不同发酵剂对发酵香肠中风味物质释放及有害生物胺控制的影响

Effects of Different Starter Cultures on the Flavor Release and Control of the Harmful Biogenic Amines in the Fermented Mutton Sausages

通过接种植物乳杆菌与肉葡萄球菌,将试验分为复合发酵组和单一植物乳杆菌组,并以自然发酵为对照。探究发酵剂对发酵香肠加工过程中pH、Aw、色泽、亚硝酸盐、风味物质释放及有害生物胺含量控制的影响。结果表明:复配组产酸速率>单一组产酸速率>对照组产酸速率,且干燥结束时复配组降到组中最低为4.74;pH快速降低也使复配组Aw下降速率显著快于其它两组(P<0.05);9 d后成熟结束时,复配组亚硝酸盐含量为12.6 mg/kg,显著低于其它两组及国家安全规定30 mg/kg(P<0.05);从3组香肠中检出尸胺、β-苯乙胺、酪胺、组胺及精胺和亚精胺,由于精胺和亚精胺是肉中固有生物胺且含量变化微小,所以在试验中未加以说明;成品时所列4种生物胺总量在33.37~40.41 mg/kg范围,复配组中组胺及酪胺含量分别为2.89,22.54 mg/kg,低于美国食品及药品管理局(FDA)规定标准(组胺含量<50 mg/kg,酪胺含量≤100 mg/kg)(P<0.01)。从香肠中共检出26种挥发性风味物质,其中添加微生物发酵组风味物质总含量显著高于对照组(P<0.01)。综上,复配发酵剂可使pH、Aw快速降低,有效抑制和降低香肠残留亚硝酸盐及有害生物胺含量,对香肠中风味物质释放和含量增加起主要作用。

Taking plant Lactobacillus and meat Staphylococcus as starter cultures, the experiment was divided into compound fermentation group, a single plant Lactobacillus group, and controlled by natural fermentation. This was designed to explore the effects of different starter cultures on the pH, Activity Water(Aw), color, nitrite, flavor substances release and harmful biogenic amines content control in fermented sausage processing. The results showed that: acid production rates of all groups were respectively: combined group>single group>control group, and the mixed pH down to a minimum of 4.74 at the end of the dry;At the end of ripening in 9 days pH rapid decrease also prompted the compound group Aw decline rate was faster than the other two groups(P<0.05);After 9 d was the finished product, nitrite content of the mixed group was 12.6 mg/kg, significantly lower than the other two groups and safety regulations of the state(30 mg/kg)(P<0.05);Several kinds of biogenic amines were detected, such as cadaverine, beta phenethylamine,tyramine, histamine, spermine and spermidine;Because of spermine and spermine were the inherent content of biogenic amines in the meat and tiny change, not explained in test;The four kinds of biogenic amines were listed in finished products and total 33.37 ~ 40.41 mg/kg, and histamine and tyramine content of the compound were respectively 2.89 and22.54 mg/kg, which were lower than the United States Food and Drug Administration(FDA), the Food and Drug Administration, FDA) regulation standard(histamine content < 50 mg/kg, tyramine content≤100 mg/kg)(P<0.01);Sausages were detected 26 kinds of volatile flavor substances, and the contents of flavor substances of adding microbial fermentation groups were significantly higher than control group(P<0.01). In conclusion, it suggests that the compound fermentation agents can make pH, Aw de≤creased effectively and reduce the content of nitrite and harmful biogenic amines of the sausages, and plays a main role in release and content increase of the sausage flavor.