发酵香肠研究进展及展望
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摘要
发酵香肠分布广、产量大,是发酵肉制品的典型代表,且因其独特的风味深受人们喜爱。近些年来,安全、感官及健康品质的提升已成为发酵香肠研究的核心内容,而发酵剂、工艺改进以及低脂低盐化等是其品质提升的重要举措。本文主要就发酵香肠在功能性发酵剂、复配发酵剂、酶、新工艺技术、低脂低盐化策略等方面的研究进行概述,并对其未来研究进行展望,以期为发酵香肠研究提供一定的参考。
Fermented sausage is a typical representative of fermented meat products due to its widespread distribution and high output. The product is popular with consumers due to its unique flavor. In recent years, improving the safety, sensory quality and health benefits of fermented sausage has become the core of research, while starter culture, processing parameters improvement, and the development of low-fat and low-salt fermented sausage can provide important strategies to improve the quality of fermented sausage. In this paper, we review recent studies focused on functional starter cultures, starter culture combinations, enzymes and new technologies in the production of fermented sausage and the development of new low-fat and low-salt products, and we also discuss the prospects for future research, which will provide a reference for research on fermented sausage.
Fermented sausage is a typical representative of fermented meat products due to its widespread distribution and high output. The product is popular with consumers due to its unique flavor. In recent years, improving the safety, sensory quality and health benefits of fermented sausage has become the core of research, while starter culture, processing parameters improvement, and the development of low-fat and low-salt fermented sausage can provide important strategies to improve the quality of fermented sausage. In this paper, we review recent studies focused on functional starter cultures, starter culture combinations, enzymes and new technologies in the production of fermented sausage and the development of new low-fat and low-salt products, and we also discuss the prospects for future research, which will provide a reference for research on fermented sausage.
引文
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[3]马菊,孙宝忠,郝永清.国内外发酵肉制品历史及发展现状比较[J].肉类研究,2006,20(9):45-47.
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[5]龙强,聂乾忠,刘成国.发酵肉制品功能性发酵剂研究现状[J].食品科学,2016,37(17):263-269.DOI:10.7506/spkx1002-6630-201617044.
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[8]CHEN Cen,CHEN Xiaohong,JIANG Mei,et al.A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat(Nanx Wudl)[J].Food Control,2014,42:116-124.DOI:10.1016/j.foodcont.2014.01.031.
[9]马宇霞,卢士玲,李开雄,等.熏马肠中生物胺氧化酶菌株的筛选与鉴定[J].现代食品科技,2014,30(5):49-55.DOI:10.13982/j.mfst.1673-9078.2014.05.002.
[10]ZHANG Qilin,LIN Shenglin,NIE Xiaohua.Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J].Food Control,2013,32(2):496-500.DOI:10.1016/j.foodcont.2013.01.029.
[11]TOSUKHOWONG A,VISESSANGUAN W,PUMPUANG L,et al.Biogenic amine formation in Nham,a Thai fermented sausage,and the reduction by commercial starter culture,Lactobacillus plantarum BCC 9546[J].Food Chemistry,2011,129(3):846-853.DOI:10.1016/j.foodchem.2011.05.033.
[12]RUBIO R,JOFRE A,MARTIN B,et al.Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages[J].Food Microbiology,2014,38:303-311.DOI:10.1016/j.fm.2013.07.015.
[13]TRZASKOWSKA M,KOLOZYN-KRAJEWSKA D,WOJCIAK K,et al.Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain[J].Food Control,2014,35(1):184-191.DOI:10.1016/j.foodcont.2013.07.002.
[14]KLINGBERG T D,AXELSSON L,NATERSTAD K,et al.Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages[J].International Journal of Food Microbiology,2005,105(3):419-431.DOI:10.1016/j.ijfoodmicro.2005.03.020.
[15]SINZ Q,SCHWAB W.Metabolism of amino acids,dipeptides and tetrapeptides by Lactobacillus sakei[J].Food Microbiology,2012,29(2):215-223.DOI:10.1016/j.fm.2011.07.007.
[16]CHEN Qian,LIU Qian,SUN Qinxiu,et al.Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage[J].Meat Science,2015,100:110-117.DOI:10.1016/j.meatsci.2014.10.001.
[17]MONTEL M C,REITZ J,TALON R,et al.Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of dry sausage model[J].Food Microbiology,1996,13(6):489-499.DOI:10.1016/fmic.1996.0056.
[18]温婷婷.风干肠中挥发性化合物分析及产香菌的筛选鉴定[D].哈尔滨:黑龙江大学,2012:23-38.
[19]王海燕,马长伟,李平兰.传统湖南腊肉中产香葡萄球菌的筛选及鉴定[J].食品与发酵工业,2006,32(5):45-49.DOI:10.13995/j.cnki.11-1802/ts.2006.05.012.
[20]MARTUSCELLI M,CRUDELE M A,GARDNI F,et al.Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages[J].Letters in Applied Microbiology,2000,31(3):228-232.DOI:10.1046/j.1365-2672.2000.00796.x.
[21]邓红梅,卢士玲,李开雄.传统中式香肠中产生物胺氧化酶菌的分离鉴定[J].食品与发酵工业,2012,38(2):57-60.DOI:10.13995/j.cnki.11-1802/ts.2012.02.024.
[22]PURRINOS L,CARBALLO J,LORENZO J M.The influence of Debaryomyces hansenii,Candida deformans and Candida zeylanoides on the aroma formation of dry-cured“lacón”[J].Meat Science,2013,93(2):344-350.DOI:10.1016/j.meatsci.2012.09.015.
[23]CANO-GARCIA L,BELLOCH C,FLORES M.Impact of Debaryomyces hansenii strains inoculation on the quality of slow drycured fermented sausages[J].Meat Science,2014,96(4):1469-1477.DOI:10.1016/j.meatsci.2013.12.011.
[24]杨利昆,付湘晋,胡叶碧,等.鱼露中生物胺降解菌的筛选及其特性[J].食品科学,2012,33(11):158-162.
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