发酵牛肉调味基料替代亚硝酸盐在红肠中的应用
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摘要
在传统调味基料制备工艺基础上,增加微生物发酵环节制成发酵牛肉调味基料(Fermented beef flavor,FBF),将其按照不同添加比例应用于红肠的加工中,设计5组试验:阴性对照NC组(不添加亚硝酸盐)、阳性对照PC组(添加亚硝酸盐),分别添加2%、6%和10%发酵牛肉调味基料的样品组制成红肠,真空包装后,20℃条件下贮藏,在贮藏过程中对其进行品质评价。结果表明:发酵牛肉调味基料对红肠除具有明显提高风味作用(气味和滋味得分均不低于NC组)外,还起到良好的发色和抗氧化作用,添加发酵牛肉调味基料的试验组红肠的红度值与PC组无显著差异,当其添加量为2%时,红肠在贮藏过程中的TBARs值始终低于1.0 mg/kg,具有较强的抗氧化性。微生物多样性分析结果发现,发酵牛肉调味基料的添加对红肠中的优势腐败菌属(葡萄球菌属)具有明显抑制作用,其货架期比NC组明显延长,与PC组的保质期相当。可见,FBF具有应用于红肠中替代亚硝酸盐的潜力。
The fermented beef flavor was prepared by microbial fermentation,it was applied to the processing of red sausage in different proportions. The five test groups consisted of negative control NC group (without nitrite),positive control PC group (nitrite),and the test groups of 2%,6% and 10%FBF added to the sausage respectively. After vacuum packaging,they were stored at 20 ℃,and their quality was evaluated during storage. The results showed that the fermented beef flavor had an obvious effect on the red sausage (the smell and taste scores were not lower than the NC group),and it also showed a good color and antioxidant effect. There was no significant difference compared with PC group. When the amount of addition was 2%,the TBARs value of red sausage during storage was always below 1.0 mg/kg,which showed strong antioxidant activity. Microbial diversity analysis showed that the addition of fermented beef flavor inhibited the dominant spoilage bacteria (Staphylococcus) in red sausage significantly,and its shelf life was significantly longer than that in group NC,which was equivalent to the shelf life of PC. Therefore,FBF would have potential to replace nitrite in sausage.
The fermented beef flavor was prepared by microbial fermentation,it was applied to the processing of red sausage in different proportions. The five test groups consisted of negative control NC group (without nitrite),positive control PC group (nitrite),and the test groups of 2%,6% and 10%FBF added to the sausage respectively. After vacuum packaging,they were stored at 20 ℃,and their quality was evaluated during storage. The results showed that the fermented beef flavor had an obvious effect on the red sausage (the smell and taste scores were not lower than the NC group),and it also showed a good color and antioxidant effect. There was no significant difference compared with PC group. When the amount of addition was 2%,the TBARs value of red sausage during storage was always below 1.0 mg/kg,which showed strong antioxidant activity. Microbial diversity analysis showed that the addition of fermented beef flavor inhibited the dominant spoilage bacteria (Staphylococcus) in red sausage significantly,and its shelf life was significantly longer than that in group NC,which was equivalent to the shelf life of PC. Therefore,FBF would have potential to replace nitrite in sausage.
引文
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[12]朱迎春,王洋,樊晓盼,等.基于宏基因组学技术分析不同贮藏条件下鲶鱼片中的菌相变化[J].中国农业科学,2017,50(5):913-923.
[13]Moller 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.
[14]Morita H,Niu J,Sakata R,et al.Red pigment of parma ham and bacterial influence on its formation[J].Journal of Food Science,1996,61(5):1021-1023.
[15]董庆利,屠康.腌制肉中亚硝酸盐抑菌机理的研究进展[J].现代生物医学进展,2006(3):48-52.
[16]Na S,Chen T,Meigui H,et al.Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].Food Chemistry,2013,136(1):144.
[2]Beak H H,Cadwallader K R.1995.Enzymatic hydrolysis of crayfish processing by-products[J].Journal of Food Science,60(5):929-935.
[3]刘丹,尹显锋.美拉德反应制备兔肉香精工艺及微胶囊化研究[J].食品工业,2015,36(3):87-90.
[4]刘金凯,高远,王振宇,等.热反应型羊肉味调味基料制备工艺优化[J].食品工业科技,2014,35(12):249-252,257.
[5]吕玉.美拉德反应模型体系的研究及牛肉香精的制备[D].北京:北京工商大学,2010.
[6]Yu A N,Zhang A D.Aroma compounds generated from thermal reaction of L-ascorbic acid with L-cysteine[J].Food Chemistry,2010,121(4):1060-1065.
[7]Yu A N,Tan Z W,Wang F S.Mechanism of formation of sulphur aroma compounds from L-ascorbic acid and L-cysteine during the Maillard reaction[J].Food Chemistry,2012,132(3):1316-1323.
[8]杨洋,韦小英,阮征.国内外天然食品抗氧化剂的研究进展[J].食品科学,2002(10):137-140.
[9]项惠丹,许时婴,王璋.蛋白质与还原糖美拉德反应产物的抗氧化活性[J].食品科学,2008(7):52-57.
[10]李沛军,孔保华,郑冬梅.微生物发酵法替代肉制品中亚硝酸盐呈色作用的研究进展[J].食品科学,2010,31(17):388-391.
[11]樊晓盼,马俪珍,张伯男,等.微生物发酵对牛肉调味基料的增香作用[J].食品工业科技,2018,39(7):64-69.
[12]朱迎春,王洋,樊晓盼,等.基于宏基因组学技术分析不同贮藏条件下鲶鱼片中的菌相变化[J].中国农业科学,2017,50(5):913-923.
[13]Moller 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.
[14]Morita H,Niu J,Sakata R,et al.Red pigment of parma ham and bacterial influence on its formation[J].Journal of Food Science,1996,61(5):1021-1023.
[15]董庆利,屠康.腌制肉中亚硝酸盐抑菌机理的研究进展[J].现代生物医学进展,2006(3):48-52.
[16]Na S,Chen T,Meigui H,et al.Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates[J].Food Chemistry,2013,136(1):144.