不同发酵方式对发酵马肉肠贮藏期品质劣变及食用安全性的影响  

Effects of Different Fermentation Methods on the Quality Deterioration and Safety of Fermented Horse Meat Sausage during Storage

作　　者：周建中 高蕾 严宏孟 徐杨林 伊力夏提·艾热提 ZHOU Jianzhong;GAO Lei;YAN Hongmeng;XU Yanglin;Yilixiati·AIRETI(School of Food Science and Pharmaceutical Sciences,Xinjiang Agricultural University,Ürümqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《肉类研究》2022年第10期29-32,33,34,共6页Meat Research

摘　　要：为有效确保发酵马肉肠贮藏期间的品质及安全性,研究添加汉逊德巴利酵母菌1808(Debaryomyces hansenii 1808)、木糖葡萄球菌21445(Staphylococcus xylose 21445)、植物乳杆菌E11(Lactobacillus plantarum E11)的复合发酵剂发酵组(FP)和单一乳酸菌发酵组(DZ)、自然发酵组(ZR)马肉肠贮藏过程中生物胺的变化,考察不同发酵方式对发酵马肉肠pH值、水分活度(a_(w))、色差、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值及菌落总数的影响。结果表明:在贮藏期间,相比于自然发酵组和单一乳酸菌发酵组,添加复配发酵剂可有效减缓发酵马肉肠TVB-N含量、TBARs值、pH值的增幅,抑制贮藏后期有害杂菌的生长,防止产品过早发生腐败变质;此外,复配发酵剂可显著降低贮藏过程中马肉肠的水分损失(P<0.05),维持色泽的稳定,抑制生物胺(尸胺、腐胺、酪胺、组胺)的积累。综上,随着贮藏时间的延长,复配发酵剂可显著抑制发酵马肉肠品质的劣变及不良生物胺的过多积累。In order to effectively ensure the quality and safety of fermented horse sausage during storage,fermented horse meat sausage with a mixed culture of Debaryomyces hansenii 1808,Staphylococcus xylose 21445 and Lactobacillus plantarum E11(FP)or Lactobacillus plantarum E11(DZ),and naturally fermented one(ZR)were investigated for changes in biogenic amine composition during storage,and the effect of fermentation methods on the pH,water activity(aw),color difference,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARs)value and total viable count(TVC)of fermented meat product.The results showed that compared with natural fermentation and the single strain culture,the mixed strain culture could effectively slow down the increase in TVB-N content,TBARs value and pH during fermentation,and inhibit the growth of harmful bacteria in the later stage of storage,preventing premature spoilage and deterioration of the product.In addition,the mixed strain culture significantly reduced the water loss of fermented horse meat sausage during storage(P<0.05),maintained the color,and inhibit the accumulation of biogenic amines(cadaverine,putrescine,tyramine,and histamine).In conclusion,the mixed strain starter can significantly inhibit the deterioration of product quality and excessive accumulation of undesirable biogenic amines.

关 键 词：复配发酵剂 发酵马肉肠 品质 生物胺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]