摘要
为明确由商业复合菌PRO-MIX5(木糖葡萄球菌+清酒乳杆菌+类植物乳杆菌)的菌体碎片制备的微生物亚硝化抑制剂(microbial nitrification inhibitor,MNI)与抗氧化剂对培根品质及安全性的影响,该研究选择将MNI和3种抗氧化剂(茶多酚、迷迭香和维生素E)以不同比例添加在培根中,经预处理、腌制、压模等加工工艺制得新型培根,测定其pH值、亚硝酸盐残留量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、生物胺以及N-亚硝胺含量等指标,结合感官评定,探究MNI与抗氧化剂对新型培根品质及安全性的影响。综合各项理化指标以及感官评价结果,提升新型培根品质及安全性的效果为MNI>茶多酚>迷迭香>维生素E。与对照组相比,MNI组TBARS值降低37.5%,亚硝酸盐残留量降低8.1%,N-二甲基亚硝胺(N-nitrosodimethylamine,NDMA)降低41.8%。
This study aims to determine the effects of microbial nitrosation inhibitor(MNI)and antioxidants prepared from the bacterial fragments of commercial compound bacteria PRO-MIX5(Staphylococcus xylosus+Lactobacillus sake+Lactobacillus plantarum)on the quality and safety of bacons. In this study,MNI and three antioxidants(tea polyphenols,rosemary and vitamin E)were added to bacon in different proportions. A new type of bacon was prepared by pretreatment,pickling,and compression molding. The content of pH,nitrite residue,thiobarbituric acid reactive substances(TBARS)value,biogenic amine,N-nitrosamine,and other indexes were determined. Combined with sensory evaluation,this study explored the effects of MNI and antioxidants on the quality and safety of the new bacon. Based on the results of physical and chemical indexes and sensory evaluation,the effects of improving the quality and safety of the new bacon were MNI >tea polyphenols >rosemary>vitamin E. Compared with the blank control(CK)group,TBARS value,nitrite residue,and N-nitrosodimethylamine(NDMA)in the MNI group decreased by 37.5%,8.1%,and 41.8%,respectively.
作者
李佳怡
吴卓倩
曲畅
孙旭阳
索朗次仁
刘璐璐
郑引瑜
杨华
LI Jia-yi;WU Zhuo-qian;QU Chang;SUN Xu-yang;Suolangciren;LIU Lu-lu;ZHENG Yin-yu;YANG Hua(College of Animal Science Specialty,Tianjin Agricultural University,Tianjin 300384,China;Hetian Polytechnic,Hetian 848000,Xinjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第5期42-47,共6页
Food Research and Development
基金
新疆维吾尔自治区自然科学基金(2022D01A11)
天津市高等学校大学生创新创业训练计划项目(202110061123)。
作者简介
李佳怡(1999—),女(汉),硕士,研究方向:动物性食品生产与安全;通信作者:杨华(1979—),女(汉),教授,博士,研究方向:畜禽健康养殖。
