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干发酵香肠中生物胺的产生与控制 总被引:10,自引:1,他引:10
综述了干发酵香肠中生物胺产生的条件 ,国外干发酵香肠中生物胺的含量 ,与生物胺积累有关的微生物以及影响生物胺产生的理化因素 ,并提出了控制干发酵香肠中生物胺积累的措施。 相似文献
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发酵香肠中生物胺的研究 总被引:1,自引:0,他引:1
本文采用RP-HPLC法测定了发酵香肠中的生物胺(苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺)的含量。样品经0.4mol/L高氯酸溶液提取,丹磺酰氯衍生,流动相为乙腈和水,采用梯度洗脱,流速为1mL/min,紫外检测波长为254nm。该方法检测限为:腐胺、尸胺、亚精胺、酪胺和精胺为0.1μg/mL,组胺0.5μg/mL,苯乙胺0.05μg/mL。回收率分别为苯乙胺86.71%、腐胺88.88%、尸胺94.55%、组胺87.57%、酪胺83.67%、亚精胺88.55%、精胺94.91%。结果表明发酵香肠中生物胺的种类及含量因香肠的品种而异,7种生物胺平均总量为13.40mg/100g,变异范围为7.83~19.13mg/100g。本法简便、快速、灵敏、可靠。 相似文献
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I. ZALACAIN M.J. ZAPELENA M.P. DE PEÑA I. ASTIASARÁN J. BELLO 《Journal of food science》1997,62(5):1076-1079
Six levels of Aspergillus sp. lipase were evaluated and 0.400u/g was selected. A sausage with a starter culture (Lactobacillus plantarum (10%)+Staphylococcus carnosus (90%)), one with lipase and one with both starter culture and lipase were produced in a pilot plant. A lower amount of Micrococcaceae was found in sausages without starter culture. Total FFA quantity at the 15th day was higher in sausages with lipase. Higher amounts of acetic, propionic and butyric acids were found in sausages with both lipase and starter culture. Odor intensity had slightly higher scores in sausages with added lipase. 相似文献
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从风干香肠中分离得到一株生长良好的乳酸菌ORC4,菌株能产乳酸、革兰氏染色阳性、接触酶阴性。经系统发育分析,结合菌落形态、细胞形态、生化反应试验,确定菌株ORC4为绿色魏斯氏菌。绿色魏斯氏菌ORC4的完整和破碎细胞对O2-·、DPPH·和·OH的清除率都与细胞浓度呈正相关。在细胞浓度为5×108CFU/m L时,菌株ORC4破碎细胞对O2-·、DPPH·和·OH的清除率都高于完整细胞,分别为45.17%、56.17%和54.01%。菌株ORC4还能清除培养基中最多为35.87μg/m L的胆固醇,单位细胞干重的胆固醇清除率为19.89μg/mg。 相似文献
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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
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Characterization and Technological Features of Autochthonous Coagulase‐Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages 下载免费PDF全文
Teresa Semedo‐Lemsaddek Laura Carvalho Carolina Tempera Maria H. Fernandes Maria J. Fernandes Miguel Elias António S. Barreto Maria J. Fraqueza 《Journal of food science》2016,81(5):M1197-M1202
The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase‐negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate‐reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages. 相似文献
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市售西班牙自然发酵香肠的食用品质特征分析 总被引:1,自引:0,他引:1
以销量较高的市售西班牙自然发酵香肠为研究对象,通过感官评价筛选出喜好度较高的发酵香肠,测定香肠水分含量、pH值、色泽、质地等指标,采用顶空固相微萃取-气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)法分析香肠挥发性风味成分。结果表明,总体可接受性较高的自然发酵香肠具有以下特征:光泽度高、色泽暗红(亮度值16.028~31.399,红度值13.80~16.31),组织紧密、质地均一、硬度(4 721.859 0~6 360.352 0 g)适中,pH值(5.68~5.89)、水分含量(20.12%~28.09%)较低,咀嚼感好、干燥度适中,果香味、清香味、甜味、乳香味、鲜味明显,咸味、酸味适中,胡椒味较淡。总体接受性最高的香肠(1号香肠)中检出81 种挥发性风味成分,其中乙醛、异戊醛、2,3-丁二酮、月桂烯、3-甲基丁酸乙酯、顺-4-羟基-6-十二烯酸内酯、乙酸为主要风味成分(香气活力值>50)。 相似文献
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Olga Díaz Manuela Fernndez Gonzalo D García de Fernando Lorenzo de la Hoz Juan A Ordez 《Journal of the science of food and agriculture》1996,71(1):13-21
The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre−1 phosphotungstic acid soluble, 50 g litre−1 sulphosalicylic acid soluble and total volatile basic nitrogens increased during fermentation (first 2 days). The changes were more pronounced and the values greater when the highest level of papain was added. After fermentation, nitrogen levels became stabilised until the end of ripening (26 days). The electrophoretic studies showed that the proteolysis of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent in protease-added batches. A similar pattern was observed for free amino acids compared with that found in 50 g litre−1 sulphosalicylic acid nitrogen. Histamine and tyramine increased through ripening. Although the addition of papain increased the proteolysis phenomena, no improvement of the sausage flavour was observed in the sensory analysis. 相似文献
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不同发酵剂对羊肉发酵香肠理化特性的影响 总被引:2,自引:0,他引:2
通过测定添加不同发酵剂羊肉发酵香肠加工和贮藏过程中的pH值,Aw值,水分含量,TBARS值和色泽的变化,研究菌种对羊肉发酵香肠理化特性的影响。第1组为未添加菌种的对照组,第2组为添加植物乳杆菌组,第3组为按1:2添加植物乳杆菌和木糖葡萄球菌的混合组。结果表明:发酵过程中,3组发酵香肠pH值均有所下降,但添加植物乳杆菌和混合组下降较多,在发酵结束后的干燥、成熟和室温贮藏过程中pH值有上升的趋势,对照组pH值上升快,而植物乳杆菌组和混合组pH值上升缓慢。各组Aw值在加工阶段迅速下降,植物乳杆菌组最快,混合组其次。水分含量在发酵结束时变化不大,在随后的干燥、成熟阶段水分含量显著下降,贮藏过程中仍缓慢降低。TBA值在发酵、干燥、成熟和贮藏前2周表现上升趋势,而贮藏4周后TBA值显著下降。植物乳杆菌组和混合菌种组红度值(a)分别为16.91和17.17,均高于对照组;黄度值(b)和(L)明度值均显著低于对照组(P<0.05),而混合组略低于植物乳杆菌组。 相似文献
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J.M. Bruna M. Fernández E.M. Hierro J.A. Ordóntez L. de la Hoz 《Journal of food science》2000,65(4):731-738
ABSTRACT: The effect of inoculation of the "salchichón" (dry fermented sausage) surface with an atoxigenic, proteolytic, and lipolytic strain of Mucor racemosus and/or the addition of a intracellular extract of the same mold on the ripening process was studied. Four batches of salchichón were manufactured: control, superficially inoculated, added with intracellular extract, and a combination of both treatments. Superficial mold modified the amino and free fatty acid contents, volatile compounds, and sensory properties. Intracellular extract degraded free amino acids, producing a rise in ammonia and volatile compounds. Both treatments combined improved significantly the sensory properties, which were given scores higher than control sausages at the end of ripening. 相似文献