接种乳酸菌发酵剂对风干肠加工过程中理化性质及安全品质的影响

Effect of Inoculating Lactic Acid Bacteria Starter on Physicochemical Properties and Safety Quality of Air-dried Sausage During Air Drying

为研究乳酸菌发酵剂对风干肠在加工过程中理化性质及安全品质的影响,本试验分别将SHI-59(木糖葡萄球菌、戊糖片球菌、植物乳杆菌)、WBL-45(木糖葡萄球菌、肉葡萄球菌、清酒乳杆菌)、PRO-MIX5(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)复合型商业发酵剂接种到肉馅中,3个接菌组分别用SHI、WBL、PRO表示,经过12 d的风干过程生产发酵型风干肠,以不接种作为对照组(control check,CK),分别在风干的第0、3、6、9、12 d检测4组风干肠的水分含量、水分活度(a_(w))、色差值(L^(*)值和a^(*)值)、pH、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量;并分别测定风干第6和12 d的生物胺含量以及第12 d的亚硝酸盐残留量和6种N-亚硝胺(N-nitrosamines,NAs)含量。试验结果表明:随着风干过程的进行,4组风干肠的水分含量和aw呈现逐渐降低趋势,TVB-N值、L^(*)值和a^(*)值呈现逐渐升高趋势,pH呈现先降低后缓慢升高的变化趋势,接种SHI-59和WBL-45菌在风干第0~3 d期间能快速降低肉馅体系的pH至5.39和5.10。当风干12 d时,WBL组的水分含量为组内最高值(27.57%),对风干肠的感官性质有改善作用;4组风干肠的p H均小于5.4,亚硝酸盐残留量在1.91~2.95 mg/kg范围;3组试验组的L^(*)值和a^(*)值显著高于CK组(P<0.05),其中WBL-45菌的发色效果最佳;PRO组和SHI组的总NAs含量显著低于CK组(P<0.05),3个接种组N-二甲基亚硝胺(N-Nitrosodimethylamine,NDMA)含量在1.24~1.82μg/kg,远小于国家限量标准和CK组,说明3种商业复配菌对NAs有显著的抑制效果;3种发酵剂对色胺和亚精胺有明显的抑制作用,但对尸胺、组胺、酪胺和生物胺总量没有抑制效果,不过其含量在安全可控范围。整体上,接种3种复合发酵剂可使NAs和亚硝酸盐残留量均保持在较低水平,能不同程度地提高风干肠的安全品质。

In order to study the effects of lactic acid bacteria starter on the physical and chemical properties and safety quality of air-dried sausage during processing,SHI-59(Staphylococcus xylose,Pediococcus pentosus,Lactobacillus plantarum),WBL-45(Staphylococcus xylose,Staphylococcus botulinus,Lactobacillus sake),PRO-MIX5(Staphylococcus xylose,Lactobacillus sake,Lactobacillus plantarum)compound commercial starter was inoculated into meat stuffing,the three groups were represented by SHI,WBL and PRO respectively,and fermented air-dried sausage was produced after 12 days of air drying process,no inoculation was used as control check(CK).The water content,water activity(a_(w)),color difference(L^(*)and a^(*)),pH and total volatile basic nitrogen(TVB-N)of the air-dried sausage of the four groups were measured on the 0,3,6,9 and 12 days of air drying.The contents of biogenic amines,nitrite residues and 6 kinds of Nnitrosamines(NAs)were measured on the 6th and 12th day of air drying,respectively.The results showed that with the progress of air drying process,the moisture content and aw of the four groups of air-dried sausage decreased gradually,the TVB-N value,L^(*)value and a^(*)value increased gradually,and the pH decreased first and then increased slowly.Inoculation of SHI-59 and WBL-45 could rapidly reduce the pH of meat filling system to 5.39 and 5.10 during the 0~3 days of air drying.When air dried for 12 days,the water content of WBL group was the highest(27.57%),which could improve the sensory properties of air-dried sausages.The pH of the air-dried sausage in the four groups was less than 5.4,and the nitrite residue was in the range of 1.91~2.95 mg/kg.The L^(*)and a^(*)values of the three groups were significantly higher than those of the CK group(P<0.05),the chromogenic effect of WBL-45 starter was the best.The content of total NAs in PRO Group and SHI group was significantly lower than that in CK group(P<0.05).The content of N-nitrosodimethylamine(NDMA)in the three inoculation groups was 1.24~1.82μg/kg,which was much lower than the national limit standard and CK group,indicating that the three commercial compound bacteria had a significant inhibitory effect on NAs.The three fermentation agents had obvious inhibitory effects on tryptamine and spermidine,but had no inhibitory effect on the total amount of cadaverine,histamine,tyramine and biogenic amine,but their contents were safe and controllable.On the whole,inoculating three kinds of compound fermentation agents could keep the residues of NAs and nitrite at a low level,and could improve the safety and quality of air-dried sausage to varying degrees.