复合发酵剂对发酵牛肉干理化品质及安全性能的影响

梁蕊芳 张邦建 高丽霞 梁国良 李瑛 王德宝 徐龙

梁蕊芳,张邦建,高丽霞,等. 复合发酵剂对发酵牛肉干理化品质及安全性能的影响[J]. 食品工业科技,2021,42(7):43−49. doi:  10.13386/j.issn1002-0306.2020050370
引用本文: 梁蕊芳,张邦建,高丽霞,等. 复合发酵剂对发酵牛肉干理化品质及安全性能的影响[J]. 食品工业科技,2021,42(7):43−49. doi:  10.13386/j.issn1002-0306.2020050370
LIANG Ruifang, ZHANG Bangjian, GAO Lixia, et al. Effects of Starter Cultures Combination on Physicochemical Quality and Safety of Fermented Beef Jerky[J]. Science and Technology of Food Industry, 2021, 42(7): 43−49. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020050370
Citation: LIANG Ruifang, ZHANG Bangjian, GAO Lixia, et al. Effects of Starter Cultures Combination on Physicochemical Quality and Safety of Fermented Beef Jerky[J]. Science and Technology of Food Industry, 2021, 42(7): 43−49. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020050370

复合发酵剂对发酵牛肉干理化品质及安全性能的影响

doi: 10.13386/j.issn1002-0306.2020050370
基金项目: 内蒙古传统发酵牛肉干加工与安全关键技术研究项目(内蒙古自治区科技计划项目,201802049);食品与生物技术产学研科技创新平台(内蒙古自治区高等学校产学研科技创新平台项目,NJCXY-19-07)
详细信息
    作者简介:

    梁蕊芳(1975−),女,博士,副教授,研究方向:食品营养与检测,E-mail:liangrf@btqy.com.cn

    通讯作者:

    徐龙(1977−),男,博士,副教授,研究方向:农产品加工与贮藏,E-mail:xul@btqy.com.cn

  • 中图分类号: TS251.1

Effects of Starter Cultures Combination on Physicochemical Quality and Safety of Fermented Beef Jerky

  • 摘要: 以清酒乳杆菌、戊糖片球菌及木糖葡萄球菌为复合发酵剂(1:2:2)制作发酵牛肉干,通过色差计及高效液相等仪器测定不同阶段牛肉干的pH、水分活度、色泽及生物胺含量等指标的变化,旨在探究复合发酵剂对发酵牛肉干理化品质和生物胺组成的影响。结果表明:接种上述复合发酵剂促使肉干中乳酸菌快速成为优势菌群,加快产品酸化速率,发酵结束时清酒乳杆菌+戊糖片球菌+木糖片球菌复合发酵剂组(LSS组)pH降为4.43,显著低于对照组(CO组)(P<0.05);pH的快速下降促进肉干中水分快速蒸发和Aw的降低,显著抑制了肉干中肠杆菌的数量,使得LSS中肠杆菌数量降低到2.04 CFU/g。复合发酵剂的快速繁殖抑制了肉干中腐胺和尸胺的积累,LSS组尸胺和腐胺含量显著低于CO组(P<0.05)。随着加工温度和优势菌群数量的变化,对组胺产生较大抑制作用,使添加复合发酵剂的LSS组组胺含量(22.56 mg/kg)仅为CO组的1/2。因此,添加上述复合发酵剂有利于缩短发酵牛肉干加工周期、提高产品品质和安全性能。
  • 图  1  发酵剂对发酵牛肉干发酵成熟过程pH变化的影响

    注:组内(间)不同小(大)写字母表示差异显著(P < 0.05);图2图4同。

    Figure  1.  Effect of starter cultures on pH value of fermented beef jerky in fermentation and ripening process

    图  2  发酵剂对发酵牛肉干发酵成熟过程水分活度变化的影响

    Figure  2.  Effect of starter cultures on water activity of fermented beef jerky in fermentation and ripening process

    图  3  发酵剂对发酵牛肉干发酵成熟过程红度变化的影响

    Figure  3.  Effect of starter cultures on red color of fermented beef jerky in fermentation and ripening process

    图  4  发酵剂对发酵牛肉干中生物胺组成的影响

    Figure  4.  Effects of starter cultures on biogenic amine composition in fermented beef jerky

    表  1  梯度洗脱程序

    Table  1.   Gradient elution procedure

    组成时间(min)
    022253232.0137
    流动相A(%)60851001006060
    流动相B(%)4015004040
    下载: 导出CSV

    表  2  发酵剂对发酵牛肉干发酵成熟过程菌相变化的影响

    Table  2.   Effect of starter cultures on microbial phase composition of fermented beef jerky in fermentation and ripening process

    指标组别时间(d)
    0259
    总菌数(CFU/g)CO8.53 ± 0.25Aa8.99 ± 0.27Aa9.36 ± 0.01Aa9.07 ± 0.16Aa
    LSS8.22 ± 0.10Aa9.38 ± 0.08Ab9.85 ± 0.01Bc9.13 ± 0.13Bb
    乳酸菌数(CFU/g)CO6.36 ± 0.03Aa8.96 ± 0.04Ab9.49 ± 0.01Ac8.97 ± 0.10Ab
    LSS8.18 ± 0.04Ba8.53 ± 0.53Aa9.78 ± 0.00Bb9.25 ± 0.02Aa
    葡萄球菌数(CFU/g)CO7.07 ± 0.02Aa7.11 ± 0.04Aa8.07 ± 0.23Ab7.45 ± 0.01Aa
    LSS7.23 ± 0.16Aa8.12 ± 0.83Bb8.83 ± 0.08Bb8.42 ± 0.13Bb
    大肠杆菌数(CFU/g)CO5.86 ± 0.01Aa5.68 ± 0.04Ba5.04 ± 0.06Aa5.00 ± 0.01Ba
    LSS5.84 ± 0.06Ab4.91 ± 0.05Ab5.59 ± 0.16Bb2.04 ± 0.06Aa
    注:同一指标同行(列)不同小(大)写字母表示差异显著(P < 0.05)。
    下载: 导出CSV

    表  3  感官评价

    Table  3.   Sensory evaluation

    组别外观色泽风味质构整体可接受度
    CO6.50 ± 0.256.66 ± 0.206.21 ± 0.426.56 ± 0.328.01 ± 0.21
    LSS7.65 ± 0.457.69 ± 0.277.86 ± 0.267.45 ± 0.208.33 ± 0.25
    下载: 导出CSV
  • [1] 王德宝, 胡冠华, 苏日娜, 等. 发酵剂对羊肉香肠中蛋白、脂质代谢与风味物质的影响[J]. 农业机械学报,2019,50(3):343−351.
    [2] Wang D, Zhao L, Su R, et al. Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages[J]. Food Science & Nutrition,2019,7(1):1957−1968.
    [3] Xie C, Wang H H, Nie X K, et al. Reduction of biogenic amine concentration in fermented sausage by selected starter cultures[J]. CyTA - Journal of Food,2015,13(4):491−497.
    [4] Hernández-Orte P, Peña A, Pardo I, et al. Amino acids and volatile compounds in wines from cabernet sauvignon and tempranillo varieties subjected to malolactic fermentation in barrels[J]. Food Science and Technology International,2012,18:103−112. doi:  10.1177/1082013211414762
    [5] Lu S L, Xu X, Zhou G, et al. Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage[J]. Food Control,2010,21(4):444−449. doi:  10.1016/j.foodcont.2009.07.008
    [6] 景智波, 田建军, 杨明阳, 等. 食品中与生物胺形成相关的微生物菌群及控制技术研究进展[J]. 食品科学,2018,39(15):262−268. doi:  10.7506/spkx1002-6630-201815038
    [7] Galgano F, Caruso M, Condelli N, et al. Focused review: Agmatine in fermented foods[J]. Frontiers in Microbiology,2012(3):199.
    [8] Gomes M B, Pires B A, Fracalanzza S A, et al. The risk of biogenic amines in food[J]. Ciencia & Saude Coletiva,2014,19(4):1123−1134.
    [9] 李思宁, 唐善虎, 王柳, 等. 四川区域自然发酵香肠及人工接种牦牛肉发酵香肠中生物胺含量的研究[J]. 食品科学,2016,37(11):197−201. doi:  10.7506/spkx1002-6630-201611034
    [10] 孙钦秀, 杜洪振, 李芳菲, 等. 复合香辛料提取物对哈尔滨风干肠中生物胺形成的抑制作用[J]. 食品科学,2018,39(1):22−28. doi:  10.7506/spkx1002-6630-201801003
    [11] Baka A M, Papavergou E J, Pragalaki T, et al. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages[J]. LWT- Food Sci Technol,2011,44(1):54−61. doi:  10.1016/j.lwt.2010.05.019
    [12] Zhang Q, Lin S, Nie X. Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum[J]. Food Control,2013,32(2):496−500. doi:  10.1016/j.foodcont.2013.01.029
    [13] 王德宝, 赵丽华, 田建军, 等. 不同发酵剂对发酵香肠中风味物质释放及有害生物胺控制的影响[J]. 中国食品学报,2019,19(8):89−96.
    [14] Van Ba H, Seo H W, Kim J H, et al. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages[J]. LWT-Food Science and Technology,2016,74:191−198. doi:  10.1016/j.lwt.2016.07.019
    [15] 庞国强. 发酵牛肉干发酵特性与工艺优化研究[D]. 长春:吉林大学, 2019.
    [16] 刘兰. 不同发酵剂对发酵牛肉干品质的影响[D]. 呼和浩特: 内蒙古农业大学 , 2018.
    [17] GB 4789.2-2016 食品安全国家标准 食品微生物检验 菌落总数测定[S]. 北京: 中国标准出版社, 2016.
    [18] GB 4789.41-2016 食品安全国家标准 食品微生物检验 肠杆菌科检验[S]. 北京: 中国标准出版社, 2016.
    [19] GB 4789.35-2016 食品安全国家标准 食品微生物检验 乳酸菌检验[S]. 北京: 中国标准出版社, 2016.
    [20] GB 5009.237-2016 食品安全国家标准 食品pH值的测定[S]. 北京: 中国标准出版社, 2016.
    [21] GB 5009.208-2016 食品安全国家标准 食品中生物胺含量测定[S]. 北京: 中国标准出版社, 2016.
    [22] Essid I, Hassouna M. Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage[J]. Food Control,2013,32(2):707−714. doi:  10.1016/j.foodcont.2013.02.003
    [23] Lorenzo J M, Gomez M, Fonseca S. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage[J]. Food Control,2014,46:382−389. doi:  10.1016/j.foodcont.2014.05.025
    [24] Wang X H, Ren H, Wang W, et al. Effects of inoculation of commercial starter cultures on the quality and histamine accumulation in fermented sausages[J]. Journal of Food Science,2015,80:377−384. doi:  10.1111/1750-3841.12765
    [25] Nie X, Zhang Q, Lin S. Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae[J]. Food Chemistry,2014,153:432−436. doi:  10.1016/j.foodchem.2013.12.093
    [26] Özyurt G, Kuley E, Özkütük S, et al. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice[J]. Food Chemistry,2009,114(2):505−510. doi:  10.1016/j.foodchem.2008.09.078
    [27] 吴满刚, 王小兰, 陈洋洋, 等. 浓缩型冻干发酵剂在鸭肉发酵香肠中的应用[J]. 食品科学,2014,35(1):134−140. doi:  10.7506/spkx1002-6630-201401026
    [28] 王俊, 周光宏, 徐幸莲, 等. 发酵香肠成熟过程中理化性质变化研究[J]. 食品科学,2004,25(10):63−66. doi:  10.3321/j.issn:1002-6630.2004.10.010
    [29] Johnson R C, Romans J R, Muller T S, et al. Physical, chemical and sensory characteristics of four types of beaf steaks[J]. Journal of Food Science,1990,55(5):1264−1273. doi:  10.1111/j.1365-2621.1990.tb03911.x
    [30] Sun Q X, Chen Q, Li F F, et al. Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J]. Food Control,2016,68:358−366. doi:  10.1016/j.foodcont.2016.04.021
    [31] Mac Dougall D B, Mottram D S, Rhodes D N. Contribution of nitrite and nitrate to color and flavor of cured meats[J]. Journal of the Science of Food and Agriculture,1975,26(11):1743−1754. doi:  10.1002/jsfa.2740261117
    [32] 张春晖, 李侠, 李银, 等. 低温高湿变温解冻提高羊肉的品质[J]. 农业工程学报,2013,29(6):267−273.
    [33] 钟耀广, 南庆贤. 亚硝酸盐的发色机理及安全性问题[J]. 肉类工业,2001(5):47−48. doi:  10.3969/j.issn.1008-5467.2001.05.018
    [34] Chang M, Chang H C. Development of a screening method for biogenic amine producing Bacillus spp[J]. International Journal of Food Microbiology,2012,153(3):269−274. doi:  10.1016/j.ijfoodmicro.2011.11.008
    [35] Stratton J E, Hutkins R W, Taylor S L. Biogenic amines in cheese and other fermented foods, a review[J]. J Food Prot,1991,54(3):460−470.
    [36] Suzzi G, Gardini F. Biogenic amines in dry fermented sausages: A review[J]. International Journal of Food Microbiology,2003,88:41−54. doi:  10.1016/S0168-1605(03)00080-1
    [37] Shalaby A R. Significance of biogenic amines to food safety and human health[J]. Food Research International,1996,29(7):675−690. doi:  10.1016/S0963-9969(96)00066-X
  • 加载中
图(4) / 表(3)
计量
  • 文章访问数:  30
  • HTML全文浏览量:  9
  • PDF下载量:  4
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-06-01
  • 网络出版日期:  2021-01-28
  • 刊出日期:  2021-04-01

目录

    /

    返回文章
    返回

    重要通知

    从2020年12月23日起,若所投稿件的参考文献为中文,则需补充此中文参考文献的英文格式,特此通知。