不同乳酸菌發酵劑對發酵紅腸品質的影響

李秀明 周偉 鮑佳彤 劉靜靜 楊華 馬儷珍

摘 要：為研究乳酸菌發酵對紅腸品質的影響，將發酵技術應用于本無發酵工藝的紅腸制品中，篩選出能夠提高紅腸品質的乳酸菌發酵劑。分別將常應用于發酵肉制品的7 種商業乳酸菌發酵劑（木糖葡萄球菌+戊糖片球菌（THM-17）、木糖葡萄球菌+清酒乳桿菌+類植物乳桿菌（PRO-MIX5）、木糖葡萄球菌+肉葡萄球菌+清酒乳桿菌（WBL-45）、木糖葡萄球菌+戊糖片球菌+植物乳桿菌（VHI-41）、木糖葡萄球菌+戊糖片球菌+植物乳桿菌（SHI-59）、肉葡萄球菌+木糖葡萄球菌（WBX-43）和戊糖片球菌+木糖葡萄球菌+肉葡萄球菌+乳酸片球菌（VBM-60））及8 種單菌（彎曲乳桿菌、戊糖乳桿菌、清酒乳桿菌-1、戊糖片球菌、木糖葡萄球菌、肉葡萄球菌、清酒乳桿菌-2、植物乳桿菌）以107 CFU/g的接種量接種至腌制后的肉餡中，拌餡灌腸后于35 ℃、80%濕度條件下發酵12 h，取樣測定發酵后樣品的乳酸菌數和細菌總數，再經干燥、蒸煮、煙熏、烘烤制得成品，測定其感官、pH值、色差、質構、亞硝酸鹽、硝酸鹽、生物胺及N-亞硝胺含量等指標。結果表明：15 種發酵劑中以木糖葡萄球菌和植物乳桿菌2 種乳酸菌發酵劑應用效果較好，所制得產品pH值分別為5.26和5.04，色澤美觀，彈性適中，亞硝酸鹽殘留量（10.84、10.13 mg/kg）低，可顯著抑制N-亞硝胺的形成（N-二甲基亞硝胺含量分別為1.29、

2.51 μg/kg），生物胺總量較低。由此說明，木糖葡萄球菌和植物乳桿菌能夠顯著提高紅腸產品的安全品質。

關鍵詞：乳酸菌發酵劑;紅腸;N-亞硝胺

Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage

LI Xiuming1， ZHOU Wei1， BAO Jiatong1， LIU Jingjing1， YANG Hua2， MA Lizhen1，*

（1.College of Food Science and Biotechnology， Tianjin Agricultural University， Tianjin 300384， China;

2.College of Animal Science and Medicine， Tianjin Agricultural University， Tianjin 300384， China）

Abstract： The effect of lactic acid bacteria fermentation on the quality of red sausage was investigated in order to apply it to red sausage， originally produced without fermentation， and different starter cultures were screened for improved sausage quality. Seven common commercial mixed starter cultures， Staphylococcus xylosus + Pediococcus pentosaceus （THM-17）， Staphylococcus xylosus + Lactobacillus sake + Lactobacillus plantarum （PRO-MIX5）， Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sake （WBL-45）， Staphylococcus xylosus + Pediococcus pentosaceus +

Lactobacillus plantarum （VHI-41）， Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum （SHI-59），

Staphylococcus carnosus + Staphylococcus xylosus （WBX-43）， Pediococcus pentosaceus + Staphylococcus xylosus + Staphylococcus carnosus+ Pediococcus acidilactici （VBM-60）， and 8 single cultures （Lactobacillus curvatus， Lactobacillus pentosus， Lactobacillus sake-1， Pediococcus pentosaceus， Staphylococcus xylosus， Staphylococcus carnosus， Lactobacillus sake-2， and Lactobacillus plantarum） were inoculated to minced meat at 107 CFU/g and fermented at 35 ℃ and 80% humidity for 12 h. The number of lactic acid bacteria and the total number of bacteria were measured at the end of fermentation. Then the product was dried， steamed， smoked， and baked to determine its sensory quality， pH value， color difference， texture， nitrite， nitrate， biogenic amine， and N-nitrosamine content. The results showed that pure Staphylococcus xylosus and pure Lactobacillus plantarum were better than the other cultures. The prepared products had pH values of 5.26 and 5.04， respectively. The color was good， the elasticity was moderate， and the residual nitrite content （10.84 and 10.13 mg/kg）

was low. The formation of N-nitrosamines was significantly inhibited in the products fermented by the two pure cultures （N-nitrosodimethylamine content was 1.29 and 2.51 μg/kg， respectively）， and the total amount of biogenic amine was low. Therefore， Staphylococcus xylosus and Lactobacillus plantarum can significantly improve the safety and quality of red sausage.

Keywords： Lactobacillus starter culture; red sausage; N-nitrosamine

DOI：10.7506/rlyj1001-8123-20190520-110

中圖分類號：TS201.6? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?文獻標志碼：A 文章編號：1001-8123（2019）07-0007-07

引文格式：

李秀明， 周偉， 鮑佳彤， 等……