发酵牛肉香肠的营养成分分析与安全性评价  

Nutrient Composition Analysis and Safety Evaluation of Fermented Beef Sausage

作　　者：杜鹏[1] 罗丽华[1] 杨昌林[1] 穆慧玲[1] 李彤[1] 王若永[1] 徐宝才 

机构地区：[1]北京空军航空医学研究所,北京100142 [2]南京雨润食品有限公司,江苏南京210041

出　　处：《农产品加工（下）》2015年第1期50-53,共4页Farm Products Processing

摘　　要：对发酵牛肉香肠的基本营养成分、氨基酸含量、游离氨基酸含量及食品安全相关指标(亚硝酸盐、酸价、过氧化值、菌落总数、大肠菌群、致病菌)进行测定。结果表明,发酵牛肉香肠中蛋白质含量达35.1%,脂肪及钠含量较低;氨基酸种类齐全,其中天门冬氨酸、谷氨酸、丙氨酸、精氨酸、亮氨酸、赖氨酸等含量较高;必需氨基酸(Essential amino acids,EAA)占总氨基酸含量的43%,EAA与非必需氨基酸含量(Non-essential amino acids,NEAA)之比为0.76;游离氨基酸总量可达656.4 mg/100 g;第一、二限制氨基酸分别为苏氨酸、缬氨酸;食品安全相关指标均未超过国家相关标准。Nutrient composition, amino acid content, free amino acid content and food safety related indexes （nitrite, acid value, peroxide value, colony count, E. coli , pathogenic bacteria） of fermented beef sausage are measured in this study. The results show fermented beef sausage is high in protein which reached 35.1%while low in fat and sodium. Totally 18 kinds of Amino acid are detected, which aspartic acid, glutamic acid, alanine, arginine, leucine, lysine content is high. Essential amino acids （EAA） accounted for 43% of the total amino acid content. The ratio of EAA and nonessential amino acids （NEAA） is 0.76. Total free amino acid reached 656.4 mg/100 g. the first and second limiting amino acid is threonine and valine respectively. Food safety related indexes are all in the safe range of related national standards.

关 键 词：发酵香肠 蛋白质 必需氨基酸 氨基酸比值 酸价 过氧化值 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]