接种发酵对发酵牛肉香肠品质及多肽抗氧化活性的影响  

Effects of Inoculated Fermentation on Quality of Fermented Beef Sausage and Antioxidant Activity of Peptides from It

作　　者：王秀丽 陆晨红 霍俊辉 范宝莹 孙健[1] WANG Xiuli;LU Chenhong;HUO Junhui;FAN Baoying;SUN Jian(National Center for Meat Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《肉类研究》2022年第1期7-13,共7页Meat Research

基　　金：国家级大学生创新创业训练计划项目(202010307040Z)。

摘　　要：以接种复配发酵剂作为实验组,以自然发酵作为对照组,通过测定pH值、色差、质构、亚硝酸盐含量等理化指标探究接种发酵对牛肉发酵香肠品质的影响;通过提取香肠多肽并测定多肽的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基、羟自由基清除能力,探究接种发酵对香肠中多肽抗氧化活性的影响。结果表明:牛肉发酵香肠在发酵成熟过程中,随着发酵时间的延长,其pH值、亮度显著下降(P<0.05),亚硝酸盐残留量显著减少到国标允许范围内(P<0.05),实验组的pH值在发酵21 d时显著低于对照组(P<0.05),硬度、弹性、咀嚼性显著高于对照组(P<0.05);多肽含量测定结果与十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果表明,接种复配发酵剂使得香肠多肽含量增加,ABTS阳离子自由基、DPPH自由基清除活性显著提高(P<0.05)。因此,接种复配发酵剂发酵对牛肉发酵香肠的品质有很大改善,也提高了多肽含量及其抗氧化活性。The present study aimed to explore the effect of inoculated fermentation on the quality of fermented beef sausage.A mixed culture was used to prepare fermented beef sausage,and naturally fermented sausage was also prepared as a control.The quality of fermented sausage was evaluated by measuring its physicochemical parameters such as pH,color,texture and nitrite residue.Furthermore,the antioxidant activity of peptides in fermented sausages were investigated by measuring their scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical and hydroxyl radicals.The results showed that the pH and brightness of fermented beef sausages decreased significantly with fermentation time(P<0.05).Nitrite residue was significantly reduced to be within the allowable range of the national standard(P<0.05).On the 21st day,the pH of inoculated fermented sausage was significantly lower than that of the control group(P<0.05),while the opposite was observed for hardness,springiness and chewiness(P<0.05).The results of peptide measurement and sodium dodecyl sulfate polyacrylamide gel electropheresis(SDS-PAGE)showed that compared to the control group,the peptide content of inoculated fermented sausage increased,and so did the ABTS cation radical and DPPH radical scavenging activities of peptides(P<0.05).Therefore,the quality of fermented beef sausage was greatly improved by inoculation with the mixed starter,and the polypeptide content and antioxidant activity were also increased.

关 键 词：牛肉发酵香肠 接种发酵 品质 多肽 抗氧化活性 植物乳杆菌 模仿葡萄球菌 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]