微生物发酵技术对广味香肠安全性提升的研究-《中国调味品》

文章信息/Info

Title:: Study on the Improvement of Safety of Chinese Cantonese Sausage by Microbial Fermentation Technology

摘要:: 通过接种戊糖片球菌（Pediococcus pentosaceus）、肉葡萄球菌（Staphylococcus carnosus）、木糖葡萄球菌（Staphylococcus xylosus）、汉逊德巴利酵母（Debaromyces hansenii）、清酒乳杆菌（Lactobacillus sakei）5种微生物制备成的复合发酵剂，以自然发酵为对照，研究了微生物发酵剂对广味香肠发酵过程中亚硝酸盐残留、组胺的积累以及脂质氧化等影响。结果表明：添加复合微生物发酵剂可快速降低香肠的pH值，结束时，香肠的pH值达到4.57，比对照组降低15.53%；添加复合微生物发酵剂也促进Aw的下降，发酵结束时，香肠的Aw值达到0.779，比对照组降低2.38%；接种发酵组可显著降低香肠中亚硝酸盐残留量、组胺含量以及酸价，发酵结束时，其亚硝酸盐含量为1.95 mg/kg，组胺含量1.14 mg/kg，酸价4.22 mg/kg，分别比对照组降低6.22%，10.14%和24.5%。由此可见，采用添加复合微生物发酵剂可降低香肠中亚硝酸盐残留量、组胺含量等有害物质的含量，提升广味香肠的安全性。

Abstract:: Taking natural fermentation as a comparison, during sausage fermentation, studied on the effects of nitrite residue, histamine accumulation and lipid oxidation in Chinese cantonese sausage by inoculating compound fermenting agent: Pediococcus pentosaceus, Staphylococcus carnosus, Staphylococcus xylosus, Debaromyces hansenii, and Lactobacillus sakei. Results showed that adding compound microbial starter could quickly reduce the pH value and Aw value, the pH value reached 4.57 and the Aw value reached 0.779, which was 15.53% and 2.38% lower than the natural fermentation at the end of fermentation. Moreover, inoculation fermentation group could significantly reduce nitrite residue, histamine content and acid value in sausage, the nitrite content was 1.95 mg/kg, the histamine content was 1.14 mg/kg and the acid value of 4.22 mg/kg, which was 6.22%, 10.14% and 24.5% lower than the control group at end of the fermentation. The addition of the composite microbial starter can improved the safety of the cantonese sausage and reduce the nitrite residue, histamine content, acid value and other toxic and harmful substances in the sausage.