| 模仿葡萄球菌接种对发酵香肠品质及氧化稳定性的影响 |
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| 引用本文： | 冯美琴,张杰,孙健.模仿葡萄球菌接种对发酵香肠品质及氧化稳定性的影响[J].食品科学,2022,43(4):105-112. |
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| 作者姓名： | 冯美琴 张杰 孙健 |
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| 作者单位： | （1.金陵科技学院动物科学与食品工程学院，江苏 南京 210038；2.南京农业大学食品科技学院，国家肉品质量安全控制工程技术研究中心，江苏 南京 210095） |
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| 基金项目： | 国家自然科学基金面上项目（31771986）；金陵科技学院博士基金项目（JIT-B-201301） |
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| 摘 要： | 以模仿葡萄球菌(SStaphylococcus simulans)NJ201接种发酵香肠为实验组,自然发酵香肠为对照组,测定香肠的pH值、色差、质构、过氧化值(peroxide value,POV)、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值、羰基含量、总巯...
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| 关 键 词： | 模仿葡萄球菌 发酵香肠 脂肪氧化 蛋白质氧化 挥发性风味物质 |
Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage |
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| FENG Meiqin,ZHANG Jie,SUN Jian.Effect of Staphylococcus simulans NJ201 Inoculation on the Quality and Oxidative Stability of Fermented Sausage[J].Food Science,2022,43(4):105-112. |
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| Authors: | FENG Meiqin ZHANG Jie SUN Jian |
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| Affiliation: | (1. College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, China; 2. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) |
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| Abstract: | Fermented sausages were manufactured with Staphylococcus simulans NJ201 as a starter, and naturally fermented sausages were used as a control. The pH, color parameters, texture, peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value, protein carbonyl content, total sulfhydryl content, and volatile flavor composition in fermented sausages were measured to explore the effect of S. simulans NJ201 on the quality and oxidative stability of fermented sausages. The results showed that inoculation with S. simulans NJ201 significantly lowered the pH value of fermented sausage during its fermentation and maturation (P < 0.05), and improved the color and the texture characteristics. The POV, TBARS value and protein carbonyl content of the inoculated group were significantly lower than those of the control group (P < 0.05), whereas the sulfhydryl content was significantly higher than that of the control group (P < 0.05). The number and amount of volatile flavor substances in the inoculated group were higher than those in the control group. In summary, inoculation with S. simulans NJ201 can improve the taste and enhance the flavor of fermented sausages, effectively inhibit fat oxidation and protein oxidation and increase the oxidative stability of fermented sausages. |
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| Keywords: | Staphylococcus simulans NJ201 fermented sausages lipid oxidation protein oxidation volatile flavor compounds |
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