Dynamic Changes of Physicochemical Indexs in Fermented Meat Rice during Fermentation

To study the dynamic changes of physicochemical indexes and amino acids in fermentation process of fermented meat rice, this experiment was based on the fermented meat rice of different fermentation time, the content of total sugar, total acid, protein, non-protein nitrogen, amino acid nitrogen, volatile basic nitrogen, fat, free fatty acids, cholesterol, acid value, peroxide value and thiobarbituric acid value were determined, the type and content of amino acids were determined by amino acid automatic analyzer.Results showed that during fermentation process, the total sugar content of fermented meat rice decreased gradually, the total acid content increased firstly and then decreased.The protein content decreased gradually and then tend to gentle, non-protein nitrogen content increased gradually at first and then tend to gentle, the amino nitrogen content increased significantly, volatile salt base nitrogen content increased gradually.During the fermentation process, the fat content decreased, the content of free fatty acid increased and cholesterol content decreased.Oxidation indexs of acid value, peroxide value and thiobarbituric acid in the fermentation process were within the range of GB/T 5009.128-2003, showed that the safety of fermented meat rice had a certain guarantee. In addition to serine and histidine, other amino acids content increased during fermentation process. The research showed that the nutritional value of fermented meat rice was improved by fermentation process.