Study On Regulation Of Inoculation With Endogenous Enzyme In Xinjiang Smoked Horse Sausage

Smoked horse sausage is famous traditional fermented meat product in Xinjiang. It is popular for itsheavy fragrance and delicious taste. During the processing of Smoked horse sausage, microbialfermentation produced acid, the product dropped in pH value, inhibiting pathogenic microorganismsgrowth. Muscle endogenous proteases, microbial-produced protease, lipase and catalase, decomposedprotease in the meat into easily absorbed peptides and amino acids, decomposed the fatty acid in the meatinto short chain volatile fatty acids and esters, the product has a unique flavor and color. But traditionalproducts of smoked horse sausages is a natural fermentation, the presence of unstable product quality, shortshelf life, and with the improvement of people’s living standards, they also need some high-grade meatproducts. So it is necessary to change the traditional process by improving the quality and stability,extending shelf life, developing new varieties, without changing the good quality of Smoked horse sausage.Two kinds of Smoked horse sausages as the material which were processed by different processeswere taken in the paper. Changes of physical and chemical properties, microbial, muscle proteolysis,cathepsins activities and volatile flavor compounds during processing of Smoked horse sausages werestudied. These results will provide a theoretic base for the improvement of technology to Xinjiang Smokedhorse sausage. The chief results are showed as follow:1. In this study, the changes of pH, water activity, colour difference and non-protein nitrogen wereanalyzed. The results indicated that Lactic acid bacteria fermen-tion can shorten fermented time improveflavour and restrain toxinbacterina growing with the pH reducing.The water activity decreased, Lower Aw can effectively control the growth of harmful bacteria, andthe products have a longer shelf life.Color values (L*, a*, b*)had a series of complex changes during the processing, color values ininoculated samples were higher than the control samples, this may be related to a lower degree ofoxidation.The non-protein nitrogen content increased during the processing. It is an import-ant indicator ofprotein degradation, and it is also an important precursor of flavor.By sensory evaluation, the best quality was the inoculated batch in smoked horse sausage A.2. PCR-DGGE technology was used to detecte the changes of microorganisms in Smoked horsesausages during processing. The results indicated that the types and quantities of microorganisms arechanging in the process, and the predominant bacterial was Lactobacillus sakei.3. The changes of the sarcoplasmic and myofibrillar proteins during the processing of Smoked horsesausage was studied using SDS-PAGE. The results showed that both of sarcoplasmic and myofibrillarproteins were degradated, and proteolysis levels were higher in the inoculated batch.4. The cathepsins B＋L, B are the main proteinases and it affect the flavor of Smoked horse sausages.The changes in activity of cathepsins B＋L, B were studied in this paper. The results showed during theprocessing of Smoked horse sausage A, the activities of cathepsins B＋L, B in control samples were higher.For Smoked horse sausage B, the activities of cathepsins B＋L, B in control samples were lower on days7-28.5. HS-SPME-GC-MS was used to analyze the volatiles in Smoked horse sausages, the results showedthat the volatiles in Smoked horse sausages are hydrocarbons，alcohols, esters, acids, aldehydes, ketones,hydroxybenzenes, furans compounds, nitrogen-containing compounds. And106volatile flavor compoundswere detected from Smoked horse sausage A,110volatile flavor compounds were detected from Smokedhorse sausage A. The main volatile flavor components were same in both kinds of Smoked horse sausages,they are hydroxybenzenes, alcohols, ketones, acids and hydrocarbons.