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中国精品科技期刊2020
张佳敏,张李智桐,王卫,等. 酿酒酵母对腊肉理化性质及微生物特性的影响研究[J]. 食品工业科技,2023,44(14):145−153. doi: 10.13386/j.issn1002-0306.2022090234.
引用本文: 张佳敏,张李智桐,王卫,等. 酿酒酵母对腊肉理化性质及微生物特性的影响研究[J]. 食品工业科技,2023,44(14):145−153. doi: 10.13386/j.issn1002-0306.2022090234.
ZHANG Jiamin, ZHANG Lizhitong, WANG Wei, et al. Effects of Saccharomyces cerevisiae on Physicochemical Properties and Microbial Characteristics of Cured Meat[J]. Science and Technology of Food Industry, 2023, 44(14): 145−153. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090234.
Citation: ZHANG Jiamin, ZHANG Lizhitong, WANG Wei, et al. Effects of Saccharomyces cerevisiae on Physicochemical Properties and Microbial Characteristics of Cured Meat[J]. Science and Technology of Food Industry, 2023, 44(14): 145−153. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090234.

酿酒酵母对腊肉理化性质及微生物特性的影响研究

Effects of Saccharomyces cerevisiae on Physicochemical Properties and Microbial Characteristics of Cured Meat

  • 摘要: 为研究酿酒酵母对腊肉贮藏品质的影响,本实验以相同工艺制作对照组(CK)和添加酿酒酵母0.3%试验组(SC)川式腊肉,测定其在贮藏过程中的理化和微生物特性指标。结果表明,SC组pH和水分含量分别为5.98和25.88%,较CK组低,两组aw差异不明显;在氧化指标方面,SC酸价(AV)为1.85 mg/g、过氧化值(POV)为0.024 g/100 g,硫代巴比妥酸值(TBA)为0.241 mg/kg,均显著性低于CK组的2.13 mg/g、0.043 g/100 g和0.314 mg/kg(P<0.05)。此外,可溶性蛋白(SP)和游离氨基酸(FAA)含量在CK组中明显升高。对风干和贮藏两阶段亚硝酸钠含量的检测结果显示,亚硝酸钠在整个过程中持续降低,在贮藏第29 d时,CK组中的含量为19.06 mg/kg,而SC组为10.48 mg/kg,降低了38.22%。随着贮藏时间的延长,两组产品酵母菌数量均呈下降趋势,而乳酸菌数量增加,SC组产品微生物指标整体上均高于CK组。主成分分析结果揭示,酵母菌的量与aw、SP呈显著正相关(P<0.05),而与AV、TBA、乳酸菌含量及菌落总数(TPC)呈负相关。综上,添加酿酒酵母对腊肉的脂类物质抗氧化能力、蛋白质分解能力有提升作用。

     

    Abstract: The study was conducted to explore the effects of Saccharomyces cerevisiae on the quality changes of bacon during storage. The blank control group (CK) and Saccharomyces cerevisiae 0.3% case group (SC) Sichuan-style bacon were prepared by the same process, and whose physicochemical and microbiological properties were determined during storage. The results showed that the pH and moisture content of the products from SC were 5.98 and 25.88%, which were lower than those of CK, whereas the difference of aw between groups was not observed. For oxidation indexes, the acid value (AV), peroxide value (POV) and thiobarbituric acid value (TBA) of the SC was 1.85 mg/g, 0.024 g/100 g, and 0.241 mg/kg, which were significantly lower than those of the CK of 2.13 mg/g, 0.043 g/100 g, and 0.314 mg/kg (P<0.05), respectively. In addition, the soluble protein (SP) and free amino acid (FAA) contents were significantly higher in CK group. The sodium nitrite content at both air-drying and storage stages continued to decrease throughout the process, with 19.06 mg/kg in CK and 10.48 mg/kg in SC at 29 d, with a significant decrease of 38.22%. Furthermore, the number of yeasts in both groups showed a decreasing trend whereas lactic acid bacteria was increased through storage. However, the overall microbiological indexes in SC were higher than those in CK. The principal component analysis showed that the amount of yeast was significantly and positively correlated with aw and SP, but was negatively correlated with AV, TBA, lactic acid bacteria content and total colony count (TPC). In summary, adding Saccharomyces cerevisiae was beneficial to enhancing the antioxidant capacity of lipids and proteolytic capacity of bacon.

     

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