红曲霉液态发酵菌丝体成分分析及其在火腿肠中的应用  

DETERMINATION OF COMPONENTS IN SUBMERGED FERMENTATION MONASCUS MYCELIA AND ITS APPLICATION IN SAUSAGE

作　　者：李燚[1] 赵树欣[1] 曾露燕[1] 

机构地区：[1]工业微生物教育部重点实验室天津科技大学,天津300457

出　　处：《食品研究与开发》2009年第11期174-177,共4页Food Research and Development

摘　　要：对红曲色素生产中的菌丝体进行成分分析,并将其添加到火腿肠中代替部分亚硝酸盐。结果表明:其蛋白质含量高,脂肪含量低,含有多种微量元素和功能性成分,具有良好的应用价值;该菌丝体不仅可以增色而且对火腿肠中微生物的生长有一定抑制作用,延长了肉制品的货架期。Mycelia in Monascus red pigment production was studied,first its nutritional and functional components was determined, then it was used as a partial substitute for nitrite in sausage. Results showed that the content of crude protein in the mycelia was high and the content of crude fat was low. The mycelia also contained several kinds of trace elements and functional ingredients, so it had a good application value;The mycelia can bring the sausage a nice color and also can inhibit the growth of microbiology in sausage, and prolong the shelf life of meat product.

关 键 词：红曲霉 成分分析 火腿肠 细菌总数 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]