微生物发酵法在肉制品护色中的应用
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摘要
随着人们对传统肉用发色剂亚硝酸盐安全性问题的关注,对亚硝酸盐发色作用替代物的研究也不断增多。微生物发酵法作为一种全新的肉制品发色技术被广泛研究。本文综述在肉制品发色中发挥作用的微生物种类,护色机理及其应用情况,并展望微生物发酵法在肉制品护色中的应用前景。
Much attention has been drawn to the safety of the nitrite which is added to the cured meat product as the traditional coloring agent, the research on he substitute for nitrite has increased. Microbial fermentation has been studied wildly as a kind of new-style method of coloring cured meat product. The species of the microbic, the coloring mechanism, research progress and the application of the microbial fermentation has been elaborated in this paper. The outlook of the application of the microbial fermentation on coloring cured meat product has been expected.
Much attention has been drawn to the safety of the nitrite which is added to the cured meat product as the traditional coloring agent, the research on he substitute for nitrite has increased. Microbial fermentation has been studied wildly as a kind of new-style method of coloring cured meat product. The species of the microbic, the coloring mechanism, research progress and the application of the microbial fermentation has been elaborated in this paper. The outlook of the application of the microbial fermentation on coloring cured meat product has been expected.
引文
[1]MANCINI R A,HUNT M C.Current research in meat color[J].Meat Science,2005,71(1):100-121.
[2]孙京新,罗欣,徐晓兰.不同因素对冷鲜牛肉肉色变化的影响[J].肉类研究,2009,127(9):52-56.
[3]VILLAVERDE A,VENTANAS J,ESTEVEZ M.Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages:are both events connected?[J].Meat Science,2014,98(4):665.
[4]钟耀广,南庆贤.亚硝酸盐的发色机理及安全性问题[J].肉类工业,2001,240(5):47-48.
[5]VANDERSTOEP J.Nitrite curing of meat,the N-nitrosamine problem and nitrite alternatives[J].Food Research International,2002,35(4):411-411.
[6]SEBRANEK J G,BACUS J N.Cured meat products without direct addition of nitrate or nitrite:what are the issues[J].Meat Science,2007,77(1):136-147.
[7]王柏琴,杨洁彬,刘克.红曲色素在发酵香肠中代替亚硝酸盐发色的应用[J].食品与发酵工业,1995,3(12):60-61.
[8]张红涛,李沛军,孔保华,等.糖化亚硝基血红蛋白制备工艺的优化及在肉糜中的应用[J].食品科技,2012,37(12):94-97.
[9]KAWAHARA Y,NAKAMURA M,SAKAGAMI I,et al.Bright red color formation of cooked pork loin cured with lactic acid bacteria starter culture without adding nitrite during low-temperature storage[J].Food Science and Tech nology Research,2006,12(2):101-107.
[10]褚福娟,孔保华,黄永.发酵肉制品常见乳酸菌的发酵性能研究[J].肉类研究,2009,124(6):16-20.
[11]MORITA H,YOSHIKAWA H,SAKATA R,et al.Synthesis of nitric oxide from the two equivalent guanidino nitrogens of L-arginine by Lactobacillus fermentum[J].Journal of Bacteriology,1997,179(24):7812-7815.
[12]M覫LLER J K S,JENSEN J S,SKIBSTED L H,et al.Microbial formation of nitrite-cured pigment,nitrosylmyoglobin,from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture[J].European Food Research and Technology,2003,216(6):463-469.
[13]G譈NDOG姚DU A K,KARAHAN A G,覶AKMAK覶M L.Production of nitric oxide(NO)by lactic acid bacteria isolated from fermented products[J].European Food Research and Technology,2006,223(1):35-38.
[14]张雪,孔保华.发酵乳杆菌适度发酵替代红肠生产中亚硝酸盐发色效果的研究[J].食品与发酵工业,2005,31(6):123-126.
[15]ZHANG X,KONG B,XIONG Y L.Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation[J].Meat Science,2007,77(4):593-598.
[16]S覫NDERGAARD A K,STAHNKE L H.Growth and aroma production by Staphylococcus xylosus,S.carnosus and S.equorum-a comparative study in model systems[J].International Journal of Food Microbiology,2002,75(1):99-109.
[17]MAURIELLO G,CASABURI A,VILLANI F.Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of‘Naples type’salami[J].Journal of Applied Microbiology,2002,92(3):482-490.
[18]史智佳,臧明武,吕玉.肉葡萄球菌对香肠发色的影响[J].肉类研究,2012,26(2):4-7.
[19]MORITA H,SAKATA R,NAGATA Y.Nitric oxide complex of iron(II)myoglobin converted from metmyoglobin by Staphylococcus xylosus[J].Journal of Food Science,1998,63(2):352-355.
[20]G覫TTERUP J,OLSEN K,KN魻CHEL S,et al.Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system[J].International Journal of Food Microbiology,2007,120(3):303-310.
[21]MOTOYAMA M,KOBAYASHI M,SASAKI K,et al.Pseudomonas spp.convert metmyoglobin into deoxymyoglobin[J].Meat Science,2010,84(1):202-207.
[22]G覫TTERUP J,OLSEN K,KN覫CHEL S,et al.Colour formation in fermented sausages by meat-associated staphylococci with different nitrite-and nitrate-reductase activities[J].Meat Science,2008,78(4):492-501.
[23]FEDTKE I,KAMPS A,KRISMER B,et al.The nitrate reductase and nitrite reductase operons and the nar T gene of Staphylococcus carnosus are positively controlled by the novel two-component system Nre BC[J].Journal of Bacteriology,2002,184(23):6624-6634.
[24]PANTEL I,LINDGREN P E,NEUBAUER H,et al.Identification and characterization of the Staphylococcus carnosus nitrate reductase operon[J].Molecular and General Genetics MGG,1998,259(1):105-114.
[25]XU J,VERSTRAETE W.Evaluation of nitric oxide production by lactobacilli[J].Applied Microbiology and Biotechnology,2001,56(3/4):504-507.
[26]CUNIN R,GLANSDORFF N,PIERARD A,et al.Biosynthesis and metabolism of arginine in bacteria[J].Microbiological Reviews,1986,50(3):314.
[27]CHEN Y,ROSAZZA J P.Purification and characterization of nitric oxide synthase(NOSNoc)from a Nocardia species[J].Journal of Bacteriology,1995,177(17):5122-5128.
[28]PANT K,BILWES A M,ADAK S,et al.Structure of a nitric oxide synthase heme protein from Bacillus subtilis[J].Biochemistry,2002,41(37):11071-11079.
[29]ADAWI D,KASRAVI F B,MOLIN G,et al.Effect of Lactobacillus supplementation with and without arginine on liver damage and bacterial translocation in an acute liver injury model in the rat[J].Hepatology,1997,25(3):642-647.
[30]CRANE B R,SUDHAMSU J,PATEL B A.Bacterial nitric oxide synthases[J].Annual Review of Biochemistry,2010,79:445-470.
[31]RAFFERTY S.Nitric oxide synthases of bacteria and other unicellular organisms[J].Open Nitric Oxide Journal,2011,3(1):25-32.
[32]LIU P,HUANG Q Y,CHENW L.Heterologous expression of bacterial nitric oxide synthase gene:a potential bio logical method to control biofilm development in the environment[J].Canadian Journal of Microbiology,2012,58(3):336-344.
[33]SUDHAMSU J,CRANE B R.Bacterial nitric oxide synthases:what are they good for?[J].Trends in Microbiology,2009,17(5):212-218.
[34]BARRIERE C,CENTENO D,LEBERT A,et al.Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation[J].FEMS Microbiology Letters,2001,201(2):181-185.
[35]周超.酸肉中产一氧化氮乳酸菌的筛选及其对发酵香肠发色的影响[D].南京:南京农业大学,2010.
[2]孙京新,罗欣,徐晓兰.不同因素对冷鲜牛肉肉色变化的影响[J].肉类研究,2009,127(9):52-56.
[3]VILLAVERDE A,VENTANAS J,ESTEVEZ M.Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages:are both events connected?[J].Meat Science,2014,98(4):665.
[4]钟耀广,南庆贤.亚硝酸盐的发色机理及安全性问题[J].肉类工业,2001,240(5):47-48.
[5]VANDERSTOEP J.Nitrite curing of meat,the N-nitrosamine problem and nitrite alternatives[J].Food Research International,2002,35(4):411-411.
[6]SEBRANEK J G,BACUS J N.Cured meat products without direct addition of nitrate or nitrite:what are the issues[J].Meat Science,2007,77(1):136-147.
[7]王柏琴,杨洁彬,刘克.红曲色素在发酵香肠中代替亚硝酸盐发色的应用[J].食品与发酵工业,1995,3(12):60-61.
[8]张红涛,李沛军,孔保华,等.糖化亚硝基血红蛋白制备工艺的优化及在肉糜中的应用[J].食品科技,2012,37(12):94-97.
[9]KAWAHARA Y,NAKAMURA M,SAKAGAMI I,et al.Bright red color formation of cooked pork loin cured with lactic acid bacteria starter culture without adding nitrite during low-temperature storage[J].Food Science and Tech nology Research,2006,12(2):101-107.
[10]褚福娟,孔保华,黄永.发酵肉制品常见乳酸菌的发酵性能研究[J].肉类研究,2009,124(6):16-20.
[11]MORITA H,YOSHIKAWA H,SAKATA R,et al.Synthesis of nitric oxide from the two equivalent guanidino nitrogens of L-arginine by Lactobacillus fermentum[J].Journal of Bacteriology,1997,179(24):7812-7815.
[12]M覫LLER J K S,JENSEN J S,SKIBSTED L H,et al.Microbial formation of nitrite-cured pigment,nitrosylmyoglobin,from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture[J].European Food Research and Technology,2003,216(6):463-469.
[13]G譈NDOG姚DU A K,KARAHAN A G,覶AKMAK覶M L.Production of nitric oxide(NO)by lactic acid bacteria isolated from fermented products[J].European Food Research and Technology,2006,223(1):35-38.
[14]张雪,孔保华.发酵乳杆菌适度发酵替代红肠生产中亚硝酸盐发色效果的研究[J].食品与发酵工业,2005,31(6):123-126.
[15]ZHANG X,KONG B,XIONG Y L.Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation[J].Meat Science,2007,77(4):593-598.
[16]S覫NDERGAARD A K,STAHNKE L H.Growth and aroma production by Staphylococcus xylosus,S.carnosus and S.equorum-a comparative study in model systems[J].International Journal of Food Microbiology,2002,75(1):99-109.
[17]MAURIELLO G,CASABURI A,VILLANI F.Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of‘Naples type’salami[J].Journal of Applied Microbiology,2002,92(3):482-490.
[18]史智佳,臧明武,吕玉.肉葡萄球菌对香肠发色的影响[J].肉类研究,2012,26(2):4-7.
[19]MORITA H,SAKATA R,NAGATA Y.Nitric oxide complex of iron(II)myoglobin converted from metmyoglobin by Staphylococcus xylosus[J].Journal of Food Science,1998,63(2):352-355.
[20]G覫TTERUP J,OLSEN K,KN魻CHEL S,et al.Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system[J].International Journal of Food Microbiology,2007,120(3):303-310.
[21]MOTOYAMA M,KOBAYASHI M,SASAKI K,et al.Pseudomonas spp.convert metmyoglobin into deoxymyoglobin[J].Meat Science,2010,84(1):202-207.
[22]G覫TTERUP J,OLSEN K,KN覫CHEL S,et al.Colour formation in fermented sausages by meat-associated staphylococci with different nitrite-and nitrate-reductase activities[J].Meat Science,2008,78(4):492-501.
[23]FEDTKE I,KAMPS A,KRISMER B,et al.The nitrate reductase and nitrite reductase operons and the nar T gene of Staphylococcus carnosus are positively controlled by the novel two-component system Nre BC[J].Journal of Bacteriology,2002,184(23):6624-6634.
[24]PANTEL I,LINDGREN P E,NEUBAUER H,et al.Identification and characterization of the Staphylococcus carnosus nitrate reductase operon[J].Molecular and General Genetics MGG,1998,259(1):105-114.
[25]XU J,VERSTRAETE W.Evaluation of nitric oxide production by lactobacilli[J].Applied Microbiology and Biotechnology,2001,56(3/4):504-507.
[26]CUNIN R,GLANSDORFF N,PIERARD A,et al.Biosynthesis and metabolism of arginine in bacteria[J].Microbiological Reviews,1986,50(3):314.
[27]CHEN Y,ROSAZZA J P.Purification and characterization of nitric oxide synthase(NOSNoc)from a Nocardia species[J].Journal of Bacteriology,1995,177(17):5122-5128.
[28]PANT K,BILWES A M,ADAK S,et al.Structure of a nitric oxide synthase heme protein from Bacillus subtilis[J].Biochemistry,2002,41(37):11071-11079.
[29]ADAWI D,KASRAVI F B,MOLIN G,et al.Effect of Lactobacillus supplementation with and without arginine on liver damage and bacterial translocation in an acute liver injury model in the rat[J].Hepatology,1997,25(3):642-647.
[30]CRANE B R,SUDHAMSU J,PATEL B A.Bacterial nitric oxide synthases[J].Annual Review of Biochemistry,2010,79:445-470.
[31]RAFFERTY S.Nitric oxide synthases of bacteria and other unicellular organisms[J].Open Nitric Oxide Journal,2011,3(1):25-32.
[32]LIU P,HUANG Q Y,CHENW L.Heterologous expression of bacterial nitric oxide synthase gene:a potential bio logical method to control biofilm development in the environment[J].Canadian Journal of Microbiology,2012,58(3):336-344.
[33]SUDHAMSU J,CRANE B R.Bacterial nitric oxide synthases:what are they good for?[J].Trends in Microbiology,2009,17(5):212-218.
[34]BARRIERE C,CENTENO D,LEBERT A,et al.Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation[J].FEMS Microbiology Letters,2001,201(2):181-185.
[35]周超.酸肉中产一氧化氮乳酸菌的筛选及其对发酵香肠发色的影响[D].南京:南京农业大学,2010.