低盐腊肉贮藏期间菌相和理化性质的变化
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摘要
为了解低盐腊肉贮藏期间菌相和理化性质的变化情况,以同等工艺条件生产的高盐腊肉作对照,测定两种腊肉贮藏期间的pH值、水分质量分数、水分活度、食盐质量分数和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值,并对菌落总数以及乳酸菌、微球菌和葡萄球菌、大肠菌群进行分离和计数。结果表明:两种腊肉各指标变化趋势相似,随着贮藏时间的延长,水分质量分数、水分活度和乳酸菌数量均呈下降趋势;食盐质量分数、TBARS值、微球菌和葡萄球菌数量均呈上升趋势,菌落总数先增加后减少。低盐腊肉水分质量分数、TBARS值、菌落总数均高于对照组腊肉,会导致货架期缩短。结论:降低腊肉制作过程中的食盐添加量,会引起贮藏期间腊肉的品质和菌相变化,但低盐腊肉贮藏结束时(90 d)比对照组腊肉食盐质量分数降低31.41%。
This study was undertaken in order to explore the changes in the microbial and physicochemical quality of low-salt Chinese bacon during storage. High-salt Chinese bacon was prepared under the same conditions and used as a control. pH, water content, water activity, salt content and thiobarbituric acid reactive substances(TBARS) value were measured on the two samples. Meanwhile, total bacteria, lactic acid bacteria, Micrococcus, Staphylococcus and coliform bacteria were isolated and counted. The results showed that the two samples exhibited similar trends in each of the parameters examined. Concretely, water content, water activity and the number of lactic acid bacteria all decreased with storage time, while salt content, TBARS value, Micrococcus and Staphylococcus counts increased. The total number of colonies increased first and then decreased. Water content and total bacterial count of low-salt cured meat were higher than those of the control group, resulting in a decrease in shelf life. These results showed that reducing the salt content of Chinese bacon could cause changes in the quality and microflora during storage, while the salt content of low-salt Chinese bacon was 31.41% lower than that of the control group after the same storage period(90 days).
This study was undertaken in order to explore the changes in the microbial and physicochemical quality of low-salt Chinese bacon during storage. High-salt Chinese bacon was prepared under the same conditions and used as a control. pH, water content, water activity, salt content and thiobarbituric acid reactive substances(TBARS) value were measured on the two samples. Meanwhile, total bacteria, lactic acid bacteria, Micrococcus, Staphylococcus and coliform bacteria were isolated and counted. The results showed that the two samples exhibited similar trends in each of the parameters examined. Concretely, water content, water activity and the number of lactic acid bacteria all decreased with storage time, while salt content, TBARS value, Micrococcus and Staphylococcus counts increased. The total number of colonies increased first and then decreased. Water content and total bacterial count of low-salt cured meat were higher than those of the control group, resulting in a decrease in shelf life. These results showed that reducing the salt content of Chinese bacon could cause changes in the quality and microflora during storage, while the salt content of low-salt Chinese bacon was 31.41% lower than that of the control group after the same storage period(90 days).
引文
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[8]吴海舟,张迎阳,唐静,等. 降低肉制品中氯化钠含量研究进展[J].肉类研究,2014,28(6):22-26.
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[19]国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准 食品微生物学检验 大肠菌群计数:GB 4789.3-2016[S]. 北京:中国标准出版社,2016:1-6.
[20]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准 食品中污染物限量:GB 2762-2017[S]. 北京:中国标准出版社,2017:1-6.
[21]陈美春,杨勇,石磊,等.四川腊肉生产过程中理化及微生物特性的研究[J].食品科学,2008,29(5):149-152.
[22]牛培阳,张立彦,赵芩. 减盐处理后猪肘肉的贮藏特性[J].食品工业科技,2016,37(5):338-342.DOI:10.13386/j.issn1002-0306.2016.05.060.
[23]詹昌玲. 复合食盐对鸭肉干品质的影响[D].合肥: 合肥工业大学,2010:48-49.
[24]MOTOKI M,SEGURO K.Transglutaminase and its use for food processing[J].Trends in Food Science&Technology,1998,9(5):204-210.DOI:10.1016/S0924-2244(98)00038-7.
[25]贺稚非,薛山,李洪军,等. 川味腊肉货架期间的品质变化[J].食品工业科技,2013,34(18):318-321.DOI:10.13386/j.issn1002-0306.2013.18.081.
[26]张东,李洪军,王鑫月, 等.食盐添加量对腊肉品质的影响[J].食品与发酵工业,2017,43(11):159-164;171.DOI:10.13995/j.cnki.11-1802/ts.014096.
[27]BOZKURT H,ERKMEN O.Effects of some commercial additives on the quality of sucuk(Turkish dry-fermented sausage)[J].Food Chemistry,2007,101(4):1465-1473.DOI:10.1016/j.foodchem.2006.04.002.
[28]李燕利.腊肉和香肠贮藏期间品质变化研究[D].重庆:西南大学,2012:57-62.
[29]崔莹莹,耿翠竹,王海滨,等.腌腊肉制品的风味物质及氧化评价技术研究进展[J].武汉轻工大学学报,2016,35(2):16-21;35.DOI:10.3969/j.issn.2095-7386.2016.02.003.
[30]张平. 食盐用量对四川腊肉加工及贮藏过程中品质变化的影响[D].雅安: 四川农业大学,2014:45-49.
[31]MARTíN L,CóRDOBA J J,ANTEQUERA T,et al.Effects of salt and temperature on proteolysis during ripening of Iberian ham[J].Meat Science,1998,49(2):145-153.DOI:10.1016/S0309-1740(97)00129-0.
[32]陈美春.四川腊肉加工贮藏中理化、微生物特性及产香葡萄球菌筛选的研究[D].雅安:四川农业大学,2008:38-42.
[33]刘书亮,敖灵,李燮昕,等.传统腌腊肉制品中乳酸菌的分离与鉴定[J].肉类工业,2007(7):29-31.DOI:10.13652/j.issn.1003-5788.2007.05.025.
[34]杨吉霞,贺稚非,陈宗道.牦牛奶酪中产细菌素乳酸菌菌株的筛选[J].食品科学,2015,36(3):122-126.DOI:10.7506/spkx1002-6630-201503023.
[35]LóPEZ C,MEDINA L M,PRIEGO R,et al.Behaviour of the constitutive biota of two types of Spanish dry-sausages ripened in a pilot-scale chamber[J].Meat Science,2006,73(1):178-180.DOI:10.1016/j.meatsci.2005.10.014.
[36]COPPOLA R,GIAGNACOVO B,IORIZZO M,et al.Characterization of lactobacilli involved in the ripening of soppressata molisana,a typical southern Italy fermented sausage[J].Food Microbiology,1998,15(3):347-353.DOI:10.1006/fmic.1997.0179.
[37]LEE S J,ROSENBERG M.Microencapsulation of theophylline in whey proteins:effects of core-to-wall ratio[J].International Journal of Pharmaceutics,2000,205(1/2):147-158.DOI:10.1016/S0378-5173(00)00504-4.
[38]王永霞.肉品发酵剂的菌种筛选及在发酵香肠中的应用[D].北京:中国农业大学,2004:34.
[2]穷达. 藏香猪低盐腊肉工艺研究[J].安徽农业科学,2011,39(30):18777-18778;18817.DOI:10.13989/j.cnki.0517-6611.2011.30.049.
[3]张春江,黄峰,胡宏海,等.蛋白质氧化与腊肉品质调控[J].肉类研究,2014,28(5):41-45.
[4]张智潇,秦丹.腊肉贮藏过程中营养物质变化规律及食用安全性研究进展[J].农产品加工,2015,3(6):58-60;63.DOI:10.3969/jissn.1671-9646(X).2015.03.050.
[5]张平,杨勇,巩洋,等.食盐用量对四川腊肉加工及贮藏过程中肌内脂肪变化的影响[J].食品工业科技,2014,35(13):327-331;386.DOI:10.13386/j.issn1002-0306.2014.13.062.
[6]张平,杨勇,曹春廷,等. 食盐用量对四川腊肉加工及贮藏过程中肌肉蛋白质降解的影响[J].食品科学,2014,35(23):67-72.DOI:10.7506/spkx1002-6630-201423014.
[7]张露. 低钠干腌猪肉制品加工技术研究[D].南京:南京农业大学,2014:97.
[8]吴海舟,张迎阳,唐静,等. 降低肉制品中氯化钠含量研究进展[J].肉类研究,2014,28(6):22-26.
[9]MCLAREN L,SUMAR N,BARBERIO A M,et al.Populationlevel interventions in government jurisdictions for dietary sodium reduction[J].International Journal of Epidemiology,2016,9:CD010166.DOI:10.1002/14651858.CD010166.pub2.
[10]张东,贺稚非,王鑫月,等.D-最优混料设计优化腊肉低盐配方[J].食品与发酵工业,2017.43(8):204-211.DOI:10.13995/j.cnki.11-1802/ts.013782.
[11]李林,吴倩,林静,等.老腊肉腌制烟熏加工过程中主体特征风味及变化规律[J].食品科学,2015,36(16):175-179.DOI:10.7506/spkx1002-6630-201516032.
[12]尚永彪,夏杨毅,吴金凤,等. 传统腊肉低温熏烤过程中脂质氧化及物理化学、感官品质指标的变化[J].食品科学,2010,31(7):33-36.
[13]国家卫生和计划生育委员会.食品安全国家标准 食品pH值的测定:GB 5009.237-2016[S].北京:中国标准出版社,2016:1-2.
[14]国家卫生和计划生育委员会.食品安全国家标准 食品中水分的测定:GB 5009.3-2016[S]. 北京:中国标准出版社.2016:1-4.
[15]WITTE V C,KRAUSE G F,BAILEY M E.A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage[J].Journal of Food Science,1970,35(5):582-585.DOI:10.1111/j.1365-2621.1970.tb04815.x.
[16]国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准 食品微生物学检验 菌落总数测定:GB 4789.2-2016[S]. 北京:中国标准出版社,2016:1-4.
[17]国家食品药品监督管理总局,国家卫生和计划生育委员会. 食品安全国家标准 食品微生物学检验 乳酸菌检验:GB 4789.35-2016[S]. 北京:中国标准出版社,2016:1-6.
[18]刘洋. 腊肉加工和贮藏期间菌相变化和理化变化[D].北京: 中国农业大学,2005:48-51.
[19]国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准 食品微生物学检验 大肠菌群计数:GB 4789.3-2016[S]. 北京:中国标准出版社,2016:1-6.
[20]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准 食品中污染物限量:GB 2762-2017[S]. 北京:中国标准出版社,2017:1-6.
[21]陈美春,杨勇,石磊,等.四川腊肉生产过程中理化及微生物特性的研究[J].食品科学,2008,29(5):149-152.
[22]牛培阳,张立彦,赵芩. 减盐处理后猪肘肉的贮藏特性[J].食品工业科技,2016,37(5):338-342.DOI:10.13386/j.issn1002-0306.2016.05.060.
[23]詹昌玲. 复合食盐对鸭肉干品质的影响[D].合肥: 合肥工业大学,2010:48-49.
[24]MOTOKI M,SEGURO K.Transglutaminase and its use for food processing[J].Trends in Food Science&Technology,1998,9(5):204-210.DOI:10.1016/S0924-2244(98)00038-7.
[25]贺稚非,薛山,李洪军,等. 川味腊肉货架期间的品质变化[J].食品工业科技,2013,34(18):318-321.DOI:10.13386/j.issn1002-0306.2013.18.081.
[26]张东,李洪军,王鑫月, 等.食盐添加量对腊肉品质的影响[J].食品与发酵工业,2017,43(11):159-164;171.DOI:10.13995/j.cnki.11-1802/ts.014096.
[27]BOZKURT H,ERKMEN O.Effects of some commercial additives on the quality of sucuk(Turkish dry-fermented sausage)[J].Food Chemistry,2007,101(4):1465-1473.DOI:10.1016/j.foodchem.2006.04.002.
[28]李燕利.腊肉和香肠贮藏期间品质变化研究[D].重庆:西南大学,2012:57-62.
[29]崔莹莹,耿翠竹,王海滨,等.腌腊肉制品的风味物质及氧化评价技术研究进展[J].武汉轻工大学学报,2016,35(2):16-21;35.DOI:10.3969/j.issn.2095-7386.2016.02.003.
[30]张平. 食盐用量对四川腊肉加工及贮藏过程中品质变化的影响[D].雅安: 四川农业大学,2014:45-49.
[31]MARTíN L,CóRDOBA J J,ANTEQUERA T,et al.Effects of salt and temperature on proteolysis during ripening of Iberian ham[J].Meat Science,1998,49(2):145-153.DOI:10.1016/S0309-1740(97)00129-0.
[32]陈美春.四川腊肉加工贮藏中理化、微生物特性及产香葡萄球菌筛选的研究[D].雅安:四川农业大学,2008:38-42.
[33]刘书亮,敖灵,李燮昕,等.传统腌腊肉制品中乳酸菌的分离与鉴定[J].肉类工业,2007(7):29-31.DOI:10.13652/j.issn.1003-5788.2007.05.025.
[34]杨吉霞,贺稚非,陈宗道.牦牛奶酪中产细菌素乳酸菌菌株的筛选[J].食品科学,2015,36(3):122-126.DOI:10.7506/spkx1002-6630-201503023.
[35]LóPEZ C,MEDINA L M,PRIEGO R,et al.Behaviour of the constitutive biota of two types of Spanish dry-sausages ripened in a pilot-scale chamber[J].Meat Science,2006,73(1):178-180.DOI:10.1016/j.meatsci.2005.10.014.
[36]COPPOLA R,GIAGNACOVO B,IORIZZO M,et al.Characterization of lactobacilli involved in the ripening of soppressata molisana,a typical southern Italy fermented sausage[J].Food Microbiology,1998,15(3):347-353.DOI:10.1006/fmic.1997.0179.
[37]LEE S J,ROSENBERG M.Microencapsulation of theophylline in whey proteins:effects of core-to-wall ratio[J].International Journal of Pharmaceutics,2000,205(1/2):147-158.DOI:10.1016/S0378-5173(00)00504-4.
[38]王永霞.肉品发酵剂的菌种筛选及在发酵香肠中的应用[D].北京:中国农业大学,2004:34.