两种复合菌制作天然腌制灌肠效果研究  

The Study of Green Cured Sausages Produced by Two Fermentation Compound Microorganisms

作　　者：李沛然 朱迎春[2] 杨华 梁丽雅 马俪珍 LI Pei-ran;ZHU Ying-chun;YANG Hua;LIANG Li-ya;MA Li-zhen(Department of General Affairs of Tianjin Agriculture University,Tianjin 300384,China;Department of Food Science and Engineering of Shanxi Agriculture University,Jinzhong 030801,Shanxi,China;Department of Animal Science and Animal Medicine of Tianjin Agriculture University,Tianjin 300384,China;Department of Food Science and Bioengineering of Tianjin Agriculture University,Tianjin 300384,China)

机构地区：[1]天津农学院总务处,天津300384 [2]山西农业大学食品科学与工程学院,山西晋中030801 [3]天津农学院动物科学与动物医学学院,天津300384 [4]天津农学院食品科学与生物工程学院,天津300384

出　　处：《食品研究与开发》2019年第20期48-52,共5页Food Research and Development

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401500);山西省自然科学基金项目“发酵蔬菜粉抑制肉毒梭状芽孢杆菌及N-亚硝胺形成的机理研究”(201701D121104)

摘　　要：为研究意大利SACCO WBL-45复合菌种和意大利SACCO VBL-97复合菌种在天然腌制肉制品中的应用效果,先利用复合菌种的硝酸盐还原作用发酵天然芹菜汁,以期得到富含亚硝酸盐的发酵芹菜冻干粉,再分别应用于制作天然腌制灌肠并研究效果。分别设定VBL-97菌株接种量为6.25×10^5、1.25×10^6、6.25×10^6、2.5×10^7、6.25×10^7 CFU/g,WBL-45菌株接种量为7.08×10^5、1.42×10^6、7.08×10^6、2.83×10^7、7.08×10^7 CFU/g,发酵温度为38℃,在0、12、24、60、96、120、150 h测定发酵芹菜液pH值、硝酸盐含量、亚硝酸盐含量,研究芹菜液发酵规律,以亚硝酸盐生成量初步选定复合菌种接种量和发酵时间,其次将发酵完成的芹菜汁冻干为WBL-45复合菌种发酵芹菜粉和VBL-97复合菌种发酵芹菜粉,分别制作天然腌制灌肠,以化学合成型亚硝酸钠制作灌肠作为对照组,在0、1、3、5、7d测定a*值、亚硝酸盐残留和硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARS),研究其腌制效果。试验结果表明,WBL-45接种量为1.42×10^6 CFU/g时,VBL-97接种量为1.25×10^6 CFU/g时,发酵进行到24 h左右,发酵芹菜液pH值和硝酸盐含量均降到最低,亚硝酸盐生成量达到峰值,分别为1 013 mg/kg和256 mg/kg,WBL-45组硝酸盐转化量更高(P<0.05),两种发酵芹菜粉制作灌肠在a*上与对照组存在差异但相差不大,在TBARS值和亚硝酸盐残留方面优于对照组,同时WBL-45发酵芹菜粉灌肠的a*值要比VBL-97组高。To research the effect of green cured sausages produced by Italy SACCO WBL-45 compound microorganisms and VBL-97 compound microorganisms,fermented celery powder rich in nitrite would be obtained by nitrate reduction from compound microorganisms fermenting celery juice,which made green cured sausages and studied the curing effect.The inoculation concentration of WBL-45 compound microorganisms was 7.08×10^5,1.42×10^6,7.08×10^6,2.83×10^7,7.08×10^7 CFU/g,while the inoculation concentration of VBL-97 was 6.25×10^5,1.25×10^6,6.25×10^6,2.5×10^7,6.25×10^7 CFU/g,the nitrite concentration,pH and nitrate concentration were measured at 0,12,24,60,96,120,150 h along with 38℃fermentation temperature.The inoculation concentration and fermentation time would be selected by the nitrite concentration in celery juice.The quality of green cured sausages produced by two celery powder dated from above-mentioned best celery juice was studied by measuring residual nitrite concentration,thiobarbituric acid reactive substances(TBARS)and a*at 0,1,3,5,7 d,while chemosynthetic nitrite cured sausages as control.Results reflected that the nitrite concentration increased to maximum and the pH,nitrate concentration both decreased to minimum at 24 h with WBL-45 1.42×10^6 CFU/g and VBL-97 1.25×10^6 CFU/g,when WBL-45 group residual nitrite concentration 1 013 mg/kg more than VBL-97 group residual nitrite concentration 256 mg/kg(P<0.05).The a*of WBL-45 fermentation celery powder sausage was higher than VBL-97,but both had no significant difference for control group.Meanwhile,the thiobarbituric acid reactive substances(TBARS)and residual nitrite concentration were more excellent than control.

关 键 词：芹菜 复合菌种 亚硝酸盐 灌肠 天然腌制 

分 类 号：TS2[轻工技术与工程—食品科学与工程]