发酵乳杆菌适度发酵替代红肠生产中亚硝酸盐发色效果的研究

将发酵乳杆菌JCM1173适度发酵,在红肠生产中替代亚硝酸盐,以形成红肠的特征性腌肉红色,并和常规的生产作对照。通过紫外/可见光谱扫描发现,发酵乳杆菌JCM1173在发酵肉的过程中形成NO-Mb,而且在试验范围内,添加量越高,形成的NO-Mb浓度越大,当添加量为108个/g(肉)时,其NO-Mb含量接近60mg/kg亚硝酸盐腌制的肉。成品红肠的a值和感官评定也表现出相似的规律。这说明发酵乳杆菌JCM1173可以用于红肠生产中,代替亚硝酸盐发色。

Color Development of Lactobacillus fermentum JCM1173 Instead of Nitrite on Red Sausages by Moderate Fermentation

Using moderate fermentation of Lactobacillus fermentum JCM1173 to substitute nitrite for developing the red color of cured meat sausages was presented in this paper. The UV/Visible spectra of red sausages during curing process revealed the formation of NO-Mb by L.fermentum JCM1173. It was found that the higher the amount of JCM1173, the higher the NO-Mb concentration.The pigment content of cured meat inoculated with JCM1173(10~8/g) was close to that cured with 60 ppm nitrite. The a-value and sensory evaluation of red sausages showed similar results. Our results demonstrated that L.fermentum JCM 1173 could be used to substituting nitrite for developing the red color in the red sausages manufacturing.