CN112940951B - Ester-producing saccharomycete and application thereof in making sour meat - Google Patents
Ester-producing saccharomycete and application thereof in making sour meat Download PDFInfo
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- CN112940951B CN112940951B CN202110146327.XA CN202110146327A CN112940951B CN 112940951 B CN112940951 B CN 112940951B CN 202110146327 A CN202110146327 A CN 202110146327A CN 112940951 B CN112940951 B CN 112940951B
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- meat
- saccharomyces cerevisiae
- lxpsc1
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- sour meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
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- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
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Abstract
The invention provides a saccharomycete LXPSC1, the preservation number is: CGMCC No.21289; the invention also provides a sour meat food prepared based on the saccharomycetes and a preparation method thereof, in particular to a sour meat food prepared by meat and saccharomycetes LXPSC1 according to the proportion of 1 g:7-9 log CFU, and proper amount of marinade and seasoning are added. The saccharomyces cerevisiae LXPSC1 can inhibit the oxidation of the lipid of the sour meat and reduce the content of biogenic amine, thereby improving the safety of the product; in addition, the contents of flavor amino acid and ester substances in the product are increased, wherein the contents of ethyl octanoate, ethyl decanoate, ethyl propionate, ethyl palmitate, ethyl caproate and ethyl butyrate are respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times that of the prior art for preparing the sour meat, and the sensory quality such as smell, taste and the like can be effectively improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to ester-producing saccharomycetes, sour meat prepared from the saccharomycetes and a method.
Background
The sour meat, also called sour salted meat, is a traditional dish of minority groups of Miao nationality and Dong nationality. Sour meat, can be eaten raw, can be eaten after being fried, has fresh, tender and refreshing taste, and can multiply the appetite of people. However, the production of sour meat is mainly carried out by a household workshop type traditional process, and has various problems, such as small scale, strong seasonality, unstable product quality, insufficient flavor, production period as long as one to two months, no standard product, difficulty in realizing industrial production and the like.
The fermented meat product is rich in protein, and can decompose macromolecular substances into small molecular amino acids, increase nutrition and generate unique flavor during fermentation. The development of flavor in fermented meat depends in large part on the action of microorganisms, in addition to the degradation of proteins by endogenous enzymes of the body itself. In the fermentation process of the sour meat, the microorganisms decompose the nutrients such as carbohydrate, amino acid and the like, and finally the unique sour-flavor characteristics are formed. Ester compounds are now a common volatile flavour ingredient in fermented products. Due to the lower odor threshold, at the proper concentration, the ester compounds contribute a pleasant fruity flavor to the overall flavor.
The sour meat contains more esters, wherein ethyl propionate has pineapple flavor, ethyl butyrate has fruit flavor and pineapple flavor, ethyl caproate has fruit flavor, ethyl caprylate has brandy-like flavor, and has sweet taste, etc., ethyl caprate has coconut flavor, and ethyl palmitate has cream flavor. These esters constitute the primary ester flavor in sour meats (Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, source mean. International Journal of Food Science and technology. DOI:10.1111/ijfs. 1405). However, the production and content of these flavors are extremely susceptible to the natural fermentation environment, and the change in the microbial flora may cause unstable production of the flavors.
Disclosure of Invention
The invention provides ester producing saccharomycetes and a method for preparing fermented sour meat by using the ester producing saccharomycetes, which aim to solve the problems that in the existing sour meat production, the ester flavor production is unstable, the product is not standardized, the industrial production is difficult to realize and the like.
In order to achieve the above object, the present invention provides a yeast LXPSC1 deposited on the "China general microbiological culture Collection center", 12 months 03 of 2020, under the accession number: CGMCC No.21289, classified and named as Saccharomyces cerevisiae (Saccharomyces cerevisiae).
The sour meat prepared by the saccharomycete LXPSC1, the meat and the saccharomycete LXPSC1 are proportioned according to the proportion of 1 g:7-9 log CFU, and the marinade and the seasoning are added.
Preferably, 0.4 to 1.0 percent of sugar, 1 to 6 percent of wine and 3 to 9 percent of salt are added.
Preferably, 1 to 6 percent of chilli, 0.2 to 1 percent of pricklyash peel powder, 0.1 to 1 percent of fennel, 0.3 to 0.5 percent of star anise, 0.1 to 0.3 percent of cumin powder and 10 to 30 percent of rice flour.
A method for preparing sour meat by using microzyme LXPSC1, comprising the following steps:
s1, preparation of a starter: marking yeast LXPSC1 on YPD agar medium, culturing at 28 deg.C for 12-48 h; single colony is selected into YPD broth culture medium, shake-cultured at 28 ℃ and 100-200 rpm for 16-24 h, inoculated into YPD broth culture medium with 5-20% of inoculation amount, shake-cultured at 28 ℃ and 100-200 rpm for 16-24 h; placing the bacterial liquid in 5000-8000 rpm for centrifugation for 10-30 min to collect bacterial cells, washing the bacterial cells for 1-2 times by using sterile physiological saline, placing the bacterial liquid in 5000-8000 rpm for centrifugation for 1-5 min again to collect bacterial cells, and preparing suspension;
s2, inoculating: uniformly mixing the starter prepared in the step S1 with meat, and inoculating bacteria at the concentration of 7-9 log CFU per gram of meat;
s3, pickling: adding 0.4-1.0% of sugar, 1-6% of wine and 3-9% of salt, uniformly stirring and curing for 0.5-4 h;
s4, drying: drying at 40-50 ℃ until the mass fraction of water in meat is 30-70%;
s5, mixing: adding 1-6% of capsicum, 0.2-1% of pepper powder, 0.1-1% of fennel, 0.3-0.5% of star anise, 0.1-0.3% of cumin powder and rice flour by mass, and fully and uniformly stirring;
s6, fermenting: sealing and standing for 7-30 days at 15-25 ℃ to obtain the sour meat.
Preferably, the preparation method of the rice flour in the step S5 includes: parching rice to brown, and sieving to remove impurities.
Preferably, the screen mesh is 20-40 mesh.
Preferably, the mixing amount of the rice flour in the step S5 is 10-30% of the total mass of the meat.
The beneficial effects of the invention are as follows:
1. the method and the sour meat prepared by the saccharomyces cerevisiae LXPSC1 obviously reduce the TBARS value, inhibit fat oxidation and improve the product quality.
2. The sour meat prepared by the method and the saccharomyces cerevisiae LXPSC1 can obviously improve the fresh taste and the sweet free amino acid content, reduce the bitter amino acid content and further improve the taste of the product. The invention prepares the delicious amino acid in the sour meat: aspartic acid (Asp), glutamic acid (Glu); sweet amino acids: threonine (Thy), proline (Pro), glycine (Gly), alanine (Ala) and lysine (Lys) are respectively 1.15-1.80 times, 1.59-3.46 times, 1.22-1.28 times, 1.26-2.68 times, 1.35-1.55 times, 1.23-1.48 times and 1.08-1.47 times of the contents of the sour meat prepared by the prior art. Wherein the bitter amino acid in the invention: compared with the prior art, the contents of tyrosine (Tyr), phenylalanine (Phe) and arginine (Arg) are respectively reduced by 14.88-44.28%, 2.96-19.17% and 29.00-54.92%.
3. The content of ester substances in the sour meat prepared by the method and the saccharomyces cerevisiae LXPSC1 is improved, and the content of ethyl octanoate, ethyl decanoate, ethyl propionate, ethyl palmitate, ethyl hexanoate and ethyl butyrate in the sour meat prepared by the method is respectively 1.42 times, 2.74 times, 7.49 times, 12.73 times, 4.20 times and 4.00 times that of the sour meat prepared by the prior art, so that the flavor quality of the product can be effectively improved.
4. Compared with the total amount of histamine, tyramine, tryptamine, putrescine, cadaverine and beta-phenethylamine in the prior art for preparing the sour meat, the method and the sour meat prepared by the saccharomyces cerevisiae LXPSC1 reduce the total amount by 32.62-45.08%, and improve the safety of products to a certain extent.
In conclusion, the saccharomyces cerevisiae LXPSC1 has the effects of inhibiting the oxidation of acid meat lipid, improving the content of free amino acid and ester substances, reducing the content of biogenic amine and improving the safety of products; inhibit lipid oxidation and biogenic amine formation, promote the content of flavor amino acid and esters, ensure unchanged appearance, and improve sensory quality such as smell and taste.
Preservation description
Preservation information of biological material samples according to the present invention: the microorganism (strain) of the reference is LXPSC1, which is classified and named as Saccharomyces cerevisiae (Saccharomyces cerevisiae) and is preserved by China general microbiological culture Collection center (CGMCC) in 12 months 03 of 2020, with the preservation number of CGMCC No.21289. The CGMCC address is 1 # 3 # of Beijing Chaoyang area North Chen West Lu.
Drawings
FIG. 1 is a graph showing TBARS content of fermented sour meat prepared in accordance with the present invention;
FIG. 2 is a graph showing biogenic amine content of fermented sour meat prepared in accordance with the present invention.
Detailed Description
Example 1
The method for fermenting the sour meat by the saccharomyces cerevisiae inoculation comprises the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into slices of 5cm multiplied by 1cm, and the slices are 5Kg in total;
s2, preparing rice flour: parching 1Kg rice to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: selecting Saccharomyces cerevisiae LXPSC1 stored at-80deg.C, and streaking on YPD agar medium; placing the streaked flat plate in a constant temperature incubator at 28 ℃ for culturing for 16 hours; single colonies on the plates were picked up into YPD broth medium and shake-cultured at 28℃and 160rpm for 16 hours, and then inoculated into YPD broth medium in an inoculum size of 5%, shake-cultured at 28℃and 160rpm for 16 hours; centrifuging the bacterial liquid at 5000rpm for 15min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, centrifuging the bacterial liquid at 8000rpm for 1min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 7log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
example 2
The method for fermenting the sour meat by the saccharomyces cerevisiae inoculation comprises the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into 10cm multiplied by 50cm long strips, and the total weight of the pork streaky pork is 5Kg;
s2, preparing rice flour: parching 500g rice flour to golden yellow, sieving with 40 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: selecting Saccharomyces cerevisiae LXPSC1 stored at-80deg.C, and streaking on YPD agar medium; placing the streaked flat plate in a constant temperature incubator at 28 ℃ for culturing for 24 hours; single colonies on the plates were picked into YPD broth medium, shake-cultured at 28℃and 200rpm for 24 hours, and then inoculated into YPD broth medium in an inoculum size of 10%, shake-cultured at 28℃and 160rpm for 24 hours; centrifuging the bacterial liquid at 8000rpm for 18min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 2 times, centrifuging the bacterial liquid at 5000rpm for 2min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 8log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding 1.0% of white sugar, 6% of white wine and 9% of salt, uniformly mixing with the materials in the step S4, and pickling for 4 hours;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the meat moisture is 70%;
s7, mixing: adding 6% of pepper, 1% of pepper powder, 1% of fennel, 0.5% of star anise, 0.3% of cumin powder and 10% of rice flour into the meat in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing the container at 15 ℃ for 14 days to obtain sour meat;
example 3
The method for fermenting the sour meat by the saccharomyces cerevisiae inoculation comprises the following steps:
s1, pretreatment of raw materials: selecting fresh fat and lean interphase mutton, and cutting into slices of 5cm multiplied by 2cm, wherein the total weight of the slices is 5Kg;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: selecting Saccharomyces cerevisiae LXPSC1 stored at-80deg.C, and streaking on YPD agar medium; placing the streaked flat plate in a constant temperature incubator at 28 ℃ for culturing for 16 hours; single colonies on the plates were picked up into YPD broth medium and shake-cultured at 28℃and 160rpm for 16 hours, and then inoculated into YPD broth medium in an inoculum size of 5%, shake-cultured at 28℃and 160rpm for 16 hours; centrifuging the bacterial liquid at 6000rpm for 19min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, centrifuging the bacterial liquid at 6000rpm for 3min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 7log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
example 4
The method for fermenting the sour meat by the saccharomyces cerevisiae inoculation comprises the following steps:
s1, pretreatment of raw materials: selecting fresh beef, cutting into strips of 10cm multiplied by 50cm, and 5Kg in total;
s2, preparing rice flour: parching 500g rice flour to golden yellow, sieving with 40 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: selecting Saccharomyces cerevisiae LXPSC1 stored at-80deg.C, and streaking on YPD agar medium; placing the streaked flat plate in a constant temperature incubator at 28 ℃ for culturing for 24 hours; single colonies on the plates were picked into YPD broth medium, shake-cultured at 28℃and 200rpm for 24 hours, and then inoculated into YPD broth medium in an inoculum size of 10%, shake-cultured at 28℃and 160rpm for 24 hours; centrifuging the bacterial liquid at 5000rpm for 20min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 2 times, centrifuging the bacterial liquid at 7000rpm for 5min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 8log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding 1.0% of white sugar, 6% of white wine and 9% of salt, uniformly mixing with the materials in the step S4, and pickling for 4 hours;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the meat moisture is 70%;
s7, mixing: adding 6% of pepper, 1% of pepper powder, 1% of fennel, 0.5% of star anise, 0.3% of cumin powder and 10% of rice flour into the meat in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing the container at 15 ℃ for 14 days to obtain sour meat;
comparative example 1
Control group to which yeast LXPSC1 of the present invention was not added:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into slices of 5cm multiplied by 1cm, and the slices are 5Kg in total;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s4, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s5, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s6, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
comparative example 2
The method for fermenting the sour meat by the saccharomyces cerevisiae inoculation comprises the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into slices of 5cm multiplied by 1cm, and the slices are 5Kg in total;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: saccharomyces cerevisiae LXPSC1 stored at-80℃was selected and streaked on YPD agar medium. The streaked plate was placed in a constant temperature incubator at 28℃for 16h. Single colonies on the plates were picked into YPD broth medium and shake-cultured at 28℃and 160rpm for 16 hours, and then inoculated into YPD broth medium in an inoculum size of 5%, and shake-cultured at 28℃and 160rpm for 16 hours. Centrifuging the bacterial liquid at 6000rpm for 10min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, centrifuging the bacterial liquid at 8000rpm for 10min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 3log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
comparative example 3
The method for fermenting the sour meat by the saccharomyces cerevisiae inoculation comprises the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into slices of 5cm multiplied by 1cm, and the slices are 5Kg in total;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: saccharomyces cerevisiae LXPSC1 stored at-80℃was selected and streaked on YPD agar medium. The streaked plate was placed in a constant temperature incubator at 28℃for 16h. Single colonies on the plates were picked into YPD broth medium and shake-cultured at 28℃and 160rpm for 16 hours, and then inoculated into YPD broth medium in an inoculum size of 5%, and shake-cultured at 28℃and 160rpm for 16 hours. Centrifuging the bacterial liquid at 4000rpm for 10min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, centrifuging the bacterial liquid at 4000rpm for 8min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 7log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 70% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
comparative example 4
The method for fermenting the sour meat by other Saccharomyces cerevisiae strains comprises the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into 10cm multiplied by 50cm long strips, and the total weight of the pork streaky pork is 5Kg;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: saccharomyces cerevisiae CICC 1229 (purchased from China center for type culture Collection of microorganisms, and used for brewing yellow wine, and flavoring yellow wine) stored at-80deg.C is selected and streaked on YPD agar medium. The streaked plate was placed in a constant temperature incubator at 28℃for 16h. Single colonies on the plates were picked into YPD broth medium and shake-cultured at 28℃and 160rpm for 16 hours, and then inoculated into YPD broth medium in an inoculum size of 5%, and shake-cultured at 28℃and 160rpm for 16 hours. Placing the bacterial liquid in 8000rpm for centrifugation for 15min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, placing the bacterial liquid in 8000rpm for centrifugation for 1min again to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: at 7log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
comparative example 5
A method for fermenting sour meat by other mixed strains, comprising the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into slices of 5cm multiplied by 1cm, and the slices are 5Kg in total;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: lactobacillus plantarum CICC 20022 (purchased from China center for industrial microorganism strain preservation and mainly used for producing lactic acid food) stored at-80 ℃ is selected, staphylococcus xylosus CICC 22943 (purchased from China center for industrial microorganism strain preservation and mainly used for research), and saccharomyces cerevisiae CICC 1229 (purchased from China center for industrial microorganism strain preservation and mainly used for brewing yellow wine, and can be used for producing fragrance of yellow wine) is streaked on an MRS (lactobacillus plantarum and staphylococcus xylosus) or YPD (saccharomyces cerevisiae) agar medium. The streaked plates were placed in a constant temperature incubator at 37 ℃ (lactobacillus plantarum and staphylococcus xylosus) or 28 ℃ (saccharomyces cerevisiae) for 16h. Single colonies on the plates were picked into MRS liquid (Lactobacillus plantarum and Staphylococcus xylosus) or YPD liquid (Saccharomyces cerevisiae) medium, shake-cultured at 37 ℃ (Lactobacillus plantarum and Staphylococcus xylosus) or 28 ℃ (Saccharomyces cerevisiae), 160rpm, shaking-cultured for 16h, and then inoculated into MRS (Lactobacillus plantarum and Staphylococcus xylosus) or YPD (Saccharomyces cerevisiae) liquid medium at an inoculum size of 5%, shake-cultured at 160rpm for 16h at 37 ℃ (Lactobacillus plantarum and Staphylococcus xylosus) or 28 ℃ (Saccharomyces cerevisiae). Centrifuging the bacterial liquid at 6000rpm for 20min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, centrifuging the bacterial liquid at 8000rpm for 4min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: lactobacillus plantarum to Staphylococcus xylosus to Saccharomyces cerevisiae=1:1:1 ratio, 7log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
comparative example 6
A method for fermenting sour meat by a mixed strain, comprising the steps of:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into 10cm multiplied by 50cm long strips, and the total weight of the pork streaky pork is 5Kg;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: lactobacillus plantarum CICC 20022 (purchased from China center for industrial microorganism strain preservation and mainly used for producing lactic acid food) stored at-80 ℃ is selected, staphylococcus xylosus CICC 22943 (purchased from China center for industrial microorganism strain preservation and mainly used for research), pediococcus acidilactici CICC 24367 (purchased from China center for industrial microorganism strain preservation and mainly used for brewing white spirit and producing lactic acid) is streaked on MRS agar medium. The streaked plate was placed in a constant temperature incubator at 37℃for 16h. Single colonies on the plates were picked into MRS broth, shake-cultured at 37℃and 160rpm for 16 hours, and then inoculated into MRS broth at 5% of the inoculum size, shake-cultured at 37℃and 160rpm for 16 hours. Centrifuging the bacterial liquid at 5000rpm for 20min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, centrifuging the bacterial liquid at 8000rpm for 1min to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating: lactobacillus plantarum to Staphylococcus xylosus to Pediococcus acidilactici=1:4:1, at 7log CFU/g Meat product Inoculating bacteria, and uniformly mixing a proper amount of bacterial liquid with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
comparative example 7
The method for fermenting sour meat by compounding bacterial enzymes comprises the following steps:
s1, pretreatment of raw materials: fresh pork streaky pork is selected, cut into 10cm multiplied by 50cm long strips, and the total weight of the pork streaky pork is 5Kg;
s2, preparing rice flour: parching 1Kg rice flour to golden yellow, sieving with 20 mesh sieve to remove impurities, and cooling;
s3, preparing a starter: lactobacillus plantarum (with the preservation number of CGMCC9741, purchased from China center for type culture Collection of microorganisms and mainly used for producing lactic acid type food) preserved at the temperature of minus 80 ℃ is selected and streaked on an MRS agar culture medium. The streaked plate was placed in a constant temperature incubator at 37℃for 16h. Single colonies on the plates were picked into MRS broth, shake-cultured at 37℃and 160rpm for 16 hours, and then inoculated into MRS broth at 5% of the inoculum size, shake-cultured at 37℃and 160rpm for 16 hours. Placing the bacterial liquid in 8000rpm for centrifugation for 16min to collect bacterial cells, washing the bacterial cells with sterile physiological saline for 1 time, placing the bacterial liquid in 8000rpm for centrifugation for 3min again to collect bacterial cells, and suspending with a proper amount of sterile water for later use;
s4, inoculating a fermenting agent: at 7log CFU/g Meat product Inoculating Lactobacillus plantarum, mixing appropriate amount of bacterial liquid with the raw materials in step S1, and mixing at 100-500U/g Meat product Adding acid protease into the mixture, and uniformly mixing the mixture with the raw materials in the step S1;
s5, pickling: adding white sugar 0.4%, chinese liquor 1%, salt 3%, mixing with the materials in S4, and pickling for 2 hr;
s6, drying: drying the pickled materials in the step S5 in a baking oven at 50 ℃ until the mass fraction of the streaky pork is 50%;
s7, mixing: adding 1% of chilli, 0.2% of pepper powder, 0.1% of fennel, 0.3% of star anise, 0.1% of cumin powder and 20% of rice flour into the meat blocks in the step S6, and fully and uniformly stirring;
s8, fermenting: putting the materials in the step S7 into a sealed container, sealing the container with water, and standing for 7 days at 25 ℃ to obtain sour meat;
after the fermented sour meat was completed, the TBARS value, free amino acids, main esters and biogenic amine content of the sour meat prepared in examples and comparative examples of the present invention were measured and sensory evaluation was performed.
1. TBARS value content determination
The malondialdehyde, the fat oxidation product of each group of sour meat, was measured using the thiobarbituric acid method, and the TBARS value represents the amount of malondialdehyde (mg) contained per kg of meat, as shown in fig. 1. As can be seen from FIG. 1, the TBARS value in the sour meat obtained in the examples is significantly reduced compared with the comparative examples, probably due to the ability of Saccharomyces cerevisiae to inhibit and scavenge certain free radicals, thereby acting as an anti-lipid oxidation agent; in addition, the protein in the sour meat is hydrolyzed into antioxidant peptide by microbial enzyme in Saccharomyces cerevisiae, and the increase of the antioxidant peptide content also inhibits fat oxidation along with the extension of fermentation time. When the TBARS value is higher than 0.5mg/Kg, the person can perceive oxidized odor. Compared with the comparative example, the embodiment reduces the oxidation degree of fat and improves the quality of sour meat under the condition of adding saccharomyces cerevisiae LXPSC 1.
2. Free amino acid content determination
The free amino acids in each group of sour meats were measured using an amino acid autoanalyzer LA8080 (Hitachi, japan) and the results are shown in Table 1. The free amino acids are precursors of many flavors and, as can be seen from Table 1, the rate of acid meat proteolysis increases upon addition of Saccharomyces cerevisiae LXPSC1, resulting in an increase in the total free amino acid content. Compared with the comparative example, the total delicate flavor and the total sweet free amino acid in the sour meat prepared in the example are obviously increased, and the total bitter free amino acid content is slightly reduced, which indicates that the saccharomyces cerevisiae LXPSC1 can effectively improve the taste of the sour meat. Furthermore, branched-chain amino acids (Valine, isoleucine and leucone) are important precursors for aromatic compounds because they can be converted by transaminases to alpha-keto acids and then further metabolized to flavor compounds typical in fermented meat products, such as methylaldehyde, alcohols and acids. The total amount of branched-chain amino acids in the examples is substantially higher than in the comparative examples, indicating that the addition of Saccharomyces cerevisiae LXPSC1 is effective in enriching the flavor of sour meat products.
TABLE 1 free amino acid content in fermented sour meat
3. Measurement results of the content of esters
The flavor substances in the sour meat were analyzed using GC-MS 7890B-7010B (Agilent corporation, U.S.) and the volatile organic compounds in the samples were extracted by Solid Phase Microextraction (SPME) and the content of the 6 main esters in the sour meat was determined in MRM mode. The chromatographic conditions were as follows, capillary column: HP-5MS (30 m.times.250 μm.times.0.25 μm); gradient procedure: 30 ℃ for 5min; raising the temperature to 50 ℃ at 3 ℃/min and keeping for 3min; raising the temperature to 150 ℃ at 5 ℃/min, raising the temperature to 250 ℃ at 20 ℃/min, and keeping for 5min; the carrier gas is He, the flow rate is 1.0mL/min, and a non-shunt mode is selected. Mass spectrometry conditions (MS) are shown in table 2. The results of the measured content of esters in the sour meat are shown in table 3, and compared with the comparative example, the content of each ester in the examples is higher than that in the comparative example, especially compared with the comparative example 1 (conventional process), the total amount of several esters in the examples is increased by more than one time, which is probably caused by that saccharomyces cerevisiae LXPSC1 can produce ethanol and then esterify with fatty acid to produce esters. The 6 esters have pleasant aroma such as pineapple flavor, apple flavor, flower flavor, cream flavor and the like, have low threshold value, and have important contribution to the characteristic flavor of sour meat. Therefore, the inoculation of the saccharomyces cerevisiae LXPSC1 can obviously improve the content of esters in the sour meat, thereby improving the flavor quality of the product.
TABLE 2 Mass Spectrometry conditions for GCMS-MRM
TABLE 3 content of esters in fermented sour meat
4. Biogenic amine content determination
Biogenic amines are potential precursors of the carcinogen nitrosamines, which can be generated by decarboxylation and conversion of corresponding amino acids in lactic acid bacteria, staphylococci, enterobacteria, and therefore it is necessary to consider the potential formation of biogenic amines in food safety hazards associated with these flora. The invention adopts LC-MS (UPLC Nexera LC-30A (Shimaduz))
5500 mass spectrometer (AB Sciex)]Biogenic amines in the samples were analyzed. FIG. 2 shows that the histamine, tyramine, putrescine, cadaverine, and beta-phenylethylamine in the acid meat prepared in the examples were reduced to different degrees as compared with comparative example 1 (prior art conventional process), and the total amount of biogenic amine was significantly lower than that in the comparative example group. The decrease in biogenic amine may be due to the addition of Saccharomyces cerevisiae LXPSC1, which alters the activity of decarboxylase and amine oxidase, indicating that the selection of an appropriate amount of Saccharomyces cerevisiae LXPSC1 to ferment sour meat can improve the safety of the product.
5. Sensory evaluation results
12 professionally trained personnel were invited to perform sensory scores on the fermented ripe sour meat (steamed), including color, texture, smell, mouthfeel, and overall acceptability. Each evaluation was scored according to a 9 point scale: 1. extremely annoying; 2. is very unpleasant; 3. moderately unpleasant; 4. slightly unpleasant; 5. dislike and dislike; 6. slightly likes; 7. moderately likes; 8. is very popular; 9. extremely liked. The scoring personnel must not talk to each other when evaluating and rinse with pure water when changing samples. The scoring criteria are shown in Table 4, and the evaluation results of each group of samples are shown in Table 5. Although the evaluation scores of the color and texture of each group of sour meats were not very different, the sour meats in examples were superior to the comparative examples in smell and taste. The overall acceptability of the sour meat obtained in the examples is above 7.0 minutes, which is significantly higher than the evaluation result in comparative example 1 (traditional process), showing that the addition of saccharomyces cerevisiae LXPSC1 does not affect the appearance of the sour meat product, but also can improve the smell and taste of the sour meat.
TABLE 4 organoleptic criteria for sour meat
TABLE 5 sensory evaluation results of fermented sour meat
In conclusion, inoculating the saccharomyces cerevisiae LXPSC1 with a proper concentration has a plurality of beneficial effects on the sour meat product, can inhibit fat oxidation and biogenic amine formation, and can improve the flavor, taste and other qualities of the sour meat.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should be covered by the protection scope of the present invention by making equivalents and modifications to the technical solution and the inventive concept thereof.
Claims (7)
1. Saccharomyces cerevisiae @ sSaccharomyces cerevisiae) LXPSC1, its characterized in that: the saccharomyces cerevisiae LXPSC1 is preserved in the China general microbiological culture Collection center (China Committee for culture Collection) on the 12 th month 03 of 2020, and the preservation number is: CGMCC No.21289.
2. A method for preparing sour meat, comprising the following steps:
s1, preparation of a starter: streaking the saccharomyces cerevisiae LXPSC1 according to claim 1 on a YPD agar medium, and culturing for 12-48 hours at a constant temperature of 28 ℃; the single colony is selected into YPD broth culture medium, shake-cultured at 28 ℃ and 100-200 rpm for 16-24 hours, inoculated into YPD broth culture medium with 5-20% of inoculum size, shake-cultured at 28 ℃ and 100-200 rpm for 16-24 hours; centrifuging the bacterial liquid at 5000-8000 rpm for 10-30 min to collect bacterial cells, washing the bacterial cells for 1-2 times with sterile physiological saline, centrifuging the bacterial liquid at 5000-8000 rpm for 1-5 min to collect bacterial cells, and preparing suspension;
s2, inoculating: uniformly mixing the starter prepared in the step S1 with meat, and inoculating bacteria at the concentration of 7-9 log CFU per gram of meat;
s3, pickling: adding 0.4-1.0% of sugar, 1-6% of wine and 3-9% of salt, uniformly stirring and pickling for 0.5-4 hours;
s4, drying: drying at 40-50 ℃ until the mass fraction of water in meat is 30-70%;
s5, mixing: adding 1-6% of chilli, 0.2-1% of pricklyash peel powder, 0.1-1% of fennel, 0.3-0.5% of star anise, 0.1-0.3% of cumin powder and rice flour by mass, and fully and uniformly stirring;
s6, fermenting: and (5) sealing and placing for 7-30 days at 15-25 ℃ to obtain the sour meat.
3. The method for producing sour meat according to claim 2, characterized in that: the preparation method of the rice flour in the step S5 comprises the following steps: parching rice to brown, and sieving to remove impurities.
4. A method of producing sour meat according to claim 3, characterised in that: the screen mesh is 20-40 meshes.
5. The method for producing sour meat according to claim 2, characterized in that: and in the step S5, the mixing amount of the rice flour is 10-30% of the total mass of the meat.
6. An acid meat prepared based on the preparation method of any one of claims 2 to 5.
7. Use of the saccharomyces cerevisiae LXPSC1 according to claim 1, characterized in that: the saccharomyces cerevisiae LXPSC1 is used for fermenting meat food.
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