瑞士乳杆菌与木糖葡萄球菌对发酵香肠蛋白质分解和游离脂肪酸释放的影响
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摘要
通过接种瑞士乳杆菌与木糖葡萄球菌,将试验组分为单一瑞士乳杆菌组和复配发酵剂组,并以自然发酵为对照,探究微生物发酵剂对发酵香肠加工过程pH、Aw、亚硝酸盐、蛋白质分解(PI)以及游离脂肪酸释放的影响。结果表明:复配组产酸速率>单一组>对照组,在发酵结束时复配组pH值降到不同处理组中最低4.95;pH快速降低也促使复配组Aw下降速率快于其它两组,并且37 d后复配组亚硝酸盐含量为11.330 mg/kg,显著低于国家安全规定30 mg/kg(P<0.01);37 d后3组PI差异不显著(P>0.05);在3～37 d,复配组饱和脂肪酸(SFA)含量<单一组<对照组;对于单不饱和脂肪酸MUFA,0～23 d对照组含量高于单一组和复配组;0～6 d对照组多不饱和脂肪酸(PUFA)含量>复配组和单一组,6～37 d复配组PUFA含量>对照组和单一组。综上表明,复配发酵剂可促使pH、Aw降低,有效降低香肠中亚硝酸盐和饱和脂肪酸含量,干燥后期对PUFA释放起到一定作用,而肉内源脂肪酶对MUFA的释放起主要作用。
By inoculating Lactobacillus helveticus and Staphylococcus xylosus, the test was divided into single Lactobacillus helveticus group and mixed fermentation agent group, and the natural fermentation group, to explore the effect of the microbial fermentation on the pH, Activity Water(Aw), nitrite, protein decomposition(PI) and free fatty acid release of fermented sausage during processing. The results showed that: acid production rates of all groups were respectively: mixed fermentation group > single group > control group, and the mixed pH down to a minimum of 4.95 in the end of the fermentation. pH rapid decrease also prompted the compound group Aw decline rate was faster than the other two groups, and the content of nitrite in the compound group was 11.330 mg/kg after 37 d, which was significantly lower than the national safety regulation 30 mg/kg(P<0.01). After 37 d, the three groups had no significant difference in protein decomposition index(P>0.05). In 3-37 d, the saturated fatty acid content was that: the compound
By inoculating Lactobacillus helveticus and Staphylococcus xylosus, the test was divided into single Lactobacillus helveticus group and mixed fermentation agent group, and the natural fermentation group, to explore the effect of the microbial fermentation on the pH, Activity Water(Aw), nitrite, protein decomposition(PI) and free fatty acid release of fermented sausage during processing. The results showed that: acid production rates of all groups were respectively: mixed fermentation group > single group > control group, and the mixed pH down to a minimum of 4.95 in the end of the fermentation. pH rapid decrease also prompted the compound group Aw decline rate was faster than the other two groups, and the content of nitrite in the compound group was 11.330 mg/kg after 37 d, which was significantly lower than the national safety regulation 30 mg/kg(P<0.01). After 37 d, the three groups had no significant difference in protein decomposition index(P>0.05). In 3-37 d, the saturated fatty acid content was that: the compound
引文
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[14]PAIK H D, LEE J Y. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition[J]. Meat Science, 2014, 97(4):609-614.
[15]GB 2760-2007食品添加剂使用卫生标准[S].中国标准出版社, 2007.
[16]许伟.原料鲜度及发酵条件对香肠中亚硝酸盐和亚硝胺的变化规律的影响[D].无锡:江南大学, 2012.
[17]郇延军,周光宏,徐幸莲.脂类物质在火腿风味形成中的作用[J].食品科学, 2004, 25(1):186-190.
[18]游刚,吴燕燕,李来好,等.接种乳酸菌对腌干鱼总脂肪及游离脂肪酸的影响[J].食品工业科技,2015, 36(11):292-296.
[19]沈清武,李平兰.微生物酶与肉组织酶对干发酵香肠中游离脂肪酸的影响[J].食品与发酵工业, 2004,30(12):1-5.
[20]BECK H C, HANSEN A M, LAURITSEN F R.Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J]. Journal of Applied Microbiology, 2004, 96(5):1185-1193.
[2]LORENZO J M, GóMEZ M, FONSECA S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage[J]. Food Control, 2014, 46(5):382-389.
[3]ZHAO L H, JIN Y, MA C W, et al. Physicochemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices[J]. Meat Science, 2011, 88(4):761-766.
[4]HUGAS M,MONFORT J M. Bacterial starter cultures for meat fermentation[J]. Food Chemistry, 1997, 59(4):547-554.
[5]CASABURI A, DI MONACO R, CAVELLA S, et al. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits[J]. Food Microbiology, 2008, 25(2):335-347.
[6]MEYNIERA A, NOVELLIB E, CHIZZOLINIB R,et al. Volatile compounds of commercial Milano salami[J]. Meat Science, 1999, 51(2):175-183.
[7]BERDGUéJ L, MONTEIL P, MONTEL M C, et al. Effects of starter cultures on the formation of flavour compounds in dry sausage[J]. Meat Science,1993, 35(3):275-287.
[8]CANDOGAN K, WARDLAW F B, ACTON J C.Effect of starter culture on proteolytic changes during processing of fermented beef sausages[J]. Food Chemistry, 2009, 116(3):731-737.
[9]LEROY F, VERLUYTEN J, DE VUYST L. Functional meat starter cultures for improved sausage fermentation[J]. International Journal of Food Microbiology, 2006, 106(3):270-285.
[10]VIRGILI R, SACCANI G, GABBA L, et al.Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham[J].Lebensmittel-Wissenschaft und-Technologie, 2007,40(5):871-878.
[11]王俊,周光宏,徐幸莲,等.发酵香肠成熟过程中理化性质变化研究[J].食品科学, 2004, 25(10):63-66.
[12]吴满刚,王小兰,陈洋洋,等.浓缩型冻干发酵剂在鸭肉发酵香肠中的应用[J].食品科学, 2014, 35(1):134-140.
[13]JACOB G, KARSTEN O, SUSANNE K, et al.Colour formation in fermented sausages by meat-associated staphylococci with different nitrite-and nitrate-reductase activities[J]. Meat Science, 2008, 78(4):492-501.
[14]PAIK H D, LEE J Y. Investigation of reduction and tolerance capability of lactic acid bacteria isolated from kimchi against nitrate and nitrite in fermented sausage condition[J]. Meat Science, 2014, 97(4):609-614.
[15]GB 2760-2007食品添加剂使用卫生标准[S].中国标准出版社, 2007.
[16]许伟.原料鲜度及发酵条件对香肠中亚硝酸盐和亚硝胺的变化规律的影响[D].无锡:江南大学, 2012.
[17]郇延军,周光宏,徐幸莲.脂类物质在火腿风味形成中的作用[J].食品科学, 2004, 25(1):186-190.
[18]游刚,吴燕燕,李来好,等.接种乳酸菌对腌干鱼总脂肪及游离脂肪酸的影响[J].食品工业科技,2015, 36(11):292-296.
[19]沈清武,李平兰.微生物酶与肉组织酶对干发酵香肠中游离脂肪酸的影响[J].食品与发酵工业, 2004,30(12):1-5.
[20]BECK H C, HANSEN A M, LAURITSEN F R.Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J]. Journal of Applied Microbiology, 2004, 96(5):1185-1193.