Research Of Physical And Chemical Properties Of Camel Meat And New Camel Meat Jerky

Alxa Bactrian camel was employed in the study.The basic recipe of camel meat jerky was obtained by seasoning single factor and orthogonal test design.On this basis,single bacteria（Lactobacillus plantarum JYLP-326）and compound bacteria（Lactobacillus plantarum JYLP-326 and Pediococcus pentosaceus JYPP-19）were used as starters,to optimize the fermentation process parameters by single factor and response surface methodology.The samples was divided into four groups:raw meat（control）,curing group,single bacteria fermentation group and compound bacteria fermentation group.Then the optimal fermentation conditions were selected by verification test,physicochemical,nutritional components,protein degradation and microbial changes during storage of fermented camel meat jerky.The results were as follows:Single factor and orthogonal test design showed that the technological parameters for preparing basic recipe of camel meat jerky were black pepper 2.2%,salt 3%,sugar 1.8%,and cooking wine 9%.The results of single factor and response surface methodology showed that the effects of single bacteria and compound bacteria on the pH of fermented camel meat jerky with successive,addition amount of bacteria,fermentation time,fermentation temperature.The sensory score of compound bacteria fermented camel meat jerky was higher than that of single bacteria.The optimal fermentation conditions were addition amount of bacteria 0.07%,fermentation time 23 h,and fermentation temperature30°C.The compound bacteria fermented camel meat jerky was obtained lower moisture and fat content than that of other three groups（p<0.05）.The ash content of fermentation camel meat jerky group was higher than that of other group.The protein,mineral,vitamin B₁,vitamin B₂,total amino acid content and unsaturated fatty acid content of compound bacteria fermented camel meat jerky were higher than that of other three groups.As well as,the Glu,oleic acid and linoleic acid were higher in the compound bacteria fermented camel meat jerky than that of other groups（p<0.05）.But myristic acid and palmitic acid were obtained lower contants in compound bacteria fermented camel meat jerky than that of other groups.Compound bacteria are more conducive to reducing the hardness of camel meat jerky,and improve elasticity and chewiness of jerky.The result of SDS-PAGE showed that the myosin heavy chain,α-actinin,tropomyosin,troponin,actin were degraded obviously by the fermentated of compound bacteria group.Also some of small molecular protein bands were dyed intensivily and new protein bands were observed.The Aw,pH and TBA value were detected no significant in both of single and compound bacteria group.The value of a,L and e,and the total count of bacteria and lactic acid bacteria were higher in the compound bacteria fermented jerky than that of single bacteria jerky.No Escherichia coli were detected during storage.This study expanded the utilization of lactic acid bacteria into meat products,which provides referential value for the development of camel meat related products.It also brings important practical significance to the overall development of camel industry in our region.