外源抑制物对风干肠风干过程中理化性质及安全品质的影响

为研究外源抑制物对风干肠在风干过程中理化性质和安全品质的影响，将实验室前期优选的复合抗氧化剂（combined antioxidant，CA）、复合香辛料（combined spice，CS）、发酵牛骨调味基料（fermented beef flavoring，FBF）以及FBF和CA以1∶1复配（FBFA）、CA和CS以1∶1复配（CSA）应用于风干肠加工过程中，测定风干1、3、6、9、12 d时样品水分含量、水分活度（water activity，aw）、红度值（a*）、亮度值（L*）、pH值、硫代巴比妥酸反应物（thiobarbituric acid resctive substances，TBARs）值、亚硝酸盐残留量以及风干6、12 d生物胺含量和风干12 d时N-亚硝胺（N-nitrosoamines，NAs）含量。结果表明：在风干肠风干过程中添加5 种外源抑制物，产品水分含量与对照组差异不显著，但aw降低（0.80～0.81）；亚硝酸盐残留量为3.77～5.65 mg/kg，产品品质和安全性均显著提高。通过比较5 组外源抑制物可知，FBFA更能增强风干肠的a*和L*，降低TBARs值和亚硝酸盐残留量，控制组胺和NAs的形成，对风干肠的色泽和安全品质等均具有较好的改善作用。此外，CSA可以较好地抑制组胺和酪胺的形成，控制脂肪氧化和阻断NAs的形成。FBFA和CSA对风干肠的品质和安全性均具有显著增效作用。

Effects of Exogenous Inhibitors on Physicochemical Properties and Safety of Air-Dried Sausage during Processing

To study the effects of exogenous inhibitors on the physicochemical properties and safety of air-dried sausages during air-drying, a combined antioxidant (CA), a combined spice (CS) and a fermented beef flavoring (FBF) previously selected in our laboratory as well as FBF combined with CA at 1:1 ratio (FBFA) and CA combined with CS at 1:1 ratio (CSA) were used separately to process air-dried sausage. On day 1, 3, 6, 9 and 12 of air drying, samples were taken to determine their moisture content, water activity (aw), redness value (a*), brightness value (L*), pH, thiobarbituric acid resctive substances (TBARs) value, and nitrite residues, and biogenic amine contents on day 6 and 12 and N-nitrosoamines (NAs) content on day 12 were measured as well. The results showed that during the processing of air-dried sausages, the above five exogenous inhibitors could reduce aw (0.80–0.81) without causing significant change in moisture content relative to the control group, and gave nitrite residues ranging from 3.77 to 5.65 mg/kg, significantly improving the quality and safety of the product. Comparative analysis showed that FBFA increased a* and L* values, reduced TBARs value and nitrite residues, inhibited the formation of histamine and NAs, improving the color, safety and quality of air-dried sausages. Moreover, CSA well inhibited the formation of histamine and tyramine, controlled fat oxidation, and blocked the formation of NAs. It can be seen that the combination of CA with FBF or CS has a significant synergistic effect on improving the quality and safety of air-dried sausages.