摘要
研究比较分析了人工接种及自然发酵对细菌发酵型豆豉食用品质及安全性的影响。结果显示芽孢杆菌是细菌型豆豉的主要发酵微生物,纯种发酵和自然发酵中芽孢杆菌数量分别在1.62×10^(7)~1.89×10^(9)CFU/g和1.74×10^(5)~3.80×10^(7)CFU/g,分别占菌落总数的87.23%~101.38%和67.26%~83.25%;纯种发酵24 h后pH呈碱性并在延时发酵中保持稳定,自然发酵pH上升缓慢至发酵36 h后快速升高;纯种发酵色泽变化高于自然发酵,硬度、黏性、弹性和咀嚼性在24~36 h时较低,并在延时发酵中保持稳定;食品卫生指标硫代巴比妥酸(thiobarbituric acid,TBA)、过氧化值(peroxide value,POV)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)和亚硝酸盐含量在纯种发酵中分别为1.09~2.64、43.37~72.64、18.17~49.95 mg/100 g和2.66~10.08μg/g,自然发酵中依次分别为1.76~3.30、50.28~117.75、16.07~169.79 mg/100 g和1.79~9.14μg/g,TBA、POV及TVB-N值纯种发酵低于自然发酵,亚硝酸盐含量略高于自然发酵。全发酵时段亚硝酸盐和POV低于相关标准;游离氨基酸、总酸和还原糖含量随发酵时间延长逐渐升高,但2种发酵方式差异不大;纯种发酵蛋白酶活及黏性物质含量分为27.44~91.95 U/g和13.32%~16.48%干基,自然发酵分别为9.99~92.26 U/g和5.92%~9.65%干基,纯种发酵蛋白酶活性和黏性物质含量更高,并在延时发酵中保持稳定。研究结果显示,纯种发酵更有利于豆豉品质的形成,延时发酵中纯种发酵各品质指标变化小于自然发酵,延时发酵可提升豆豉鲜酸的滋味,但发酵中TBA值和TVB-N值的持续升高对豆豉品质有负面影响。该研究为不同发酵方式中发酵时间的控制与豆豉的安全食用及商品化开发提供参考。
This study compared and analyzed the effects of pure-bred fermentation(PF)of artificial inoculation and natural fermentation(NF)on the edible quality and safety of bacteria-fermented Douchi.The results showed that Bacillus spp.was the dominant microorganism.The total number of Bacillus spp.in PF and NF were 1.62×10^(7)-1.89×10^(9)CFU/g and 1.74×10^(5)-3.80×10^(7)CFU/g respectively,and each accounted for 87.23%-101.3%and 67.26%-83.25%in the total bacterial count.The pH was alkaline after 24 h in PF and remained stable in delayed fermentation.The pH in NF increased slowly at first and rose rapidly after 36 h.The color change in PF was higher than that in NF.The valley value of hardness,adhesiveness,springiness,and chewiness in PF appeared in 24-36 h,and remained stable in delayed fermentation,and all these indicators were lower than that in NF.The food hygiene indexes like thiobarbituric acid(TBA),peroxide and peroxide value(POV),total volatile basic nitrogen(TVB-N),and nitrite were 1.09-2.64,43.37-72.64,18.17-49.95 mg/100 g,and 2.66-10.08μg/g in PF,and 1.76-3.30,50.28-117.75,16.07-169.79 mg/100 g,and 1.79-9.14μg/g in NF.The values of TBA,POV and TVB-N in pure fermentation were lower than those in natural fermentation,and the content of nitrite was slightly higher than that in natural fermentation,especially that nitrite and POV were lower than the relevant standard during the whole fermentation.Free amino acids,total acids,and reducing sugars increased gradually with the extension of fermentation time,but there was no distinct difference between methods.The protease activity and viscous substance content in PF were 27.44-91.95 U/g and 13.32%-16.48%dry basis,and in NF were 9.99-92.26 U/g and 5.92%-9.65%dry basis.The protease activity and viscous substance content in PF were higher,and remain stable in delayed fermentation.These results showed that PF Douchi had better quality.In delayed fermentation,the variation of quality indicators in PF was smaller than that in NF.While delayed fermentation could improve
作者
高梦颖
王浩宇
谭小琴
周才琼
GAO Mengying;WANG Haoyu;TAN Xiaoqin;ZHOU Caiqiong(College of Food Science,Southwest University,Chongqing 400715,China;Engineering&Technology Research Centre of Characteristic Food,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第13期136-143,共8页
Food and Fermentation Industries
基金
西南大学全面提升研究生教育质量工程研究生导师团队建设项目(XYDS201905)。
关键词
细菌发酵型豆豉
自然发酵
纯种发酵
延时发酵
食用品质
bacterial fermented Douchi
natural fermentation
pure-bred fermentation
delayed fermentation
edible quality
