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1.
本试验采用MSA培养基从二十多种传统发酵肉制品中分离菌株198株,通过对分离菌株发酵特性试验,筛选出两株过氧化氢酶阳性球菌,经过初步鉴定为肉糖葡萄球菌(Staphylococcus carnosus)S15和S113,并研究了戊糖片球菌(Pediococcus pentosaceus)P20、米酒乳杆菌(Lactobacillus sake)J17分别同两株葡萄球菌在模拟肉汤中混合培养的相互关系,初步确定了肉品混合发酵剂P20 S15。  相似文献   

2.
发酵剂菌种对干发酵香肠组胺形成及其含量的影响   总被引:1,自引:0,他引:1  
组胺是干发酵香肠中的一种有害物质,是影响其安全性的重要因素之一。本文研究了市售干发酵香肠意大利萨拉米组胺安全性、加工过程中的组胺含量变化规律以及接种单一发酵剂植物乳杆菌(L.plantarum)Lp、戊糖片球菌(P.pentosaceus)Pp和复合发酵剂(戊糖片球菌P.pentosaceus+木糖葡萄球菌S.xylosus)对其组胺含量变化的影响。研究发现,戊糖片球菌比植物乳杆菌更有利于组胺含量的降低。采用复合发酵剂,木糖葡萄球菌有助于戊糖片球菌进一步降低发酵香肠中的组胺含量。与单一菌种戊糖片球菌发酵相比降低了14.55%,比空白组降低了32.20%。  相似文献   

3.
王磊  刘学军 《食品工业科技》2011,32(2):172-174,177
以嗜酸乳杆菌和戊糖片球菌作为混合发酵剂添加到草鱼鱼糜中,研究了接种量、发酵温度、菌种配比、发酵时间四个方面,通过测定pH和感官评分来确定发酵鱼肉香肠的最适发酵条件。结果显示:最佳发酵温度30℃,发酵时间20h,菌种比例(L∶P)2∶1,菌种接种量107cfu/g,pH5.0时,达到发酵鱼肉香肠最佳发酵效果。  相似文献   

4.
以植物乳杆菌、戊糖片球菌和葡萄球菌作为发酵剂接种至川味香肠,采用高效液相色谱法测定川味香肠发酵成熟过程中生物胺含量的变化。结果表明:成熟结束时,除苯乙胺外,A组(接种组)中的色胺、腐胺、尸胺、组胺、酪胺和亚精胺的含量显著低于B组(自然发酵组)(P0.01),说明混合发酵剂能显著抑制川味香肠发酵成熟过程中生物胺的形成(P0.01)。A组香肠在发酵成熟过程中除酪胺含量最高达到103.05 mg/kg外,其余生物胺含量均低于100 mg/kg;B组香肠在发酵成熟过程中腐胺、尸胺、组胺和酪胺含量超过100 mg/kg,因此接种混合发酵剂可以更好地保障川味香肠的安全性。  相似文献   

5.
戊糖片球菌(Pediococcus pentosaceus,P.p)与干酪乳杆菌(Lactobacillus casei,L.c)常作为发酵剂应用于发酵香肠的制作,但能否作为驴肉香肠的发酵剂以及发酵剂的配比、菌液浓度等一直没有明确的指标限制。本研究对P.p、L.c的生长曲线、产酸率、耐盐性等特性进行研究分析并进行混菌培养试验,两种乳酸菌均符合发酵肉制品发酵剂的要求并可作为混合发酵剂。将发酵剂不同配比、菌液浓度、添加量等进行单因素试验,pH和感官品评作为评价指标进行四因素三水平的正交试验,得到在当前加工条件下较优的发酵条件:混合乳酸菌发酵剂菌种配比为L.c:P.p=1:1,菌种菌液浓度1×106 CFU/mL,发酵剂添加量1%,发酵温度35℃,发酵时间20 h,此条件下发酵驴肉肠色泽呈枣红色,pH为4.83,符合良好发酵香肠的感官标准。  相似文献   

6.
浓缩型冻干发酵剂在鸭肉发酵香肠中的应用   总被引:1,自引:0,他引:1  
将浓缩型冻干发酵剂应用于鸭肉发酵香肠中,对比液体发酵剂和自然发酵对香肠发酵过程中的影响。结果表明:接种冻干发酵剂的香肠48 h内pH值降到5.3以下,能够快速发酵产酸达到发酵香肠安全控制范围,且水分含量呈下降趋势,发酵末期降到30%左右;对各处理组鸭肉香肠的质构进行分析比较,接种冻干发酵剂处理组(S2处理组)以及液体发酵剂(L2处理组)的香肠硬度、弹性和咀嚼性均显著(P0.05)高于自然发酵(对照组);此外,香肠发酵过程中酸价呈上升趋势,过氧化值先上升后下降,各处理组差异不显著(P0.05),推断内源性脂酶比微生物发酵剂产生的脂酶发挥更大作用;各类型脂肪酸占总游离脂肪酸的比例大小顺序为:饱和脂肪酸单不饱和脂肪酸多不饱和脂肪酸,接种发酵剂的处理组游离脂肪酸总量显著高于对照组(P0.05),表明发酵剂的添加对游离脂肪酸的释放起到一定促进作用,在一定程度上丰富了香肠风味的前体物质。  相似文献   

7.
通过对3种适合肉制品发酵的菌种:植物乳杆菌、嗜酸乳杆菌、戊糖片球菌发酵性能的研究,筛选出两种较优的组合发酵剂。再通过正交试验确定鹅肉发酵香肠组合发酵剂的最优配比,最后对鹅肉发酵香肠成熟过程和贮藏过程中的pH值和感官品质等方面进行综合分析。结果表明,由戊糖片球菌和植物乳杆菌按1∶1(V∶V)比例混合、接种量为3%(V/m)时所构成的鹅肉香肠发酵剂,其发酵性能最佳。  相似文献   

8.
以植物乳杆菌(Lactobacillus plantarum)CD101和模仿葡萄球菌(Staphylococcus simulans)NJ201作为混合发酵剂制作发酵香肠,以自然发酵为对照。通过测定理化指标、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecylsulfate-polyacrylamidegelelectrophoresis,SDS-PAGE)、多肽含量、游离氨基酸含量等指标研究混合发酵剂对发酵香肠蛋白质降解情况,并以体外1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除活性、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除活性及铁离子还原/抗氧化能力(ferric ion reducing antioxidant power,FRAP)值评价发酵香肠粗肽及小分子多肽(3 kDa)的抗氧化能力。结果表明:混合发酵剂接种组非蛋白氮含量显著高于对照组(P0.05);根据SDS-PAGE结果分析,2组发酵香肠的肌浆蛋白和肌原纤维蛋白均发生降解,接种组的蛋白降解程度高于对照组,尤其是在低分子质量(20 kDa)条带处出现明显累积;接种组粗肽及小分子多肽的DPPH自由基清除活性、ABTS阳离子自由基清除活性及FRAP值均显著高于对照组(P0.05),其中小分子多肽可能是发酵香肠多肽抗氧化能力的主要贡献者;同时发酵剂促进发酵香肠中游离氨基酸的释放。接种该混合发酵剂制作发酵香肠能促进蛋白质降解,得到更多具有抗氧化活性的多肽,从而有助于通过内源性抗氧化肽抑制发酵香肠的氧化,降低生产成本,延长货架期。  相似文献   

9.
以功能性发酵剂植物乳杆菌(Lactobacillus plantarum CD101)和模仿葡萄球菌(Staphylococcus simulans NJ201)为混合发酵剂制作发酵香肠,同时以商业发酵剂和自然发酵为对照。结合过氧化值(peroxidevalue,POV)、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值、羰基值、巯基值和挥发性风味物质等探究功能性发酵剂对发酵香肠脂肪和蛋白质氧化以及风味的影响。结果表明:在香肠加工和贮藏过程中,随着时间的延长,不同处理组香肠的POV、TBARS值、羰基值总体呈现上升趋势,巯基值呈现下降趋势。接种功能性发酵剂制作发酵香肠在一定程度上能够抑制产品的脂肪氧化和蛋白氧化,显著提升挥发性风味物质种类(P0.05),其抑制脂肪氧化的能力显著优于商业发酵剂(P0.05),抑制蛋白氧化的能力与商业发酵剂效果相当。  相似文献   

10.
以羊肉为原料不添加发酵剂、添加市售发酵剂和复合发酵剂(植物乳杆菌与肉葡萄球菌混合发酵剂比为1∶3)采用同种工艺生产三组发酵香肠。研究三组羊肉发酵香肠发酵和干燥成熟过程中的p H、Aw、色差、亚硝酸盐(NIT)含量变化以及成品的质构特性。结果显示:发酵过程中,三组发酵香肠的p H、Aw和e值均下降,混合发酵剂组p H迅速降低为4.7,低于对照组和市售发酵剂组,其NIT含量为0.66mg/kg,低于对照组和市售发酵剂组的0.79、0.8mg/kg;成熟结束时,三组的p H和e值开始上升,混合发酵剂组的Aw下降极显著(p0.01)快于市售发酵剂组和对照组,并且三组各项质构指标除黏聚性外均差异极显著(p0.01),最终对照组、市售发酵剂组、混合发酵剂组发酵香肠的NIT含量分别为1.38、1.46、1.26mg/kg。整体上,混合发酵剂香肠品质优于其他两组。  相似文献   

11.
肉品发酵剂葡萄球菌和微球菌的筛选   总被引:10,自引:2,他引:8  
应用一种快速半定量平板方法初步筛选可作为肉品发酵剂的葡萄球菌和微球菌。从中式传统肉制品中分离、纯化了 1 0 0多株葡萄球菌和微球菌 ,将菌株点种在加有KNO3的琼脂平板 ,据菌落周围显示的红圈大小挑选出硝酸盐还原酶活性较高的菌株 ,同时具有一定蛋白酶和脂肪酶活性的菌株进行发酵适应性试验。筛选出 1株过氧化氢酶阳性球菌 ,经初步鉴定为肉糖葡萄球菌S1 5。通过在模拟肉汤培养基中和乳酸菌混合培养确定了一种复配方案P2 0 +S1 5。将混合发酵剂用于发酵香肠的制作 ,测定微生物和理化指标 ,并用仪器测定标准化部分感官指标  相似文献   

12.
Restructured beef steaks were made from chuck meat that was flaked (6 mm) or sliced at various thicknesses (2.5, 5.0 or 7.5 mm). Each formulation was mixed for 5, 10, 15 or 20 min, pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture contents, cooking characteristics, and sensory attributes. Slice thickness had little effect on sensory properties; however, the restructured steaks were significantly more tender and possessed a more desirable texture and flavor than the intact chuck steaks. Restructured steaks made from meat that was mixed for 5 or 10 min were significantly more tender and received higher texture desirability and overall palatability ratings than restructured steaks made from meat that was mixed for 15 or 20 min.  相似文献   

13.
郑志颖  周晶  袁丽  高瑞昌 《食品科学》2019,40(12):108-114
研究中度嗜盐菌混合菌株及外源赖氨酸对鱼酱发酵品质的影响。通过对pH值、总酸、氨基酸态氮、挥发性盐基氮、游离氨基酸、挥发性风味物质分析及感官评定,探讨发酵60 d混合菌株(Halobacillus campisalis、Halobacillus faecis、Bacillus aquimaris、Bacillus hwajinpoensis)和外源赖氨酸对鱼酱品质的影响。以鮰鱼碎鱼肉为原料,4 种处理:第1组只添加15%食盐(鱼酱a),第2组添加15%食盐和0.1%赖氨酸(鱼酱b),第3组添加15%食盐和混合发酵剂(鱼酱c),第4组添加15%食盐、0.1%赖氨酸和混合发酵剂(鱼酱d)。结果表明:发酵60 d时,4 组不同处理鱼酱的总酸质量分数分别为0.382 5%、0.63%、0.607 5%和0.585%,与鱼酱a相比,鱼酱b、c、d均能显著提高总酸含量(P<0.05);与鱼酱a相比,鱼酱c中的氨基酸态氮含量无显著变化(P>0.05),鱼酱b和d中的氨基酸态氮含量显著上升(P<0.05);与鱼酱a相比,b、c和d三组鱼酱的挥发性盐基氮含量显著下降(P<0.05),氨基酸的种类和含量更加丰富,挥发性风味物质更加丰富,鱼酱的感官评分和风味更好。  相似文献   

14.
THE INFLUENCE OF LACTIC CULTURES ON GROUND BEEF QUALITY   总被引:1,自引:0,他引:1  
SUMMARY– The effects of adding 5 and 10% lactic culture (Streptococcus lactis and Leuconostoc citrovorum) grown in skim milk; 2.5, 5, 10, and 20% lactic cultures grown in 20% milk solids; 1 and 2% frozen concentrated lactic cultures; lactic acid to pH 5.0 and 4.5; and 2.5, 5, and 10% skim milk to ground beef stored at refrigeration temperature (7°C) were studied in the 6 preliminary trials. Results obtained were used to formulate the principal investigation. The influence of 10% lactic culture and 10% lactic culture plus 450 ppm of ascorbic acid were tested in 5 replicate trials for the principal investigation. Cultures used in the replicate trials were grown in 20% milk solids. CVT (crystal violet tetrazolium) counts for gram-negative bacteria, pH, VNC (volatile nitrogen content), and organoleptic observations were evaluated. Data from the preliminary study indicated a profound inhibitory action of the lactic cultures on the growth of the inherent gram-negative bacteria in ground beef. The addition of 10% lactic culture grown in 20% milk solids was effective in preventing aerobic growth. The addition of pure lactic acid inhibited microbial growth, but caused an undesirable color and aroma. Frozen concentrated cultures required 1% lactose to inhibit the growth. The CVT count in the uncultured meat significantly increased (P < .01) as the storage time progressed. Cultured meat did not exhibit a significant increase in CVT count until 7 days of storage. The pH of the cultured meat significantly declined (P <.01) whereas the uncultured meat indicated a significant increase in pH (P < .01) during storage. VNC in the uncultured meat was significantly higher (P <.01) than in the cultured meat. Cultured meat with 450 ppm of ascorbic acid was consistently preferred for flavor, aroma, and when color was compared with the uncultured meat and the meat with culture alone.  相似文献   

15.
Diacetyl is a flavor compound that possesses antimicrobial activity and is found in several dairy products. The effect of diacetyl on controlling the growth of two foodborne pathogens, Escherichia coli O157:H7 and Salmonella Typhimurium, when grown with Pediococcus acidilactici as a meat starter culture was evaluated in a laboratory medium and during salami fermentation. Diacetyl (50 ppm) added to each mixed culture system strongly inhibited the growth of E. coli O157:H7 and Salmonella Typhimurium in the laboratory medium (brain heart infusion, 2.3% of NaCl, 0.75% of dextrose) (P < 0.05). During meat fermentation, the growth of E. coli O157:H7 and Salmonella Typhimurium was inhibited significantly by addition of diacetyl (300 ppm) (P < 0.05) after 24 h fermentation. However, the acid production and growth of P. acidilactici were not affected by the addition of diacetyl (P > 0.05). After 24 h meat fermentation, about a 1.0-log CFU/g difference occurred in numbers of each foodborne pathogen mixed with P. acidilactici (P < 0.05) with and without 300 ppm diacetyl. Diacetyl and the acid produced by the meat starter culture reduced the growth of the two foodborne pathogens during salami fermentation. These results suggest that diacetyl can be used as a food ingredient during meat fermentation to control E. coli O157:H7 and Salmonella Typhimurium without harmful effects on the growth and acid production of P. acidilactici.  相似文献   

16.
微生物酶与肉组织酶对干发酵香肠中游离脂肪酸的影响   总被引:2,自引:0,他引:2  
以戊糖乳杆菌31-1和木糖葡萄球菌为发酵剂生产干发酵香肠,就发酵剂对干发酵香肠成熟过程中游离脂肪酸的影响进行了研究。研究结果表明,在灌肠后的1周内,脂肪的水解主要是由组织酶引起的,微生物对脂肪微弱的水解能力主要表现在干发酵香肠成熟的后期,并且发酵剂不能改变发酵香肠中游离脂肪酸的变化模式。  相似文献   

17.
为有效确保发酵马肉肠贮藏期间的品质及安全性,研究添加汉逊德巴利酵母菌1808(Debaryomyces hansenii 1808)、木糖葡萄球菌21445(Staphylococcus xylose 21445)、植物乳杆菌E11(Lactobacillus plantarum E11)的复合发酵剂发酵组(FP)和单一乳酸菌发酵组(DZ)、自然发酵组(ZR)马肉肠贮藏过程中生物胺的变化,考察不同发酵方式对发酵马肉肠pH值、水分活度(aw)、色差、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值及菌落总数的影响。结果表明:在贮藏期间,相比于自然发酵组和单一乳酸菌发酵组,添加复配发酵剂可有效减缓发酵马肉肠TVB-N含量、TBARs值、pH值的增幅,抑制贮藏后期有害杂菌的生长,防止产品过早发生腐败变质;此外,复配发酵剂可显著降低贮藏过程中马肉肠的水分损失(P<0.05),维持色泽的稳定,抑制生物胺(尸胺、腐胺、酪胺、组胺)的积累。综上,随着贮藏时间的延长,复配发酵剂可显著抑制发酵马肉肠品质的劣变及不良生物胺的过多积累。  相似文献   

18.
This study assessed the acid tolerance response (ATR) of stationary phase, acid-adapted (tryptic soy broth [TSB]+1% glucose) or nonacid-adapted (glucose-free TSB) Escherichia coli O157:H7 strains (ATCC43889, ATCC43895, ATCC51658 and EO139), grown individually or in a mixed culture, prior to inoculation of beef or meat decontamination runoff (washings) fluids (acidic [pH 4.95] or nonacidic [pH 7.01]). The inoculated beef was left untreated or treated by dipping for 30s in hot water (75 degrees C) followed by 2% lactic acid (55 degrees C). Inoculated beef samples and washings were stored aerobically at 4 or 15 degrees C for 6d, and at set intervals (0, 2, and 6d) were exposed (for 0, 60, 120, and 180min) to pH 3.5 (adjusted with lactic acid) TSB plus 0.6% yeast extract. Overall, there were no significant (P0.05) differences in responses of cultures prepared as individual or mixed strains. Decontamination of meat did not affect the subsequent ATR of E. coli O157:H7 other than resulting in lower initial pathogen levels exposed to acidic conditions. In this study, E. coli O157:H7 appeared to become more tolerant to acid following incubation in acidic washings of sublethal pH (4.89-5.22) compared to nonacidic washings (pH 6.97-7.41) at 4 degrees C or in both types of washings incubated at 15 degrees C. The ATR of the pathogen inoculated into washings was enhanced when cells were previously acid-adapted and incubated at 4 degrees C. Similarly, the ATR on meat was increased by previous acid-adaptation of the inoculum in broth and enhanced by storage at 4 degrees C. Populations on treated meat were consistently lower than those on untreated meat during storage and following exposure to acid. Although on day-0 there were no significant (P0.05) differences in ATR between acid-adapted and nonacid-adapted populations on meat, acid-adapted cells displayed consistently higher resistance through day-6. This suggests that acid-adapted E. coli O157:H7 introduced on meat may become resistant to subsequent lactic acid exposure following storage at 4 degrees C.  相似文献   

19.
微生物酶与肉组织酶对干发酵香肠中游离氨基酸的影响   总被引:4,自引:0,他引:4  
以戊糖乳杆菌31-1和木糖葡萄球菌为发酵剂生产干发酵香肠,就发酵剂对干发酵香肠成熟过程中游离氨基酸的影响进行了研究,同时对干香肠在成熟过程中微生物和pH值的变化进行了分析。研究结果表明,微生物的代谢活动能增加干发酵香肠中游离氨基酸的绝对含量,但相对组织酶来说,微生物酶对游离氨基酸的解离能力要小得多,说明在干发酵香肠的成熟过程中,组织酶对蛋白质的水解起主要作用。但研究结果同时也表明,微生物对个别游离氨基酸的变化具有最大的影响。  相似文献   

20.
以MRS培养基为基础培养基,从自然发酵香肠和自制腌肉中分离、筛选出三株乳酸菌(F1、F2、F3),对其生化特性、发酵特性、生长状况、产酸能力、致死温度及菌株间的拮抗性进行研究,结果表明:3株乳酸菌均符合肉制品发酵剂的要求,可以作为肉制品发酵剂;菌株F1和F3,F2和F3可以作为肉制品的混合发酵剂.  相似文献   

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