混合发酵剂的筛选及对发酵猪肉香肠加工特性及安全性能的影响  

Screening of Mixed Starter and Its Effect on Processing Characteristics and Safety of Fermented Pork Sausage

作　　者：蔡永敏[1] 黄海英[1] 胡炜东[1] 王德宝 邹玉富 CAI Yongmin;HAUNG Haiying;HU Weidong;WANG Debao;ZOU Yufu(Vocational and Technical College,Inner Mongolia Agricultural University,Baotou 014109,China;Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China;Mengsheng Meat Industry Co.,Ltd.,Zhengxiangbai Banner of Xilingol League,Xilingol League 013800,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031 [3]内蒙古锡林郭勒盟正镶白旗蒙盛肉业有限公司,内蒙古锡林郭勒盟013800

出　　处：《食品科技》2022年第1期138-144,共7页Food Science and Technology

基　　金：内蒙古自治区关键技术攻关计划项目(2020SGG2742)。

摘　　要：通过比较不同比例植物乳杆菌与木糖葡萄球菌的复合发酵剂的生长活性、产酸能力、耐盐及耐亚硝酸盐特性,筛选最佳复配比例的混合发酵剂并制作发酵香肠。旨在探究复合发酵剂对发酵香肠理化品质及生物胺的影响。结果表明:植物乳杆菌与木糖葡萄球菌复合比为1:1时,具有较好的生长、产酸、耐盐及耐亚硝酸盐能力。接种1:1的植物乳杆菌与木糖葡萄球菌混合发酵剂制备的香肠pH值下降速率快于单一乳酸菌组和空白对照组;发酵结束混合组pH值降为4.95,显著低于对照组和单一组(P<0.05);pH值下降改变了蛋白质与水分结合能力、促使香肠Aw随之降低,使得混合组Aw低于单一组和对照组;相比香肠色泽,3组差异不显著(P>0.05)。成熟后期混合组尸胺和组胺检出量均低于单一组和对照组。由研究结果可知添加复合发酵剂有助于提高香肠安全性、缩短发酵成熟周期。By comparing the growth activity,acid production capacity,salt tolerance and nitrite resistance characteristics of the mixed starters of different ratios of Lactobacillus plantarum and Staphylococcus xylosus,the mixed starter with the best compound ratio was selected and used to make fermented sausages,which were to explore the effects of mixed starter on the processing characteristics and safety performance of fermented pork sausages.The results showed that the mixed starter of Lactobacillus plantarum and Staphylococcus xylosus with a compound ratio of 1:1 had better growth,acid production,salt tolerance and salt nitrate tolerance.The pH value of sausages prepared by inoculating a 1:1 mixed starter of Lactobacillus plantarum and Staphylococcus xylosus decreased faster than the single lactic acid bacteria group and blank control.At the end of fermentation,the pH value of the mixed group dropped to 4.95,which was significantly lower than the control group and the single group (P<0.05).The drop in pH changed the binding capacity of protein and water,and caused the sausage Aw to decrease accordingly,making the Aw of the mixed group lower than that of the control group and the single group.Compared with sausage color,the difference between the three groups was not significant (P>0.05).The detection levels of cadaverine and histamine in the mixed group were lower than the single group and the control group in the late stage of ripening.It could be seen that adding the mixed starter helps to improve the safety of sausages and shorten the fermentation ripening cycle.

关 键 词：猪肉 发酵香肠 发酵剂 生物胺 理化特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]