接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉对发酵香肠中亚硝酸盐及生物胺含量的影响  

Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage

作　　者：赵赛赛 宁喜斌[1,2,3] ZHAO Saisai;NING Xibin(College of Food Science&Technology,Shanghai Ocean University,Shanghai 201306,China;Laboratory of Quality&Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai),Ministry of Agriculture and Rural Affairs,Shanghai 201306,China;National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海),上海201306 [3]国家淡水水产品加工技术研发中心(上海),上海201306

出　　处：《浙江农业学报》2023年第12期2944-2953,共10页Acta Agriculturae Zhejiangensis

摘　　要：以接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉作为天然亚硝酸盐来源代替人工添加亚硝酸盐,以菌株S.simulans ZSJ6和芹菜粉接种发酵香肠为实验组,添加150 mg·kg^(-1)亚硝酸钠和不添加亚硝酸钠的发酵香肠分别作为对照组,测定发酵香肠的pH值、水分活度(Aw)、色差、硫代巴比妥酸反应物值、菌落总数、亚硝酸盐和生物胺含量,以探究S.simulans ZSJ6对发酵香肠品质及安全的影响。结果表明,接种菌株S.simulans ZSJ6的发酵剂组能够显著降低发酵香肠中的pH值(P<0.05),使发酵香肠Aw的降低速度也显著加快(P<0.05),改善发酵香肠的色泽,抑制硫代巴比妥酸值的增加和大肠菌群的增长;发酵剂组的亚硝酸盐含量为7.35 mg·kg^(-1),显著低于阳性对照组的25.57 mg·kg^(-1)(P<0.05),同时还能够抑制生物胺含量的增加。因此,接种菌株S.simulans ZSJ6和芹菜粉可以作为天然亚硝酸盐来源,能够降低肉制品的亚硝酸盐含量,控制有害生物胺含量的增加,改善发酵香肠的安全性。Staphylococcus simulans ZSJ6 and celery powder was inoculated as a natural source of nitrite instead of artificially added nitrite.The S.simulans ZSJ6 and celery powder inoculated with fermented sausage were used as the experimental group,and the fermented sausage with 150 mg·kg^(-1) sodium nitrite and without sodium nitrite were used as the control group,respectively.The pH value,water activity(Aw),color parameter,thiobarbituric acid,total bacterial count,nitrite and biogenic amine content in fermented sausage were determined to explore the effects of S.simulans ZSJ6 on the quality and safety of fermented sausage.The results showed that the fermentor group inoculated with S.simulans ZSJ6 was able to significantly reduce the pH value in fermented sausage(P<0.05),which also led to a significantly faster reduction of Aw in fermented sausages(P<0.05),improved the color of fermented sausage,and inhibited the increase of thiobarbituric acid value and coliform bacteria.The nitrite content in the fermentor group was 7.35 mg·kg^(-1),which was obviously lower than that of 25.57 mg·kg^(-1) in the positive control group(P<0.05),and it also inhibited the accumulation of biogenic amine content.Therefore,S.simulans ZSJ6 and celery powder can be used as natural nitrite sources to reduce the nitrite content of meat products and control the accumulation of harmful biogenic amines.It can greatly improve the safety of fermented sausage.

关 键 词：模仿葡萄球菌 天然发酵剂 发酵香肠 亚硝酸盐 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]