Study On The Effect Of Different Starters On The Quality And Purine Residue Of Fermented Lamb Jerky

In this experiment,the strains with good functional characteristics and compound starters preserved in the laboratory were screened to degrade purine,uric acid and inhibit the activity of xanthine oxidase (XOD) by High Performance Liquid Chromatography (HPLC).The effects of control group,37x-3 group,x3-2b group,Lactobacillus sake group and compound group on the quality,purine compounds and XOD activity of fermented lamb jerky during processing and simulated digestion in vitro was determinated,which provided a theoretical basis for reducing the intake of high purine food and preventing hyperuricemia.The test results show that:4 target bacteria were screened,namely Lactobacillus sake (uric acid degradation rate was 47.20%),compound bacteria (purine degradation rate),37x-3 bacteria (XOD activity inhibition rate was 41.51%) and x3-2b bacteria (uric acid degradation rate was 44.34%,XOD activity inhibition rate was 39.42%).The color e value (2.22),and the simulated gastric protein digestibility(66.39%) of 37x-3 group was significantly higher than that of other groups (P<0.05);The XOD activity (375.00IU/L) and guanine (25.72mg/100g),hypoxanthine (20.58mg/100g),adenine (0,92mg/100g) residue of simulated small intestinal digestion were significantly lower than other groups (P <0.05).The water content and the adenine content (9.25mg/100g) of Lactobacillus sake group during mature and the hypoxanthine residue(50.61mg/100g) of simulated gastric digestion was significantly lower than that of other groups (P <0.05).The small intestinal protein digestibility(22.74%) of Lactobacillus sake group was significantly higher than that of other groups (P <0.05).The values of Aw (0.622) and nitrite residue (11.99 mg/kg) in the compound group were significantly lower than those in other groups,while the protein content (63.86%),total amino acid content (861.14 mg/100g) were significantly higher than those in other groups (P <0.05).The total purine content of the compound group (357.61 mg/100g) was not significantly different from that of the x3-2b group (P> 0.05).The content of fat (6.47%),hypoxanthine (213.21mg/100g) and xanthine(58.80mg/100g) of x3-2b group during mature was significantly lower than other groups (P <0.05).And the most fat decomposing flavor substances were detected(including nonanal,n-octanal,n-hexanol,ethyl acetate,etc.).The guanine (19.41 mg/100g),xanthine (21.40mg/100g) and adenine (0.18mg/100g) residues of simulated gastric digestion was significantly lower than that of other groups(P <0.05).It can be seen from the above that the addition of starters could significantly reduce the total purine residues of fermented lamb jerky during processing and simulated digestion in vitro.