乳酸菌替代亚硝酸盐对香肠发色及质量的影响  

Effects of Lactic Acid Bacteriaas Nitrite Replacer on Color and Quality of Sausages

作　　者：徐玉宁 阙斐[2] 张爽 朱英莲[1] XU Yuning;QUE Fei;ZHANG Shuang;ZHU Yinglian(Department of Food Science and Engineer,Qingdao Agricultural University,Qingdao 266109,China;Zhejiang Institute of Economics and Trade,Hangzhou 310018,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]浙江经贸职业技术学院,浙江杭州310018

出　　处：《食品科技》2020年第2期122-125,共4页Food Science and Technology

基　　金：国家自然科学基金青年基金项目(31501512);青岛农业大学高层次人才启动基金项目(6631115048)。

摘　　要：亚硝酸盐常被用作香肠的发色剂,但是亚硝酸盐具有强致癌性。文章主要研究了乳酸菌完全替代亚硝酸盐对发酵香肠亚硝基肌红蛋白、高铁肌红蛋白、抗氧化性能及持水性的影响。结果表明,随着菌浓度的增加,香肠的亮度值和红度值明显增加。在未添加亚硝酸盐的情况下即可形成亚硝基肌红蛋白,乳酸菌添加量越多,对高铁肌红蛋白的还原能力越强,抗氧化性能及持水性能也随之增强。Nitrite is often used as a coloring agent in sausages,but nitrite has highly carcinogenic character.In this paper,the effect of lactic acid bacteria used as nitrite replacer on nitrosomyoglobin,metmyoglobin,water and antioxidant capacity of fermented sausage was studied.The results showed that the brightness value (L~*) and redness value (a~*) of sausage increased significantly with the increase of lactic acid bacteria concentration.Nitrosylmyoglobin could be formed without adding nitrite.The more amount of lactic acid bacteria was added,the stronger ability of reducing Metmyoglobin was.Oxidation performance and water holding capacity were also enhanced with the lactic acid bacteria concentration increased.

关 键 词：乳酸菌 香肠 硝基肌红蛋白 高铁肌红蛋白 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]