The Effect Of Strengthening Inoculation Starter On Proteolytic By The Regulation Of Endogenous Enzymes Of Air-dried Mutton

This paper is based on the safety and the quality of Xinjiang traditional air-dried mutton. Accodringto the Air-dried mutton inoculated fermentation agent as the subjects, This paper just makes an analysis andstudy on the physicochemical properties、change of microflora、protein degradation、cathepsins activity ofAir-dried mutton in the process. Relevant conclusions are as follows:(1) According to the traditional drying processing technology of mutton, it compared the results withthat posed by Aw, pH, TVB-N and NPN of inoculated fermentation agent on air-dried mutton changes withthe processing time. The results show that: Aw of F group was0.658, The Aw of F group decreased nosignificantly (P>0.05). The pH of air-dried mutton mature posterior was4.86. The pH of F group decreasedsignificantly (P<0.05). The TVB-N content of F group was6.636mg/100g, and which was lower thangroup K in overall processing, and complying with GB. NPN content of F group was significantly higherthan K group (P<0.05). The content of NPN reached0.31. And it was showed that protein was degradationin air-dried mutton processing.(2) In the paper, PCR-DGGE technology was used to analyse changing of microbial from air-driedmutton inoculated fermentation agent.Through sequencing comparison, the results showed that: F1bandwas xylosus strain Staphylococcus. K10band and F10band was Lactobacillus sakei. F group found xylosusstrain Staphylococcus and Lactobacillus sakei. These chear bands were still persists. But K group didn’tfound xylosus strain Staphylococcus. The relative bands of group F except the F1and F10weresignificantly increased or disappeared compared with the same level bands of K group during production.The fermentation agent was superiority bacteria in the air-dried mutton processing, and inhibited thegrowth of indigenous microorganisms of the air-dried mutton.(3) The SDS-PAGE electrophoresis of protein of the air-dried mutton was analyzed during processing.The experimental results show: The degradation of sarcoplasmic proteins and myofibrillar proteins showedsignificant difference between F group and K group in air-dried processing. And the inoculatedfermentation agent promoted the protein degradation of air-dried mutton.(4) The fluorescence spectrophotometer assay protease activity during the air-dried mutton processing.The results show that: The activity of protease B and L in the K group of air-dried mutton were reduced to36.8%and44.2%that compared28d with0d, and in the F group of air-dried mutton were reduced to35.1%and40.8%that compared28d with0d. The cathepsin B and L of F group activity were lower than Kgroup’s in the whole processing. The activity of protease B of F group wasn’t significantly lower than Kgroup (P>0.05). The activity of protease L of F group was signif icantly lower than K group (P<0.05). Itwas indicated that the air-dried mutton inoculated fermentation agent retrain cathepsins activity, and theprotein degradation by endogenous enzymes was as same as the inoculation fermentation agent.