牛肉发酵香肠成熟过程中理化性质和微生物菌群变化  

Changes in microbial flora and physicochemical properties during ripening of fermented beef sausages

作　　者：赵改名[1] 李璇 祝超智[1] 马钰珂 崔文明[1] 余小领 殷满财 ZHAO Gaiming;LI Xuan;ZHU Chaozhi;MA Yuke;CUI Wenming;YU Xiaoling;YIN Mancai(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Datong Comprehensive Experimental Station,Xining 810100,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]大通综合试验站,青海西宁810100

出　　处：《食品与发酵工业》2023年第10期91-99,共9页Food and Fermentation Industries

基　　金：财政部和农业农村部:国家现代农业肉牛牦牛产业技术体系(CARS-37)。

摘　　要：该研究以不同接种量(10^(5)、10^(6)、10^(7)CFU/g)的乳酸菌和葡萄球菌(比例为1∶1)作为复配发酵剂为试验组,以自然发酵和商业发酵作为对照组。通过测定牛肉发酵香肠在发酵过程(1、3、6、9、12、15 d)中水分含量、水分活度、pH值、亚硝酸盐含量、脂肪和蛋白质氧化程度、微生物数量、质构、感官品质等指标的变化,探究在不同发酵剂作用下牛肉发酵香肠成熟过程中微生物菌群和理化性质的变化情况,为发酵牛肉香肠工艺优化提供理论基础。结果表明,发酵剂的加入显著降低了牛肉香肠的pH值、亚硝酸盐含量和肠杆菌的数量,最低值分别为4.7、1.8 mg/kg和2.49 lg CFU/g,提高了牛肉发酵香肠的安全性,同时丙二醛和羰基及巯基的含量变化表明添加发酵剂可以抑制脂肪酸败和蛋白质氧化,且感官方面总体接受度较好。接种量为10^(7)CFU/g组在发酵15 d时能够全面提升产品品质,使安全性、质构显著提升,感官总分与自然发酵差异不显著,最终产品既保留了自然发酵的风味,又使产品的品质和安全性得到保障,因此可以为后续进一步研究两菌混合发酵剂提供理论基础。In this study,lactic acid bacteria and Staphylococcus(1∶1 ratio)with different inoculums(10^(5),10^(6),10^(7) CFU/g)were used as the compound starter group,natural fermentation and commercial fermentation were used as the control group.By measuring the moisture content,A w,pH value,nitrite content,fat and protein oxidation degree,microbial quantity,texture and sensory quality of fermented beef sausage during fermentation(1,3,6,9,12,15 days).To explore the changes of microbial flora and physicochemical properties during the maturation of beef fermented sausage under the action of different starter agents,which provided a theoretical basis for the optimization of fermentation procedure.The results showed that the addition of starter culture significantly reduced pH value,nitrite content and the number of Enterobacter,with the lowest values of 4.7,1.8 mg/kg and 2.49 lg CFU/g,respectively,which improved the safety of fermented beef sausage.Meanwhile,the changes of malondialdehyde,carbonyl and sulfhydryl content indicated that adding starter culture could inhibit fatty acid rancidity and protein oxidation,and the overall acceptance was good.107 CFU/g inoculation group can improve the product quality in an all-round way after 15 days of fermentation,and significantly improve the safety and texture of the sausage.There is no significant difference between the inoculation group and natural fermentation group in term of the total sensory score.The final product not only retains the natural fermentation flavor,but also ensures the quality and safety of the product.This research provides a theoretical basis for further study of two-bacteria starter culture.

关 键 词：发酵牛肉香肠 理化特性 乳酸菌 葡萄球菌 微生物 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]