亚硝酸钠对自然发酵哈尔滨风干肠微生物生长、脂肪氧化及挥发性化合物的影响
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摘要
研究不同添加水平的亚硝酸钠(NaNO_2)对自然发酵哈尔滨风干肠微生物生长、脂肪氧化和挥发性化合物的影响。结果表明,添加NaNO_2对风干肠发酵过程中的pH值、水分活度、总菌落数和乳酸菌菌落数无显著影响(P>0.05),但添加0.10 g/kg以上的NaNO_2可以显著降低风干肠中大肠杆菌菌落数(P<0.05)。色差分析表明当NaNO_2添加量达到0.10 g/kg时可以起到良好的发色作用,过氧化物值和硫代巴比妥酸反应产物显示NaNO_2具有良好的抗氧化作用,NaNO_2残留量随发酵时间的延长而逐渐降低,发酵结束后,各实验组间差异不显著(P>0.05)。与此同时,挥发性化合物的分析结果显示,NaNO_2添加量不影响风干肠中由碳水化合物发酵和氨基酸降解所产生的挥发性化合物的相对含量(P>0.05),但显著影响由脂肪氧化所产生的醛类和酮类化合物的相对含量(P<0.05),NaNO_2添加量越大,对脂肪氧化产物的抑制作用越显著。
This study investigated the effect addition of different amounts of sodium nitrite on microbial growth, lipid oxidation and volatile compounds in naturally fermented Harbin air-dried sausages. It was found that the addition of sodium nitrite had no significant influence on the pHvalue, water activity, or the growth of total bacterial count and lactic acid bacteria(P > 0.05) during the fermentation of sausages, but the growth of Escherichia coli was significantly inhibited(P < 0.05) by addition of nitrite at levels higher than 0.10 g/kg. Sodium nitrite had good coloring effect when added at 0.10 g/kg to sausages. The results of peroxide value and thiobarbituric acid reactive substances(TBARS) value showed that nitrite at 0.10 g/kg was effective in inhibiting lipid oxidation. The residual nitrite level was gradually reduced during fermentation and did not significantly different among different treatments at the end of fermentation(P > 0.05). Meanwhile, the addition of sodium nitrite had no significant influence on the amounts of volatile compounds produced by carbohydrate fermentation and amino acid degradation(P > 0.05), but significantly influenced the amounts of aldehydes and ketones from lipid oxidation(P < 0.05); the more sodium nitrite was added, the stronger inhibition of lipid oxidation was observed.
This study investigated the effect addition of different amounts of sodium nitrite on microbial growth, lipid oxidation and volatile compounds in naturally fermented Harbin air-dried sausages. It was found that the addition of sodium nitrite had no significant influence on the pHvalue, water activity, or the growth of total bacterial count and lactic acid bacteria(P > 0.05) during the fermentation of sausages, but the growth of Escherichia coli was significantly inhibited(P < 0.05) by addition of nitrite at levels higher than 0.10 g/kg. Sodium nitrite had good coloring effect when added at 0.10 g/kg to sausages. The results of peroxide value and thiobarbituric acid reactive substances(TBARS) value showed that nitrite at 0.10 g/kg was effective in inhibiting lipid oxidation. The residual nitrite level was gradually reduced during fermentation and did not significantly different among different treatments at the end of fermentation(P > 0.05). Meanwhile, the addition of sodium nitrite had no significant influence on the amounts of volatile compounds produced by carbohydrate fermentation and amino acid degradation(P > 0.05), but significantly influenced the amounts of aldehydes and ketones from lipid oxidation(P < 0.05); the more sodium nitrite was added, the stronger inhibition of lipid oxidation was observed.
引文
[1]张素燕,高爱武.肉制品中亚硝酸盐替代物应用研究进展[J].肉类研究,2016,30(10):45-48.DOI:10.15922/j.cnki.rlyj.2016.10.009.
[2]刘昌华,王艳,章建浩,等.固相微萃取-气质联用法测定鲈鱼风干成熟工艺过程中的挥发性化合物变化[J].食品科学,2013,34(10):250-254.DOI:10.7506/spkx1002-6630-201310055.
[3]杨君娜,李家鹏,周彤,等.亚硝酸钠添加量对萨拉米色泽及主要栅栏因子的影响[J].肉类研究,2014,28(12):24-27.
[4]向廷建,刘晓蓉,秦洋,等.亚硝酸钠在中式香肠中抗氧化作用的研究[J].肉类工业,2013(4):28-32.DOI:10.3969/j.issn.1008-5467.2013.04.010.
[5]董庆利,郭黎洋,屠康,等.不同亚硝酸盐添加量的低温蒸煮香肠的风味研究[J].食品科学,2007,28(12):366-371.DOI:10.3321/j.issn:1002-6630.2007.12.086.
[6]HOSPITAL X F,CARBALLO J,FERNáNDEZ M,et al.Technological implications of reducing nitrate and nitrite levels in dryfermented sausages:typical microbiota,residual nitrate and nitrite and volatile profile[J].Food Control,2015,57:275-281.DOI:10.1016/j.foodcont.2015.04.024.
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[8]JOOSEN A M,KUHNLE G G,ASPINALL S M,et al.Effect of processed and red meat on endogenous nitrosation and DNA damage[J].Carcinogenesis,2009,30(8):1402-1407.DOI:10.1093/carcin/bgp130.
[9]刘彩红.发酵芹菜粉替代亚硝酸盐在亚硝化反应体系及腌肉制品中的作用效果研究[D].天津:天津农学院,2015.
[10]SUN Q,CHEN Q,LI F,et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control,2016,68:358-366.DOI:10.1016/j.foodcont.2016.04.021.
[11]VARELTZIS P,HULTIN H O,AUTIO W R.Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid,calcium chloride and pH[J].Food Chemistry,2008,108(1):64-74.DOI:10.1016/j.foodchem.2007.10.043.
[12]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.DOI:10.1021/jf051213g.
[13]宋永,乔娜,温婷婷,等.顶空固相微萃取-气质联用分析哈尔滨风干肠中的挥发性风味化合物[J].食品科学,2013,34(2):224-226.
[14]SHI J,XIE J,GAO Z,et al.Effects of ozone water dipping and super-chilling on improving preservation quality of pomfret fillet[J].Transactions of the Chinese Society of Agricultural Engineering,2013,29(6):274-279.DOI:10.3969/j.issn.1002-6819.2013.06.034.
[15]胡晓亮,王易芬,郑晓伟,等.抗冻剂在水产品冻藏中的应用研究[J].中国农学通报,2015,31(35):38-42.
[16]MAHA M M A,ABOGROUN H A,IBRAHEEM M T.Effect of nitrite and citric acid on the chemical composition and pH of the canned beef sausages[J].Online Journal of Animal&Feed Research,2015,6(4):150-158.
[17]王俊,周光宏,徐幸莲,等.发酵香肠成熟过程中理化性质变化研究[J].食品科学,2004,25(10):63-66.DOI:10.3321/j.issn:1002-6630.2004.10.010.
[18]HONIKEL K O.The use and control of nitrate and nitrite for the processing of meat products[J].Meat Science,2008,78(1/2):68-76.DOI:10.1016/j.meatsci.2007.05.030.
[19]FERN■NDEZ-L■PEZ J,SENDRA E,SAYAS-BARBER■E,et al.Physico-chemical and microbiological profiles of“salchichón”(Spanish dry-fermented sausage)enriched with orange fiber[J].Meat Science,2008,80(2):410-417.DOI:10.1016/j.meatsci.2008.01.010.
[20]孙钦秀,董福家,孔保华,等.添加亚硝酸钠和维生素E对哈尔滨风干肠中亚硝胺的影响[J].食品工业科技,2015,36(12):296-301.DOI:10.13386/j.issn1002-0306.2015.12.054.
[21]张毅峰.亚硝酸盐在肉制品中的应用及趋势[J].肉类工业,2015(10):46-49.DOI:10.3969/j.issn.1008-5467.2015.10.019.
[22]RIEL G,BOULAABA A,POPP J,et al.Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages-impact on microbiological,physicochemical and sensory aspects[J].Meat Science,2017,131:166-175.DOI:10.1016/j.meatsci.2017.05.007.
[23]TERNS M J,MILKOWSKI A L,RANKIN S A,et al.Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured,emulsified cooked sausages[J].Meat Science,2011,88(2):311-318.DOI:10.1016/j.meatsci.2011.01.009.
[24]ALLEY G,COURS D,DEMEYER D.Effect of nitrate,nitrite and ascorbate on colour and colour stability of dry,fermented sausage prepared using‘back slopping’[J].Meat Science,1992,32(3):279-287.
[25]CHEN Q,KONG B,HAN Q,et al.The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development[J].LWT-Food Science and Technology,2017,77:389-396.DOI:10.1016/j.lwt.2016.11.075
[26]黄金枝,杨荣玲,唐道邦,等.发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析[J].食品科学,2015,36(16):197-202.DOI:10.7506/spkx1002-6630-201516036.
[27]ARD? Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24(2):238-242.DOI:10.1016/j.biotechadv.2005.11.005.
[28]潘丽军,何宇洁,蔡克周,等.顶空固相微萃取-气质联用法测定哈尔滨红肠的挥发性风味物质[J].食品科学,2012,33(10):232-236.
[29]张根生,程健博,岳晓霞,等.花椒对哈尔滨风干肠菌系及其菌系对风味的影响[J].食品科学,2017,38(8):184-190.DOI:10.7506/spkx1002-6630-201708029.
[30]常海军,彭荣,唐春红.重庆城口腊肉挥发性风味化合物分析[J].食品科学,2016,37(4):120-126.DOI:10.7506/spkx1002-6630-201604022.
[31]乔发东,马长伟.宣威火腿加工过程中挥发性风味化合物分析[J].食品研究与开发,2006,27(3):24-29.DOI:10.3969/j.issn.1005-6521.2006.03.009.
[32]CHEN Q,LIU Q,SUN Q,et al.Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage[J].Meat Science,2015,100:110-117.DOI:10.1016/j.meatsci.2014.10.001.
[2]刘昌华,王艳,章建浩,等.固相微萃取-气质联用法测定鲈鱼风干成熟工艺过程中的挥发性化合物变化[J].食品科学,2013,34(10):250-254.DOI:10.7506/spkx1002-6630-201310055.
[3]杨君娜,李家鹏,周彤,等.亚硝酸钠添加量对萨拉米色泽及主要栅栏因子的影响[J].肉类研究,2014,28(12):24-27.
[4]向廷建,刘晓蓉,秦洋,等.亚硝酸钠在中式香肠中抗氧化作用的研究[J].肉类工业,2013(4):28-32.DOI:10.3969/j.issn.1008-5467.2013.04.010.
[5]董庆利,郭黎洋,屠康,等.不同亚硝酸盐添加量的低温蒸煮香肠的风味研究[J].食品科学,2007,28(12):366-371.DOI:10.3321/j.issn:1002-6630.2007.12.086.
[6]HOSPITAL X F,CARBALLO J,FERNáNDEZ M,et al.Technological implications of reducing nitrate and nitrite levels in dryfermented sausages:typical microbiota,residual nitrate and nitrite and volatile profile[J].Food Control,2015,57:275-281.DOI:10.1016/j.foodcont.2015.04.024.
[7]BERARDO A,MAERE H D,STAVROPOULOU D A,et al.Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages[J].Meat Science,2016,121:359-364.DOI:10.1016/j.meatsci.2016.07.003.
[8]JOOSEN A M,KUHNLE G G,ASPINALL S M,et al.Effect of processed and red meat on endogenous nitrosation and DNA damage[J].Carcinogenesis,2009,30(8):1402-1407.DOI:10.1093/carcin/bgp130.
[9]刘彩红.发酵芹菜粉替代亚硝酸盐在亚硝化反应体系及腌肉制品中的作用效果研究[D].天津:天津农学院,2015.
[10]SUN Q,CHEN Q,LI F,et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control,2016,68:358-366.DOI:10.1016/j.foodcont.2016.04.021.
[11]VARELTZIS P,HULTIN H O,AUTIO W R.Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid,calcium chloride and pH[J].Food Chemistry,2008,108(1):64-74.DOI:10.1016/j.foodchem.2007.10.043.
[12]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.DOI:10.1021/jf051213g.
[13]宋永,乔娜,温婷婷,等.顶空固相微萃取-气质联用分析哈尔滨风干肠中的挥发性风味化合物[J].食品科学,2013,34(2):224-226.
[14]SHI J,XIE J,GAO Z,et al.Effects of ozone water dipping and super-chilling on improving preservation quality of pomfret fillet[J].Transactions of the Chinese Society of Agricultural Engineering,2013,29(6):274-279.DOI:10.3969/j.issn.1002-6819.2013.06.034.
[15]胡晓亮,王易芬,郑晓伟,等.抗冻剂在水产品冻藏中的应用研究[J].中国农学通报,2015,31(35):38-42.
[16]MAHA M M A,ABOGROUN H A,IBRAHEEM M T.Effect of nitrite and citric acid on the chemical composition and pH of the canned beef sausages[J].Online Journal of Animal&Feed Research,2015,6(4):150-158.
[17]王俊,周光宏,徐幸莲,等.发酵香肠成熟过程中理化性质变化研究[J].食品科学,2004,25(10):63-66.DOI:10.3321/j.issn:1002-6630.2004.10.010.
[18]HONIKEL K O.The use and control of nitrate and nitrite for the processing of meat products[J].Meat Science,2008,78(1/2):68-76.DOI:10.1016/j.meatsci.2007.05.030.
[19]FERN■NDEZ-L■PEZ J,SENDRA E,SAYAS-BARBER■E,et al.Physico-chemical and microbiological profiles of“salchichón”(Spanish dry-fermented sausage)enriched with orange fiber[J].Meat Science,2008,80(2):410-417.DOI:10.1016/j.meatsci.2008.01.010.
[20]孙钦秀,董福家,孔保华,等.添加亚硝酸钠和维生素E对哈尔滨风干肠中亚硝胺的影响[J].食品工业科技,2015,36(12):296-301.DOI:10.13386/j.issn1002-0306.2015.12.054.
[21]张毅峰.亚硝酸盐在肉制品中的应用及趋势[J].肉类工业,2015(10):46-49.DOI:10.3969/j.issn.1008-5467.2015.10.019.
[22]RIEL G,BOULAABA A,POPP J,et al.Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages-impact on microbiological,physicochemical and sensory aspects[J].Meat Science,2017,131:166-175.DOI:10.1016/j.meatsci.2017.05.007.
[23]TERNS M J,MILKOWSKI A L,RANKIN S A,et al.Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured,emulsified cooked sausages[J].Meat Science,2011,88(2):311-318.DOI:10.1016/j.meatsci.2011.01.009.
[24]ALLEY G,COURS D,DEMEYER D.Effect of nitrate,nitrite and ascorbate on colour and colour stability of dry,fermented sausage prepared using‘back slopping’[J].Meat Science,1992,32(3):279-287.
[25]CHEN Q,KONG B,HAN Q,et al.The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development[J].LWT-Food Science and Technology,2017,77:389-396.DOI:10.1016/j.lwt.2016.11.075
[26]黄金枝,杨荣玲,唐道邦,等.发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析[J].食品科学,2015,36(16):197-202.DOI:10.7506/spkx1002-6630-201516036.
[27]ARD? Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24(2):238-242.DOI:10.1016/j.biotechadv.2005.11.005.
[28]潘丽军,何宇洁,蔡克周,等.顶空固相微萃取-气质联用法测定哈尔滨红肠的挥发性风味物质[J].食品科学,2012,33(10):232-236.
[29]张根生,程健博,岳晓霞,等.花椒对哈尔滨风干肠菌系及其菌系对风味的影响[J].食品科学,2017,38(8):184-190.DOI:10.7506/spkx1002-6630-201708029.
[30]常海军,彭荣,唐春红.重庆城口腊肉挥发性风味化合物分析[J].食品科学,2016,37(4):120-126.DOI:10.7506/spkx1002-6630-201604022.
[31]乔发东,马长伟.宣威火腿加工过程中挥发性风味化合物分析[J].食品研究与开发,2006,27(3):24-29.DOI:10.3969/j.issn.1005-6521.2006.03.009.
[32]CHEN Q,LIU Q,SUN Q,et al.Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage[J].Meat Science,2015,100:110-117.DOI:10.1016/j.meatsci.2014.10.001.