Lactobacillus brevis对发酵风干肠理化品质的影响
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摘要
该研究采用短乳杆菌(Lactobacillus brevis)作为发酵菌株,以自然发酵风干肠作为对照,研究L.brevis对风干肠理化性质和感官品质的影响。结果表明:发酵过程中pH值显著降低(P<0.05),处理组风干肠第9天的pH值为4.5左右,水分含量保持在25%;风干肠样品的NMR T_2谱出现4个峰(T_(20)、T_(21)、T_(22)、T_(23)),其中结合水T_(21)作为风干肠中水的主要存在形式,所占比例最大;L.brevis的添加对质构值均产生不同程度的影响,其中硬度、咀嚼度和回复性均显著高于对照组(P<0.05);感官评价中整体可接受性优于对照组。
The effects of L.brevis on the physicochemical properties and sensory quality of air-dried sausage are studied by using Lactobacillus brevis as the fermentation strain and natural fermentation as the control.The results show that the pH value decreases significantly during fermentation(P<0.05),the pH value of air-dried sausage in treatment group is about 4.5on the 9th day,and the moisture content remains at 25%.There are four peaks in NMR T_2spectrum of air-dried sausage samples(T_(20),T_(21),T_(22),T_(23)).Among them,water-bound T_(21)is the main form of water in air-dried sausage,and the proportion of water-bound T_(21)is the largest,the addition of L.brevis has different degrees of effect on texture value.The hardness,chewiness and resilience are significantly higher than those of the control group(P<0.05),and the overall acceptability of sensory evaluation is better than that of the control group.
The effects of L.brevis on the physicochemical properties and sensory quality of air-dried sausage are studied by using Lactobacillus brevis as the fermentation strain and natural fermentation as the control.The results show that the pH value decreases significantly during fermentation(P<0.05),the pH value of air-dried sausage in treatment group is about 4.5on the 9th day,and the moisture content remains at 25%.There are four peaks in NMR T_2spectrum of air-dried sausage samples(T_(20),T_(21),T_(22),T_(23)).Among them,water-bound T_(21)is the main form of water in air-dried sausage,and the proportion of water-bound T_(21)is the largest,the addition of L.brevis has different degrees of effect on texture value.The hardness,chewiness and resilience are significantly higher than those of the control group(P<0.05),and the overall acceptability of sensory evaluation is better than that of the control group.
引文
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[23]郭瑞,石晶红,朱效兵.乳酸菌替代亚硝酸盐在风干牛肉干中发色的研究[J].肉类工业,2015(9):49-51.
[24]Kaban G,Kaya M.Effect of starter culture on growth of Staphylococcus aureus in Sucuk[J].Food Control,2006,17(10):797-801.
[25]Jiménez C F,Ventanas J,ToldráF.Nutritional composition of dry-cured ham and its role in a healthy diet[J].Meat Science,2010,84(4):585-593.
[26]薛冰,俞龙浩,张瑞红,等.两种发酵剂对发酵牛肉火腿加工品质的影响[J].肉类研究,2014(10):1-5.
[27]潘晓倩,成晓瑜,张顺亮,等.乳酸菌发酵剂对风干肠风味品质的影响[J].肉类研究,2017(12):50-55.
[2]Jiménez C F,Ventanas J,ToldráF.Nutritional composition of dry-cured ham and its role in a healthy diet[J].Meat Science,2010,84(4):585-593.
[3]Bedia M,Méndez L,Ba珦Nón S.Evaluation of different starter cultures(Staphylococci plus lactic acid bacteria)in semiripened Salami stuffed in swine gut[J].Meat Science,2011,87(4):381-386.
[4]Li P,Luo H,Kong B,et al.Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus[J].LWT-Food Science and Technology,2016,68:251-257.
[5]张香美,赵玉星,闫晓晶,等.1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学,2018,39(2):93-98.
[6]陈倩,韩齐,孔保华,等.乳酸菌对发酵肉制品中肌肉蛋白降解作用的研究进展[J].食品科学,2014,35(9):297-284.
[7]Ferrando V,Quiberoni A,Reinhemer J,et al.Resistance of functional Lactobacillus plantarum,strains against food stress conditions[J].Food Microbiology,2015,48:63-71.
[8]Semedo-Lemsaddek T,Carvalho L,Tempera C,et al.Characterization and technological features of autochthonous coagulase-negative Staphylococci as potential starters for portuguese dry fermented sausages[J].Journal of Food Science,2016,81(5):1197-1202.
[9]Andreja D Z,Mirjana H.Influence of starter cultures on the free fatty acids during ripening in tea sausages[J].European Food Research and Technology,2007,224:511-517.
[10]李木子,孔保华,黄莉,等.弯曲乳杆菌对风干肠发酵过程亚硝胺降解及其理化性质的影响[J].中国食品学报,2016(3):95-102.
[11]Han Q,Kong B,Chen Q,et al.In vitro,comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics[J].Journal of Functional Foods,2017,32:391-400.
[12]宋永,乔娜,温婷婷,等.顶空固相微萃取-气质联用分析哈尔滨风干肠中的挥发性风味化合物[J].食品科学,2013,34(2):224-226.
[13]潘晓倩,成晓瑜,张顺亮,等.不同发酵剂对北方风干香肠色泽和风味品质的改良作用[J].食品科学,2015,36(14):81-86.
[14]Sun F,Kong B,Chen Q,et al.N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus, and Lactobacillus sake[J].Food Control,2016,73:316-319.
[15]雷勇,马君,余林成.肉制品水分测定的试验[J].中国卫生检验杂志,2008,18(10):2163-2163.
[16]Gao T,Li J,Zhang L,et al.Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops[J].Journal of the Science of Food and Agriculture,2015,95(12):2494-2500.
[17]Lee J Y,Kim C J,Kunz B.Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages[J].Meat Science,2006,72(3):437-445.
[18]Chen Q,Liu Q,Sun Q,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.
[19]Li C,Liu D,Zhou G,et al.Meat quality and cooking attributes of thawed pork with different low field NMR T(21)[J].Meat Science,2012,92(2):79-83.
[20]Bertram H C,Wu Z,Berg F V D,et al.NMR relaxometry and differential scanning calorimetry during meat cooking[J].Meat Science,2006,74(4):684-689.
[21]Tornberg E,Wahlgren M,Brondum J,et al.Pre-rigor conditions in beef under varying temperature and pH-falls studied with rigometer,NMR and NIR[J].Food Chemistry,2000,69(4):407-418.
[22]孔保华,夏让,夏秀芳,等.直投式发酵剂制备的哈尔滨风干肠在成熟过程中的理化及微生物特性变化[J].食品工业科技,2012,33(8):168-171.
[23]郭瑞,石晶红,朱效兵.乳酸菌替代亚硝酸盐在风干牛肉干中发色的研究[J].肉类工业,2015(9):49-51.
[24]Kaban G,Kaya M.Effect of starter culture on growth of Staphylococcus aureus in Sucuk[J].Food Control,2006,17(10):797-801.
[25]Jiménez C F,Ventanas J,ToldráF.Nutritional composition of dry-cured ham and its role in a healthy diet[J].Meat Science,2010,84(4):585-593.
[26]薛冰,俞龙浩,张瑞红,等.两种发酵剂对发酵牛肉火腿加工品质的影响[J].肉类研究,2014(10):1-5.
[27]潘晓倩,成晓瑜,张顺亮,等.乳酸菌发酵剂对风干肠风味品质的影响[J].肉类研究,2017(12):50-55.
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