恒温发酵温度对发酵牦牛肉灌肠理化性质的影响
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摘要
本试验共设置了25、30、35和40℃四个恒温发酵温度梯度,通过测定不同温度下牦牛肉灌肠发酵前后的pH、Aw、TBARs含量、亚硝酸盐变化量,游离氨基酸含量、色泽和剪切力理化特性的变化,研究恒温发酵温度对发酵牦牛肉灌肠理化性质的影响。结果表明:恒温发酵温度对牦牛肉灌肠的理化性质具有显著影响(p <0.05),发酵温度越高,发酵完成后Aw和亮度值L*越低,而TBARs含量、红度值a*以及剪切力越大。发酵温度为35℃时,发酵后pH最低,亚硝酸盐变化量最大。在30℃和35℃温度下发酵,游离氨基酸含量较低。综合各项理化性质在发酵前后的变化考虑,35℃可能为发酵牦牛肉灌肠在生产加工过程中的最适恒温发酵温度。
The changes of the physicochemical properties of fermented yak meat sausage before and after fermentation,including the pH value,Aw value,TBARs,nitrite and free amino acid content,as well as color and shear force,were measured among four temperatures of 25,30,35 and 40 ℃,in order to evaluate the effects of constant fermentation temperatures on the physicochemical properties of fermented yak meat sausage.The results showed that different fermentation temperatures had a significant effect on the physicochemical properties of the sausages (p < 0.05).Higher fermentation temperature lowered the Aw and lightness value L*after fermentation,increased TBARs content,redness a*value and shear force. When the fermentation temperature was 35 ℃,the pH value was the lowest after fermentation and the change rate of nitrite content was the largest. Fermentation under 30 ℃ or 35 ℃ showed lower contents of total free amino acid.Based on the changes of physicochemical properties before and after the fermentation,fermentation at 35 ℃ may be the optimal for production of fermented yak meat sausage.
The changes of the physicochemical properties of fermented yak meat sausage before and after fermentation,including the pH value,Aw value,TBARs,nitrite and free amino acid content,as well as color and shear force,were measured among four temperatures of 25,30,35 and 40 ℃,in order to evaluate the effects of constant fermentation temperatures on the physicochemical properties of fermented yak meat sausage.The results showed that different fermentation temperatures had a significant effect on the physicochemical properties of the sausages (p < 0.05).Higher fermentation temperature lowered the Aw and lightness value L*after fermentation,increased TBARs content,redness a*value and shear force. When the fermentation temperature was 35 ℃,the pH value was the lowest after fermentation and the change rate of nitrite content was the largest. Fermentation under 30 ℃ or 35 ℃ showed lower contents of total free amino acid.Based on the changes of physicochemical properties before and after the fermentation,fermentation at 35 ℃ may be the optimal for production of fermented yak meat sausage.
引文
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[26]李俊霞,王新惠,白婷,等.植物乳杆菌对发酵香肠理化特性影响的研究[J].食品科技,2015,40(9):110-114.
[2]何凡,王振宇,张德权,等.猪肉发酵香肠品质相关关键性理化特性[J].肉类研究,2013,27(11):6-9.
[3]拜彬强,郝力壮,柴沙驼,等.牦牛肉品质特性研究进展[J].食品科学,2014,35(17):290-296.
[4]万红玲,雒林通,吴建平.牦牛肉品质特性研究进展[J].畜牧兽医杂志,2012,31(1):36-40.
[5]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.
[6]孙来华.羊肉发酵香肠微生物特性和理化特性研究[J].食品研究与开发,2006,127(9):112-114.
[7]蒋云升,汪志军,于海,等.如式香肠用发酵剂多菌种混培养技术的研究[J].食品科学,2008,29(8):410-413.
[8]王永霞,牛天贵.肉品混合发酵剂的筛选及应用研究[J].食品科技,2004,29(8):34-38.
[9]李平兰,沈清武,孙成虎,等.微生物酶与肉组织酶对干发酵香肠中游离氨基酸的影响[J].食品发酵工业,2005,31(5):134-138.
[10]开晗,孔保华,刘骞.亚硝基血红蛋白和红曲红联合使用对红肠颜色和品质的影响[J].食品工业科技,2012,33(8):112-116.
[11]Salih A M,Smith D M,Price J F,et al.Modified extraction2-thiobabituric acid method for measuring lipid oxidation in poultry[J].Poultry Science,1987,66(9):1483-1488.
[12]史崇颖,田洋,黄艾洋,等.发酵香肠工艺及理化性质变化研究[J].食品工业科技,2008,29(1):77-80.
[13]王卫,何蓉.不同类型发酵香肠产品特性及其栅栏效应的比较研究[J].食品科技,2000,3(1):32-35.
[14]陈婉珠,芮汉明,袁海涛,等.广式腊肠中影响亚硝酸盐浓度及风味物质哦形成因素的动态分析[J].食品工业科技,2006(5):72-74.
[15]Gill A O,Holley R A.Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme,nisin and EDTA in the presence of nitrite and sodium chloride at 24℃[J].Food Microbiol,2003,80(1):251-259.
[16]Honikel K O.The use and control of nitrite and nitrite for the processing of meat Products[J].Meat Science,2008,78(1):68-76.
[17]Gray J I.N-nirtrosamines and their precursors in bacon:Areview[J].Journal of Milk and Food Tech,1976,39:686-692.
[18]何煜波.乳杆菌属发酵过程中变化的研究[J].肉类工业,2002,5:23-28.
[19]徐国阳.金华火腿防氧化的研究[J].肉类工业,1995,9(8):44-45.
[20]章建浩,曾弢,朱健辉,等.金华火腿传统加工过程中脂质分解氧化及其相关性研究[J].南京农业大学学报,2005,28(4):117-121.
[21]赵改名,周光宏,柳艳霞,等.肌肉非蛋白氮和游离氨基酸在金华火腿加工过程中的变化[J].食品科学,2006,27(2):33-37.
[22]Verplaetse A.Proceedings of 40th international congress of meat science and Technology[C].1994,40.
[23]Toldra F.Activities of pork muscleproteases in model cured meat system[J].Biochemie,1992:291-296.
[24]张红梅,范贵生,孙宝忠.蛋白酶在发酵香肠成熟中的作用及机理[J].肉类研究,2007,4:22-23.
[25]Tucker G A,Wood L F J.酶在食品加工中的应用[M].北京:中国轻工业出版社,2002.
[26]李俊霞,王新惠,白婷,等.植物乳杆菌对发酵香肠理化特性影响的研究[J].食品科技,2015,40(9):110-114.
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