食盐对混合菌种发酵香肠质量指标的影响
|
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.
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.
引文
[1]王俊钢,李开雄,韩冬印.国内外发酵香肠的研究现状及其展望[J].肉类工业,2009(6):49-51.
[2]LEROY F,VERLUYTEN J,DEVNYST L.Functional meat starter cultures for improved sausagefermentention[J].International Journal of Food Microbiology,2006,106(3):270-285.
[3]RHEE S J,LEE J E,LEE C H.Importance of lactic acid bacteria in Asian fermented foods[J].Microbiology Cell Fact,2011,10(Suppl 1):S5.
[4]尹乐斌,张臣飞,孙菁,等.一株产细菌素乳酸菌的分离、鉴定及生物学特性研究[J].食品与机械,2016,32(3):12-15.
[5]努丽艳·阿布都米力克,沙吉坦穆·克依斯尔,阿依古扎·伊布拉音,等.新疆传统发酵乳驼乳乳酸菌粘附特性及益生特性研究[J].食品与机械,2016,32(4):42-46.
[6]MOHAMMED S A,BALTASAR M.Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production:a update[J].Meat Science,2007,76(3):138-146.
[7]张聪,周光宏,徐幸莲,等.一种复合微生物发酵剂对发酵香肠品质的影响[J].食品工业科技,2017,38(1):182-188.
[8]杨菊.益生菌发酵鱼糜制品的安全品质的研究[D].湘潭:湘潭大学,2017:8-21.
[9]孟繁博,张万萍,吴康云.接种发酵对酸菜品质的影响[J].食品与机械,2017,33(3):179-183.
[10]龚钢明,管世敏.乳酸菌降解亚硝酸盐的因素探讨[J].食品工业,2010(5):6-8.
[11]刘丛丛,纪凤娣,李博.接种与调酸发酵对白菜中亚硝酸盐含量的影响[J].食品工业科技,2013,34(10):215-218.
[12]张露,张雅玮,惠腾,等.低钠干腌肉制品研究进展[J].肉类研究,2013,27(11):45-49.
[13]闫晓蕾.山梨糖醇在香肠制品中的持水作用研究[D].无锡:江南大学,2012:8-12.
[14]邹霞,林爱华.高血压知识、健康信念对食盐和烹调油摄入量影响的研究[J].现代预防医学,2012,39(11):2 679-2 681.
[15]谢诚,刘忠义,周宇峰,等.混合菌种发酵对草鱼肉微生物和生物胺变化的影响[J].西北农林科技大学学报:自然科学版,2010(3):167-172.
[16]王璐.盐胁迫下乳酸菌的高密度培养及冻干保护的研究[D].哈尔滨:哈尔滨工业大学,2010:30-42.
[17]朱迎春,杜智慧,马俪珍,等.发酵剂对发酵香肠微生物及理化特性的影响[J].现代食品科技,2015,31(9):198-204.
[18]HU YONG-JIN,XIA Wen-shui,GE Chang-rong.Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages[J].World Journal of Microbiology and Biotechnology,2007,23(7):1 021-1031.
[19]沈清武.发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响[D].北京:中国农业大学,2004:25-36.
[20]熊潮慧,陈一资.香肠制品中降低亚硝酸盐残留量的方法[J].肉品卫生,2005(5):31-35.
[21]陈影,王锦慧,张文菱子,等.乳酸菌发酵黄瓜泡菜品质的研究[J].食品与机械,2015,31(4):208-211.
[22]葛焱,郭双霜,陈安均.泡菜中亚硝酸盐消长规律及调控技术研究进展[J].食品工业科技,2015,36(4):382-385.
[23]中华人民共和国卫生部,中国国家标准化管理委员会.GB2707—2005鲜(冻)畜肉卫生标准[S].北京:中国标准出版社,2005:1-2.
[24]CONTRERAS B G,DE V L,DEVREESE B,et al.Isolation,purification,and amino acid sequence of lactobin A,one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139[J].Applied&Environmental Microbiology,1997,63(1):13-20.
[25]马汉军,周光宏,余小领,等.中式发酵香肠pH与Aw的关系及其对产品风味的影响[J].食品研究与开发,2009,30(1):87-91.
[2]LEROY F,VERLUYTEN J,DEVNYST L.Functional meat starter cultures for improved sausagefermentention[J].International Journal of Food Microbiology,2006,106(3):270-285.
[3]RHEE S J,LEE J E,LEE C H.Importance of lactic acid bacteria in Asian fermented foods[J].Microbiology Cell Fact,2011,10(Suppl 1):S5.
[4]尹乐斌,张臣飞,孙菁,等.一株产细菌素乳酸菌的分离、鉴定及生物学特性研究[J].食品与机械,2016,32(3):12-15.
[5]努丽艳·阿布都米力克,沙吉坦穆·克依斯尔,阿依古扎·伊布拉音,等.新疆传统发酵乳驼乳乳酸菌粘附特性及益生特性研究[J].食品与机械,2016,32(4):42-46.
[6]MOHAMMED S A,BALTASAR M.Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production:a update[J].Meat Science,2007,76(3):138-146.
[7]张聪,周光宏,徐幸莲,等.一种复合微生物发酵剂对发酵香肠品质的影响[J].食品工业科技,2017,38(1):182-188.
[8]杨菊.益生菌发酵鱼糜制品的安全品质的研究[D].湘潭:湘潭大学,2017:8-21.
[9]孟繁博,张万萍,吴康云.接种发酵对酸菜品质的影响[J].食品与机械,2017,33(3):179-183.
[10]龚钢明,管世敏.乳酸菌降解亚硝酸盐的因素探讨[J].食品工业,2010(5):6-8.
[11]刘丛丛,纪凤娣,李博.接种与调酸发酵对白菜中亚硝酸盐含量的影响[J].食品工业科技,2013,34(10):215-218.
[12]张露,张雅玮,惠腾,等.低钠干腌肉制品研究进展[J].肉类研究,2013,27(11):45-49.
[13]闫晓蕾.山梨糖醇在香肠制品中的持水作用研究[D].无锡:江南大学,2012:8-12.
[14]邹霞,林爱华.高血压知识、健康信念对食盐和烹调油摄入量影响的研究[J].现代预防医学,2012,39(11):2 679-2 681.
[15]谢诚,刘忠义,周宇峰,等.混合菌种发酵对草鱼肉微生物和生物胺变化的影响[J].西北农林科技大学学报:自然科学版,2010(3):167-172.
[16]王璐.盐胁迫下乳酸菌的高密度培养及冻干保护的研究[D].哈尔滨:哈尔滨工业大学,2010:30-42.
[17]朱迎春,杜智慧,马俪珍,等.发酵剂对发酵香肠微生物及理化特性的影响[J].现代食品科技,2015,31(9):198-204.
[18]HU YONG-JIN,XIA Wen-shui,GE Chang-rong.Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages[J].World Journal of Microbiology and Biotechnology,2007,23(7):1 021-1031.
[19]沈清武.发酵干香肠成熟过程中的菌相变化及发酵剂对产品质量的影响[D].北京:中国农业大学,2004:25-36.
[20]熊潮慧,陈一资.香肠制品中降低亚硝酸盐残留量的方法[J].肉品卫生,2005(5):31-35.
[21]陈影,王锦慧,张文菱子,等.乳酸菌发酵黄瓜泡菜品质的研究[J].食品与机械,2015,31(4):208-211.
[22]葛焱,郭双霜,陈安均.泡菜中亚硝酸盐消长规律及调控技术研究进展[J].食品工业科技,2015,36(4):382-385.
[23]中华人民共和国卫生部,中国国家标准化管理委员会.GB2707—2005鲜(冻)畜肉卫生标准[S].北京:中国标准出版社,2005:1-2.
[24]CONTRERAS B G,DE V L,DEVREESE B,et al.Isolation,purification,and amino acid sequence of lactobin A,one of the two bacteriocins produced by Lactobacillus amylovorus LMG P-13139[J].Applied&Environmental Microbiology,1997,63(1):13-20.
[25]马汉军,周光宏,余小领,等.中式发酵香肠pH与Aw的关系及其对产品风味的影响[J].食品研究与开发,2009,30(1):87-91.