发酵时长对酸肉物理特性及食用安全性的影响
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摘要
为探讨发酵保藏对酸肉营养及安全性的影响,采用黔渝地区传统方式发酵和保藏酸肉,并测定不同时段酸肉的物理特性、主要营养安全指标并进行感官评价。结果表明,酸肉色泽和质构在发酵保藏过程中变化显著(P <0. 05),发酵20～50 d具有较好的硬度、咀嚼性和色泽,但随着发酵时间延长,凝胶逐渐劣化引起弹性下降,肉色开始变淡发黄;整个发酵期间,蛋白质和脂肪含量逐渐减少,过氧化值(peroxide value,POV)和亚硝酸盐逐渐增加,但均低于相关安全标准限量;呈上升趋势且与发酵保藏时间线性良好,可作为评判酸肉品质优劣的重要指标。发酵20～180 d酸肉的乳酸菌数和p H值分别在6. 28～6. 70 lg CFU/g和4. 47～4. 78波动,并在一定程度上抑制了肠杆菌生长;感官评价显示发酵50～80 d酸肉品质良好,20 d和110 d次之,通过结合TBA值和TVB-N值初步判断酸肉采用发酵方式进行保藏,食用期以110 d内为宜,不宜超过140 d。
Pork was fermented and preserved with traditional manufacturing technology of Sour meat in ChongqingGuizhou area. The physical characteristics,main nutritional safety indexes of sour meat at different stages were measured and sensory evaluation was carried out to explore the effect of fermentation time on the nutrition and safety of Sour Meat. The results showed that the color and texture of the sour meat were significantly changed( P < 0. 05) during the fermentation preservation period,which showed that the fermented 20-50 d Sour meat has good hardness,chewiness and color. However,with the fermentation time prolonged,the gel gradually deteriorated to cause the elasticity to fall,and the flesh color began to become pale yellow. During fermentation,the content of protein and fat decreased while the content of POV and nitrite increased gradually. The value of TVB-N and TBA was on the rise and has a good linear relationship with the fermentation time,and both could be used as an important index to judge the quality of Sour meat. Lactobacillus number and pH values were fluctuated in 6. 28-6. 70 lgCFU/g and 4. 47-4. 78,respectively. Besides,the growth of enterobacteriaceae was inhibited to a certain extent. Sensory evaluation showed that the quality of fermented 50-80 d sour meat was good,followed by 20 days and 110 days. At the same time,by combining the determination results of TBA and TVB-N,we preliminarily judged that the consumption period within110 days was advisable,not more than 140 days.
Pork was fermented and preserved with traditional manufacturing technology of Sour meat in ChongqingGuizhou area. The physical characteristics,main nutritional safety indexes of sour meat at different stages were measured and sensory evaluation was carried out to explore the effect of fermentation time on the nutrition and safety of Sour Meat. The results showed that the color and texture of the sour meat were significantly changed( P < 0. 05) during the fermentation preservation period,which showed that the fermented 20-50 d Sour meat has good hardness,chewiness and color. However,with the fermentation time prolonged,the gel gradually deteriorated to cause the elasticity to fall,and the flesh color began to become pale yellow. During fermentation,the content of protein and fat decreased while the content of POV and nitrite increased gradually. The value of TVB-N and TBA was on the rise and has a good linear relationship with the fermentation time,and both could be used as an important index to judge the quality of Sour meat. Lactobacillus number and pH values were fluctuated in 6. 28-6. 70 lgCFU/g and 4. 47-4. 78,respectively. Besides,the growth of enterobacteriaceae was inhibited to a certain extent. Sensory evaluation showed that the quality of fermented 50-80 d sour meat was good,followed by 20 days and 110 days. At the same time,by combining the determination results of TBA and TVB-N,we preliminarily judged that the consumption period within110 days was advisable,not more than 140 days.
引文
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[8]李新,林若泰,熊光权,等.抗氧化剂对辐照猪肉理化和感官品质的影响[J].农业工程学报,2010,26(5):357-361.
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[10]汤海青,欧昌荣,宋玉玲,等.清酒乳杆菌固态发酵鳓鱼过程中的品质变化[J].核农学报,2017,31(10):1 938-1 945.
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[14]陈文彬,黎良浩,王健,等.部分KCl替代Na Cl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响[J].食品科学,2017,38(17):77-84.
[15]王纪霞,王瑞华,王海波,等.血源性腌肉色素研究进展[J].食品科学,2010,31(19):449-452.
[16]BENITO M J,RODRIGUEZ M,CORDOBA M G,et al.Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichon’[J].Journal of the Science of Food&Agriculture,2005,85(2):273-280.
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[18]JALIL M H E,FAID M,ELYACHIOUI M. A biotechnological process for treatment and recycling poultry wastes manure as a feed ingredient[J]. Biomass&Bioenergy,2001,21(4):301-309.
[19]HU Y,XIA W,LIU X. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures[J]. Food Chemistry,2007,104(1):188-195.
[20]周才琼,代小容,杜木英.酸肉发酵过程中挥发性风味物质形成的研究[J],食品科学2010,31(7):98-104.
[21]刘笑笑,华晶忠,梁成云.延边黄牛发酵牛肉干在贮藏期间颜色及氧化稳定性的研究[J].食品工业科技,2009,30(6):184-186.
[22]KOUTINA G,JONGBERG S,SKIBSTED LH. Protein and lipid oxidation in Parma ham during production[J].Journal of Agricultural&Food Chemistry, 2012, 60(38):9 737-9 745.
[23]李俊霞.固态牛肉发酵特性研究[D].长春:吉林大学,2014.
[24]ZENG X,XIA W,JIANG Q,et al. Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu[J]. Food Control,2013,30(2):590-595.
[25]RUBIO B,MARTíNEZ B,GARCíA-CACHáN M A,et al. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids[J].Meat Science,2008,80(4):1 182-1 187.
[26]NAKYINSIGE K,SAZILI A Q,AGHWAN Z A,et al.Development of microbial spoilage and lipid and protein oxidation in rabbit meat[J]. Meat Science,2015,108:125-131.
[27]张潇,唐静,龚吉军,等.自然发酵与接种发酵对鲊鱼品质的影响[J].农产品加工,2015(23):1-5.
[28]HU Y,XIA W,GE C. Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages[J]. World Journal of Microbiology&Biotechnology,2007,23(7):1 021-1 031.
[2]李华丽,何煜波.酸肉生产主发酵期发酵条件的确定[J].中国食物与营养,2005(4):40-43.
[3]李宗军,江汉湖.响应曲面法评价环境因子对肉品发酵过程中微生物的影响[J].食品科学,2004,25(1):39-46.
[4]余冰,周红丽,李宗军.固相微萃取分析发酵肉制品中的挥发性风味组分[J].湖南农业大学学报(自然科学版),2007,33(2):232-234.
[5]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研究[J].食品工业科技,2010,31(4):171-175.
[6]周才琼,陈东华,杜木英.酸肉发酵中蛋白质降解及影响因素的研究[J].食品科学,2009,30(7):127-130.
[7]周才琼,陈东华,李艳芳,等.酸肉发酵过程中脂肪降解及影响因素的研究[J].食品工业科技,2009,30(4):171-173; 177.
[8]李新,林若泰,熊光权,等.抗氧化剂对辐照猪肉理化和感官品质的影响[J].农业工程学报,2010,26(5):357-361.
[9]钟智豪.减菌处理对草鱼片脂肪氧化及蛋白质氧化的影响和控制[D].武汉:华中农业大学,2015.
[10]汤海青,欧昌荣,宋玉玲,等.清酒乳杆菌固态发酵鳓鱼过程中的品质变化[J].核农学报,2017,31(10):1 938-1 945.
[11]AMéZQUITA A,BRASHEARS M M. Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria.[J]. Journal of Food Protection,2000,65(2):316-325.
[12]汪雨,王志耕,程华平,等.乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响[J].食品与发酵工业,2011,37(4):125-130.
[13]赵巧灵.金枪鱼在冷藏过程中鲜度变化及差异蛋白质组学研究[D].杭州:浙江工商大学,2015.
[14]陈文彬,黎良浩,王健,等.部分KCl替代Na Cl对强化高温成熟工艺干腌火腿肌肉色泽形成的影响[J].食品科学,2017,38(17):77-84.
[15]王纪霞,王瑞华,王海波,等.血源性腌肉色素研究进展[J].食品科学,2010,31(19):449-452.
[16]BENITO M J,RODRIGUEZ M,CORDOBA M G,et al.Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichon’[J].Journal of the Science of Food&Agriculture,2005,85(2):273-280.
[17]MASSIMILIANO S,MANUELADEL T,MARALUCIA S.Changes of physicochemical,microbiological,and textural properties during ripening of Italian low-acid sausages.Proteolysis,sensory and volatile profiles[J]. Meat Science,2009,81(1):77-85.
[18]JALIL M H E,FAID M,ELYACHIOUI M. A biotechnological process for treatment and recycling poultry wastes manure as a feed ingredient[J]. Biomass&Bioenergy,2001,21(4):301-309.
[19]HU Y,XIA W,LIU X. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures[J]. Food Chemistry,2007,104(1):188-195.
[20]周才琼,代小容,杜木英.酸肉发酵过程中挥发性风味物质形成的研究[J],食品科学2010,31(7):98-104.
[21]刘笑笑,华晶忠,梁成云.延边黄牛发酵牛肉干在贮藏期间颜色及氧化稳定性的研究[J].食品工业科技,2009,30(6):184-186.
[22]KOUTINA G,JONGBERG S,SKIBSTED LH. Protein and lipid oxidation in Parma ham during production[J].Journal of Agricultural&Food Chemistry, 2012, 60(38):9 737-9 745.
[23]李俊霞.固态牛肉发酵特性研究[D].长春:吉林大学,2014.
[24]ZENG X,XIA W,JIANG Q,et al. Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu[J]. Food Control,2013,30(2):590-595.
[25]RUBIO B,MARTíNEZ B,GARCíA-CACHáN M A,et al. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids[J].Meat Science,2008,80(4):1 182-1 187.
[26]NAKYINSIGE K,SAZILI A Q,AGHWAN Z A,et al.Development of microbial spoilage and lipid and protein oxidation in rabbit meat[J]. Meat Science,2015,108:125-131.
[27]张潇,唐静,龚吉军,等.自然发酵与接种发酵对鲊鱼品质的影响[J].农产品加工,2015(23):1-5.
[28]HU Y,XIA W,GE C. Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages[J]. World Journal of Microbiology&Biotechnology,2007,23(7):1 021-1 031.