摘要
通过接种戊糖片球菌(Pediococcus pentosaceus)、肉葡萄球菌(Staphylococcus carnosus)、木糖葡萄球菌(Staphylococcus xylosus)、汉逊德巴利酵母(Debaryomyces hansenii)、清酒乳杆菌(Lactobacillus sakei)5种微生物制备成的复合发酵剂,以自然发酵为对照,研究了微生物发酵剂对广味香肠发酵过程中亚硝酸盐残留、组胺的积累以及脂质氧化等的影响。结果表明:添加复合微生物发酵剂可快速降低香肠的pH值,发酵结束时,香肠的pH值达到4.57,比对照组降低15.53%;添加复合微生物发酵剂也能促进Aw的下降,发酵结束时,香肠的Aw值达到0.779,比对照组降低2.38%;接种发酵组可显著降低香肠中亚硝酸盐残留量、组胺含量以及酸价,发酵结束时,其亚硝酸盐含量为1.95 mg/kg,组胺含量为1.14mg/kg,酸价为4.22mg/kg,分别比对照组降低6.22%、10.14%、24.5%。由此可见,采用添加复合微生物发酵剂可降低香肠中亚硝酸盐残留量、组胺等有害物质的含量,提升广味香肠的安全性。
Compound fermentation agents are prepared by inoculating five microorganisms such as Pediococcus pentosaceus,Staphylococcus carnosus,Staphylococcus xylosus,Debaryomyces hansenii and Lactobacillus sakei.Natural fermentation is as the control,the effects of microbial starters on nitrite residue,histamine accumulation and lipid oxidation during the fermentation of cantonese sausage are studied.The results show that adding compound microbial starter could rapidly reduce the pH value of sausage.At the end of fermentation,the pH value of sausage reaches 4.57,which is 15.53%lower than that of the control group.Adding compound microbial starters can also promote the decrease of Aw,at the end of fermentation,the Aw value of sausage reaches 0.779,which is 2.38%lower than that of the control group.Nitrite residue,histamine content and acid value of sausage are significantly reduced in inoculated fermentation group,at the end of fermentation,the nitrite content,histamine content and acid value of sausage is 1.95,1.14,4.22 mg/kg respectively,which is 6.22%,10.14% and24.5%lower than that of the control group.Therefore,adding compound microbial starters can reduce the content of nitrite residue,histamine and other harmful substances in sausage,and improve the safety of cantonese sausage.
作者
田甜
詹锐琪
张雅琳
潘攀
孙劲松
张巍
王新惠
刘洋
TIAN Tian;ZHAN Rui-qi;ZHANG Ya-lin;PAN Pan;SUN Jin-song;ZHANG Wei;WANG Xin-hui;LIU Yang(Chengdu Agricultural College,Chengdu 611130,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期26-30,共5页
China Condiment
基金
国家自然科学基金面上项目（31772093）
国家级大学生创新创业训练计划（201811079027）
四川省科技厅应用基础（2018JY0365）
