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題名 | 紅麴菌對豬肉混合物中含氮化合物及游離胺基酸之影響=Changes of Nitrogen Compounds and Free Amino Acid of Pork Caused by M. Purpureus |
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作者 | 曾穎玉; 陳明造; | 書刊名 | 中華農學會報 |
卷期 | 184 1998.12[民87.12] |
頁次 | 頁45-56 |
分類號 | 369.36 |
關鍵詞 | 紅麴菌; 豬肉混合物; 氮化合物; 游離胺基酸; M. purpureus; Meat mixture; Nitrogen compounds; Free amino acid; |
語文 | 中文(Chinese) |
中文摘要 | 液態培養之紅麴菌絲經攪碎均質後接種於絞碎之豬里脊肉,同時於25 及3℃貯存觀查貯存期間總氮(TN)、可溶性氮(TSN)、非蛋白態氮(NPN)、游離 胺基態氮(FAAN)、0.1N可溶性氮與游離胺基酸(FAA)之變化。結果顯示貯存期 間TN量維持穩定。於25℃貯存之NPN對照組及紅麴菌醃漬組均隨時間而上升, 第四日開始紅麴菌組顯著高於對照組(P<0.05),FAAN亦隨時間而增加,且紅麴 菌組高於對照組,0.1N可溶性氮貯存期間變化不穩定,FAA含量於對照組及紅 麴菌組經過貯存後明顯增加,測定之15種胺基酸中紅麴菌醃漬組有10種胺基 酸每100g含量高於對照組0.5mg以上,尤其以具鮮味之麩胺酸增加最多。肌原 蛋白質萃取量變化不大,肌漿蛋白質萃出量則有隨時間增加而降低之趨勢。於 3℃貯存者兩組TN,NPN,FAAN,SN,0.1N可溶性氮與游離胺基酸變化與25 ℃貯存類似,但變化趨於緩慢,紅麴菌醃漬與對照組間沒有顯著差異。整體而 言,肉品醃漬時蛋白質水解對照組與紅麴菌液醃漬都有發生,但以紅麴菌液25 ℃醃漬之水解作用顯著高於對照組。 |
英文摘要 | The effect of Monascus purpureus on protein fractions and free amino acid of pork mixture was studied. Ground pork with 0.2% sodium chloride, 4% sugar and 0.2% polyphosphate was inoculated with 10% homogenzed M. purpureus suspensions and stored at 25 and 3℃. During storage total nitrogen (TN), soluble nitrogen (SN), non protein nitrogen (NPN), total amino acid nitrogen (TAAN), 0.1N NaOH soluble nitrogen, extractable myofibrillar and sarcoplasmic protein and free amino acid of pork mixture were detected and compared with control (without M. purpureus). The TN of control and treatment with M. purpureus was stable during storage. Curing at 25℃ the NPN and TAAN content of control and treatment with M. purpureus increased with storage time in control and cured with M. purpureus, and there were significantly different (p<0.05) at the 4th day of curing. The 0.1N NaOH soluble nitrogen was unstable during curing time. The levels of free amino acid increased significantly in control and treatment with M. purpureus during curing time, and there were 10 amino acid content of treatment high by 0.5 mg/ 100g than control amount the 15 amino acid, especial the glutamic acid was the highest. Extractable myofibrillar protein was not effect, but sarcoplasmic protein decreased with storage time. Curing at 3℃ the levels of TN, NPN, TAAN and 0.1N NaOH soluble nitrogen of control and treatment with M. purpureu were not different. Overall, meat with M. purpureus and cured at 25℃ had the higher proteolysis when compared with the control. |
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