摘要
新鲜蔬菜富含维生素、矿物质、膳食纤维和硝酸盐,有替代化学合成亚硝酸盐,制备发酵香肠的潜力。以冷却猪通脊肉和背膘肉(8:2 w/w)为主要原料,以萨科WBL-45复合菌株为发酵剂,配以常用辅料制备发酵香肠。香肠分为5组:(1)对照组(CK组)不添加硝酸盐,(2)阳性对照组(SN组)加入0.3 g/kg的硝酸盐,(3)芹菜组(QC组),(4)菠菜组(BC组),(5)洋白菜组(YBC组);(3)(4)(5)中分别添加相应的新鲜蔬菜(使得硝酸盐含量均为0.3 g/kg)。分析各组发酵香肠的游离氨基酸、游离脂肪酸、生物胺和N-亚硝胺含量。研究结果表明:5组发酵香肠中的游离氨基酸和脂肪酸种类相同,3组蔬菜发酵香肠的游离氨基酸含量均高于SN组和CK组;在3组蔬菜发酵香肠中检测到7种生物胺,未检出组胺。3组蔬菜发酵香肠的生物胺含量及生物胺指数显著低于CK组(P<0.05),但略高于SN组(P<0.05)。QC和YBC组蔬菜发酵肠中可检出的N-亚硝胺仅1种,而BC、CK和SN组样品可检出以上2种N-亚硝胺。芹菜组、菠菜组和洋白菜组发酵肠的总N-亚硝胺含量分别为0.89、1.48、3.69μg/kg,显著低于SN组(4.19μg/kg),并远低于国家限量水平。总体而言,新鲜蔬菜替代亚硝酸盐制备的发酵香肠,品质优良,安全性高,具有广阔的市场开发和应用前景。
Fresh vegetables are rich in vitamins, minerals, dietary fiber and nitrates, which are potential substitution of chemical synthesized nitrite in fermented sausage manufacture. The present study used pork loin and back fat （8：2 w/w） as the main raw material, Sarkozy WBL-45 mixed strains as starter cultures, and other ingredients to prepare fermented sausage. The sausages were divided into five groups： （1） the control group （CK） with no nitrate, （2） the positive control group （SN） with 0.3 g/kg nitrate, （3） celery group （QC）, （4） spinach group （BC）, （5） cabbage group （YBC）,QC, BC, YBC added with the corresponding fresh vegetables respectively （nitrate content of 0.3 g/kg）. It was analyzed the contents of free amino acids, free fatty acids, biological amines and N-nitrosamines in the five groups of fermented sausages. The results showed that the 5 groups of fermented sausage have the same amino acids and fatty acids compositions. The three groups of vegetable fermented sausages had higher free amino acid contents than SN and CK groups. In the three groups of vegetable fermented sausages, seven kinds of biogenic amines were detected, and histamine was not detectable. The biogenic amine contents and biogenic amine indexes in vegetable fermented sausages were significantly lower than that in CK group （P〈0.05） but slightly higher than the SN group （P〈0.05）. One kind of N-nitrosamine, N-nitroso diethylamine and N-nitroso ethylamine was detected in QC and YBC sausage respectively. In BC, CK and SN samples, both of the above N-nitrosamines were detectable. In QC, BC and YBC samples, the total content of N-nitrosamines was 0.89, 1.48, 3.69μg/kg, which were all significantly lower that that in SN group （4.19 μg/kg）, and far below the limitation level recommended by Chinese National Standards. In general, fresh vegetable fermented sausages with better quality and higher safety, have broad market development and application prospect.
出处
《食品科技》
CAS
北大核心
2016年第5期108-115,共8页
Food Science and Technology
基金
公益性行业(农业)科研专项(201303082)
国家自然科学基金项目(31071568)
关键词
蔬菜浆
脂肪酸
氨基酸
生物胺
N-亚硝胺
vegetable juice
fatty acids
amino acids
biological amines
N-nitrosamines
