接种葡萄球菌和巨球菌降低广式腊肠亚硝酸盐残留量及对色泽形成的影响

被引：8

作者：

孙为正 ^{[1
]}

吴燕涛 ^{[2
]}

赵强忠 ^{[1
]}

赵谋明 ^{[1
]}

吴娜 ^{[1
]}

钱毅玲 ^{[1
]}

机构：

[1] 华南理工大学轻工与食品学院

[2] 国家食品质量安全监督检验中心

来源：

食品与发酵工业 | 2009年 / 35卷 / 10期

关键词：

广式腊肠; 亚硝酸盐残留量; 色泽; 葡萄球菌; 巨球菌;

D O I：

10.13995/j.cnki.11-1802/ts.2009.10.027

中图分类号：

TS251.1 [基础科学];

学科分类号：

摘要：

研究了在广式腊肠中接种葡萄球菌Staphylococcus condimenti(SC)和巨球菌Macrococcus caseolyticus(MC)对亚硝酸盐残留量和色泽形成的影响。结果表明,广式腊肠接种分离菌株后可以显著降低产品中的亚硝酸盐残留量,烘烤结束时对照组亚硝酸盐残留量为20.19mg/kg,SC和MC组分别为10.38mg/kg和11.27mg/kg,与对照组之间存在显著性差异(P<0.05);接种分离菌株可以明显提高产品明度值(L值),尤其是MC组,提高了19.99%;接种分离菌株可以降低产品红度值(a值)和黄度值(b值),但SC组与对照组变化不明显(P>0.05),而MC组与对照组存在显著性差异(P<0.05),a值和b值分别降低了36.52%和54.24%。

引用

页码：147 / 151

页数：5

共 7 条

[1] Chemical and microbiological characterization of alheira : A typical Portuguese fermented sausage with particular reference to factors relating to food safety[J] . Meat Science . 2006 (4)
[2] Childhood Cancer in Relation to Cured Meat Intake: Review of the Epidemiological Evidence[J] . William J. Blot,Brian E. Henderson,John D. Boice.Nutrition and Cancer . 1999 (1)
[3] Modification of physico-chemical and colour parameters during the marketing of ‘paté’[J] . F. Perlo,A. Gago-Gago,M. Rosmini,R. Cervera-Perez,J. Perez-Alvarez,M. Pagan-Moreno,F. Lopez-Santovena,V. Aranda-Catala.Meat Science . 1995 (3)
[4] Fermentation of meat: an integrated process .2 Demeyer DI,Verplaetse A,Gistelinck M. Proceedings of the 32nd Meeting of European Meat Research Workers . 1986
[5] Reactions of nitrite in meat .2 R.G.Cassens,M.L.Greaser,T.Ito,M.Lee. Food Technology . 1979
[6] Proteolysis and formation of volatile components during the ripening of a fermented sausage with pediococeus pentosaceus and sylococcus xylosus as starter cultures .2 JOHCNSSON,BERDAGUE,LIPOLYSIS L. Meat Science . 1994
[7] Turkish style fermented sausage(soudjouk)manufactured by adding different starter cultures and u-sing different ripening temperatures .2 G kalp HY. Fleis-chwirtschaft . 1986

← 1 →