乳酸菌复配对红肠发酵中N-亚硝胺生成的抑制作用

Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation

为将乳酸菌发酵技术应用到红肠产品中以提高其安全品质,特别是抑制肉制品中N-亚硝胺的形成,本研究将4株商业发酵剂:SHI-59(木糖葡萄球菌+戊糖片球菌+植物乳杆菌)、WBX-43(肉葡萄球菌+木糖葡萄球菌)、PRO-MIX5(木糖葡萄球菌+清酒乳杆菌+类植物乳杆菌)、VBM-60(木糖葡萄球菌+肉葡萄球菌+戊糖片球菌+乳酸片球菌),以及3株单菌:弯曲乳杆菌(Lactobacillus curvatus,Lc)、戊糖乳杆菌(L.pentosus)、清酒乳杆菌(L.sake),分别以107 CFU/g接种至腌制后的红肠肉馅中,拌馅灌肠后于35℃条件下发酵12、16、20、24 h,取样测定各组乳酸菌数,并将各发酵时间点的样品经熟制(干燥、蒸煮、烟熏、烘烤)后制得发酵红肠产品,测定各组产品的感官指标、pH值、亚硝酸盐、硝酸盐、8种生物胺、9种N-亚硝胺含量的变化。结果表明:PRO-MIX5表现尤为突出,经发酵12 h,即可使产品中亚硝酸盐残留量(7.58 mg/kg)显著降低,9种N-亚硝胺总量低至8.68μg/kg,N-二甲基亚硝胺含量(2.91μg/kg)符合国家限量标准,8种生物胺含量没有明显升高,与空白对照组差异不显著(P>0.05),口感微酸,有发酵味。其次Lc菌也能够显著降低9种N-亚硝胺总量至9.46μg/kg,但降低亚硝酸盐残留量(47.73 mg/kg)效果较差,8种生物胺总含量(550.31 mg/kg)显著升高。总之,PRO-MIX5商业发酵剂具有提高肉制品安全品质的应用潜力,应用效果好。

In order to evaluate the potential of applying lactic acid bacteria to inhibit the formation of N-nitrosamines during sausage fermentation for improved food safety,four commercial mixed cultures:SHI-59(Staphylococcus xylosus+S.pentosus+Lactobacillus plantarum),WBX-43(S.bovis+S.xylose),PRO-MIX5(S.xylosus+L.sake+L.plantarum),and VBM-60(S.xylosus+S.pentosus+Lactobacillus),as well as three pure strains:L.curvatus(Lc),L.pentosus,and L.sake were inoculated into salted sausage fillings at 107 CFU/g,separately.Fermentation was conducted at 35℃after stuffing and filling.At 12,16,20,and 24 h,samples were collected to determine the number of lactic acid bacteria.Fermented sausages were by cooking(drying,cooking,smoking,and roasting)each sample,and their sensory quality indicators,pH,and the contents of nitrite,nitrate,8 biogenic amines and 9 N-nitrosamines were determined.The results showed that the performance of PRO-MIX5 was particularly outstanding.After 12 h of fermentation,the content of nitrite residue was significantly reduced(7.58 mg/kg),the total amount of nine N-nitrosamines was as low as 8.68μg/kg,and N-nitrosodimethylamine content(2.91μg/kg)was below the national standard limit.There was no significant increase in the levels of the eight biogenic amines as compared to the control group(P>0.05).The product had a slightly sour and fermented taste.Besides,Lc could also significantly reduce the total amount of N-nitrosamines to 9.46μg/kg,but was not effective in reducing nitrite residues(47.73 mg/kg),and increased significantly the total content of biogenic amines.In summary,the commercial starter PRO-MIX5 has the potential to effectively improve the safe of fermented meat products.