我国传统酸鲊肉制品的研究现状及展望
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摘要
我国传统酸鲊肉是一种乳酸细菌型发酵肉制品,具有众多营养特点和生理功能。该文对我国传统酸鲊肉的概念、特点、历史、加工工艺等进行概述,同时概括了发酵微生物种类及作用、传统酸鲊肉生产的安全隐患和安全限量标准(或指引),最后对我国传统酸鲊肉制品的发展进行了展望,以期为我国传统酸鲊肉制品实现工业化、规模化、规范化生产提供理论参考。
The traditional sour Zha meat in China was a type of lactic acid bacteria fermented meat products, which had many nutritional characteristics and physiological functions. The definition, characteristics, history, processing technology of traditional sour Zha meat products in China were summarized in this article. The research progress of the products were generalized in three parts including kinds and functions of microorganisms, potential safety hazards and safety limits standards(or guidelines). At last, the development potential of the products in China were also proposed, in order to provide theoretical reference for industrialization, large-scale, standardized production.
The traditional sour Zha meat in China was a type of lactic acid bacteria fermented meat products, which had many nutritional characteristics and physiological functions. The definition, characteristics, history, processing technology of traditional sour Zha meat products in China were summarized in this article. The research progress of the products were generalized in three parts including kinds and functions of microorganisms, potential safety hazards and safety limits standards(or guidelines). At last, the development potential of the products in China were also proposed, in order to provide theoretical reference for industrialization, large-scale, standardized production.
引文
[1]卫飞,赵海伊,余文书.酸肉的营养价值及安全性研究[J].粮食科技与经济,2011,36(4):54-56.
[2]葛平珍,刘洋,王丹,等.发酵酸肉中消化乳杆菌SR10的理化特性及其降胆固醇作用[J].食品与发酵工业,2013,39(10):52-56.
[3]秦春君,李想,邓锋,等.发酵肉制品抗氧化研究进展[J].食品与发酵工业,2010,36(7):122-126.
[4]孙文静,卫飞,袁军,等.酸肉发酵中脂肪的变化及对小鼠血脂的影响[J].食品科学,2013,34(11):263-267.
[5]姜亚,姚波,张胜男,等.多指标优化酸肉发酵工艺[J].食品科技,2014,39(6):138-140.
[6]李华丽.改进传统湘西酸肉生产工艺研究[D].长沙:湖南农业大学硕士论文,2005.
[7]李宗军,江汉湖,李红琼,等.湘西侗族传统发酵肉的产品特征[J].湖南农业大学学报,2002,28(1):61-63.
[8]SCHILLINGER U,KAYA M,LUCKE F K.Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin in-producing strain of Lactobacillus sake[J].J Appl Bacteriol,1991,70(6):473-478.
[9]ODN J,JUAN M,WAGNER L,et al.Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages[J].Int J Food Microbiol,1991,13(1):1-10.
[10]KANOKPORN P,SANAE K,THANAWAT P,et al.Antibacterial activity of a bacteriocin from Lactobacillus paracasei HL32 against Porphyromonas gingivalis[J].Arch Oral Biol,2006,51(9):784-793.
[11]王俊钢,李开雄,韩冬印.国内外发酵香肠的研究现状和展望[J].肉类工业,2009(6):49-50.
[12]周才琼,李艳芳,杜木英.渝黔地区传统酸肉发酵过程中微生物区系的研究[J].食品工业科技,2010,31(4):171-175.
[13]郭晓芸,龙江,张亮,等.贵州荔波传统酸肉微生物菌群与营养品质评价[J].中国酿造,2009,28(7):69-72.
[14]湛剑龙,陈韵,黄林波,等.贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定[J].肉类研究,2013,27(7):40-43.
[15]SANZ Y,TOLDRF.Purification and characterization of an aminopepdase from Lactobacillus sake[J].J Agr Food Chem,1997,45(5):1552-1558.
[16]SANZ Y,MULHOLLAND F,TOLDRF.Purification and characterization of a tripeptidase from Lactobacillus sake[J].J Agr Food Chem,1998,46(1):349-353.
[17]MONTEL M C,SERONIE M P,TALON R,et al.Purification and characterization of a dipeptidase from Lactobacillus sake[J].Appl Environ Microbiol,1995,61(2):837-839.
[18]LOPES M D F S,LEITAO A L,REGALLA M,et al.Characterization of a highly thermostable extracellular lipase from Lactobacillus plantarum[J].Int J Food Microbiol,2002,76(1-2):107-115.
[19]HUGAS M,MA J,MONFORT.Bacterial starter cultures for meat fermentation[J].Food Chem,1997,59(4):547-554.
[20]李轻舟,王红育.发酵肉制品研究现状及展望[J].食品科学,2011,32(3):247-251.
[21]BONOMO M G,RICCIARDI A,ZOTTA T,et al.Technological and safety characterization of coagulase negative Staphylococci from traditionally fermented sausages of basilicata region southern Italy[J].Meat Sci,2009,83(1):15-23.
[22]LACUMIN L,COMI G,CANTONI C,et al.Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD,Rep-PCR and Sau-PCR analysis[J].Meat Sci,2006,74(2):281-288.
[23]王海燕.湖南腊肉源产香葡萄球菌的筛选鉴定及其产香机理研究[D].北京:中国农业大学博士论文,2005.
[24]BOLUMAR T,SANZ Y,CARISTOY M C,et al.Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii[J].Int J Food Microbiol,2003,86(12):141-151.
[25]BOLUMAR T,SA NZ Y,ARISTOY M C,et al.Protease B from Debaryomyces hansenii:purification and biochemical properties[J].Int J Food Microbiol,2005,98(2):167-177.
[26]BOLUMAR T,SANZ Y,ARISTOY M C,et al.Purification and characterisation of proteases A and D from Debaryomyces hansenii[J].Int J Food Microbiol,2008,124(2):135-141.
[27]燕平梅,马雁飞,倪玲.发酵食品中微生物多样性研究方法进展[J].中国酿造,2011,30(2):12-15.
[28]NIE X H,LIN S L,ZHANG Q L.Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus[J].Food Chem,2014,145(7):840-844.
[29]李宗军,江汉湖.中国传统酸肉发酵过程中微生物的消长变化[J].微生物学通报,2004,31(4):9-13.
[30]STAHNJE L H,HOLCK A,JENSEN A,et al.Maturity acceleration of Italian dried sausage by Staphylococcus carnosus-relationship between maturity and flavor compounds[J].J Food Sci,2002,67(5):1914-1921.
[31]MOTEL M C,REITZ J,TALON R,et al.Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model[J].Food Microbiol,1996,13(6):489-499.
[32]褚福娟,孔保华,黄永.发酵肉制品常见微生物及其对风味的影响[J].肉类研究,2008,22(1):3-6.
[33]李志军,吴永宁,薛长湖,等.生物胺与食品安全[J].食品与发酵工业,2004,30(10):84-91.
[34]王翔,卢士玲,徐幸莲,等.发酵肉制品中生物胺的形成及影响因素研究进展[J].食品与发酵工业,2010,36(11):133-6.
[35]杨振泉,方维明,周伟民.干酪乳杆菌和戊糖片球菌对传统酸肉发酵的影响[J].扬州大学烹饪学报,2014,29(4):60-64.
[36]李家鹏,田寒友,邹昊,等.国外发酵肉制品微生物限量标准研究[J].肉类研究,2013,27(1):38-41.
[37]Australia New Zealand Food Authority.Australia New Zealand Food Standards Code-Standard 1.6.1—(2011)Microbiological limits for food[S].Australia:Office of Legislative Attorney General’s Department,Canberra,2012.
[38]吕志平,胡晓云,李志勇.国内外技术法规和标准中食品中微生物限量[M].北京:中国标准出版社,2002.
[39]GILBERT R J,DE LOUVOIS J,DONOVAN T,et al.Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale.PHLS advisory committee for food and dairy products[J].Commun Dis Public Health,2000,3(3):163-167.
[40]Food Safety Authority of Ireland.Guidelines for the interpretation of results of microbiological analysis of some ready-to-eat foods.Sampled at point of sale[S].Ireland:Food Safety Authority,2001.
[41]香港食物环境卫生署食物安全中心风险评估组.食品微生物含量指引(2014修订版)[S].香港:食品安全中心,2014.
[42]Health Products and Food Branch(HPFB).Standards and guidelines for microbiological safety of food[S].Canada:Canadian Food Inspection Agency,2008.
[2]葛平珍,刘洋,王丹,等.发酵酸肉中消化乳杆菌SR10的理化特性及其降胆固醇作用[J].食品与发酵工业,2013,39(10):52-56.
[3]秦春君,李想,邓锋,等.发酵肉制品抗氧化研究进展[J].食品与发酵工业,2010,36(7):122-126.
[4]孙文静,卫飞,袁军,等.酸肉发酵中脂肪的变化及对小鼠血脂的影响[J].食品科学,2013,34(11):263-267.
[5]姜亚,姚波,张胜男,等.多指标优化酸肉发酵工艺[J].食品科技,2014,39(6):138-140.
[6]李华丽.改进传统湘西酸肉生产工艺研究[D].长沙:湖南农业大学硕士论文,2005.
[7]李宗军,江汉湖,李红琼,等.湘西侗族传统发酵肉的产品特征[J].湖南农业大学学报,2002,28(1):61-63.
[8]SCHILLINGER U,KAYA M,LUCKE F K.Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin in-producing strain of Lactobacillus sake[J].J Appl Bacteriol,1991,70(6):473-478.
[9]ODN J,JUAN M,WAGNER L,et al.Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages[J].Int J Food Microbiol,1991,13(1):1-10.
[10]KANOKPORN P,SANAE K,THANAWAT P,et al.Antibacterial activity of a bacteriocin from Lactobacillus paracasei HL32 against Porphyromonas gingivalis[J].Arch Oral Biol,2006,51(9):784-793.
[11]王俊钢,李开雄,韩冬印.国内外发酵香肠的研究现状和展望[J].肉类工业,2009(6):49-50.
[12]周才琼,李艳芳,杜木英.渝黔地区传统酸肉发酵过程中微生物区系的研究[J].食品工业科技,2010,31(4):171-175.
[13]郭晓芸,龙江,张亮,等.贵州荔波传统酸肉微生物菌群与营养品质评价[J].中国酿造,2009,28(7):69-72.
[14]湛剑龙,陈韵,黄林波,等.贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定[J].肉类研究,2013,27(7):40-43.
[15]SANZ Y,TOLDRF.Purification and characterization of an aminopepdase from Lactobacillus sake[J].J Agr Food Chem,1997,45(5):1552-1558.
[16]SANZ Y,MULHOLLAND F,TOLDRF.Purification and characterization of a tripeptidase from Lactobacillus sake[J].J Agr Food Chem,1998,46(1):349-353.
[17]MONTEL M C,SERONIE M P,TALON R,et al.Purification and characterization of a dipeptidase from Lactobacillus sake[J].Appl Environ Microbiol,1995,61(2):837-839.
[18]LOPES M D F S,LEITAO A L,REGALLA M,et al.Characterization of a highly thermostable extracellular lipase from Lactobacillus plantarum[J].Int J Food Microbiol,2002,76(1-2):107-115.
[19]HUGAS M,MA J,MONFORT.Bacterial starter cultures for meat fermentation[J].Food Chem,1997,59(4):547-554.
[20]李轻舟,王红育.发酵肉制品研究现状及展望[J].食品科学,2011,32(3):247-251.
[21]BONOMO M G,RICCIARDI A,ZOTTA T,et al.Technological and safety characterization of coagulase negative Staphylococci from traditionally fermented sausages of basilicata region southern Italy[J].Meat Sci,2009,83(1):15-23.
[22]LACUMIN L,COMI G,CANTONI C,et al.Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD,Rep-PCR and Sau-PCR analysis[J].Meat Sci,2006,74(2):281-288.
[23]王海燕.湖南腊肉源产香葡萄球菌的筛选鉴定及其产香机理研究[D].北京:中国农业大学博士论文,2005.
[24]BOLUMAR T,SANZ Y,CARISTOY M C,et al.Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii[J].Int J Food Microbiol,2003,86(12):141-151.
[25]BOLUMAR T,SA NZ Y,ARISTOY M C,et al.Protease B from Debaryomyces hansenii:purification and biochemical properties[J].Int J Food Microbiol,2005,98(2):167-177.
[26]BOLUMAR T,SANZ Y,ARISTOY M C,et al.Purification and characterisation of proteases A and D from Debaryomyces hansenii[J].Int J Food Microbiol,2008,124(2):135-141.
[27]燕平梅,马雁飞,倪玲.发酵食品中微生物多样性研究方法进展[J].中国酿造,2011,30(2):12-15.
[28]NIE X H,LIN S L,ZHANG Q L.Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus[J].Food Chem,2014,145(7):840-844.
[29]李宗军,江汉湖.中国传统酸肉发酵过程中微生物的消长变化[J].微生物学通报,2004,31(4):9-13.
[30]STAHNJE L H,HOLCK A,JENSEN A,et al.Maturity acceleration of Italian dried sausage by Staphylococcus carnosus-relationship between maturity and flavor compounds[J].J Food Sci,2002,67(5):1914-1921.
[31]MOTEL M C,REITZ J,TALON R,et al.Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model[J].Food Microbiol,1996,13(6):489-499.
[32]褚福娟,孔保华,黄永.发酵肉制品常见微生物及其对风味的影响[J].肉类研究,2008,22(1):3-6.
[33]李志军,吴永宁,薛长湖,等.生物胺与食品安全[J].食品与发酵工业,2004,30(10):84-91.
[34]王翔,卢士玲,徐幸莲,等.发酵肉制品中生物胺的形成及影响因素研究进展[J].食品与发酵工业,2010,36(11):133-6.
[35]杨振泉,方维明,周伟民.干酪乳杆菌和戊糖片球菌对传统酸肉发酵的影响[J].扬州大学烹饪学报,2014,29(4):60-64.
[36]李家鹏,田寒友,邹昊,等.国外发酵肉制品微生物限量标准研究[J].肉类研究,2013,27(1):38-41.
[37]Australia New Zealand Food Authority.Australia New Zealand Food Standards Code-Standard 1.6.1—(2011)Microbiological limits for food[S].Australia:Office of Legislative Attorney General’s Department,Canberra,2012.
[38]吕志平,胡晓云,李志勇.国内外技术法规和标准中食品中微生物限量[M].北京:中国标准出版社,2002.
[39]GILBERT R J,DE LOUVOIS J,DONOVAN T,et al.Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale.PHLS advisory committee for food and dairy products[J].Commun Dis Public Health,2000,3(3):163-167.
[40]Food Safety Authority of Ireland.Guidelines for the interpretation of results of microbiological analysis of some ready-to-eat foods.Sampled at point of sale[S].Ireland:Food Safety Authority,2001.
[41]香港食物环境卫生署食物安全中心风险评估组.食品微生物含量指引(2014修订版)[S].香港:食品安全中心,2014.
[42]Health Products and Food Branch(HPFB).Standards and guidelines for microbiological safety of food[S].Canada:Canadian Food Inspection Agency,2008.