摘要
以牛骨肉末为原料,经高压浸提、酶解、VHI-41(木糖葡萄球菌+戊糖片球菌+植物乳杆菌)发酵、美拉德反应制成的发酵牛肉调味料(Fermented beef flavorings,FBF)具有很好的抑菌性和风味。为研究FBF实际应用时对产品品质的影响,试验在腌制环节设置5种处理制作牛肉肠:空白对照组(Negative control,NC)、阳性对照组(Positive control,PC)(添加0.1 g/kg亚硝酸钠(Sodium nitrite,SN))、2%FBF组、2%FBF+SN组(2%FBF+0.05 g/kg NaNO2)以及3%FBF组,分析牛肉肠37℃贮藏0、3、7 d感官、理化、微生物等指标的变化。结果表明,贮藏期间,PC组品质最好。3个试验组与NC组相比,牛肉肠品质明显改善。其中,2%FBF+SN组与PC组的品质最接近;在安全性方面,该组亚硝酸盐残留量低于PC组,N-亚硝胺含量与PC组差异不显著(P>0.05);微生物多样性分析结果表明,亚硝酸盐和FBF可以影响牛肉肠微生物群落构成和相对含量,抑制厌氧芽孢杆菌的生长繁殖。
Fermented beef flavorings(FBF) made from bovine bone and meat powder by high pressure extraction, enzymatic hydrolysis, VHI-41(Staphylococcus xylose+Pediococcus pentosans+Lactobacillus plantarum) fermented and Maillard reaction, the FBF has good bacteriostasis and flavor. The effect of FBF on the quality of beef sausage in practical application were studied. FBF was used in the salting process of beef sausage. Five treatment were set up: negative control(NC), positive control(PC)(adding 0.1 g/kg Sodium nitrite), 2% FBF, 2% FBF+SN(adding 2% FBF+0.05 g/kg NaNO2), and 3% FBF. The practical application effect of FBF was studied by analyzing the changes of sensory evaluation, physicochemical and microbial indicators of beef sausage stored at 37 ℃ for 0 d, 3 d and 7 d. The results showed that the PC group has the best quality in all treatment groups. Compared with NC group, the qualities of beef sausage in the three experimental groups improved significantly. Among them, the quality of 2% FBF+SN group was the closest with PC group, in terms of safety, the nitrite residue was lower than PC group, the content of N-nitrosamine in 2% FBF+SN group was not significantly different with PC group(P>0.05). The results of microbial diversity analysis showed that: nitrite and FBF could affect the composition and relative content of microbial community in beef sausage, and could inhibit the growth and reproduction of Clostridium sensu strictu.
作者
吴晨燕
陈月娇
樊晓盼
王珂莉
马俪珍
WU Chenyan;CHEN Yuejiao;FAN Xiaopan;WANG Keli;MA Lizhen(College of Food Science and Biotech no logy,Tianjin Agricultural University,Tianjin 300384;College of Engi neeri ng and Tech no logy,Tianjin Agricultural Un iversity,Tianjin 300384)
出处
《食品科技》
CAS
北大核心
2019年第10期130-137,共8页
Food Science and Technology
基金
国家重点研发技术项目(2016YFD0401504)
