自控风干和添加发酵剂对缠丝兔理化及微生物特性的影响研究

采用人工气候箱设定恒定温度、湿度和风速,模拟自然发酵环境,添加复合发酵剂（戊糖片球菌、木糖葡萄球菌、肉色葡萄球菌、清酒乳杆菌、汉逊德巴利酵母菌）0.25 g/kg加工缠丝兔,研究了对产品理化及微生物特性的影响。结果显示,与传统自然风干法比较,新工艺对水分含量和水分活度无显著性影响,但可加快产品p H的下降,且产品最终p H在可接受范围。产品亚硝酸盐、N-二甲基亚硝胺、N-二乙基亚硝胺和组胺分别为110.75、2.23、21.50、26.25μg/kg,而传统加工组为158.37、4.92、52.15、42.12μg/kg。微生物检测结果的差异主要是与发酵肉制品特有感官和风味特性的形成密切相关的乳酸菌和微球菌,新工艺产品为8.25×106、6.33×106CFU/g,远高于传统产品的4.25×105、1.37×105CFU/g。采用自控风干和添加微生物发酵剂显然可在一定程度上降低亚硝酸盐、亚硝胺和组胺等有害物的含量,提升产品安全性。 

Study on effects of automatic drying and use of fermentation agents on the physiochemical and microbial properties of wrapped rabbit meat

The effects on physicochemical and microbial properties of wrapped rabbit meat were studied in this paper,which were processing in manual climatic box to simulate the natural fermentation environment by setting temperature,humidity and wind speed,and adding microbial fermentation agents( Pediococcuspentosaceus,Staphylococcus xylosus,Staphylococcus carnosus,Lactobacillus sakei,Lactobacillus sakei and Debaromyceshansenii) 0.25 g / kg in processing wrapped rabbit. The test results indicated that the new procedure had no significant impact on moisture content and water activity compared with the traditional method.It also showed that it could accelerate the reduction in p H,leading to a final p H of the product within an acceptable range.The nitrite,N- dimethyl nitrosamine,N- diethyl nitrite and histamine level of the products in the group with the new applied procedure were 110.75,2.23,21.50,26.25 μg / kg respectively,whereas the level of these substances in the traditional processing group were 158.37,4.92,52.15,42.12 μg / kg respectively.The difference in the total amount of bacteria were mainly due to the high level of lactic acid bacteria and micrococcus,which were closely related to the sensory and flavor characteristics of the products,the level of lactic acid bacteria and micrococcus in newly processed product was 8.25 × 106,6.33 × 106 CFU / g respectively,which was much higher than in the traditional group of 4.25 × 105,1.37 × 105 CFU / g.In conclusion,the procedure of automatic drying and the use of microbial fermentation agents could reduce the level of harmful substances( nitrite and nitrosamines etc.) in wrapped rabbit meat,which could improve the safety of the final product.