响应面法优化益生发酵剂接种发酵香肠工艺
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摘要
以植物乳杆菌(Lactobacillus plantarum CD101)和模仿葡萄球菌(Staphylococcus simulans NJ201)为发酵香肠的混合发酵剂,制作发酵香肠。结合pH值、色差、质构和感官评分结果探究接种量、菌种配比和发酵温度对发酵香肠品质的影响,在单因素试验结果的基础上,采用响应面试验法进行优化,从而确定制作发酵香肠的最佳工艺参数为添加植物乳杆菌和模仿葡萄球菌为混合发酵剂、接种量107 CFU/g、菌种配比1∶1、发酵温度30℃,此时感官评分为85.28,与模型理论值接近。该条件下制作出的香肠质地口感适中、色泽良好、香味浓郁纯正,综合品质较好。
Fermented sausages were made with a mixed starter culture of Lactobacillus plantarum and Staphylococcus simulans. We aimed to study the effect of inoculum amount and composition and fermentation temperature as well as interactions among them on quality attributes such as pH value, color, textural properties and sensory evaluation using onefactor-at-a-time and response surface methodology. The results indicated that the optimal fermentation conditions were as follows: ratio between L. plantarum and S. simulans 1:1, inoculum amount 107 CFU/g, and temperature 30 ℃. Under these conditions, a higher sensory score of 85.28 was obtained, agreeing with the model predicted value. The fermented sausages had good quality with moderate texture, good taste, color, and rich and pure aroma.
Fermented sausages were made with a mixed starter culture of Lactobacillus plantarum and Staphylococcus simulans. We aimed to study the effect of inoculum amount and composition and fermentation temperature as well as interactions among them on quality attributes such as pH value, color, textural properties and sensory evaluation using onefactor-at-a-time and response surface methodology. The results indicated that the optimal fermentation conditions were as follows: ratio between L. plantarum and S. simulans 1:1, inoculum amount 107 CFU/g, and temperature 30 ℃. Under these conditions, a higher sensory score of 85.28 was obtained, agreeing with the model predicted value. The fermented sausages had good quality with moderate texture, good taste, color, and rich and pure aroma.
引文
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[12]巩洋.低酸度川式萨拉米香肠的工艺优化及其品质变化研究[D].雅安:四川农业大学,2015:4-7.
[13]李超,王乃馨,陈尚龙,等.清球乳杆菌和乳酸片球菌混合发酵制备猪肉香肠的工艺研究[J].食品科技,2015(9):119-123.DOI:10.13684/j.cnki.spkj.2015.09.026.
[14]付源,谭传欣,王萌萌,等.响应面法优化防腐抗氧化自主保持发酵香肠的熟制工艺[J].肉类工业,2018(2):41-49.DOI:10.3969/j.issn.1008-5467.2018.02.009.
[15]WIDJANARKO S B,AMALIA Q,HERMANTO M B,et al.Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology[J].Journal of Food Science&Technology,2018,55(5):1-8.DOI:10.1007/s13197-018-3092-3.
[16]SHAN L C,DE B A,HENCHION M,et al.Consumer evaluations of processed meat products reformulated to be healthier:a conjoint analysis study[J].Meat Science,2017,131:82-89.DOI:10.1016/j.meatsci.2017.04.239.
[17]SLIMA S B,KTARI N,TRIKI M,et al.Effects of probiotic strains,Lactobacillus plantarum TN8 and Pediococcus acidilactici,on microbiological and physico-chemical characteristics of beef sausages[J].LWT,2018,92:195-203.DOI:10.1016/j.lwt.2018.02.038.
[18]BLAIOTTA G,MURRU N,DI A C,et al.Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct[J].Journal of the Science Food and Agriculture,2017,98(6):2285-2294.DOI:10.1002/jsfa.8717.
[19]张凤宽,易小艳,尤丽新,等.发酵牛肉香肠生产工艺优化[J].食品科学,2011,32(16):182-186.
[20]BELWAL T,DHYANI P,BHATT I D,et al.Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology(RSM)[J].Food Chemistry,2016,207:115-124.DOI:10.1016/j.foodchem.2016.03.081.
[21]国家卫生和计划生育委员会.食品p H值的测定:GB 5009.237-2016[S].北京:中国标准出版社,2016:1-4.
[22]CHUNG H S,KIM J K,MOON K D,et al.Changes in color parameters of corn kernels during roasting[J].Food Science and Biotechnology,2014,23(6):1829-1835.DOI:10.1007/s10068-014-0250-x.
[23]SAVADKOOHI S,HOOGENKAMP H,SHAMSI K,et al.Color,sensory and textural attributes of beef frankfurter,beef ham and meatfree sausage containing tomato pomace[J].Meat Science,2014,97(4):410-418.DOI:10.1016/j.meatsci.2014.03.017.
[24]SAYANI A,ISMAILA A,POSNETT J,et al.Influence of deposition conditions and substrate morphology on the electrical properties of sputtered ZnO:Al grown on texture-etched glass[J].Thin Solid Films,2014,568(1):25-30.DOI:10.1016/j.tsf.2014.07.045.
[25]AMMOR M S,MAYO B.Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production:an update[J].Meat Science,2007,76(1):138-146.DOI:10.1016/j.meatsci.2006.10.022.
[26]张聪.一种复合微生物发酵剂对发酵香肠品质的影响[D].南京:南京农业大学,2016:20-21.
[27]BABI?I,MARKOV K,KOVA?EVI?D,et al.Identification and characterization of potential autochthonous starter cultures from a Croatian“brand”product“Slavonski kulen”[J].Meat Science,2011,88(3):517-524.DOI:10.1016/j.meatsci.2011.02.003.
[28]CHEN X,LI J,ZHOU T,et al.Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork(Nanx Wudl)as competitive starter cultures for Chinese fermented dry sausage[J].Meat Science,2016,121:302-309.DOI:10.1016/j.meatsci.2016.06.007.
[29]陈茜茜,王俊,黄峰,等.蛋白质氧化对肉类成熟的影响研究进展[J].食品科学,2013,34(3):285-289.
[30]MELODY J L,LONERGAN S M,ROWE L J,et al.Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles[J].Journal of Animal Science,2004,82(4):1195-1205.DOI:10.2527/2004.8241195x.
[31]杨秀娟,王艳梅,马俪珍.以植物乳杆菌和戊糖片球菌为发酵剂的发酵香肠工艺研究[J].肉类研究,2007,21(8):22-26.DOI:10.3969/j.issn.1001-8123.2007.08.008.
[32]李静雯,李秋桐,母应春,等.响应面法优化羊肉发酵香肠工艺[J].肉类研究,2017,31(11):20-25.DOI:10.7506/rlyj1001-8123-201711004.
[33]MANGIA N P,TRANI A,DI L A,et al.Effect of the use of autochthonous Lactobacillus curvatus,Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage[J].European Food Research&Technology,2013,236(3):557-566.DOI:10.1007/s00217-013-1915-z.
[34]潘明,王世宽,谢仁有,等.羊肉发酵香肠中发酵剂最佳发酵条件的探索[J].食品工业,2013,34(4):29-31.
[35]罗欣,朱燕.发酵剂微生物及其代谢与发酵香肠的工艺控制[J].食品与发酵工业,2002,28(3):67-71.DOI:10.3321/j.issn:0253-990X.2002.03.017.
[2]WANG X,ZHANG Y,REN H,et al.Comparison of bacterial diversity profiles and microbial safety assessment of salami,Chinese dry-cured sausage and Chinese smoked-cured sausage by highthroughput sequencing[J].LWT,2018,90:108-115.DOI:10.1016/j.lwt.2017.12.011.
[3]FENG L,QIAO Y,ZOU Y,et al.Effect of flavourzyme on proteolysis,antioxidant capacity and sensory attributes of Chinese sausage[J].Meat Science,2014,98(1):34-40.DOI:10.1016/j.meatsci.2014.04.001.
[4]吴满刚,王小兰,陈洋洋,等.浓缩型冻干发酵剂在鸭肉发酵香肠中的应用[J].食品科学,2014,35(1):134-140.DOI:10.7506/spkx1002-6630-201401026.
[5]GAO Y,LI D,LIU X.Bacteriocin-producing Lactobacillus sakei C2as starter culture in fermented sausages[J].Food Control,2014,35(1):1-6.DOI:10.1016/j.foodcont.2013.06.055.
[6]ARIEF I I,WULANDARI Z,ADITIA E,et al.Physicochemical and microbiological properties of fermented lamb sausages using probiotic Lactobacillus plantarum IIA-2C12 as starter culture[J].Procedia Environmental Sciences,2014,20:352-356.DOI:10.1016/j.proenv.2014.03.044.
[7]FONTANA C,SANDRO C P,VIGNOLO G.Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages[J].International Journal of Food Microbiology,2005,103(2):131-142.DOI:10.1016/j.ijfoodmicro.2004.11.046.
[8]FRECE J,KOS B,SVETEC I K,et al.Synbiotic effect of Lactobacillus helveticus M92 and prebiotics on the intestinal microflora and immune system of mice[J].Journal of Dairy Research,2009,76(1):98-104.DOI:10.1017/S0022029908003737.
[9]CACHALDORA A,FONSECA S,FRANCO I,et al.Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages[J].Food Microbiology,2013,33(1):61-68.DOI:10.1016/j.fm.2012.08.013.
[10]OLESEN P T,MEYER A S,STAHNKE L H.Generation of flavour compounds in fermented sausages:the influence of curing ingredients,Staphylococcus starter culture and ripening time[J].Meat Science,2004,66(3):675-687.DOI:10.1016/S0309-1740(03)00189-X.
[11]LORENZO J M,GóMEZ M,FONSECA S.Effect of commercial starter cultures on physicochemical characteristics,microbial counts and free fatty acid composition of dry-cured foal sausage[J].Food Control,2014,46:382-389.DOI:10.1016/j.foodcont.2014.05.025.
[12]巩洋.低酸度川式萨拉米香肠的工艺优化及其品质变化研究[D].雅安:四川农业大学,2015:4-7.
[13]李超,王乃馨,陈尚龙,等.清球乳杆菌和乳酸片球菌混合发酵制备猪肉香肠的工艺研究[J].食品科技,2015(9):119-123.DOI:10.13684/j.cnki.spkj.2015.09.026.
[14]付源,谭传欣,王萌萌,等.响应面法优化防腐抗氧化自主保持发酵香肠的熟制工艺[J].肉类工业,2018(2):41-49.DOI:10.3969/j.issn.1008-5467.2018.02.009.
[15]WIDJANARKO S B,AMALIA Q,HERMANTO M B,et al.Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology[J].Journal of Food Science&Technology,2018,55(5):1-8.DOI:10.1007/s13197-018-3092-3.
[16]SHAN L C,DE B A,HENCHION M,et al.Consumer evaluations of processed meat products reformulated to be healthier:a conjoint analysis study[J].Meat Science,2017,131:82-89.DOI:10.1016/j.meatsci.2017.04.239.
[17]SLIMA S B,KTARI N,TRIKI M,et al.Effects of probiotic strains,Lactobacillus plantarum TN8 and Pediococcus acidilactici,on microbiological and physico-chemical characteristics of beef sausages[J].LWT,2018,92:195-203.DOI:10.1016/j.lwt.2018.02.038.
[18]BLAIOTTA G,MURRU N,DI A C,et al.Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct[J].Journal of the Science Food and Agriculture,2017,98(6):2285-2294.DOI:10.1002/jsfa.8717.
[19]张凤宽,易小艳,尤丽新,等.发酵牛肉香肠生产工艺优化[J].食品科学,2011,32(16):182-186.
[20]BELWAL T,DHYANI P,BHATT I D,et al.Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology(RSM)[J].Food Chemistry,2016,207:115-124.DOI:10.1016/j.foodchem.2016.03.081.
[21]国家卫生和计划生育委员会.食品p H值的测定:GB 5009.237-2016[S].北京:中国标准出版社,2016:1-4.
[22]CHUNG H S,KIM J K,MOON K D,et al.Changes in color parameters of corn kernels during roasting[J].Food Science and Biotechnology,2014,23(6):1829-1835.DOI:10.1007/s10068-014-0250-x.
[23]SAVADKOOHI S,HOOGENKAMP H,SHAMSI K,et al.Color,sensory and textural attributes of beef frankfurter,beef ham and meatfree sausage containing tomato pomace[J].Meat Science,2014,97(4):410-418.DOI:10.1016/j.meatsci.2014.03.017.
[24]SAYANI A,ISMAILA A,POSNETT J,et al.Influence of deposition conditions and substrate morphology on the electrical properties of sputtered ZnO:Al grown on texture-etched glass[J].Thin Solid Films,2014,568(1):25-30.DOI:10.1016/j.tsf.2014.07.045.
[25]AMMOR M S,MAYO B.Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production:an update[J].Meat Science,2007,76(1):138-146.DOI:10.1016/j.meatsci.2006.10.022.
[26]张聪.一种复合微生物发酵剂对发酵香肠品质的影响[D].南京:南京农业大学,2016:20-21.
[27]BABI?I,MARKOV K,KOVA?EVI?D,et al.Identification and characterization of potential autochthonous starter cultures from a Croatian“brand”product“Slavonski kulen”[J].Meat Science,2011,88(3):517-524.DOI:10.1016/j.meatsci.2011.02.003.
[28]CHEN X,LI J,ZHOU T,et al.Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork(Nanx Wudl)as competitive starter cultures for Chinese fermented dry sausage[J].Meat Science,2016,121:302-309.DOI:10.1016/j.meatsci.2016.06.007.
[29]陈茜茜,王俊,黄峰,等.蛋白质氧化对肉类成熟的影响研究进展[J].食品科学,2013,34(3):285-289.
[30]MELODY J L,LONERGAN S M,ROWE L J,et al.Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles[J].Journal of Animal Science,2004,82(4):1195-1205.DOI:10.2527/2004.8241195x.
[31]杨秀娟,王艳梅,马俪珍.以植物乳杆菌和戊糖片球菌为发酵剂的发酵香肠工艺研究[J].肉类研究,2007,21(8):22-26.DOI:10.3969/j.issn.1001-8123.2007.08.008.
[32]李静雯,李秋桐,母应春,等.响应面法优化羊肉发酵香肠工艺[J].肉类研究,2017,31(11):20-25.DOI:10.7506/rlyj1001-8123-201711004.
[33]MANGIA N P,TRANI A,DI L A,et al.Effect of the use of autochthonous Lactobacillus curvatus,Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage[J].European Food Research&Technology,2013,236(3):557-566.DOI:10.1007/s00217-013-1915-z.
[34]潘明,王世宽,谢仁有,等.羊肉发酵香肠中发酵剂最佳发酵条件的探索[J].食品工业,2013,34(4):29-31.
[35]罗欣,朱燕.发酵剂微生物及其代谢与发酵香肠的工艺控制[J].食品与发酵工业,2002,28(3):67-71.DOI:10.3321/j.issn:0253-990X.2002.03.017.