泡菜品质败坏的研究进展
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摘要
针对工业化泡菜生产中出现的问题,分别综述了泡菜发臭、发黄、软腐三种品质败坏主要现象产生的机理,介绍了当前的研究进展并且就相关问题总结其预防措施。指出泡菜品质败坏的原因,分析引起该现象的主要微生物,并提出了相应的控制措施,以期为更高品质的泡菜研发及其生产开发提供一定理论依据。
In view of the problems occurred in the production of industrial pickle, the mechanism of the main phenomena of pickle smelly, yellowing and soft rotting was summarized respectively. The current research progress was introduced and the preventive measures were summarized. The reasons for the deterioration of pickle quality were pointed out, the main microorganisms causing the phenomena were analyzed, and corresponding control measures were put forward to provide some theoretical basis for the production and development of higher quality pickle.
In view of the problems occurred in the production of industrial pickle, the mechanism of the main phenomena of pickle smelly, yellowing and soft rotting was summarized respectively. The current research progress was introduced and the preventive measures were summarized. The reasons for the deterioration of pickle quality were pointed out, the main microorganisms causing the phenomena were analyzed, and corresponding control measures were put forward to provide some theoretical basis for the production and development of higher quality pickle.
引文
[1]刘宗敏,周红丽,谭兴和.泡菜中乳酸菌的研究进展[J].中国酿造,2016,35(10):18-21.
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[3]霍娇,陈锦瑶,张立实.生物胺与泡菜的食用安全性[J].预防医学情报杂志,2014,30(2):156-160.
[4]徐丹萍,蒲彪,陈安均,等.传统四川泡菜中挥发性成分分析[J].食品与发酵工业,2014,40(11):227-232.
[5]蔡炯,迟原龙,汪冬冬,等.腐败四川泡菜菌相构成及主要腐败菌特性分析[J].食品科技,2017,42(1):279-283.
[6]王向阳,董欢欢,俞兴伟.茶多酚对货架期泡菜气味成分的影响[J].中国调味品,2016,41(2):36-38.
[7]陈功,张其圣,余文华,等.四川泡菜挥发性成分及主体风味物质的研究(二)[J].中国酿造,2010,29(12):19-23.
[8]熊涛.四川泡菜发酵过程中微生物菌群与风味物质之间的关联性分析[C]//第十二届益生菌与健康国际研讨会摘要集.北京:中国食品科学技术学会,2017:1-6.
[9]刘玉平,杨俊凯,黄明泉,等.霉苋菜梗同时蒸馏萃取液中挥发性香味成分分析[J].中国食品学报,2011,11(1):226-232.
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[11]JUNG J Y,LEE S H,JIN H M,et al.Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation[J].Int J Food Microbiol,2013,163(2-3):171-179.
[12]王立霞.花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究[J].包装与食品机械,2016,34(4):10-14.
[13]BERMUDEZ-AGUIRRE D,BARBOSA-CANOVAS G V.An update on high hydrostatic pressure,from the laboratory to industrial applications[J].Food Eng Rev,2011,3(1):44-61.
[14]樊爱萍,董鹏,苏宇,等.热烫对超高压杀菌泡菜风味成分的影响[J].中国食品学报,2015,15(11):227-233.
[15]李洁,王清章,周绮,等.萝卜中芥子苷酶的特性研究[J].食品科学,2008,29(11):451-455.
[16]肖东海.白萝汁饮料的制备及渣纤维的利用[D].无锡:江南大学,2013.
[17]汪欣,汪立平,吴正钧,等.前处理方式对预腌萝卜果胶酶活性和脆度的影响[J].食品工业科技,2012,33(20):219-222.
[18]董炎炎,程朝辉,何艳,等.胡萝卜脆片护色技术研究[J].中国酿造,2014,33(4):120-123.
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[20]PARK J,KIM S,MOON B.Changes in carotenoids,ascorbic acids,and quality characteristics by the pickling of paprika(Capsicum annuum L.)cultivated in Korea[J].J Food Sci,2011,76(7):C1075-C1080.
[21]MATSUOKA H,TAKAHASHI A,OZAWA Y,et al.2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-trptophan,a novel yellow pigment in salted radish roots[J].Biosci Biotech Biochem,2002,66(7):1450-1454.
[22]闫凯.泡菜发酵工艺及保藏性的研究[D].武汉:华中农业大学,2013.
[23]李洁.4-MTBI与腌制萝卜黄变的关系与机制[D].武汉:华中农业大学,2008.
[24]柳建华,鲍长俊,常惟丹,等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业,2016,42(11):212-218.
[25]程雅韵.不同肠膜明串珠菌菌株发酵对四川泡菜D-/L-乳酸含量及品质的影响[D].延吉:延边大学,2017.
[26]梅明鑫,刘卫,宋颖,等.不同包装低盐腌制白萝卜贮藏货架期预测模型[J].食品与发酵工业,2017,43(4):69-77.
[27]SONG H M,MI C,KIM H Y,et al.Pichia kudriavzevii is the major yeast involved in film-formation,off-odor production,and texture-softening in over-ripened Kimchi[J].Food Sci Biotechnol,2014,23(2):489-497.
[28]汪立平,汪欣,艾连中,等.纯种植物乳杆菌发酵低盐萝卜泡菜的研究[J].食品科学,2013,34(17):182-186.
[29]敖晓琳,蒲彪,蔡义民,等.能抑制引起泡菜“生花”腐败菌的乳酸菌的筛选[J].食品工业科技,2014,35(14):234-236,249.
[30]饶瑜,常伟,龚丽,等.四川泡菜生花酵母的分离与鉴定[J].食品与发酵科技,2013,49(3):19-22.
[31]钟小廷,樊君,罗红刚,等.泡菜生花酵母的鉴定及生理特性研究分析[J].食品与发酵科技,2014,50(5):19-22.
[32]胡怀容,张庆,鲜欣言,等.低盐腌制大头菜腐败菌的分离与初步鉴定[J].食品工业科技,2014,35(20):248-251.
[33]张爽.酱腌菜防腐保鲜技术研究进展[J].安徽农业科学,2011,9(11):6538-6539.
[34]熊涛,关倩倩,谢明勇.直投式与传统发酵泡菜工艺中病原菌的变化规律[J].食品科学,2012,33(13):140-143.
[35]JANG J Y,MO E L,LEE H W,et al.Extending the shelf life of kimchi with Lactococcus lactis,strain as a starter culture[J].Food Sci Biotechnol,2015,24(3):1049-1053.
[36]PARK J M,SHIN J H,BAK D J,et al.Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi[J].Food Sci Biotechnol,2013,22(6):1729-1733.
[37]魏晓明,黄菲武,祁勇刚,等.风味黄秋葵泡菜的研制[J].中国酿造,2016,35(6):182-186.
[38]刁源,高伦江,尹旭敏,等.黄秋葵泡菜护绿保脆方案和调味配方研究[J].西南农业学报,2014,27(6):2611-2616.
[39]尹爽,王修俊,田多,等.保脆剂对腌制大头菜盾构特性的影响研究[J].中国酿造,2016,35(6):118-121.
[40]乐毅,刘学文.白萝卜泡菜的保脆工艺研究[J].食品与发酵科技,2011,47(2):79-81.
[2]陈岑.泡菜中腐败微生物的分离、鉴定及其对泡菜品质的影响[D].雅安:四川农业大学,2015.
[3]霍娇,陈锦瑶,张立实.生物胺与泡菜的食用安全性[J].预防医学情报杂志,2014,30(2):156-160.
[4]徐丹萍,蒲彪,陈安均,等.传统四川泡菜中挥发性成分分析[J].食品与发酵工业,2014,40(11):227-232.
[5]蔡炯,迟原龙,汪冬冬,等.腐败四川泡菜菌相构成及主要腐败菌特性分析[J].食品科技,2017,42(1):279-283.
[6]王向阳,董欢欢,俞兴伟.茶多酚对货架期泡菜气味成分的影响[J].中国调味品,2016,41(2):36-38.
[7]陈功,张其圣,余文华,等.四川泡菜挥发性成分及主体风味物质的研究(二)[J].中国酿造,2010,29(12):19-23.
[8]熊涛.四川泡菜发酵过程中微生物菌群与风味物质之间的关联性分析[C]//第十二届益生菌与健康国际研讨会摘要集.北京:中国食品科学技术学会,2017:1-6.
[9]刘玉平,杨俊凯,黄明泉,等.霉苋菜梗同时蒸馏萃取液中挥发性香味成分分析[J].中国食品学报,2011,11(1):226-232.
[10]JI Y J,LEE S H,KIM J M,et al.Metagenomic analysis of Kimchi,a traditional Korean fermented food[J].Appl Environ Microb,2011,77(7):2264-2274.
[11]JUNG J Y,LEE S H,JIN H M,et al.Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation[J].Int J Food Microbiol,2013,163(2-3):171-179.
[12]王立霞.花椒对3种泡菜自然发酵过程中亚硝酸盐含量的影响研究[J].包装与食品机械,2016,34(4):10-14.
[13]BERMUDEZ-AGUIRRE D,BARBOSA-CANOVAS G V.An update on high hydrostatic pressure,from the laboratory to industrial applications[J].Food Eng Rev,2011,3(1):44-61.
[14]樊爱萍,董鹏,苏宇,等.热烫对超高压杀菌泡菜风味成分的影响[J].中国食品学报,2015,15(11):227-233.
[15]李洁,王清章,周绮,等.萝卜中芥子苷酶的特性研究[J].食品科学,2008,29(11):451-455.
[16]肖东海.白萝汁饮料的制备及渣纤维的利用[D].无锡:江南大学,2013.
[17]汪欣,汪立平,吴正钧,等.前处理方式对预腌萝卜果胶酶活性和脆度的影响[J].食品工业科技,2012,33(20):219-222.
[18]董炎炎,程朝辉,何艳,等.胡萝卜脆片护色技术研究[J].中国酿造,2014,33(4):120-123.
[19]OZAWA Y,KAWAKISHI S,UDA Y,et al.Isolation and identification of a novelβ-carboline derivative in salted radish roots,Raphanus sativus L.(food&nutrition)[J].Agr Biol Chem,1990,54(5):1241-1245.
[20]PARK J,KIM S,MOON B.Changes in carotenoids,ascorbic acids,and quality characteristics by the pickling of paprika(Capsicum annuum L.)cultivated in Korea[J].J Food Sci,2011,76(7):C1075-C1080.
[21]MATSUOKA H,TAKAHASHI A,OZAWA Y,et al.2-[3-(2-thioxopyrrolidin-3-ylidene)methyl]-trptophan,a novel yellow pigment in salted radish roots[J].Biosci Biotech Biochem,2002,66(7):1450-1454.
[22]闫凯.泡菜发酵工艺及保藏性的研究[D].武汉:华中农业大学,2013.
[23]李洁.4-MTBI与腌制萝卜黄变的关系与机制[D].武汉:华中农业大学,2008.
[24]柳建华,鲍长俊,常惟丹,等.不同发酵方式下泡凉薯的营养成分分析及其风味物质的主成分分析[J].食品与发酵工业,2016,42(11):212-218.
[25]程雅韵.不同肠膜明串珠菌菌株发酵对四川泡菜D-/L-乳酸含量及品质的影响[D].延吉:延边大学,2017.
[26]梅明鑫,刘卫,宋颖,等.不同包装低盐腌制白萝卜贮藏货架期预测模型[J].食品与发酵工业,2017,43(4):69-77.
[27]SONG H M,MI C,KIM H Y,et al.Pichia kudriavzevii is the major yeast involved in film-formation,off-odor production,and texture-softening in over-ripened Kimchi[J].Food Sci Biotechnol,2014,23(2):489-497.
[28]汪立平,汪欣,艾连中,等.纯种植物乳杆菌发酵低盐萝卜泡菜的研究[J].食品科学,2013,34(17):182-186.
[29]敖晓琳,蒲彪,蔡义民,等.能抑制引起泡菜“生花”腐败菌的乳酸菌的筛选[J].食品工业科技,2014,35(14):234-236,249.
[30]饶瑜,常伟,龚丽,等.四川泡菜生花酵母的分离与鉴定[J].食品与发酵科技,2013,49(3):19-22.
[31]钟小廷,樊君,罗红刚,等.泡菜生花酵母的鉴定及生理特性研究分析[J].食品与发酵科技,2014,50(5):19-22.
[32]胡怀容,张庆,鲜欣言,等.低盐腌制大头菜腐败菌的分离与初步鉴定[J].食品工业科技,2014,35(20):248-251.
[33]张爽.酱腌菜防腐保鲜技术研究进展[J].安徽农业科学,2011,9(11):6538-6539.
[34]熊涛,关倩倩,谢明勇.直投式与传统发酵泡菜工艺中病原菌的变化规律[J].食品科学,2012,33(13):140-143.
[35]JANG J Y,MO E L,LEE H W,et al.Extending the shelf life of kimchi with Lactococcus lactis,strain as a starter culture[J].Food Sci Biotechnol,2015,24(3):1049-1053.
[36]PARK J M,SHIN J H,BAK D J,et al.Effect of a Leuconostoc mesenteroides strain as a starter culture isolated from the kimchi[J].Food Sci Biotechnol,2013,22(6):1729-1733.
[37]魏晓明,黄菲武,祁勇刚,等.风味黄秋葵泡菜的研制[J].中国酿造,2016,35(6):182-186.
[38]刁源,高伦江,尹旭敏,等.黄秋葵泡菜护绿保脆方案和调味配方研究[J].西南农业学报,2014,27(6):2611-2616.
[39]尹爽,王修俊,田多,等.保脆剂对腌制大头菜盾构特性的影响研究[J].中国酿造,2016,35(6):118-121.
[40]乐毅,刘学文.白萝卜泡菜的保脆工艺研究[J].食品与发酵科技,2011,47(2):79-81.