摘要
通过接种瑞士乳杆菌与木糖葡萄球菌,将试验组分为单一瑞士乳杆菌组和复配发酵剂组,并以自然发酵为对照,探究微生物发酵剂对发酵香肠加工过程pH、Aw、亚硝酸盐、蛋白质分解(PI)以及游离脂肪酸释放的影响。结果表明:复配组产酸速率>单一组>对照组,在发酵结束时复配组pH值降到不同处理组中最低4.95;pH快速降低也促使复配组Aw下降速率快于其它两组,并且37 d后复配组亚硝酸盐含量为11.330 mg/kg,显著低于国家安全规定30 mg/kg(P<0.01);37 d后3组PI差异不显著(P>0.05);在3~37 d,复配组饱和脂肪酸(SFA)含量<单一组<对照组;对于单不饱和脂肪酸MUFA,0~23 d对照组含量高于单一组和复配组;0~6 d对照组多不饱和脂肪酸(PUFA)含量>复配组和单一组,6~37 d复配组PUFA含量>对照组和单一组。综上表明,复配发酵剂可促使pH、Aw降低,有效降低香肠中亚硝酸盐和饱和脂肪酸含量,干燥后期对PUFA释放起到一定作用,而肉内源脂肪酶对MUFA的释放起主要作用。
By inoculating Lactobacillus helveticus and Staphylococcus xylosus, the test was divided into single Lactobacillus helveticus group and mixed fermentation agent group, and the natural fermentation group, to explore the effect of the microbial fermentation on the pH, Activity Water(Aw), nitrite, protein decomposition(PI) and free fatty acid release of fermented sausage during processing. The results showed that: acid production rates of all groups were respectively: mixed fermentation group > single group > control group, and the mixed pH down to a minimum of 4.95 in the end of the fermentation. pH rapid decrease also prompted the compound group Aw decline rate was faster than the other two groups, and the content of nitrite in the compound group was 11.330 mg/kg after 37 d, which was significantly lower than the national safety regulation 30 mg/kg(P<0.01). After 37 d, the three groups had no significant difference in protein decomposition index(P>0.05). In 3-37 d, the saturated fatty acid content was that: the compound<the single<the control. The monounsaturated fatty acid(MUFA) content of the control group was higher than the single and the compound in 0-23 d. In 0-6 d, the polyunsaturated fatty acid(PUFA) content of the control group was higher than that of the compound and the single. However in 6-37 d, the compound PUFA content was higher those of the control group and the single group. In conclusion, it suggests that the compound fermentation agents can make pH, aw decreased effectively and reduce the content of nitrite and saturated fatty acids of the sausages, late stage of drying of PUFA release plays a role, and meat endogenous lipase of MUFA release play main role. In the late stage of drying, the compound agents produced a little effect in PUFA release. On the contrary, endogenous lipase played a key role in the release of MUFA.
作者
田建军
张开屏
景智波
杨明阳
靳烨
Tian Jianjun;Zhang Kaiping;Jing Zhibo;Yang Mingyang;Jin Ye(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohliot 010018;Department of Food Engineering, Inner Mongolia Business Vocational College, Hohhot 010070)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第3期141-147,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
内蒙古自治区自然科学基金面上项目(2016MS0311
2017MS0363)
内蒙古自治区科技计划资助项目(201701008)
内蒙古自治区高等学校科学研究项目(NJZY17445)
国家重点研发计划(2016YFE0106200)
国家自然科学基金地区项目(31660439)
关键词
乳酸菌
发酵香肠
蛋白质分解指数
游离脂肪酸
lactic acid bacteria
fermented sausages
protein decomposition index
free fatty acid