发酵剂对羊肉香肠中蛋白、脂质代谢与风味物质的影响
|
摘要
通过接种清酒乳杆菌与木糖葡萄球菌,将试验分为复合发酵剂(复配)组、单一清酒乳杆菌(单一)组,以自然发酵为对照,探究不同发酵剂对羊肉发酵香肠蛋白质、脂质代谢与挥发性风味物质形成的影响。结果表明:添加复合发酵剂促进香肠快速酸化,成熟结束复配组pH值降为4. 6,显著低于发酵肉制品要求安全pH值(5. 3)及对照组、原料肉组(P <0. 05); pH值下降促使复配组水分活度和亚硝酸盐残留显著低于单一、对照及原料肉3组(P <0. 05),且复配组红度色泽(a*)优于其他组;香肠中游离脂肪酸含量呈增加趋势,成熟结束复配组单不饱和脂肪酸含量显著高于单一和对照两组(P <0. 05),对照组中饱和及单不饱和脂肪酸含量最高,说明复合发酵剂有助于单不饱和脂肪酸释放,而内源脂肪酶对饱和和多不饱和脂肪酸释放起到关键作用;蛋白分解表现为:发酵剂组蛋白质分解指数和游离氨基酸含量高于对照组,但差异不显著(P> 0. 05);发酵剂组香肠检出45种风味物质,高于对照组44种,显著高于原料肉的27种(P <0. 05);复合发酵剂提高香肠中特征风味——3-甲基丁醛、己醛、庚醛、正壬醛等醛类含量。因此,添加复合发酵剂有助于缩短羊肉香肠发酵周期、改善色泽、提高香肠单不饱和脂肪酸含量及风味感官品质。
By inoculating Lactobacillus sake and Staphylococcus xylose,the experiment was divided into compound fermentation group,a single Lactobacillus sake group,and control by natural fermentation,the effect of different starter cultures on lipolysis,proteolysis and flavor formation in the fermented mutton sausages was explored. The results showed that the addition of compound starters promoted the rapid acidification of sausage,and the pH value of mixed group was reduced to 4. 6,which was significantly lower than the safe acidity of the fermented meat products of 5. 3 and other groups( P < 0. 05). The pH drop caused the water activity( aw) and nitrite residue in the mixed group to be significantly lower than those in the single,control and raw meat groups( P < 0. 05),and the redness color( a*) of the mixed group was the best. The content of free fatty acids in sausages was increased gradually. The content of monounsaturated fatty acids in sausages at the end of maturity was significantly higher than that in the single and control groups( P < 0. 05),and the contents of saturated and polyunsaturated fatty acids in the control group were the highest,all which indicated that the mixed starters contributed to the release of monounsaturated fatty acids,while endogenous lipase played a key role in the release of saturated and polyunsaturated fatty acids. The proteolysis showed that the proteolytic index( PI) and free amino acids content of the starter group were higher than those of the control group,but the difference was not significant( P > 0. 05). Totally 45 kinds of flavor substances were detected in the inoculated,which were higher than 44 kinds in the control group and 27 kinds of raw meat( P < 0. 05). The mixed starters improved the characteristic flavor content of the sausage, such as 3-methylbutanal, aldehyde,heptaldehyde,n-nonanal and other aldehydes. In summary,the addition of compound starters helped to shorten the fermentation period,increase the content of monounsaturated fatty acid,and improve the color and flavor sensory quality of sausages.
By inoculating Lactobacillus sake and Staphylococcus xylose,the experiment was divided into compound fermentation group,a single Lactobacillus sake group,and control by natural fermentation,the effect of different starter cultures on lipolysis,proteolysis and flavor formation in the fermented mutton sausages was explored. The results showed that the addition of compound starters promoted the rapid acidification of sausage,and the pH value of mixed group was reduced to 4. 6,which was significantly lower than the safe acidity of the fermented meat products of 5. 3 and other groups( P < 0. 05). The pH drop caused the water activity( aw) and nitrite residue in the mixed group to be significantly lower than those in the single,control and raw meat groups( P < 0. 05),and the redness color( a*) of the mixed group was the best. The content of free fatty acids in sausages was increased gradually. The content of monounsaturated fatty acids in sausages at the end of maturity was significantly higher than that in the single and control groups( P < 0. 05),and the contents of saturated and polyunsaturated fatty acids in the control group were the highest,all which indicated that the mixed starters contributed to the release of monounsaturated fatty acids,while endogenous lipase played a key role in the release of saturated and polyunsaturated fatty acids. The proteolysis showed that the proteolytic index( PI) and free amino acids content of the starter group were higher than those of the control group,but the difference was not significant( P > 0. 05). Totally 45 kinds of flavor substances were detected in the inoculated,which were higher than 44 kinds in the control group and 27 kinds of raw meat( P < 0. 05). The mixed starters improved the characteristic flavor content of the sausage, such as 3-methylbutanal, aldehyde,heptaldehyde,n-nonanal and other aldehydes. In summary,the addition of compound starters helped to shorten the fermentation period,increase the content of monounsaturated fatty acid,and improve the color and flavor sensory quality of sausages.
引文
[1] LORENZO J M,GOMEZ M,FONSECA S. Effect of commercial starter cultures on physico-chemical characteristics,microbial counts and free fatty acid composition of dry-cured foal sausage[J]. Food Control,2014,46:382-389.
[2] LORENZO J M,FRANCO D. Fat effect on physico-chemical,microbial and textural changes through the manufactured of drycured foal sausage lipolysis,proteolysis and sensory properties[J]. Meat Science,2012,92(4):704-714.
[3] FIDEL T. Proteolysis and lipolysis in flavor development of dry-cured meat products[J]. Meat Science,1998,49(Supp. 1):101-110.
[4]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.ZHOU Caiqiong,DAI Xiaorong,DU Muying. Formation of volatile flavor components during sour neat processing[J]. Food Science,2010,31(7):98-104.(in Chinese)
[5] JOHANSSON G,BERDAGUEJ,LARSSON M,et al. Lipolysis,proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures[J]. Meat Science,1994,38(2):203-218.
[6]徐玮东,丁一,黄莉,等.不同接种量的清酒乳杆菌对风干肠理化特性及感官品质的影响[J].中国调味品,2013,38(12):19-23.XU Weidong,DING Yi,HUANG Li,et al. Effect of fermented sausage inoculated with different inoculum concentration of lactobacillus sake on physicochemical properties and sensorial quality[J]. China Condiment,2013,38(12):19-23.(in Chinese)
[7]王德宝,王晓冬,康连和,等.不同发酵剂对发酵羊肉香肠有害生物胺及游离脂肪酸释放的影响[J].食品与发酵工业,2018,44(9):73-79.WANG Debao,WANG Xiaodong,KANG Lianhe,et al. Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages[J]. Food and Fermentation Industries,2018,44(9):73-79.(in Chinese)
[8] ZHAO L,JIN Y,MA C W,et al. Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices[J]. Meat Science,2011,88(4):761-766.
[9] GB 5009. 237—2016食品安全国家标准食品p H值的测定[S].北京:中国标准出版社,2016.
[10] GB 5009. 33—2016食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2016.
[11] GB 5009. 124—2016食品安全国家标准食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[12] GB 5009. 168—2016食品安全国家标准食品中脂肪酸的测定[S].北京:中国标准出版社,2016.
[13] HUGHES M C,KERRY J P. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science,2002,62(2):205-216.
[14]罗玉龙,赵丽华,王柏辉,等.苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析[J].食品科学,2017,38(4):165-169.LUO Yulong,ZHAO Lihua,WANG Bohui,et al. Analysis of volatile components and fatty acid composition in muscles from different anatomical locations of sunite sheep[J]. Food Science,2017,38(4):165-169.(in Chinese)
[15] NIE X H,LIN S L,ZHANG Q L. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus[J]. Food Chemistry,2014,145:840-844.
[16] SUN Q X,CHEN Q,LI F 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.
[17] MAC DOUGALL D B,MOTTRAM D S,RHODES D N. Contribution of nitrite and nitrate to color and flavor of cured meats[J]. Journal of the Science of Food and Agriculture,1975,26(11):1743-1754.
[18] GB 2760—2007食品添加剂使用卫生标准[S].北京:中国标准出版社,2007.
[19] 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‘salchichón'[J]. Journal of the Science of Food and Agriculture,2005,85:273-280.
[20] SCHMIDT S,BERGER R G. Aroma compounds in fermented sausages of different origins[J]. LWT—Food Science and Technology,1998,31(6):559-567.
[21] STAHNKE M L H. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces[J]. LWT—Food Science and Technology,1999,32(6):365-371.
[22] LORENZO J M,CITTADINI A,BERM'UDEZ R,et al. Influence of partial replacement of Na Cl with KCl,Ca Cl2and MgCl2on proteolysis,lipolysis and sensory properties during the manufacture of dry-cured lacón[J]. Food Control,2015,55:90-96.
[23] CASABURI A,ARISTOY M C,CAVELLA S,et al. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano(Southern Italy)as affected by the use of starter cultures[J]. Meat Science,2007,76(2):295-307.
[24] STEFANO S,ALESSANDRO P,MAURIZIO M,et al. Oligopeptides and free amino acids in Parma hams of known cathepsin bactivity[J]. Food Chemistry,2001,75(3):267-273.
[25] GARCIA I,DIEZ V,ZUMALACARREGUI J M. Changes in nitrogen fractions and free amino acids during ripening of Spanish dried beef“cecina”[J]. Journal of Muscle Foods,1998,9(3):257-266.
[26] VIRGILI R,SCHIVAZAPPA C,PAROLARI G,et al. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham[J]. Journal of Food Biochemistry,1998,22(1):53-63.
[27] EFRON D T,BARBUL A. Role of arginine in immunonutrition[J]. Journal of Gastroenterology,2000,35(12):20-23.
[28]沈清武,李平兰.微生物酶与肉组织酶对干发酵香肠中游离脂肪酸的影响[J].食品与发酵工业,2004,30(12):1-5.SHEN Qingwu,LI Pinglan. Effects of microbial enzymes and meat tissue enzymes on free fatty acids in dry fermented sausages[J]. Food and Fermentation Industries,2004,30(12):1-5.(in Chinese)
[29] REGULAKA-ILOW B,ILOW R,KAWICKA A,et al. Evaluation of fatty acids daily intake and diets atherogenicity of dietatics students of Wroclaw Medical University[J]. Rocz. Panstw. Zakl. Hig.,2013,64(3):183-190.
[30] BECK H C,HANSEN A M,LAURITSEN F R. Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J]. Journal of Applied Microbiology,2004,96:1185-1193.
[31] EMANUELA Z,SERGIO G,ALESSANDRA B,et al. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants[J]. Meat Science,2004,66(2):415-423.
[32] BENET I,GUARDIA M D,IBANEZ C,et al. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles[J]. LWT—Food Science and Technology,2015,60(1):393-399.
[33] MOTTRAMD S. Flavor formation in meat and meat products:a review[J]. Food Chemistry,1998,62(4):415-424.
[34] FRANKEL E N. Lipid oxidation[M]. Bridgewater:The Oily Press,2005:34-35.
[35]吴娜,王锡昌,陶宁萍,等.动物源食品中脂质氧化降解对香气物质形成的作用[J].中国食品学报,2016,7(16):209-251.WU Na,WANG Xichang,TAO Ningping,et al. Contribution of lipid oxidation and degradation to the formation of aroma compounds in animal-derived foods[J]. Journal of Chinese Institute of Food Science and Technology,2016,7(16):209-251.(in Chinese)
[36] VARLET V,KNOCKAERT C,PROST C,et al. Comparison of odor active volatile compounds of fresh and smoked salmon[J]. Journal of Agricultural and Food Chemistry,2006,54(9):3391-3401.
[37] NIETO G,BANON S,GARRIDO M D. Effect of supplementing ewes'diet with thyme(Thymus zygis ssp. gracilis)leaves on the lipid oxidation of cooked lamb meat[J]. Food Chemistry,2011,125(4):1147-1152.
[38] PMGLIESE C,SIRTORI F,CALAMAI L,et al. The evolution of volatile compounds profile of “Toscano”dry-cured ham during ripening as revealed by SPME-GC-MS approach[J]. Journal of Mass Spectrometry,2010,45(9):1056-1064.
[39] MURIEL E,ANTEQUERA T,PETRON M J,et al. Volatile compounds in Iberian dry-cured loin[J]. Meat Science,2004,68(3):391-400.
[40] STAHNKE L H. Aroma components from dried sausages fermented with Staphylococcus xylosus[J]. Meat Science,1994,38(1):39-53.
[41] WOLF I V,PEROTTI M C,ZALAZAR C A. Composition and volatile profiles of commercial Argentinean blue cheeses[J].Journal of the Science of Food and Agriculture,2011,91(2):385-393.
[42] MCSWEENEY P L H,FOX P F. Metabolism of residual lactose and of lactate and citrate[J]. Cheese Chemistry Physics&Microbiology,2004(4):361-371.
[2] LORENZO J M,FRANCO D. Fat effect on physico-chemical,microbial and textural changes through the manufactured of drycured foal sausage lipolysis,proteolysis and sensory properties[J]. Meat Science,2012,92(4):704-714.
[3] FIDEL T. Proteolysis and lipolysis in flavor development of dry-cured meat products[J]. Meat Science,1998,49(Supp. 1):101-110.
[4]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.ZHOU Caiqiong,DAI Xiaorong,DU Muying. Formation of volatile flavor components during sour neat processing[J]. Food Science,2010,31(7):98-104.(in Chinese)
[5] JOHANSSON G,BERDAGUEJ,LARSSON M,et al. Lipolysis,proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures[J]. Meat Science,1994,38(2):203-218.
[6]徐玮东,丁一,黄莉,等.不同接种量的清酒乳杆菌对风干肠理化特性及感官品质的影响[J].中国调味品,2013,38(12):19-23.XU Weidong,DING Yi,HUANG Li,et al. Effect of fermented sausage inoculated with different inoculum concentration of lactobacillus sake on physicochemical properties and sensorial quality[J]. China Condiment,2013,38(12):19-23.(in Chinese)
[7]王德宝,王晓冬,康连和,等.不同发酵剂对发酵羊肉香肠有害生物胺及游离脂肪酸释放的影响[J].食品与发酵工业,2018,44(9):73-79.WANG Debao,WANG Xiaodong,KANG Lianhe,et al. Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages[J]. Food and Fermentation Industries,2018,44(9):73-79.(in Chinese)
[8] ZHAO L,JIN Y,MA C W,et al. Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices[J]. Meat Science,2011,88(4):761-766.
[9] GB 5009. 237—2016食品安全国家标准食品p H值的测定[S].北京:中国标准出版社,2016.
[10] GB 5009. 33—2016食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2016.
[11] GB 5009. 124—2016食品安全国家标准食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[12] GB 5009. 168—2016食品安全国家标准食品中脂肪酸的测定[S].北京:中国标准出版社,2016.
[13] HUGHES M C,KERRY J P. Characterization of proteolysis during the ripening of semi-dry fermented sausages[J]. Meat Science,2002,62(2):205-216.
[14]罗玉龙,赵丽华,王柏辉,等.苏尼特羊不同部位肌肉挥发性风味成分和脂肪酸分析[J].食品科学,2017,38(4):165-169.LUO Yulong,ZHAO Lihua,WANG Bohui,et al. Analysis of volatile components and fatty acid composition in muscles from different anatomical locations of sunite sheep[J]. Food Science,2017,38(4):165-169.(in Chinese)
[15] NIE X H,LIN S L,ZHANG Q L. Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus[J]. Food Chemistry,2014,145:840-844.
[16] SUN Q X,CHEN Q,LI F 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.
[17] MAC DOUGALL D B,MOTTRAM D S,RHODES D N. Contribution of nitrite and nitrate to color and flavor of cured meats[J]. Journal of the Science of Food and Agriculture,1975,26(11):1743-1754.
[18] GB 2760—2007食品添加剂使用卫生标准[S].北京:中国标准出版社,2007.
[19] 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‘salchichón'[J]. Journal of the Science of Food and Agriculture,2005,85:273-280.
[20] SCHMIDT S,BERGER R G. Aroma compounds in fermented sausages of different origins[J]. LWT—Food Science and Technology,1998,31(6):559-567.
[21] STAHNKE M L H. Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces[J]. LWT—Food Science and Technology,1999,32(6):365-371.
[22] LORENZO J M,CITTADINI A,BERM'UDEZ R,et al. Influence of partial replacement of Na Cl with KCl,Ca Cl2and MgCl2on proteolysis,lipolysis and sensory properties during the manufacture of dry-cured lacón[J]. Food Control,2015,55:90-96.
[23] CASABURI A,ARISTOY M C,CAVELLA S,et al. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano(Southern Italy)as affected by the use of starter cultures[J]. Meat Science,2007,76(2):295-307.
[24] STEFANO S,ALESSANDRO P,MAURIZIO M,et al. Oligopeptides and free amino acids in Parma hams of known cathepsin bactivity[J]. Food Chemistry,2001,75(3):267-273.
[25] GARCIA I,DIEZ V,ZUMALACARREGUI J M. Changes in nitrogen fractions and free amino acids during ripening of Spanish dried beef“cecina”[J]. Journal of Muscle Foods,1998,9(3):257-266.
[26] VIRGILI R,SCHIVAZAPPA C,PAROLARI G,et al. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham[J]. Journal of Food Biochemistry,1998,22(1):53-63.
[27] EFRON D T,BARBUL A. Role of arginine in immunonutrition[J]. Journal of Gastroenterology,2000,35(12):20-23.
[28]沈清武,李平兰.微生物酶与肉组织酶对干发酵香肠中游离脂肪酸的影响[J].食品与发酵工业,2004,30(12):1-5.SHEN Qingwu,LI Pinglan. Effects of microbial enzymes and meat tissue enzymes on free fatty acids in dry fermented sausages[J]. Food and Fermentation Industries,2004,30(12):1-5.(in Chinese)
[29] REGULAKA-ILOW B,ILOW R,KAWICKA A,et al. Evaluation of fatty acids daily intake and diets atherogenicity of dietatics students of Wroclaw Medical University[J]. Rocz. Panstw. Zakl. Hig.,2013,64(3):183-190.
[30] BECK H C,HANSEN A M,LAURITSEN F R. Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J]. Journal of Applied Microbiology,2004,96:1185-1193.
[31] EMANUELA Z,SERGIO G,ALESSANDRA B,et al. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants[J]. Meat Science,2004,66(2):415-423.
[32] BENET I,GUARDIA M D,IBANEZ C,et al. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles[J]. LWT—Food Science and Technology,2015,60(1):393-399.
[33] MOTTRAMD S. Flavor formation in meat and meat products:a review[J]. Food Chemistry,1998,62(4):415-424.
[34] FRANKEL E N. Lipid oxidation[M]. Bridgewater:The Oily Press,2005:34-35.
[35]吴娜,王锡昌,陶宁萍,等.动物源食品中脂质氧化降解对香气物质形成的作用[J].中国食品学报,2016,7(16):209-251.WU Na,WANG Xichang,TAO Ningping,et al. Contribution of lipid oxidation and degradation to the formation of aroma compounds in animal-derived foods[J]. Journal of Chinese Institute of Food Science and Technology,2016,7(16):209-251.(in Chinese)
[36] VARLET V,KNOCKAERT C,PROST C,et al. Comparison of odor active volatile compounds of fresh and smoked salmon[J]. Journal of Agricultural and Food Chemistry,2006,54(9):3391-3401.
[37] NIETO G,BANON S,GARRIDO M D. Effect of supplementing ewes'diet with thyme(Thymus zygis ssp. gracilis)leaves on the lipid oxidation of cooked lamb meat[J]. Food Chemistry,2011,125(4):1147-1152.
[38] PMGLIESE C,SIRTORI F,CALAMAI L,et al. The evolution of volatile compounds profile of “Toscano”dry-cured ham during ripening as revealed by SPME-GC-MS approach[J]. Journal of Mass Spectrometry,2010,45(9):1056-1064.
[39] MURIEL E,ANTEQUERA T,PETRON M J,et al. Volatile compounds in Iberian dry-cured loin[J]. Meat Science,2004,68(3):391-400.
[40] STAHNKE L H. Aroma components from dried sausages fermented with Staphylococcus xylosus[J]. Meat Science,1994,38(1):39-53.
[41] WOLF I V,PEROTTI M C,ZALAZAR C A. Composition and volatile profiles of commercial Argentinean blue cheeses[J].Journal of the Science of Food and Agriculture,2011,91(2):385-393.
[42] MCSWEENEY P L H,FOX P F. Metabolism of residual lactose and of lactate and citrate[J]. Cheese Chemistry Physics&Microbiology,2004(4):361-371.