添加复合发酵剂对发酵猪肉干食品安全性的影响

以清酒乳酸杆菌（Lactobacillus sakei）和木糖葡萄球菌（Staphylococcus xylosus）为复合发酵剂发酵猪肉干,研究复合发酵剂对发酵猪肉干腐败微生物生长增殖、组胺积累、亚硝酸盐残留、脂质氧化及挥发性氨基氮（TVB-N）生成的影响。结果表明:接种复合发酵剂显著（p<0.05）抑制发酵过程中大肠杆菌、李斯特菌、假单胞菌和金黄色葡萄球菌等腐败微生物的生长增殖;发酵结束时,添加复合发酵剂和自然发酵组的组胺含量分别为0.32和8.85 mg/kg,亚硝酸钠残留量分别为8.95和45.6 mg/kg,硫代巴比妥酸（TBA）值分别为0.67和1.54 mg MDA/kg,TVB-N含量分别为1.23和5.25 mg/100 g。添加复合发酵剂组的组织状态、风味和色泽等感官评分均高于自然发酵组,获得了优良的感官特性。 

Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the food safety of fermented pork jerk

Effect of inoculation with a starter culture composed of Lactobacillus sakei and Staphylococcus xylosus on the growth of pathogenic bacteria, histamine reduction, nitrite depletion, oxidative stability and levels of TVB- N in fermented pork jerky were evaluated. Results showed that inoculation with the starter culture was against the growth of meat-spoiling microorganisms, namely Escherichia coli, Listeria monocytogenes,Pseudomonas and Staphylococcus aureus. At the end of fermentation,the levels of histamine were 0.32 and8.85 mg/kg in the fermented pork jerky inoculated with starter culture and by a spontaneous fermentation,respectively. The levels of residual nitrite dropped rapidly from 150 to 8.95 mg/kg in the fermented pork jerky inoculated with starter culture while 45.6 mg/kg nitrite was detected at the end of fermentation in the sample by a spontaneous fermentation. The thiobarbituric acid reactive substances test(TBARS) values were 0.67 and1.54 mg MDA/kg in the fermented pork jerky inoculated with starter culture and by a spontaneous fermentation,respectively. The levels of TVB-N were 1.23 and 5.25 mg/100 g in the fermented pork jerky inoculated with starter culture and by a spontaneous fermentation,respectively. The organization appearance,taste,smell and color of sensory scores in sample inoculated with starter cultures were higher than that of control,and exhibited good sensory properties.