不同碳源对传统酸肉中微生物菌群和生物胺的影响  

Effect of diffarant carbon sources on microbial flora and content of biogenic amine in traditional fermented cured raw meat

作　　者：李宗军[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品工业科技》2006年第5期78-81,84,共5页Science and Technology of Food Industry

基　　金：国家(863)项目(2002AA248041);湖南省重大研究专项(04NK1002)。

摘　　要：为了研究添加小米饭、糯米饭、籼米饭、再接种籼米饭以及加入葡萄糖酸内酯对传统酸肉制品中肉毒梭状芽孢杆菌、生物胺含量及产品品质的影响,对预腌和发酵期间产品的水分含量、水分活性、pH及菌相的变化进行了分析。结果表明,传统酸肉制品的水分含量介于65.21%～70.44%之间,添加不同的米饭并未促进初期pH的下降;各组均未检出肉毒梭状芽孢杆菌,且大肠菌群经发酵2d后便低于4个对数单位,经发酵5d后低于1个对数单位;除了微球菌科和真菌类增殖较慢外,耐盐性细菌、乳酸菌和乳酸菌群等微生物均生长良好,发酵5d后菌数均维持在7～8个对数单位。添加GDL组在发酵初期有降低pH和水分含量,且能抑制微球菌生长的效果,添加GDL组挥发性盐基氮和生物胺含量较低,能提高传统酸肉的贮藏品质。This study is to investigate the effect of gluconodelta-lactone （GDL） and different carbon sources on the quality of the traditional raw cured fermented meat. Moisture, water activity, pH value, bacterial counts, volatile basic nitrogen （VBN） content and biogenic amine （BA） content were measured, The results indicated that moisture content of the products was 65.21% to 70.44% and water activity was about 0.94. It was also found that different carbon sources did not affect the initial pH value No Cl, botulinum was found in the samples of different treatments. However, coliform dramatically decreased to 4.0 log cfu/g after fermented for 2 days and then was not detectable at 5 days of fermentation. Salt-tolerant bacteria, lactobacilli and other lactic acid bacteria grew well, the numbers of these bacteria were in general in the range between 7.0 and 8.0 Iogcfu/g after being fermented for 5 days and then they became dominant, The VBN content increased with increasing fermentation time and the concentration of BA in the raw cured fermented pork was very low and negligible. The results also showed that GDL was able to lower down pH and moisture content and inhibit Micrococcaceae growth in early stage. However, the addition of GDL could prevent VBN and BA production and increase storage quality of the product.

关 键 词：传统酸肉 葡萄糖酸内酯 肉毒梭状芽孢杆菌 生物胺 

分 类 号：TS201.3[轻工技术与工程—食品科学]