摘要
研究盐浓度对香肠中pH、亚硝酸盐、TVB-N、以及微生物等安全指标的影响,确定最适腌制盐浓度。结果表明:在1.5%及2.0%的盐浓度下乳酸菌受到的抑制作用较小,且发酵开始后的前6h数量增加较快,6h后数量上升缓慢;当盐浓度达到2.5%~3.0%时,乳酸菌的生长繁殖受到一定程度的抑制;盐浓度达到2.0%~3.0%时,大肠菌群的生长繁殖受到明显抑制;盐浓度对菌落总数影响最大,盐浓度在1.5%~3.0%时,随着盐浓度的升高,发酵6~9h后的总菌落数明显降低。盐浓度也影响发酵香肠pH值的变化,低盐度(1.5%~2.0%)条件下pH值下降更快。在1.5%~3.0%的盐浓度下,发酵6~9h后香肠的亚硝酸盐含量随盐浓度的增加而增加。同时随着发酵时间的延长而增加;此外,TVB-N的含量显然也受到盐浓度的影响。采用2.0%~2.5%的食盐腌制的益生菌发酵香肠具有较好的亚硝酸盐及微生物学安全性。
In order to determining the optimum concentration of salt curing and providing a reference for the preparation of fermentation sausage pre-treatment,the pork was salted by four kinds of low salt concentration,then was made into sausages and fermented.The effects of pH,nitrite,TVB-N and microorganisms on the safety of sausage were analyzed and compared by national standard method under various salinity during fermentation.The results showed that lactic acid bacteria was inhibited less inhibitory at 1.5% and 2.0% salt concentration.Number of lactic acid colonies increased rapidly at the first 6 hafter fermentation,and increased slowly after 6 hfermentation.When the salt concentration reached 2.5% ～3.0%,the growth and reproduction of lactic acid bacteria were inhibited to a certain extent.With the salt concentration reaching 2.0% ～3.0%,the colony growth and reproduction was significantly inhibited.The salt concentration had the greatest effect on the total number of colonies,and under the salt concentration range of 1.5%～3.0%,the total number of colonies after 6～9 hof fermentation decreased significantly with the increase of salt concentration.Moreover,the salt concentration also affected the pH value of fermented sausage,and the pH value decreased more rapidly under low salinity conditions.Under salt concentration of 1.5% ～3.0%,the content of nitrite in sausage increased with the increase of salt concentration after 6～9 h of fermentation,and increased with the prolongation of fermentation time.In addition,TVB-N content was also affected by the concentration of salt.The probiotic fermented sausage has better nitrite and microbiological safety with 2.0%～2.5% of salt concentration.
作者
李佳
刘忠义
陈虞
罗鑫坪
杨慧
李平
LI Jia;LIU Zhong-yi;CHEN Yu;LUO Xin-ping;YANG Hui;LI Ping(Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources,Qinzhou,Guangxi 535000,China;College of Chemical Engineering,Xiangtan,Hunan 411105,China)
出处
《食品与机械》
CSCD
北大核心
2018年第5期193-197,共5页
Food and Machinery
基金
湖南省农业科技支撑重点(编号:2017NK2092)
湖南省农业科技支撑重点(编号:2015NK3034)
湘潭大学2016年第十二批大学生创新基金课题(编号:2016126)
关键词
发酵
香肠
食盐
安全性
fermentation
sausage
salt
safety
