萨拉米模拟发酵过程中猪肉肌红蛋白存在形式影响规律研究

Effects of Fermentation Conditions and Additives on Myoglobin Forms during Simulated Fermentation of Pork Salami

为实现萨拉米色泽的精确控制技术,用480～640nm的扫描图谱分析了萨拉米模拟发酵过程中温度、pH值、亚硝酸钠添加量、异抗坏血酸钠添加量对猪肉肌红蛋白存在形式的影响规律。结果表明,在4h以内,随着发酵温度的上升,氧合肌红蛋白含量显著减少;随着pH值的降低,高铁肌红蛋白显著减少,氧合肌红蛋白含量显著增多,脱氧肌红蛋白显著减少;在同一时间段,随着亚硝酸钠添加量的增加,高铁肌红蛋白显著增加,氧合肌红蛋白显著减少;随着异抗坏血酸钠添加量的增加,肌红蛋白3种形式的比例均无显著变化。

The effects of fermentation temperature and time as well as environmental solution pH and sodium nitrite and sodium isoascorbate concentrations on myoglobin forms in pork salami were studied. For this, myoglobin from pork salami fermented for different periods of time at different temperatures was extracted with 0.04 mol/L PBS （pH 6.8） and the extract was adjusted to different pH values or added with various concentrations of sodium nitrite and sodium isoascorbate. Various myoglobin solutions were detected at different wavelengths between 480 nrn and 640 nm and analyzed for the proportions of three myoglohin forms, deoxymyoglobin, oxymyoglobin and metmyoglobin. The proportion of oxymyoglobin significantly decreased with increasing fermentation temperature during the first 4 h of fermentation; the proportions of metmyoglobin and deoxymyoglobin also significantly decreased, whereas the proportion ofoxymyoglohin significantly increased with decreasing environmental pH. For the same fermentation, the proportion of metmyoglobin significantly increased, whereas the proportion of oxymyoglobin significantly decreased with increasing sodium nitrite concentration; the proportion of each myoglohin form showed no significant change with increasing sodium isoascorbate concentration.