添加沙葱与发酵剂对发酵羊肉干中亚硝胺的抑制作用

Inhibition Effect of Allium monogolium Regel and Starter Cultures on N-nitrosamines Formation in Dried Mutton Fermented

本文研究了添加沙葱与植物乳杆菌X3-2B对发酵羊肉干亚硝胺的降解作用,以及两者对发酵羊肉干理化指标(pH值、水分活度、色差)和亚硝酸盐含量的影响。结果表明:沙葱与植物乳杆菌共同作用可以显著降低亚硝胺(N-亚硝基二甲胺、N-亚硝基吗啉、N-亚硝基二乙胺、N-亚硝基吡咯、N-亚硝基二正丙胺、N-亚硝基哌啶和N-亚硝基二正丁胺)的积累(P<0.05),促进pH值和水分活度的降低,抑制致病菌和腐败菌生长,提高发酵羊肉干产品的稳定性,在减少亚硝酸盐残留量的同时改善发酵羊肉干的色泽。

In this study,the influence of Allium monogolium Regel and Lactobacillus plantarum X3-2B on the N-nitrosamines was investigated,meanwhile,the physicochemical properties and nitrite content of fermented dry mutton were also studied.The results showed that the accumulation of N-nitrosamines(N-nitrosodimethylamine,N-nitrosomorpholine,N-nitrosodiethylamine,N-nitrosomorpholine,N-nitroso-di-n-propylamine,N-nitrosopiperidine,N-nitrosodi-n-butylamine)could be inhibited by adding Allium monogolium Regel and Lactobacillus plantarum X3-2B together better than adding alone.In addition,the decrease of pH and aw were promote,the growth of pathogenic bacteria and spoilage bacteria were reduced,the stability of fermented dried mutton was increased.Adding Allium monogolium Regel and Lactobacillus plantarum X3-2B together could also reduce nitrite residue,improve the colour and lustre of fermented dried mutton.