摘要
为将复合发酵剂和香辛料应用到发酵香肠中以提高其安全品质,特别是抑制肉制品中N-亚硝胺的形成,利用复合发酵剂和香辛料制作发酵羊肉香肠,分为对照组、发酵剂组、沙葱+孜然组和沙葱+孜然+发酵剂组。以2%的接种量接种发酵剂并添加3%香辛料至香肠肉馅中,腌制后灌肠,经发酵、干燥、成熟阶段得到成品。将各阶段的样品取样测定各组产品的pH值、aw、亚硝酸盐、8种生物胺和7种亚硝胺含量的变化。试验结果表明:复合发酵剂和香辛料共同作用下效果最好,经发酵2 d,即可使产品中亚硝酸盐残留量(4.86 mg/kg)显著降低。成熟结束(8 d),可有效降低NDMA、NDEA、NMOR和NPIP的含量(P<0.05),并抑制生物胺(色胺、苯乙胺、腐胺、尸胺、组胺、酪胺)的积累(P<0.05),NDMA含量(1.605μg/kg)符合国家标准。同时促进发酵香肠pH值和水分活度的降低,减少亚硝酸盐含量(P<0.05),改善产品品质。
In order to improve the safety and quality of fermented sausages,especially to inhibit the formation of nitrosamines in meat products,this study used compound fermentation agent and spices to make fermented mutton sausages,which were divided into control group,starter group,Allium mongolicum Regel+cumin group and Allium mongolicum Regel+cumin+starter group.2%was used to inoculate the starter and add spices to the sausage filling.The samples of each stage were sampled to determine the changes of pH,aw,nitrite,8 kinds of biogenic amines and 7 kinds of nitrosamines.The results showed that the combination of compound starter and spices had the best effect,after fermentation(2 d),the nitrite residue(4.86 mg/kg)in the product was significantly reduced,and the content of NDMA,NDEA,NMOR and NPIP(P<0.05)and the accumulation of biogenic amines(tryptamine,phenylethylamine,putrescine,cadaverine,histamine and tyramine)(P<0.05),and the NDMA content(1.605μg/kg)met the national standard.At the same time,it could promote the decrease of pH and water activity of fermented sausage,reduce the growth of nitrite content(P<0.05),improve the quality of product.
作者
孙学颖
辛晓琦
刘建林
靳烨
赵丽华
Sun Xueying;Xin Xiaoqi;Liu Jianlin;Jin Ye;Zhao Lihua(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第5期194-202,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
“双一流”学科创新团队建设人才培育项目(NDSC2018-13)
内蒙古传统发酵食品加工与安全关键技术项目(201802067)。
作者简介
孙学颖(1994-),女,博士生;通信作者:赵丽华,E-mail:867051675@qq.com。
