植物乳杆菌和模仿葡萄球菌复配对发酵羊肉香肠理化性质、风味及多肽抗氧化能力的影响  

Effect of Mixed Culture of Lactobacillus plantarum and Staphylococcus mimetic on Physicochemical Properties,Flavor and Antioxidant Capacity of Fermented Mutton Sausage

作　　者：冯美琴[1] 龚瑶 孙健[2] FENG Meiqin;GONG Yao;SUN Jian(College of Animal Science and Food Engineering,Jinling Institute of Technology,Nanjing 210038,China;State Key Laboratory of Meat Quality Control and Cultured Meat Development,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]金陵科技学院动物科学与食品工程学院,江苏南京210038 [2]南京农业大学食品科技学院,肉品质量控制与新资源创制全国重点实验室,江苏南京210095

出　　处：《食品科学》2024年第12期116-124,共9页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100103);国家自然科学基金面上项目(31771986)。

摘　　要：本研究以植物乳杆菌(Lactobacillus plantarum)CD101和模仿葡萄球菌(Staphylococcus simulans)NJ201作为复配发酵剂制作发酵羊肉香肠,以不接菌自然发酵香肠为空白对照。通过测定两组pH值、色差、质构等理化指标,游离氨基酸、挥发性风味物质的种类与含量,测定从香肠中提取的多肽对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基、羟自由基的清除能力,探究复配发酵剂对发酵羊肉香肠理化性质、风味及多肽抗氧化能力的改善作用。结果表明,植物乳杆菌CD101和模仿葡萄球菌NJ201复配发酵能够迅速降低羊肉香肠在发酵期间的pH值,提高香肠的安全性;提高羊肉香肠的亮度与色泽、硬度和咀嚼性,改善其品质;增加游离氨基酸总量、挥发性风味物质种类,提升羊肉香肠的风味;显著提高羊肉香肠多肽对DPPH自由基、ABTS阳离子自由基以及羟自由基的清除率,提升香肠多肽抗氧化活性。综上,接种发酵能对发酵羊肉香肠理化性质、风味及多肽的抗氧化能力均有明显改善。本研究能够为发酵肉制品的工业化生产提供理论依据。In this study,we aimed to investigated the effect of mixed cultures on improving the physiochemical properties,flavor and antioxidant activity of peptides of fermented mutton sausage.The physicochemical indexes such as pH,color and texture,as well as the types and contents of free amino acids and volatile flavor substances in fermented mutton sausage prepared with mixed culture of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 and naturally fermented sausage as a control were measured,and the scavenging ability of peptides extracted from the sausages against1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals,2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ABTS cationic radicals and hydroxyl radicals were tested.The results showed that the mixed culture was able to rapidly reduce the pH of fermented mutton sausage during fermentation,improve its safety,enhanceits brightness,color,hardness and chewiness,thereby improving its quality.Moreover,the mixed cultureincreased the total amount of free amino acids,the types and contents of volatile flavor substances and consequently enhanced the flavor of fermentedmutton sausage,as well as significantly increased the radical scavenging capacity of peptides from fermentedmutton sausage.In conclusion,inoculated fermentation couldsignificantly improve physicochemical properties,flavor and antioxidant capacity of peptides fromfermented mutton sausage.This study can provide a theoretical basis for the industrial production of fermented meat products.

关 键 词：接种发酵 发酵羊肉香肠 理化性质 挥发性风味物质 抗氧化能力 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]