复配发酵剂对羊肉发酵香肠脂肪氧化及脂肪酸组成的影响
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摘要
将具有脂肪分解能力的木糖葡萄球菌(Staphylococcus xylosus) X21-2m与植物乳杆菌(Lactobacilus plantarum) 19-2D按2∶1的比例应用于羊肉发酵香肠,以汉森发酵组和自然发酵组为对照,研究复配发酵剂对香肠脂肪氧化和脂肪酸组成的影响。结果显示,在18～71 d,复配组和汉森组的酸价显著高于(P <0. 05)自然组。在18～161 d,复配组的过氧化值略高于其他2组,并在71 d达到最大值3. 31 mmol/kg。在41 d,复配组和汉森组的硫代巴比妥酸值分别为0. 35、0. 31 mg/kg显著高于(P <0. 05)自然组0. 21 mg/kg。在11 d和41 d,主要脂肪酸C16∶0、C18∶0和C18∶1n9c在复配组含量均高于其他2组,在18～161 d,复配组多不饱和脂肪酸n-6/n-3略低于自然组。研究表明,复配发酵剂对羊肉发酵香肠的脂肪氧化有促进作用,且未出现不良现象,对发酵香肠风味的改善有重要意义。
Staphylococcus xylosus( X21-2 m) that has fat decomposition ability and Lactobacillus plantarum( 19-2 D) were applied to ferment mutton sausages at a ratio of 2∶ 1. The Hansen fermenting group and the natural fermenting group were used as controls. The effects of the compounded starter on fat oxidation and fatty acid composition of sausages were studied. The results showed that on day 18-71,the acid values of experimental group and Hansen group were significantly higher than that of the natural group( P < 0. 05). On day 18-161,the peroxide value of the experimental group was slightly higher than those of the other two groups,and reached the maximum( 3. 31 mmol/kg) on day 71. Moreover,on day 41,the thiobarbituric acid values in experimental group and Hansen group were 0. 35 mg/kg and 0. 31 mg/kg,respectively,which were significantly higher than that of the natural group( P <0. 05). Furthermore,on day 11 and day 41,the main fatty acids( C16∶ 0,C18∶ 0,and C18∶ 1 n9 c) in the experimental group were higher than those of the other two groups,and on day 18-161,the polyunsaturated fatty acids n-6/n-3 in the experimental group were slightly lower than those of the natural group. The results showed that the compounded starter has promoting effects on fat oxidation with no adverse effects,therefore,it can be used to improve the flavor of fermented sausages.
Staphylococcus xylosus( X21-2 m) that has fat decomposition ability and Lactobacillus plantarum( 19-2 D) were applied to ferment mutton sausages at a ratio of 2∶ 1. The Hansen fermenting group and the natural fermenting group were used as controls. The effects of the compounded starter on fat oxidation and fatty acid composition of sausages were studied. The results showed that on day 18-71,the acid values of experimental group and Hansen group were significantly higher than that of the natural group( P < 0. 05). On day 18-161,the peroxide value of the experimental group was slightly higher than those of the other two groups,and reached the maximum( 3. 31 mmol/kg) on day 71. Moreover,on day 41,the thiobarbituric acid values in experimental group and Hansen group were 0. 35 mg/kg and 0. 31 mg/kg,respectively,which were significantly higher than that of the natural group( P <0. 05). Furthermore,on day 11 and day 41,the main fatty acids( C16∶ 0,C18∶ 0,and C18∶ 1 n9 c) in the experimental group were higher than those of the other two groups,and on day 18-161,the polyunsaturated fatty acids n-6/n-3 in the experimental group were slightly lower than those of the natural group. The results showed that the compounded starter has promoting effects on fat oxidation with no adverse effects,therefore,it can be used to improve the flavor of fermented sausages.
引文
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[8]高继庆,赵云平,秦华伟,等.木糖葡萄球菌发酵对海鲈鱼鱼肉理化性质的影响[J].农产品加工,2018(6):1-5.
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[12] FIEIRA C,MARCHI J F,MARAFO D,et al. The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production[J]. Braz J Food Technol Campinas,2018,21:e2015036.
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[19]许美娜,陈乃阳,牟柏德.洋葱皮提取物对西式香肠抗氧化及品质的影响[J].食品与机械,2017,33(8):155-158.
[20]王静云,卢士玲,王庆玲,等.发酵剂对熏马肠脂肪氧化的影响[J].食品与发酵工业,2015,41(2):123-128.
[21]李钰,刘成江,李应彪,等.温度对阿勒泰羊尾脂氧化初期脂肪酸变化的影响[J].食品工业科技,2016,38(4):311-316
[22] SOHN J H,OHSHIMA T. Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J]. Fisheries Science,2010,76(1):703-710.
[23]侯新月,卢士玲,郭新,等.羊肉火腿在加工过程中脂肪变化的研究[J].食品工业,2017(10):34-37.
[24] HUANG Y,HUA Y,QIU A. Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation[J]. Food Research International,2006,39(2):240-249.
[25]马丹.不同发酵剂对羊肉发酵香肠理化品质及脂肪分解的影响[D].呼和浩特:内蒙古农业大学,2016.
[26]李想,邓锋,秦春君,等.腐生葡萄球菌CGMCC3475对发酵里脊猪肉脂质分解氧化及风味特性的影响[J].食品与发酵工业,2011,37(1):152-157.
[27]王柏辉,靳志敏,刘夏炜,等.羊肉半干发酵香肠在发酵和成熟过程中游离脂肪酸变化研究[J].食品工业科技,2015,36(7):64-68.
[28] CHEN Q,KONG B,HAN Q,et al. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development[J]. LWT-Food Science and Technology,2017,77:389-396.
[29]黄金枝,杨荣玲,唐道邦,等.发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析[J].食品科学,2015,36(16):197-202.
[30]杜智慧.不同发酵剂对发酵香肠品质影响的研究[D].泰安:山东农业大学,2014.
[31]周慧敏,赵燕,任双,等.杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响[J].食品科学,2018,39(11):26-31.
[32] FERNANDES R P P,TRINDADE M A,LORENZO J M,et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage[J]. Meat Science,2017,137:244-257.
[33] ERDMANN M E,LAUTENSCHLAEGER R,ZEEB B,et al. Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsiontype sausages rich in n-3 fatty acids[J]. LWT-Food Science and Technology,2017,79:496-502.
[34] BIROL K,CEM O. Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage[J]. Meat Science,2017,131:18-24.
[35] WOOD J D,ENSER M. Chapter 20–Manipulating the fatty acid composition of meat to improve nutritional value and meat quality[J]. New Aspects of Meat Quality,2017:501-535.
[2] WANG X,REN H,WANG W,et al. Effects of a starter culture on histamine reduction,nitrite depletion and oxidative stability of fermented sausages[J]. Journal of Food Safety,2016,36(2):195-202.
[3] KAROLINA M. WóJCIAK J L,DARIUSZ M S. Technological aspect of Lactobacillus acidophilus Bauer,Bifidobacterium animalis BB‐12 and Lactobacillus rhamnosus LOCK900 USE in dry‐fermented pork neck and sausage[J]. Journal of Food Processing and Preservation,2017,41(3):1-9.
[4] NGUYEN M T,LUQMAN A,BITSCHAR K,et al. Staphylococcal(phospho)lipases promote biofilm formation and host cell invasion[J]. International Journal of Medical Microbiology,2017,308:653-663.
[5]贾娜,马宏慧,刘登勇,等.直投式发酵剂对发酵牛肉干品质的影响[J].中国食品学报,2014,14(12):106-112.
[6]夏秀芳,张金铎,孔保华,等.木糖葡萄球菌添加量对发酵牛肉串品质特性的影响[J].食品科学,2013,37(7):47-50.
[7] DO-WON Jeong,BITNARA L,JAE-YOUNG H,et al.Safety and technological characterization of coagulase-negative Staphylococci isolates from traditional Korean fermented soybean foods for starter development[J]. International Journal of Food Microbiology,2016,236:9-16.
[8]高继庆,赵云平,秦华伟,等.木糖葡萄球菌发酵对海鲈鱼鱼肉理化性质的影响[J].农产品加工,2018(6):1-5.
[9] KABAN G,KAYA M. Effect of starter culture on growth of Stathylococcus aureus in sucuk[J]. Food Control,2006,17:797-801.
[10] HASHEMIS M B,RAEISI S,ZANARDI E,et al. Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains[J] Food Science,2018,30:268-279.
[11] SUN Qinxiu,CHEN Qian,LI Fangfei,et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus Plantarum[J]. Food Control,2016,68:358-366.
[12] FIEIRA C,MARCHI J F,MARAFO D,et al. The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production[J]. Braz J Food Technol Campinas,2018,21:e2015036.
[13]巩洋,孙霞,杨勇,等.低酸度川味香肠加工过程中脂肪降解和氧化[J].食品工业科技,2015,36(12):152-161.
[14]中华人民共和国国家卫生和计划生育委员会,食品安全国家标准食品中酸价的测定:GB 5009. 229—2016[S]. 2016.
[15]中华人民共和国国家卫生和计划生育委员会,食品安全国家标准食品中过氧化值的测定:GB 5009. 227—2016[S]. 2016.
[16]中华人民共和国国家卫生和计划生育委员会,食品安全国家标准食品中丙二醛的测定:GB 5009. 181—2016[S]. 2016.
[17] FOLCH J,LEES M,STANLEY G H S. A simple method for the isolation and purification of total lipids from animal tissue[J]. Journal of Biological Chemistry,1957,226(1):497-509.
[18]周慧敏,张顺亮,赵冰,等.木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响[J].食品科学,2018,39(2):39-45.
[19]许美娜,陈乃阳,牟柏德.洋葱皮提取物对西式香肠抗氧化及品质的影响[J].食品与机械,2017,33(8):155-158.
[20]王静云,卢士玲,王庆玲,等.发酵剂对熏马肠脂肪氧化的影响[J].食品与发酵工业,2015,41(2):123-128.
[21]李钰,刘成江,李应彪,等.温度对阿勒泰羊尾脂氧化初期脂肪酸变化的影响[J].食品工业科技,2016,38(4):311-316
[22] SOHN J H,OHSHIMA T. Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J]. Fisheries Science,2010,76(1):703-710.
[23]侯新月,卢士玲,郭新,等.羊肉火腿在加工过程中脂肪变化的研究[J].食品工业,2017(10):34-37.
[24] HUANG Y,HUA Y,QIU A. Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation[J]. Food Research International,2006,39(2):240-249.
[25]马丹.不同发酵剂对羊肉发酵香肠理化品质及脂肪分解的影响[D].呼和浩特:内蒙古农业大学,2016.
[26]李想,邓锋,秦春君,等.腐生葡萄球菌CGMCC3475对发酵里脊猪肉脂质分解氧化及风味特性的影响[J].食品与发酵工业,2011,37(1):152-157.
[27]王柏辉,靳志敏,刘夏炜,等.羊肉半干发酵香肠在发酵和成熟过程中游离脂肪酸变化研究[J].食品工业科技,2015,36(7):64-68.
[28] CHEN Q,KONG B,HAN Q,et al. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development[J]. LWT-Food Science and Technology,2017,77:389-396.
[29]黄金枝,杨荣玲,唐道邦,等.发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析[J].食品科学,2015,36(16):197-202.
[30]杜智慧.不同发酵剂对发酵香肠品质影响的研究[D].泰安:山东农业大学,2014.
[31]周慧敏,赵燕,任双,等.杀菌温度对乳化肠中脂肪酸组成和脂肪氧化的影响[J].食品科学,2018,39(11):26-31.
[32] FERNANDES R P P,TRINDADE M A,LORENZO J M,et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage[J]. Meat Science,2017,137:244-257.
[33] ERDMANN M E,LAUTENSCHLAEGER R,ZEEB B,et al. Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsiontype sausages rich in n-3 fatty acids[J]. LWT-Food Science and Technology,2017,79:496-502.
[34] BIROL K,CEM O. Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage[J]. Meat Science,2017,131:18-24.
[35] WOOD J D,ENSER M. Chapter 20–Manipulating the fatty acid composition of meat to improve nutritional value and meat quality[J]. New Aspects of Meat Quality,2017:501-535.