发酵蔬菜汁替代亚硝酸盐在牛肉灌肠中的应用  

The Application of Fermented Vegetable Juice Instead of Nitrite in the Beef Sausage

作　　者：张甜[1] 关倩霞 杨华[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品研究与开发》2016年第9期23-28,共6页Food Research and Development

基　　金：山西省自然科学基金(2013011033-2)

摘　　要：研究发酵蔬菜汁替代化学合成亚硝酸盐在牛肉肠中的作用效果。以木糖葡萄球菌和肉葡萄球菌作为发酵剂,不同添加量(5%、10%、15%和20%)的菠菜汁和胡萝卜汁为试验组制作牛肉肠,添加亚硝酸盐(添加0.01%)组为对照组,通过模糊综合评价法和牛肉肠的亚硝酸盐含量筛选最佳蔬菜汁;比较无亚硝酸盐蔬菜汁组、亚硝酸盐蔬菜汁组和发酵蔬菜汁组3种不同处理方式的牛肉灌肠在贮藏期间菌落总数、TBARS值、TVB-N、p H和色差的变化。添加15%和20%发酵菠菜汁制作的牛肉灌肠感官评价均较好,但是20%的发酵菠菜汁在24 h的亚硝酸盐残留量达到31.137 mg/kg,超出国标允许范围内,所以选择15%的发酵菠菜汁。在贮藏过程中,添加15%发酵菠菜汁制作的蔬菜牛肉发酵肠的微生物指标、理化指标和肉色指标与添加0.01%亚硝酸盐制作的牛肉灌肠相当。本研究得出在牛肉灌肠制作中,供试菌发酵15%菠菜汁产生亚硝酸盐可替代直接添加0.01%化学合成亚硝酸盐。To study the effects of nitrite produced by bacteria fermented vegetable juice in place of chemical synthesis of nitrite. Staphylococcus xylosus and Staphylococcus carnosus as a leavening agent, fermented vegetable beef sausage was made with different supplementation（5%, 10%, 15%and 20%） spinach and carrots juice as experiment groups. Group nitrite（additive of 0.01%） was control group. Proper vegetable juice was selected by fuzzy comprehensive evaluation and nitrite contents of fermented sausages. Changes of aerobic bacterial county, TBARS, TVB-N, pH and colour of beef sausages made using vegetable juice alone, nitrite and veg-etable juice, and fermented vegetable juice were compared during the storages. The fermented sausage with 15%and 20%spinach juice were both better by comprehensive sensory evaluation, but the content of nitrite of 20%spinach juice was up to 31.137 mg/kg, out of the allowable range of the national standard, so we select the 15%spinach juice. During the storages, microbial, physicochemical and colour indexes of fermented vegetable beef sausage with 15%spinach juice were equal to those of beef sausages made using 0.01%nitrite. The nitrite pro-duced using 15%spinach juice fermented by bacteria tested could be directly in place of 0.01%chemical synthesis of nitrite in the process of beef sausage.

关 键 词：发酵蔬菜汁 牛肉灌肠 亚硝酸盐 替代 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]