微生物亚硝化抑制剂对风干肠理化性质及安全品质的影响

Effects of Microbial Nitrosation Inhibitors on Physicochemical Properties and Safety Quality of Air-dried Sausage

为降低风干肠中生物胺(BAs)、N-亚硝胺(NAs)含量和亚硝酸盐残留量,提高产品的安全品质,设计4组风干肠:1)MNI组:添加0.05%微生物亚硝化抑制剂;2)MNIP组:添加0.05%MNI的同时接入PRO-MIX5商业发酵剂(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌);3)FBFAP组:加入外源添加物的同时接入PRO-MIX5商业发酵剂;4)CK组:空白对照组。将灌肠后的4组样品,在30℃恒温、恒湿培养箱中发酵,当pH值降到5.4时终止发酵,进入20 d的风干成熟过程(14~16℃)。测定4组样品在发酵过程中的pH值变化,成熟过程(1,5,10,15,20 d)中的pH值、水分含量、a_(w)、色差、硫代巴比妥酸反应物(TBARs)值和生物胺(BAs)的变化,以及4组风干肠成品的N-亚硝胺含量和亚硝酸盐残留量。结果表明:在发酵阶段,MNIP组和MNI组的pH值分别在12.5 h和15 h快速降到5.4,FBFAP组和CK组则发酵到21 h和22 h才达到要求的pH范围;MNIP组和MNI组样品在风干成熟的过程中pH值始终显著低于FBFAP组和CK组(P<0.05),两组风干肠成品的pH值达到5.08,有利于提高风干肠的安全品质。MNIP组和MNI组风干肠成品的水分含量(28.91%,28.72%)和a_(w)(0.75,0.77)显著高于CK和FBFAP组(P<0.05),在达到安全品质的前提下,有利于获得较好的感官品质;与CK组相比,MNIP组、MNI组和FBFAP组风干肠成品具有较高的L^(*)值(54.94,54.05,48.83)和a^(*)值(13.62,13.57,14.54),较低的TBARs(0.34~0.36 mg/kg)值,并且组胺、酪胺、尸胺、色胺均保持较低水平。MNIP、MNI和FBFAP能有效抑制风干肠中NAs的形成,对NAs的抑制率分别达到54.77%,51.31%,37.10%,以MNIP组的抑制效果最好。4组风干肠的亚硝酸盐残留量均保持在较低水平(2.19~4.43 mg/kg)。由此说明,MNI和PRO-MIX5商业发酵剂协同作用能显著提高风干肠的理化性质和安全品质。

In order to reduce the contents of biogenic amines(BAs),N-nitrosamines(NAs)and nitrite residues in air-dried sausages and improve the safety and quality of products,four groups of air-dried sausages were designed,1)MNI group:0.05%microbial nitrosation inhibitor was added;2)MNIP group:add 0.05%MNI and inoculation PRO-MIX5 commercial starter(Staphylococcus xylose,Lactobacillus sake,Lactobacillus plantarum);3)FBFAP group:add exogenous additives and inoculation PRO-MIX5 commercial starter;4)CK group:blank control group.The four groups of samples after filled were fermented in a constant temperature and humidity incubator at 30℃.When the pH value decreased to about 5.4,the fermentation was terminated and entered the air drying maturation process of 20 days(14-16℃).The changes of pH value during fermentation,pH value,moisture content,a_(w),color difference,thiobarbituric acid reactive substances(TBARs)value and changes in BAs during ripening(1,5,10,15,20 d),as well as the content of NAs and nitrite residue of air-dried sausage products in the four groups were measured.The results showed that in the fermentation stage,the pH value of MNIP group and MNI group decreased rapidly to 5.4 at 12.5 h and 15 h respectively,while FBFAP group and CK group reached the required pH range at 21 h and 22 h.The pH value of the samples in MNIP group and MNI group was always significantly lower than that in FBFAP group and CK group(P<0.05).The pH value of the finished products of air-dried sausages in the two groups reached 5.08,which was conducive to improving the safety and quality of air-dried sausages.The water content(28.91%,28.72%)and a_(w)(0.75,0.77)of air-dried intestinal products in MNIP group and MNI group were significantly higher than those in CK and FBFAP group(P<0.05),which was conducive to obtain better sensory quality on the premise of safety quality.Compared with CK group,MNIP group,MNI group and FBFAP group had higher L^(*)values(54.94,54.05,48.83)and a^(*)values(13.62,13.57,14.54),lower TBARS(0.34-0.36 mg/kg),and the levels of histamine,tyramine,cadaverine and tryptamine remained low.MNIP,MNI and FBFAP can effectively inhibit the formation of NAs in air-dried sausage,and the inhibition rates of NAs are 54.77%,51.31%and 37.10%respectively.MNIP group has the best inhibition effect.The nitrite residues in the air-dried sausages of the four groups remained at a low level(2.19-4.43 mg/kg).Therefore,the synergistic effect of MNI and PRO-MIX5 commercial starter can significantly improve the physical and chemical properties and safety quality of air-dried sausage.