接种发酵剂对哈尔滨风干肠中生物胺形成的抑制作用
|
摘要
研究了接种植物乳杆菌、弯曲乳杆菌、发酵乳杆菌和木糖葡萄球菌对风干肠发酵过程中生物胺形成的抑制作用,以及其对风干肠发酵过程中理化指标(pH、水分含量、水分活度、硫代巴比妥酸值)、微生物指标(总好氧菌数、乳酸菌数、肠杆菌数)及感官品质的影响。研究表明:植物乳杆菌和木糖葡萄球菌可以显著降低生物胺(酪胺、腐胺、尸胺、组胺、2-苯乙胺和色胺)的积累(P<0.05),并促进风干肠pH的降低,抑制肠杆菌增长和硫代巴比妥酸值的增加,同时还可促进风干肠风味的形成,改善风干肠的感官品质。
In this study, the influence of different strains(Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus fermentium and Staphylococcus xylosus) on the biogenic amines(BAs) was investigated, meanwhile, the physicochemical properties, microorganism and sensory quality of dry sausage during fermentation were also studied. The results showed that the accumulation of BAs(tyramine, putrescine, cadaverine, histamine, 2-phenethylamine and tryptamine)could be inhibited by inoculated with L. plantarum and S. xylosus better than others. In addition, the decrease of pH was promoted, the formation of thiobarbituric acid reactive substance was inhibited and the growth of enterobacteriaceae was reduced. Inoculated with L. plantarum and S. xylosus could also promote the formation of flavor, improve the sensory quality of dry sausage.
In this study, the influence of different strains(Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus fermentium and Staphylococcus xylosus) on the biogenic amines(BAs) was investigated, meanwhile, the physicochemical properties, microorganism and sensory quality of dry sausage during fermentation were also studied. The results showed that the accumulation of BAs(tyramine, putrescine, cadaverine, histamine, 2-phenethylamine and tryptamine)could be inhibited by inoculated with L. plantarum and S. xylosus better than others. In addition, the decrease of pH was promoted, the formation of thiobarbituric acid reactive substance was inhibited and the growth of enterobacteriaceae was reduced. Inoculated with L. plantarum and S. xylosus could also promote the formation of flavor, improve the sensory quality of dry sausage.
引文
[1]韩建春.微生物在风干肠中作用机理的研究及应用[D].哈尔滨:东北农业大学, 2000.
[2] ZHANG Q, LIN S, NIE X. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J]. Food Control, 2013, 32:496-500.
[3] LU S, XU X, ZHOU G, et al. Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage[J]. Food Control, 2010, 21:444-449.
[4]施正学,王擎.肉品发酵剂[J].食品与发酵工业,1996, 22(6):50-53.
[5] LATORRE-MORATALLA M L, BOSCH-FUST魪J,LAVIZZARI T, et al. Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food[J].Journal of Chromatography A, 2009, 1216(45):7715-7720.
[6] WANG L L, XIONG Y L. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability[J]. Journal of Agricultural and Food Chemistry, 2005, 53(23):9186-9192.
[7] WANG Y, LI F, ZHUANG H, et al. Effects of plant polyphenols andα-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons[J]. Journal of Food Science, 2015, 80(3):C547-C555.
[8] FAN W, CHI Y, ZHANG S. The use of a tea polyphenol dip to extend the shelf life of silver carp(Hypophthalmicthys molitrix)during storage in ice[J]. Food Chemistry, 2008, 108(1):148-153.
[9]周火兰,赵培城,丁玉庭,等.复合菌株发酵对鱼露中生物胺含量的影响[J].中国酿造, 2011, 30(5):141-143.
[10]陈颖,卢士玲,李开雄.传统中式香肠成熟过程中生物胺的生物控制[J].食品与发酵工业, 2011, 37(1):158-161.
[11]于长青,姚笛,满永刚,等.发酵肉制品中生物胺的危害及控制[J].肉类研究, 2010,(1):41-45.
[12]谭李红,夏文水,张春晖.发酵菌株对干发酵香肠中生物胺含量的影响[J].中国公共卫生, 2005, 21(4):429-431.
[13] G譈LS譈N魻, KULEY E, SERHAT魻, et al. Sensory, microbiological and chemical assessment of the freshness of red mullet(Mullus barbatus)and goldband goatfish(Upeneus moluccensis)during storage in ice[J]. Food Chemistry, 2014, 114(4):505-510.
[14] CEBALLOS L S, MORALES E R, ADARVE G D L T, et al. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology[J]. Journal of Food Composition and Analysis, 2009, 22(4):322-329.
[15]赵丽华,王振宇,王曼,等.复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响[J].食品与发酵工业, 2009, 35(4):170-174.
[16]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.
[17] VISESSANGUAN W, BENJAKUL S, RIEBROY S,et al. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage,during fermentation[J]. Food Chemistry, 2006, 94(4):580-588.
[18] EDWARDS R A, ORDEZ J A, DAINTY R H, et al. Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages[J]. Food Chemistry, 1999, 64(4):461-465.
[19] DURLU-魻ZKAYA F, AYHAN K, VURAL N. Biogenic amines produced by Enterobacteriaceae isolated from meat products[J]. Meat Science, 2001, 58(2):163-166.
[20] LI P, KONG B, CHEN Q, et al. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters:A potential solution for nitrite substitution in meat products[J]. Meat Science, 2013, 93(1):67-72.
[2] ZHANG Q, LIN S, NIE X. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J]. Food Control, 2013, 32:496-500.
[3] LU S, XU X, ZHOU G, et al. Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage[J]. Food Control, 2010, 21:444-449.
[4]施正学,王擎.肉品发酵剂[J].食品与发酵工业,1996, 22(6):50-53.
[5] LATORRE-MORATALLA M L, BOSCH-FUST魪J,LAVIZZARI T, et al. Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food[J].Journal of Chromatography A, 2009, 1216(45):7715-7720.
[6] WANG L L, XIONG Y L. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability[J]. Journal of Agricultural and Food Chemistry, 2005, 53(23):9186-9192.
[7] WANG Y, LI F, ZHUANG H, et al. Effects of plant polyphenols andα-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons[J]. Journal of Food Science, 2015, 80(3):C547-C555.
[8] FAN W, CHI Y, ZHANG S. The use of a tea polyphenol dip to extend the shelf life of silver carp(Hypophthalmicthys molitrix)during storage in ice[J]. Food Chemistry, 2008, 108(1):148-153.
[9]周火兰,赵培城,丁玉庭,等.复合菌株发酵对鱼露中生物胺含量的影响[J].中国酿造, 2011, 30(5):141-143.
[10]陈颖,卢士玲,李开雄.传统中式香肠成熟过程中生物胺的生物控制[J].食品与发酵工业, 2011, 37(1):158-161.
[11]于长青,姚笛,满永刚,等.发酵肉制品中生物胺的危害及控制[J].肉类研究, 2010,(1):41-45.
[12]谭李红,夏文水,张春晖.发酵菌株对干发酵香肠中生物胺含量的影响[J].中国公共卫生, 2005, 21(4):429-431.
[13] G譈LS譈N魻, KULEY E, SERHAT魻, et al. Sensory, microbiological and chemical assessment of the freshness of red mullet(Mullus barbatus)and goldband goatfish(Upeneus moluccensis)during storage in ice[J]. Food Chemistry, 2014, 114(4):505-510.
[14] CEBALLOS L S, MORALES E R, ADARVE G D L T, et al. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology[J]. Journal of Food Composition and Analysis, 2009, 22(4):322-329.
[15]赵丽华,王振宇,王曼,等.复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响[J].食品与发酵工业, 2009, 35(4):170-174.
[16]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.
[17] VISESSANGUAN W, BENJAKUL S, RIEBROY S,et al. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage,during fermentation[J]. Food Chemistry, 2006, 94(4):580-588.
[18] EDWARDS R A, ORDEZ J A, DAINTY R H, et al. Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages[J]. Food Chemistry, 1999, 64(4):461-465.
[19] DURLU-魻ZKAYA F, AYHAN K, VURAL N. Biogenic amines produced by Enterobacteriaceae isolated from meat products[J]. Meat Science, 2001, 58(2):163-166.
[20] LI P, KONG B, CHEN Q, et al. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters:A potential solution for nitrite substitution in meat products[J]. Meat Science, 2013, 93(1):67-72.