乳酸菌源亚硝化抑制剂对酱牛肉中N-亚硝胺形成的影响

Effect of Nitrosation Inhibitors from Lactic Acid Bacteria on the Formation of N-Nitrosamines in Sauced Beef

为进一步明确微生物源亚硝化抑制剂(microbial nitrosation inhibitor,MNI)对酱牛肉中产生的N-亚硝胺的抑制效果,将清酒乳杆菌(Lactobacillus sake,LS)与商业复合菌WBL-45(木糖葡萄球菌+肉葡萄球菌+清酒乳杆菌)制备成MNI(LS-MNI与WBL-45-MNI),以酱牛肉为研究对象,进行感官评定,测定pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、亚硝酸盐、生物胺及N-亚硝胺含量等指标。结果表明:在酱牛肉中添加LS-MNI和WBL-45-MNI可显著改善其色泽和风味,WBL-45-MNI组总体感官评分显著高于LS-MNI组和对照组(P<0.05),亚硝酸盐残留量和生物胺总量则显著低于LS-MNI组和对照组(P<0.05);3组酱牛肉的TBARs值均未超过0.2 mg/kg;WBL-45-MNI组和LS-MNI组对N-二甲基亚硝胺的抑制率分别达70.94%和89.74%,对N-亚硝胺总量的抑制率分别达46.79%和36.50%。以上结果表明,清酒乳杆菌和商业复合菌WBL-45可以制备微生物源的亚硝化抑制剂来阻断肉品中N-亚硝胺的形成,WBL-45对酱牛肉的整体效果更佳。

In order to further clarify the inhibitory effect of microbial nitrosation inhibitors(MNI)on the production of N-nitrosamines in sauced beef,the sensory evaluation,pH,thiobarbituric acid reactive substances(TBARs)value,nitrite,biogenic amine and N-nitrosamine contents of sauced beef treated with LS-MNI from Lactobacillus sake(LS)or WBL-45-MNI from commercial starter culture WBL-45(Staphylococcus xylosus+Staphylococcus carnosus+Lactobacillus sake)were measured.The results showed that adding LS-MNI or WBL-45-MNI to sauced beef significantly improved its color and flavor.The overall sensory score of the WBL-45-MNI group was significantly higher than that of the LS-MNI and control groups(P<0.05).Furthermore,the nitrite residue and total biogenic amine content were significantly lower than those of LS-MNI and control groups(P<0.05).None of TBARs values of the three groups exceeded 0.2 mg/kg.For the WBL-45-MNI and LS-MNI groups,the inhibition rates of NDMA were 70.94% and 89.74%,respectively,and the inhibition rates of total N-nitrosamine were 46.79% and 36.50%,respectively.The above results show that LS-MNI and WBL-45-MNI can block the formation of N-nitrosamines in meat products,the overall effect of WBL-45-MNI being more significant.