不同产蛋白酶乳酸菌对风干牛肉品质影响及安全性评价  

Effects of Different Protease-Producing Lactic Acid Bacteria on Quality and Safety of Dried Beef

作　　者：王俊钢 李宇辉[2] 蒲顺昌 丁之恩 WANG Jungang;LI Yuhui;PU Shunchang;DING Zhi’en(Biology and Food Engineering Department,Bozhou University,Bozhou 236800,China;Institute of Agroproducts Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《食品与生物技术学报》2023年第12期72-81,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金地区科学基金项目(31860437);新疆科技创新人才计划“强企”科技创新骨干人才计划项目(2021CB004)。

摘　　要：为提升风干牛肉的品质,筛选具有优良特性的乳酸菌发酵剂进行风干牛肉的制作。分别将3种产蛋白酶乳酸菌(乳酸乳球菌(S-1)、戊糖片球菌(S-2)、格氏乳球菌(S-3))接种于牛肉,研究牛肉腌制、发酵、风干、成熟等不同阶段的水分、pH、硫代巴比妥酸(TBARS)值、色泽、质构和微生物等品质指标变化。另外,采用高效液相色谱法分析样品中生物胺质量分数变化,并对添加的菌株安全性进行评价。结果表明,3种产蛋白酶乳酸菌均可以显著降低风干牛肉的pH和TBARS值(P<0.05),改善色泽和质构,但对水分质量分数变化没有显著影响(P>0.05);3种发酵剂均能有效抑制产品中大肠菌群的生长,其中S-2抑菌作用最强;3种发酵剂均可以有效抑制风干牛肉中生物胺(腐胺、尸胺、组胺、酪胺)的形成,其中S-2、S-3的抑制效果更好。因此,3株乳酸菌作为发酵剂应用于风干牛肉可以提升产品品质及安全性,可以为产蛋白酶乳酸菌在风干牛肉中的应用提供理论依据。In order to enhance the quality of air-dried beef,this study aimed to select the starter culture of lactic acid bacteria with excellent characteristics for its production.Three different protease-producing lactic acid bacteria(Lactococcus lactis S-1,Pediococcus pentosaceus S-2,Lactococcus gasseri S-3)were separately inoculated into beef.At different stages of curing,fermentation,air drying and maturation of the air-dried beef,the physical and chemical analysis techniques were used to detect its moisture content,pH value,thiobarbituric acid reactive substances(TBARS)value,color,texture and microorganisms.In addition,high-performance liquid chromatography was employed to analyze the variations in the mass fraction of biogenic amines in air-dried beef,and safety assessment of the added strains was conducted.The results revealed that protease-producing lactic acid bacteria could significantly reduce the pH value and TBARS value(P<0.05),improve the color and texture of air-dried beef.However,there was no significant effect on the change of moisture mass fraction(P>0.05).All three starters could effectively inhibit the growth of Enterobacter,with S-2 demonstrating the strongest antibacterial effect.The three starters could efficiently inhibit the formation of biological amines(putrescine,cadaverine,histamine,and tyramine)in the air-dried beef,with S-2 and S-3 exhibiting the best inhibitory effects.Therefore,three strains of lactic acid bacteria used as the starters in air-dried beef can improve the quality and safety of products,thereby providing a theoretical basis for the application of protease-producing lactic acid bacteria in air-dried beef.

关 键 词：乳酸菌 蛋白酶 质构 生物胺 安全评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]