复合发酵剂对羊肉香肠发酵成熟过程中理化品质及安全性能的影响
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国家自然科学基金地区项目(31960514);内蒙古自治区科技成果转化专项项目(2019CG066);内蒙古自治区科技计划项目(201802067,2019GG239)


Effects of Compound Starters on Physical-chemical Quality and Safety Performance of Fermented Mutton Sausages
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    摘要:

    为了探究微生物发酵剂对发酵羊肉香肠理化品质及安全性能的影响,以添加清酒乳杆菌、木糖葡萄球菌及肉葡萄球菌的复合发酵剂制作发酵羊肉香肠,用GC、HPLC等仪器测定香肠发酵成熟过程中亚硝胺、生物胺、pH、Aw、色差、亚硝酸盐等指标变化。结果表明:清酒乳杆菌+木糖葡萄球菌+肉葡萄球菌复合发酵剂组产酸速率显著快于LS(清酒乳杆菌+木糖葡萄球菌)、LB(清酒乳杆菌)及对照(CO)(P<0.05),发酵结束时pH值降到组中最低;pH值下降改变蛋白质束缚水分能力,促使复合发酵剂LSS组Aw下降快于其它3组,成品时为0.67(Aw)。制作过程中香肠红度值(a)表现为:复合发酵剂LSS组>LS>LB>CO,且差异显著(P<0.05)。LB、LS、LSS 3组成品香肠亚硝酸盐残留量(18.54,18.43,19.34 mg/kg)显著低于对照组(26.47 mg/kg)及国家安全限量标准30 mg/kg(P<0.05)。发酵成熟过程中LSS、LS组香肠无尸胺和组胺检出,且添加发酵剂3组成品香肠生物胺总量显著低于对照组(P<0.05)。LB、LS、LSS3组仅检出N-甲基乙基亚硝胺(NMEA),含量依次降低,且3组亚硝胺种类及含量均少于CO组(P<0.05)。结论:使用复合发酵剂可缩短羊肉香肠发酵周期,改善香肠色泽,抑制香肠中亚硝酸盐残留及降低有害生物胺、亚硝胺含量,提高产品安全性。

    Abstract:

    To explore effect of microbial starter culture on physical-chemical quality and safety performance of fermented mutton sausage, N-nitrosamines, biogenic amines, pH, Aw, color change, nitrite and other indicators of fermented mutton sausages being made by adding different combined starter cultures of Lactobacillus sake, Staphylococcus xylosus and Staphylococcus carnosus were measured by using instruments (GC and HPLC so on) in fermentation and mature process. The results showed that: The rate of acid production of compound fermentation(L. sake + S. xylosus + S. carnosus) was significantly faster than that of LS (L. sake + S. xylosus), LB (L. sake) and control (CO) (P < 0.05) and its pH value was reduced to the lowest at the end of fermentation. The decrease of pH value changed the binding water capacity of proteins, which led to the reduction of Aw in the LSS faster than that of the other three batches, and the finished product was 0.67 (Aw). The sausage red value (a) was shown as: LSS > LS > LB > CO, and their difference were significant(P < 0.05). The amount of nitrite residue (LB, LS, LSS for 18.54, 18.43, 19.34 mg/kg, respectively) were significantly lower than that of the control (26.47 mg/kg) and the national safety regulation (30.00 mg/kg) (P < 0.05). In the fermentation process, the cadaverine and histamine were not detected in the LS and LSS. And the total amount of biogenic amines of the three inoculated starter cultures were significantly lower than that of the CO(P < 0.05). N-nitrosomethylethylamine(NMEA) only was detected in the three groups of LB, LS and LSS, whose contents were decreased successively, and the types and contents of N-nitrosamines in the three groups were less than that of the CO group (P < 0.05). To sum up, the use of compound starter can shorten the fermentation period of mutton sausage and improves sausage color; And compound starter can effectively inhibit the nitrate residues in sausage and reduce the content of harmful biogenic amine and N-nitrosamine, and improve product safety.

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王德宝;孙学颖;王柏辉;田建军;靳 烨;吕金积;赵丽华.复合发酵剂对羊肉香肠发酵成熟过程中理化品质及安全性能的影响[J].中国食品学报,2020,20(6):137-145

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  • 在线发布日期: 2020-07-07
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