发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用  

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

作　　者：石如月 刘洋[1] 孙杨赢[1,2] 潘道东 SHI Ruyue;LIU Yang;SUN Yangying;PAN Daodong(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315800,China;Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,Ningbo 315800,China)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315800 [2]浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315800

出　　处：《食品工业科技》2023年第10期116-122,共7页Science and Technology of Food Industry

基　　金：国家水禽产业技术体系岗位科学家基金项目(CARS-42-25);浙江省公益技术研究项目(LGN21C200009)。

摘　　要：为探究发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用,并为发酵香肠产品的开发及其安全性控制提供理论依据。本研究将发酵乳杆菌RA3和植物乳杆菌RC4以单一菌种或复配菌种接种于鸭肉发酵香肠,以自然发酵组作对照,测定香肠的亚硝酸盐、生物胺及其他理化指标。结果表明:在鸭肉发酵香肠加工贮藏过程中,各组的菌落总数及实验组生物胺含量总体上均呈现先上升后下降的趋势,各组的挥发性盐基氮(TVB-N)含量及自然组生物胺含量逐渐上升,亚硝酸盐含量则呈现下降趋势。实验组pH、TVB-N及亚硝酸盐含量始终低于自然组,在第28d时RF组亚硝酸盐含量比自然组低1.33mg/kg。在21~28d,实验组的菌落总数显著低于自然组(P<0.05)。因此,接种发酵剂可以在一定程度上减少菌落总数,显著抑制亚硝酸盐和生物胺的形成(P<0.05),可以提高香肠的安全性。In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage,and provide a theoretical basis for the development and safety control of fermented sausage products.Lactobacillus fermentum RA3 and Lactobacillus plantarum RC4 were inoculated into duck fermented sausage with single or compound strains,and compared with the natural fermentation group,the nitrite,biogenic amines and other physicochemical indexes of the sausage were determined.The results showed that during the processing and storage of sausage,the total number of bacterial colony and the content of biogenic amines in the experimental group increased first and then decreased.While the content of volatile basic nitrogen(TVB-N)and biogenic amine in natural group increased gradually.The content of nitrite showed a downward trend.In addition,the pH,TVB-N and nitrite content were always lower than those in the natural group.On the 28th day,the nitrite content of the RF group was 1.33 mg/kg lower than that of the natural group.From the day 21 to 28,the total number of colonies in the experimental group was significantly lower than that in natural group(P<0.05).In conclusion,inoculating starter could effectively reduce the total number of colonies to a certain extent,while the formation of nitrite and biogenic amines was significantly inhibited(P<0.05),thereby improving the safety of sausage.

关 键 词：鸭肉发酵香肠 发酵剂 安全性 亚硝酸盐 生物胺 

分 类 号：TS205.5[轻工技术与工程—食品科学]