羊肉发酵香肠中亚硝酸盐和亚硝胺含量变化的研究
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摘要
从蒙古国自然发酵牛肉干分离筛选得到的戊糖片球菌37X﹣8,将其作为发酵剂制作羊肉发酵香肠,研究分为对照组、发酵剂组、沙葱组、Vc组、沙葱+发酵剂组和Vc~+发酵剂组,测定发酵香肠在加工阶段pH、水分活度、色差、亚硝酸盐以及亚硝胺的变化。结果表明:在香肠的成熟阶段,Vc~+发酵剂组对肉制品有很好的护色作用,实验组的水分活度均低于0.91,可以有效抑制腐败微生物的生长。Vc~+发酵剂组中亚硝酸盐的含量(p<0.05)由3.6 mg/kg显著下降到3.4 mg/kg。Vc~+发酵剂组亚硝胺的含量由4.6 mg/kg显著降到3.6 mg/kg左右(p<0.05)。上述结果表明:实验组能迅速降低p H值、Aw、亚硝酸盐和亚硝胺的含量,Vc~+发酵剂组对亚硝酸盐和亚硝胺的抑制作用更为明显,从而能够保证发酵羊肉香肠的安全性。
In this experiment, mutton fermented sausage was made by separating Pediococcus pentosus 37X-8 from Mongolia natural fermented beef jerky as a fermentation agent. It was divided into six groups including periment, Vc, Allium mongolicum, starter culture, Vc and starter cultures, Allium mongolicum and starter culture which were added to the fermented sausage. The changes of pH, water activity, chromatic aberration, nitrite and nitrosamines in the processing stage of fermented sausages were measured. The results showed that Vc+ starter group had a good color protection effect on meat products, the water activity of the experimental group was lower than 0.91, which could effectively inhibit the growth. The nitrite content in the Vc+ starter group decreased significantly from 3.6 mg/kg to 3.4 mg/kg(p<0.05) in the mature stage of sausage, the contents of pH, Aw, nitrite and nitrosamine were decreased rapidly in the experimental group, and the inhibition of nitrite and nitrosamine was more obvious in the Vc+ starter group, so as to ensure the safety of fermented mutton sausages.
In this experiment, mutton fermented sausage was made by separating Pediococcus pentosus 37X-8 from Mongolia natural fermented beef jerky as a fermentation agent. It was divided into six groups including periment, Vc, Allium mongolicum, starter culture, Vc and starter cultures, Allium mongolicum and starter culture which were added to the fermented sausage. The changes of pH, water activity, chromatic aberration, nitrite and nitrosamines in the processing stage of fermented sausages were measured. The results showed that Vc+ starter group had a good color protection effect on meat products, the water activity of the experimental group was lower than 0.91, which could effectively inhibit the growth. The nitrite content in the Vc+ starter group decreased significantly from 3.6 mg/kg to 3.4 mg/kg(p<0.05) in the mature stage of sausage, the contents of pH, Aw, nitrite and nitrosamine were decreased rapidly in the experimental group, and the inhibition of nitrite and nitrosamine was more obvious in the Vc+ starter group, so as to ensure the safety of fermented mutton sausages.
引文
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[2]邵丽霞.沙葱及其提取物对羊肉发酵香肠加工过程中品质特性的影响[D].呼和浩特:内蒙古农业大学,2012.
[3]薛丽,蓝红英.Vc对降低香肠亚硝酸钠残留量的研究[J].食品科技,2006,(06):65﹣67.
[4]Peijun Li,Baohua Kong,Qian Chen,et al.Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters:A potential solution for nitrite substitution in meat products[J].Meat Science,2013,93(1).
[5]方梦琳.羊肉对羊肉香肠加工适宜性的品质评价技术研究[D].北京:北京林业大学,2008.
[6]温演庆,俞凌云,吴孟茹,等.液相色谱法测定轻工产品中8种N﹣亚硝胺化合物的研究[J].皮革与化工,2015,32(06):25﹣28.
[7]徐艳秋,等.食品检验技术[M].北京:中国质检出版社,2013:141.
[8]Bozkurt H,Erkmen O.Effects of some commercial additives on the quality of sucuk(Turkish dry﹣fermented sausage)[J].Food Chemistry,2007,4(01):1465﹣1473.
[9]A Cattaneo P,Stella S,Ripamonti B.Characteristics of dry fermented sausages from sheep(Bergam asca breed)meat[Lombardy][J].Ingegneria Alimentare Le Conserve Animali,2003,19(5):10﹣11.
[10]林琳,孔保华,李博勋,等.用复合防腐剂延长红肠货架期的研究[J].肉类工业,2003,(02):14﹣17.
[11]谢爱英,张富新,陈颖.发酵香肠的pH值、水分含量与水分活度(Aw)的关系及其对制品贮藏性的影响[J].食品与发酵工业,2004,(11):143﹣146.
[12]张凤宽,吕彩霞,刘晓强,等.干酪乳杆菌和戊糖片球菌在发酵香肠中的作用研究[J].食品科学,2008,29(11):387﹣390.
[13]Beauchat L R.Microbial Stability as Affected by Water Activity[J].Cereal Food World,1981,(7):345.
[14]宋忠祥,夏延斌,付浩华,等.异抗坏血酸钠在肉制品中的应用研究[J].农产品加工(学刊),2014,(01):76﹣78.
[15]贾仁勇,吴峰.影响香肠中亚硝酸盐残留量因素的研究[J].教师教育学报,2001,(1):22﹣26.
[16]唐爱明.乳酸菌降解肉制品中亚硝酸盐机制及菌株筛选研究[D].长沙:湖南农业大学,2004.
[17]张彦明,佘锐萍.动物性食品卫生学[J].北京:中国农业出版社,2002.
[18]Wild D.Red mould rice(angkal)﹣Analysis and de﹣tectionin meat products[J].Die Fleischwinschaft,2000,80(10):91﹣93.