微生物发酵剂对四川风羊腿加工进程及产品特性的影响
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摘要
研究微生物发酵剂对四川传统风羊腿不同加工阶段及产品特性的影响,结果表明:风羊腿的水分含量及水分活度(water activity,a_w)在风干发酵初期下降较快,后期逐渐平缓;pH值在发酵开始1周下降较快,成熟后期逐渐回升;NaCl含量逐渐增加,亚硝酸钠残留量逐渐下降;过氧化值、硫代巴比妥酸反应物值和挥发性盐基氮含量逐步上升;添加微生物发酵剂的产品水分含量、a_w和pH值变化幅度更大,发酵进程更快,发酵微生物呈现出极为显著的抑制脂肪氧化和降低硝盐(硝酸钠和亚硝酸钠)残留作用,这一作用在腌制和发酵初期就已显现。
The effects of natural fermentation versus directed vat set(DVS, a mixed starter culture of Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei and Debaromyces hansenii) on the processing and quality characteristics of Sichuan goat ham were studied. The results showed the moisture content and water activity(a_w) of ham decreased rapidly in the early stage of natural fermentation, and gradually remained stable in the later stage. The pH value declined rapidly in the first week of fermentation, and gradually rose in the later stage of maturation.The NaCl content, perioxide value(POV), thiobarbituric acid reactive substances(TBARs) value and total volatile basic nitrogen(TVB-N) content gradually increased, and the nitrite residue gradually decreased. Larger changes in the water content, a_w and pH values occurred during fermentation with DVS and the fermentation rate was higher compared with natural fermentation. The starter culture extremely significantly inhibited fat oxidation and reduced the nitrite residue in the early stages of curing and fermentation.
The effects of natural fermentation versus directed vat set(DVS, a mixed starter culture of Staphylococcus carnosus, Staphylococcus xylosus, Pediococcus pentosaceus, Lactobacillus sakei and Debaromyces hansenii) on the processing and quality characteristics of Sichuan goat ham were studied. The results showed the moisture content and water activity(a_w) of ham decreased rapidly in the early stage of natural fermentation, and gradually remained stable in the later stage. The pH value declined rapidly in the first week of fermentation, and gradually rose in the later stage of maturation.The NaCl content, perioxide value(POV), thiobarbituric acid reactive substances(TBARs) value and total volatile basic nitrogen(TVB-N) content gradually increased, and the nitrite residue gradually decreased. Larger changes in the water content, a_w and pH values occurred during fermentation with DVS and the fermentation rate was higher compared with natural fermentation. The starter culture extremely significantly inhibited fat oxidation and reduced the nitrite residue in the early stages of curing and fermentation.
引文
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[19]吉莉莉,王卫,张佳敏,等.自控风干和添加发酵剂对缠丝兔理化及微生物特性的影响研究[J].食品工业科技,2017,38(2):200-204.DOI:10.13386/j.issn1002-0306.2017.02.030.
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[22]竺尚武,张春荣.干腌火腿研究[J].食品工业科技,2004(9):89-90.DOI:10.3969/j.issn.1002-0306.2004.09.031.
[23]WANG Xinhui,TANG Renyong,WANG Wei.Effects of inoculating Lactobacillus sakei startures on the microbiological quality and nitrite depletion of Chinese fermented sausages[J].Food Control,2013,32(2):591-596.DOI:10.1016/j.foodcont.2013.01.050.
[24]王卫,刘洋,王新惠,等.微生物发酵剂对四川腊肠可贮性和风味特性的影响[J].食品科技,2014,39(9):159-165.DOI:10.13684/j.cnki.spkj.2014.09.035.
[25]云南省曲靖市质量技术监督局,宣威市质量技术监督局,宣威市食品公司.宣威火腿:GB 18357—2001[S].北京:中国标准出版社,2001.
[26]木卡代斯·木合旦尔,决肯·阿尼瓦什,巴吐尔·阿不力克木.羊火腿风干成熟期间蛋白质、脂肪氧化以及相互影响[J].食品与发酵工业,2018(9):149-155.DOI:10.13995/J.cnki.11-1802/ts.016298.
[27]王勇勤,郭新,黄笠原,等.羊肉火腿加工过程中脂质氧化及内源抗氧化体系变化[J].食品工业科技,2018,39(16): 27-31.DOI:10.13386/j.issn1002-0306.2018.16.005.
[28]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准腌腊肉制品:GB 2730—2015[S].北京:中国标准出版社,2015.
[29]张晓,张曦,赵成法,等.脂质在干腌火腿加工过程中的变化及其对风味的影响[J].食品科学,2012,33(10):329-330; 332.DOI:10.3969/j.issn.1007-5739.2012.10.205.
[30]LARREA V,PEREZ-MUNUERA I,HERNANDO I,et al.Chemical and structural changes in lipids during the ripening of Teruel drycured ham[J].Food Chemistry,2007,2(2):494-503.DOI:10.1016/j.foodchem.2006.03.035.
[2]WANG W,LEISTNER L.Traditionelle fleischerzeugnisse von China und deren optimierung durch huerden-technologie[J].Fleischwirtschaft,1994,74:1135-1145.
[3]王卫,宋浪,张佳敏,等.腊肠品质形成机理及其调控研究进展[J].肉类研究,2017,31(5):50-54.DOI:10.7506/rlyj1001-8123-201705010.
[4]李俊霞,王卫,王新惠,等.发酵香肠风味物质的来源和形成[J].食品科技,2015,40(5):160-166.DOI:10.13684/jcnki.spkj.2015.09.024.
[5]唐静,张迎阳,吴海舟,等.传统腌腊肉制品挥发性风味物质的研究进展[J].食品科学,2014,35(15):283-288.DOI:10.7506/spkx1002-6630-201415057.
[6]黄盼盼,蒋先芝,田建卿.火腿微生物研究进展[J].生物工程学报,2018,34(9):1410-1418.DOI:10.13345/j.cjb.170496.
[7]张宝勇.宣威火腿中微生物优势菌群的研究[J].四川食品与发酵,2005,41(4):38-40.DOI:10.3969/j.issn.1674-506X.2005.04.012.
[8]孙霞,巩洋,杨勇.混合菌种发酵生产低酸度川味香肠加工过程中生物胺的按量变化[J].食品与发酵工业,2015,41(6):81-87.DOI:10.13995/j.cnki.11-1802/ts.201506015.
[9]张大磊,吴兰芳,程伟伟,等.添加葡萄球菌和微球菌对广式腊肠亚硝酸盐残留量和色泽的影响研究[J].现代食品科技,2015,31(7):258-264.DOI:10.13982/j.mfst.1673-9078.2015.7.041.
[10]WANG W,ZHANG J M,JURGEN S.Starter cultures improve Sichuan bacon[J].Fleischwirtschaft International,2014,39(5):214-219.
[11]李晓燕,王卫,白婷,等.直投式发酵微生物对自控风干牛肉挥发性风味成分的影响[J].中国调味品,2019,44(1):45-49.DOI:10.3969/j.issn.1000-9973.2019.01.010.
[12]王卫,刘洋,王新惠,等.微生物发酵剂对四川腊肠理化及微生物特性的影响[J].食品科技,2014,39(5):159-164.DOI:10.13684/j.cnki.spkj.2014.09.035.
[13]王晶,章建浩,杨海燕.干腌羊火腿工艺过程部分理化性状的动态变化研究[J].新疆农业大学学报,2008,31(4):87-90.DOI:10.3969/j.issn.1007-8614.2008.04.022.
[14]郭黎洋.山羊腿干腌发酵成熟工艺及脂质分解氧化、风味变化规律研究[D].南京:南京农业大学,2008:11-12.
[15]LEISTNER L.Hurdle technology appliedto meat products of the shelf stable product and intermediate moisture food[M].Netherlands Springer,1985:309-329.
[16]王新惠,张崟,王卫.四川腌腊肉制品食用安全性分析[J].食品工业科技,2014(24):49-52;56.DOI:10.13386/j.issn1002-0306.2014.24.001.
[17]郭黎洋,闵成军,董庆利,等.山羊腿干腌发酵成熟工艺过程中脂质分解氧化研究[J].食品科学,2009,92(2):92-97.DOI:10.3321/j.issn:1002-6630.2009.02.017.
[18]WANG W,JUERGER S.Chinese and German sausages are similar[J].Fleischwirtschaft,2015,40(3):30-37.
[19]吉莉莉,王卫,张佳敏,等.自控风干和添加发酵剂对缠丝兔理化及微生物特性的影响研究[J].食品工业科技,2017,38(2):200-204.DOI:10.13386/j.issn1002-0306.2017.02.030.
[20]张新亮,徐幸莲.干腌火腿风味研究进展[J].食品科学,2007,28(8):510-513.
[21]黄艾祥.云南干腌火腿品质特征形成与微生物作用研究[D].重庆:西南大学,2006:39-40.DOI:10.7666/d.y937842.
[22]竺尚武,张春荣.干腌火腿研究[J].食品工业科技,2004(9):89-90.DOI:10.3969/j.issn.1002-0306.2004.09.031.
[23]WANG Xinhui,TANG Renyong,WANG Wei.Effects of inoculating Lactobacillus sakei startures on the microbiological quality and nitrite depletion of Chinese fermented sausages[J].Food Control,2013,32(2):591-596.DOI:10.1016/j.foodcont.2013.01.050.
[24]王卫,刘洋,王新惠,等.微生物发酵剂对四川腊肠可贮性和风味特性的影响[J].食品科技,2014,39(9):159-165.DOI:10.13684/j.cnki.spkj.2014.09.035.
[25]云南省曲靖市质量技术监督局,宣威市质量技术监督局,宣威市食品公司.宣威火腿:GB 18357—2001[S].北京:中国标准出版社,2001.
[26]木卡代斯·木合旦尔,决肯·阿尼瓦什,巴吐尔·阿不力克木.羊火腿风干成熟期间蛋白质、脂肪氧化以及相互影响[J].食品与发酵工业,2018(9):149-155.DOI:10.13995/J.cnki.11-1802/ts.016298.
[27]王勇勤,郭新,黄笠原,等.羊肉火腿加工过程中脂质氧化及内源抗氧化体系变化[J].食品工业科技,2018,39(16): 27-31.DOI:10.13386/j.issn1002-0306.2018.16.005.
[28]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准腌腊肉制品:GB 2730—2015[S].北京:中国标准出版社,2015.
[29]张晓,张曦,赵成法,等.脂质在干腌火腿加工过程中的变化及其对风味的影响[J].食品科学,2012,33(10):329-330; 332.DOI:10.3969/j.issn.1007-5739.2012.10.205.
[30]LARREA V,PEREZ-MUNUERA I,HERNANDO I,et al.Chemical and structural changes in lipids during the ripening of Teruel drycured ham[J].Food Chemistry,2007,2(2):494-503.DOI:10.1016/j.foodchem.2006.03.035.
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