不同发酵剂对羊肉发酵香肠理化特性及生物胺含量的影响  

Effects of different fermentation agents on physicochemical properties and the content of biogenic amines of fermented mutton sausage

作　　者：杨帆 盛雅萍[2] 岳建平 靳烨[2] 李美君 赵丽华[2] 

机构地区：[1]鄂尔多斯市生态环境职业学院,鄂尔多斯017010 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [3]新疆额敏县新大同创生物工程有限责任公司,额敏834600 [4]呼和浩特市新城区食品药品监督管理局,呼和浩特010010

出　　处：《食品科技》2017年第4期106-112,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31260378);内蒙古自然科学基金项目(2016MS1303);新疆传统特色风干肉制品关键技术研究项目

摘　　要：以新鲜羊肉为原料,分别添加植物乳杆菌、植物乳杆菌与木糖葡萄球菌(1:2)混合菌、干酪乳杆菌及干酪乳杆菌与木糖葡萄球菌(1:2)混合菌制作发酵羊肉香肠。研究结果表明:添加发酵剂对发酵香肠pH迅速降低,实验组降至5.3,显著低于对照组(p<0.05);Aw逐渐下降,成熟后实验组显著低于对照组(p<0.05),植物乳杆菌复配组为0.802,显著低于植物乳杆菌单一组0.818(p<0.05),干酪乳杆菌单一组0.815,显著低于干酪乳杆菌复配组0.824(p<0.05);添加发酵剂对发酵香肠中的组胺有降解作用,室温贮藏4周实验组均未检测出;在整个实验过程中,实验组和对照组尸胺和腐胺含量均显著上升(p<0.05);室温贮藏4周,植物乳杆菌单一组中尸胺含量为386.04 mg/kg,显著低于对照组409.46 mg/kg(p<0.05);干酪乳杆菌单一组和干酪乳杆菌与木糖葡萄球菌混合组中尸胺含量分别为88.01 mg/kg和72.27 mg/kg,显著低于对照组100.57 mg/kg(p<0.05)。研究发酵剂对羊肉发酵香肠理化指标及生物胺的影响,为新产品的研发和发酵剂的选择提供理论依据。This experiment studied the effect of starter culture on physicochemical properties and biogenic amines in fermented mutton sausages which were made of fresh mutton and added respectively Lactobacillus plantarum, the mixture of Lactobacillus plantarum and Staphylococcus xylose（1：2）, Lactobacillus casei and the mixture of Lactobacillus casei and Staphylococcus xylose（1：2）, providing theoretical basis for development of new productions and choices of starter culture. The results showed that the pH value of experimental group quickly reduced to around 5.0, significantly lower than the control group（p〈0.05）, Lactobacillus plantarum single group and Lactobacillus casei single group＇s ability of producing acid could better the compound group in fermentation stage. Aw decline gradually, experimental group＇s Aw was significantly lower than control group（p〈0.05） after mature stage, the Lactobacillus plantarum and Staphylococcus xylose mixed group was significantly lower than the Lactobacill us plantarum single group（p〈0.05）, the Lactobacillus casei single group was significantly lower than the Lactobacillus casei and Staphylococcus xylose mixed group（p〈0.05）. In the 4th week of storage at room temperature, histamine was not detected. Cadaverine and putrescine content of the sausages increased over time. Cadaverine content of the sausages added Lactobacillus plantarum was 386.04 mg/kg, and significantly lower than the control group 409.46 mg/kg, which showed that it had a negative effect on cadaverine（p〈0.05）. Putrescine content of the sausages added Lactobacillus casei or the mixture of Lactobacillus casei and Staphylococcus xylose was 88.01 mg/kg and 72.27 mg/kg, and significantly lower than the control group 100.57 mg/kg, which showed that they had an inhibiting could provide basis on putrescine（p〈0.05）. The effect which on the physicochemical and biogenic amines of fermented mutton sausage effect for new product development and choice of starter.

关 键 词：发酵剂 羊肉发酵香肠 理化特性 生物胺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]