添加葡萄球菌和微球菌对广式腊肠品质的影响  

Effect of adding staphylococcus and micrococcus on quality of Cantonese sausage

作　　者：张大磊[1] 蒋爱民[1] 夏列 栗俊广[1,2] 程伟伟[1] 

机构地区：[1]华南农业大学畜产加工与质量安全控制实验室,广东广州510642 [2]广东省畜禽产品加工工程技术研究开发中心,广东广州510642

出　　处：《食品工业科技》2015年第11期176-180,187,共6页Science and Technology of Food Industry

基　　金：传统腌腊肉制品生产关键技术装备研究与示范;公益性行业(农业)科研专项(201303082)

摘　　要：本研究将从广式腊肠中依据其蛋白酶、脂肪酶和亚硝酸盐还原酶活性筛选出来的葡萄球菌和微球菌2株菌株应用到腊肠中,通过色差计及紫外图谱扫描、不同蛋白组分含量、脂肪氧化、蛋白氧化和色素氧化值测定及感官评价来研究其对广式腊肠色泽、质构、风味及贮藏期氧化稳定性的影响。研究表明:微生物的添加显著提高了a*值及亚硝基肌红蛋白含量。与对照组相比,接菌组腊肠中肌浆蛋白和肌原纤维蛋白含量显著增加,不溶性蛋白减少,从而引起接菌组腊肠硬度值和咀嚼性显著降低,另外接菌组比对照组具有更低的硫代巴比妥酸(TBARS)值、羰基值及高铁肌红蛋白含量和更高的感官评分。因此合适发酵剂的使用有助于色泽和质构的改善,氧化稳定性的提高,从而提高广式腊肠品质及延长货架期。In this study,a selected starter culture belonging to staphylococcus and micrococcus which isolated from Cantonese sausage,on the basis of their proteolytic,lipolytic and nitrite reduction activities were employed for the manufacture of a traditional Cantonese sausage.The UV-Vis absorbance spectra and color difference meter, different protein components,lipid, protein and pigment oxidation values were determined to evaluate the influence of starter cultures on color,texture and oxidative stability of Cantonese sausage.The experimental results showed that the starter culture inoculation improved a * value and content of nitrosomyoglobin significantly compared to the control treatment. Cantonese sausage inoculated with starter culture proved to be with higher sarcoplasmic protein and myofibrillar protein contents in comparison with the control, accompanying by decrease of insoluble protein,thus cause less hardness and chewiness. In addition, lower TBARS value, Carbonyl and metmyoglobin contents and higher sensory scores were observed in starter culture-inoculated sausages.in conclusion ,this study indicated that inoculation of suitable starter culture in Cantonese sausage can prevent rancidity properties and improved sensory quality.

关 键 词：广式腊肠 质构 色泽 氧化稳定性 发酵剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]