微生物亚硝化抑制剂对红肠品质的影响

Effects of Microbial Nitri?cation Inhibitors on the Quality of Red Sausage

经前期探索筛选得到PRO-MIX5(木糖葡萄球菌+清酒乳杆菌+类植物乳杆菌)菌体碎片(称为微生物亚硝化抑制剂(microbial nitrification inhibitor,MNI)),MNI在体外模拟体系中能够抑制N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)形成。为验证MNI对红肠中N-亚硝胺形成的阻断效果及其相关品质的影响,将MNI按肉质量0.05%、0.25%和0.50%的比例添加在腌制后的馅料中,同时设置空白对照(control check,CK)组,经过拌馅、灌肠、干燥、蒸煮、烟熏及烘烤工序制得红肠。通过测定红肠的感官、pH值、红度值、弹性、亚硝酸盐含量、生物胺含量及N-亚硝胺含量等指标,探究MNI对红肠产品的感官及安全品质的影响。结果表明:与CK组相比,添加0.05%MNI的红肠中亚硝酸盐残留量为21.44 mg/kg,对亚硝酸盐降解率达18.92%,对9种N-亚硝胺总量的抑制率达41.04%,其中对NDMA的抑制率高达52.87%,此时红肠的感官评价分值最高(26分),红肠的pH值、红度值、弹性与CK组无显著差异,但8种生物胺总含量比CK组高19.64%,但没有超过相关规定的限量范围。

In our previous study,we have found that PRO-MIX5 namely mixed cell debris of Staphylococcus xylosus,Lactobacillus sake and Lactobacillus plantarum as a microbial nitrification inhibitor(MNI)could inhibit the formation of N-dimethylnitrosamine(NDMA)in in vitro model system.In this study,in order to evaluate the blocking effect of MNI on N-nitrosamine in red sausage and its effect on quality attributes,MNI was added to red sausage in mass proportions of 0.05%(group 1),0.25%(group 2)and 0.50%(group 3).At the same time,a blank control group was set up.Red sausage was prepared through marination,filling,drying,steaming,smoking and roasting.The sensory quality,pH value,redness value(a*),elasticity,nitrite content,biogenic amine content and N-nitrosamine content were measured to understand the effect of MNI on the sensory quality and safety of sausage products.The results showed that the residual nitrite content in the sausage with 0.05%MNI was 21.44 mg/kg,with a degradation rate of 18.92%compared with the control group.The inhibition rate of nine N-nitrosamines was 41.04%,and the inhibition rate of NDMA was 52.87%upon the addition of 0.05%MNI.Moreover,the sensory evaluation score was the highest(26 points).There was no significant difference in pH value,redness value or elasticity between this group and the control group.However,the total content of eight biogenic amines was 19.64%higher than that in the control group,but it did not exceed the maximum limit.