文献类型： 外文期刊
作者： Zou, Ye 1 ; Wang, Lingjuan 1 ; Niu, Yunwei 3 ; Song, Shiqing 1 ; Yang, Bin 4 ; Qin, Xiaojuan 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Shanghai Inst Technol, Sch Perfume & Aroma Technol, Shanghai 201418, Peoples R China
4.Shanghai Res Inst Fragrance & Flavor Ind Co Ltd, Shanghai 200232, Peoples R China
5.Nanjing Qinrun Biotechnol Co Ltd, Nanjing 210014, Peoples R China
关键词： Chicken liver; Lactobacillus plantarum; Structure; Volatile ingredients; Acid soluble protein
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 189 卷
页码：
收录情况： SCI
摘要： The effect on the product structure and volatile compounds of fermented chicken liver (FCL) by Lactobacillus plantarum LP1 (L. plantarum LP1) was investigated in this study. The results of ultraviolet, fluorescence and diffraction of x-rays spectra showed that the fermentation accelerated the degradation of the chicken liver (CL) protein, with a large number of small molecule peptides. The thermal stability of FCL was significantly higher than that of CL. The total relative contents of free and essential amino acids in FCL were significantly increased compared by that of CL. Meanwhile, FCL had higher amino acid nitrogen and acidity. Moreover, the types and relative contents of volatile compounds, such as aldehydes, acids, hydrocarbons, were increased by 40.04%, 21.34% and 2.18% in FCL over those in FC, respectively. Therefore, the fermentation of chicken liver provides scientific basis for the comprehensive utilization of by-products in chicken.
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