戊糖片球菌37X-9和茶多酚对发酵羊肉香肠生物胺及品质的影响  

Effects of Pediococcus pentosaceus 37X-9 and Tea Polyphenols on Biogenic Amines and Quality of Fermented Lamb Sausages

作　　者：孙尔科 孙学颖 孙立娜[1] 李晓彤 靳烨[1] 赵丽华[1] SUN Erke;SUN Xueying;SUN Lina;LI Xiaotong;JIN Ye;ZHAO Lihua(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010000,Inner Mongolia,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010000

出　　处：《食品研究与开发》2024年第22期31-39,共9页Food Research and Development

基　　金：内蒙古自治区科技计划项目(2023YFSH0058);内蒙古自治区自然科学基金项目(2023MS03010)。

摘　　要：为研究发酵剂和茶多酚对发酵羊肉香肠安全品质的影响,降低生物胺在发酵羊肉香肠制作过程中的积累,该研究利用戊糖片球菌37X-9和茶多酚制作发酵羊肉香肠,分为对照组、茶多酚组、37X-9组和37X-9+茶多酚组,对发酵羊肉香肠制作过程中理化指标、微生物指标、游离氨基酸和生物胺的变化进行分析。研究结果表明:发酵羊肉香肠中37X-9+茶多酚组的色胺、苯乙胺、腐胺、尸胺、组胺和酪胺含量均明显低于对照组。37X-9+茶多酚组的总游离氨基酸含量(130.41 mg/100 g)显著高于对照组(91.63 mg/100 g)(P<0.05)。除此之外,戊糖片球菌37X-9和茶多酚可以抑制发酵羊肉香肠的pH值、水分含量、水分活度的降低,提升香肠的硬度、弹性和咀嚼度。因此戊糖片球菌37X-9和茶多酚可以改善发酵羊肉香肠的品质,提高发酵羊肉香肠的安全性。The effects of fermentation agents and tea polyphenols on the safety and quality of fermented lamb sausages were studied to reduce the accumulation of biogenic amines during the production of fermented lamb sausages.Fermented lamb sausages were prepared with Pediococcus pentosaceus 37X-9 and/or tea polyphenols,and those prepared without 37X-9 and tea polyphenol were taken as the control.Changes in physicochemical parameters,microbial parameters,free amino acids,and biogenic amines during the production of fermented lamb sausages were analyzed.The results showed that the levels of tryptamine,phenylethylamine,putrescine,cadaverine,histamine,and tyramine in the 37X-9+tea polyphenols group were lower than those in the control group.The total free amino acid content in the 37X-9+tea polyphenols group was 130.41 mg/100 g,which was higher than that(91.63 mg/100 g)in the control group(P<0.05).In addition,P.pentosaceus 37X-9 and tea polyphenols reduced the pH,moisture content,and water activity and enhanced the hardness,elasticity,and chewiness of fermented lamb sausages.In conclusion,P.pentosaceus 37X-9 and tea polyphenols improve the quality and safety of fermented lamb sausages.

关 键 词：发酵羊肉香肠 戊糖片球菌37X-9 茶多酚 品质 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]