slower than that of Group A and Group B, and the water content of group A horse meat fermented sausage decreased the fastest, indicating that the fermentation agent accelerated the evaporation of the water of the fermented sausage and reduced the moisture content of the finished product, making the sausage dry evenly The moisture content of group B horse meat fermented sausage is between control group and Group A, which is due to the water retention function of kiwi protease, which slows down the water content, which shows that the effect of fermentation agent on the moisture content of horse meat fermented sausage is greater than that of kiwi protease 3-year-old fermentation agent and enzyme treatment on the effect of horse meat fermentation sausage aw in the fermentation process, each group of horse meat fermented sausage aw showed a gradual downward trend The aw difference at 0 d fermentation of each group of horse meat fermentation sausagewased was not significant (P 0.05), and then the difference between the groups was significant (P 0.0 5), and the aw rate change rate of the 3 groups was the control group Group A Group B A, Group B horse meat fermented sausage aw is always lower than the control group, indicating that the addition of fermentation agent can significantly reduce aw, Group B horse meat fermented sausage aw is always lower than group A, this is due to Group B kiwi protease degradation of the protein in the sausage better than the control group and Group A, forming a large number of small molecular substances (peptides, amino acids, etc.), and thus increased osmosis activity, so that aw reduction faster Both fermentation agent and kiwi protease can reduce the aw of horse meat fermentation sausage, while kiwi protease plays a greater role 4-to-the-bone fermentation agent and enzyme treatment on the effect of the TBA value of horse meat fermented sausage in the fermentation process, the TBA value of each group of horse meat fermented sausages showed an increase-decrease-up trend During the whole fermentation process, the TBA value of each group of horse meat fermented sausages rose at 0 to 7 d, which is due to the increase in fermentation temperature directly affecting the oxidation of lipids, resulting in the rise of TBA value, and at 7 to 14 d, the TBA value of each group of horse meat fermented sausages decreased, which is due to this The rate of fat oxidation was too fast, the fat oxidation product was further oxidized into organic alcohol and cesic acid, and at 14 to 28 d, the TBA value of each group of horse meat fermented sausages rose again, indicating that the fat in the fermented sausage of horse meat also occurred at low temperature In the whole experiment, the TBA value of A and B group horse meat fermented sausages was significantly lower than that of the control group, which showed that the fermentation agent could prevent fat oxidation to some extent, while the difference in TBA value of Group A and B was not significant (P.05), indicating that the effect of kiwi protein assase on the fat oxidation of horse meat fermented sausage was not significant However, after fermentation of 14 d, the temperature decrease slower so that the microorganism in the decay period, the microbial production of hydrogen peroxide enzyme content decreased, resulting in a rise in TBA value 5-year-old fermentation agent and enzyme treatment on the effect of horse meat fermentation sausage color difference in the fermentation process, each group of horse meat fermented sausage L, the first slight rise and then gradually decline the trend In the whole fermentation process, the l of the control group horse meat fermented sausage was significantly lower than that of the A and B experimental group (P 0.05), indicating that the fermentation agent could improve the brightness of the sausage, while there was no significant difference between Group A and B (P.05), indicating that the kiwi protein enzyme had no significant effect on the L-sage of horse meat fermented sausage During the fermentation process, the a- of each group of horse meat fermented sausages showed an upward-decrease-up trend In the whole fermentation process, the control group horse meat fermentation sausage a significantly lower than group A, B, indicating that the fermentation agent can improve the color of the sausage, while group B horse meat fermented sausage a is slightly higher than group A, but the difference is not obvious, so kiwi protease on horse meat fermented sausage a s had little impact fermentation process, the group of horse meat fermentation sausage b, generally showed a gradual decline and then a slight upward trend At 0 to 7 d, the effect of the fermentation agent on b is not significant (P 0.05), the 7 d post-fermentation agent significantly reduces the sausage's b ?(P 0.05), and the kiwi protease has no significant effect on the sausage b the effect of the 6-for-six-year fermentation agent and enzyme treatment on the sensory quality of the finished meat fermented sausage A, Group B horse meat fermented sausage overall acceptability is higher than the control group, showing that the addition of fermentation agent and kiwi proteinase can improve the quality of horse meat fermentation sausage; Not significant; fermentation agent and kiwi protease on the sausage salty taste, tissue state, taste of the main impact, control group sausage sweet and taste slightly higher than Group A, B, because the sour taste produced by the fermentation agent covered with sweet, and fermentation agent can reduce fat oxidation, so A, B group sausage taste slightly lower than the control group Overall, the sensory score of A and B group horse meat fermented sausages was higher than that of the control group and group B was higher than in Group A, due to the kiwi protease degradation of horse meat fermented sausage protein, making it soft in texture and giving it a special flavor and taste conclusion At present, the research work on fermentation agent in China mainly focuses on its separation application, edible safety and process research, and many foreign researchers are committed to studying the role of exogenous protease in accelerating the maturation of fermented sausages In this paper, LyocarniPRO-MIX5 mixed fermentation agent and kiwi protease with potential development and utilization value, and produced horse meat fermented sausage serocoma with pH, aw, TBA value, color difference and so on as quality indicators and sensory combination evaluation, etc The experimental results of showed that the fermentation agent treatment group (Group A) significantly reduced the pH, aw and TBA values of the fermented sausage of horse meat, accelerated the decrease of moisture content, increased the decrease of L, a, and the later fermentation b, and the fermentation agent and kiwi protein enzyme treatment group (group B) improved the pork fermented sausage The pH decreased, accelerated the decrease of moisture content, and had little effect on a, L, b, and had no significant effect on TBA value, and the sensory evaluation results of the finished product of horse meat fermented sausage showed that the sensory evaluation of horse meat fermented sausage with fermentation agent and kiwi protease (group B) was the best the quality of the production of sausages through natural fermentation only depends on the role of microorganisms and endogenous enzymes of the raw material itself, is susceptible to external environmental influences, resulting in inconsistent product quality, while under the conditions of temperature control and humidity control, the quality of fermented sausageproduced by the effect of inoculated fermentation agent and added exoenzyme is better, not susceptible to external environment Therefore, fermentation agent and kiwi protease have good application value in fermented sausages Source: Meat Research