Abstract:In order to improve the quality of horse meat fermented sausage, starter and actinidin were added to promote the fermentation mature and degradation of muscle protein. Fresh horse meat and horse fat were chose as raw materials. Three test groups were designed. One was the control group and the other two groups were the treatment group. The two treatment groups added 2% starter and 0.05% actinidin, and fermented under the corresponding conditions. the contents of total nitrogen, non-protein nitrogen were detected. The degradation of muscle protein was analyzed by SDS-PAGE. Results showed that the total nitrogen content of each group (0 d) was about 3.09 g/100 g. After processing (28 d), the total nitrogen content of control group (CK group), fermentation group (group A) and actinidin group (group B) were 3.41 g/100 g, 3.85 g/100 g and 4.15 g/100 g, respectively, indicating that the total nitrogen content increased significantly. The effects of starter and actinidin on protein degradation were significant. The non-protein nitrogen contents of the CK group, A group, B group on 28 d were 0.42 g/100 g, 0.52 g/100 g, 0.65 g/100 g respectively. Compared with 0 d (0.22 g/100 g), the non-protein nitrogen content of CK group increased by 1.9 times, group A increased by 2.4 times, group B increased by 2.9 times. Results of SDS-PAGE electrophoresis showed that the sarcoplasmic protein of group A and group B gradually degraded during the whole processing, and the macromolecular bands changed significantly. The starter significantly promoted the degradation of sarcoplasmic protein and myofibrillar protein of horse meat fermented sausage. Actinidin can also promote the sarcoplasmic protein degradation and have better effect than starter, but it has little effect on myofibrillar protein.
