发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

石如月; 刘洋; 孙杨赢; 潘道东

doi:10.13386/j.issn1002-0306.2022070213

发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

doi: 10.13386/j.issn1002-0306.2022070213

石如月^1,,
刘洋^1,*, ,,
孙杨赢^{1, 2,*, ,},
潘道东^{1, 2}

1.
宁波大学食品与药学学院，浙江宁波 315800
2.
浙江省动物蛋白食品精深加工技术重点实验室，浙江宁波 315800

基金项目: 国家水禽产业技术体系岗位科学家基金项目（CARS-42-25）；浙江省公益技术研究项目（LGN21C200009）。

详细信息

作者简介:
石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者:
刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn

孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn

中图分类号: TS205.5
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出版历程
- 收稿日期: 2022-07-19
- 刊出日期: 2023-05-15

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

SHI Ruyue^1
,,
LIU Yang^{1,*
, ,},
SUN Yangying^{1, 2,*
, ,},
PAN Daodong^{1, 2}

1.
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
2.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315800, China

摘要

摘要: 为探究发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用，并为发酵香肠产品的开发及其安全性控制提供理论依据。本研究将发酵乳杆菌RA₃和植物乳杆菌RC₄以单一菌种或复配菌种接种于鸭肉发酵香肠，以自然发酵组作对照，测定香肠的亚硝酸盐、生物胺及其他理化指标。结果表明：在鸭肉发酵香肠加工贮藏过程中，各组的菌落总数及实验组生物胺含量总体上均呈现先上升后下降的趋势，各组的挥发性盐基氮（TVB-N）含量及自然组生物胺含量逐渐上升，亚硝酸盐含量则呈现下降趋势。实验组pH、TVB-N及亚硝酸盐含量始终低于自然组，在第28 d时RF组亚硝酸盐含量比自然组低1.33 mg/kg。在21~28 d，实验组的菌落总数显著低于自然组（P<0.05）。因此，接种发酵剂可以在一定程度上减少菌落总数，显著抑制亚硝酸盐和生物胺的形成（P<0.05），可以提高香肠的安全性。
- 鸭肉发酵香肠 /
- 发酵剂 /
- 安全性 /
- 亚硝酸盐 /
- 生物胺
Abstract: In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products. Lactobacillus fermentum RA₃ and Lactobacillus plantarum RC₄ were inoculated into duck fermented sausage with single or compound strains, and compared with the natural fermentation group, the nitrite, biogenic amines and other physicochemical indexes of the sausage were determined. The results showed that during the processing and storage of sausage, the total number of bacterial colony and the content of biogenic amines in the experimental group increased first and then decreased. While the content of volatile basic nitrogen (TVB-N) and biogenic amine in natural group increased gradually. The content of nitrite showed a downward trend. In addition, the pH, TVB-N and nitrite content were always lower than those in the natural group. On the 28th day, the nitrite content of the RF group was 1.33 mg/kg lower than that of the natural group. From the day 21 to 28, the total number of colonies in the experimental group was significantly lower than that in natural group (P<0.05). In conclusion, inoculating starter could effectively reduce the total number of colonies to a certain extent, while the formation of nitrite and biogenic amines was significantly inhibited (P<0.05), thereby improving the safety of sausage.
- duck fermented sausage /
- starter /
- safety /
- nitrite /
- biogenic amines

HTML全文

图 1 不同发酵剂对发酵香肠菌落总数的影响

注：大写字母不同表示组内差异显著（P<0.05）；小写字母不同表示组间差异显著（P<0.05）；图2~图4、表1~表2同。

Figure 1. Influence of different starter on the total number of colonies of fermented sausage

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图 2 不同发酵剂对发酵香肠pH的影响

Figure 2. Influence of different starter on pH value of fermented sausage

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图 3 不同发酵剂对发酵香肠TVB-N的影响

Figure 3. Influence of different starter on the TVB-N of fermented sausage

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图 4 不同发酵剂对发酵香肠水分活度的影响

Figure 4. Influence of different starter on the water activity of fermented sausage

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图 5 生物胺混标色谱图

注：1.色胺（6.830 min）；2.苯乙胺（7.488 min）；3.腐胺（7.854 min）；4.尸胺（8.248 min）；5.组胺（8.734 min）；6.酪胺（12.642 min）；7.亚精胺（13.936 min）；8.精胺（19.424 min）。

Figure 5. Standard chromatogram of mixed biological amines

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表 1 不同发酵剂对发酵香肠亚硝酸盐含量的影响

Table 1. Influence of different starter on nitrite content in fermented sausage

时间（d）	含量（mg/kg）
时间（d）	自然组	RA	RC	RF
0	21.44±0.07^Cc	15.04±0.18^Cb	14.80±0.26^Db	11.53±0.03^Ca
7	18.04±0.06^Bb	10.15±0.26^Ba	9.96±0.18^Ca	9.90±0.22^Ba
14	10.54±0.14^Ac	10.01±0.12^Bb	9.73±0.17^BCa	9.74±0.07^Ba
21	10.64±0.16^Ad	9.11±0.11^Aa	9.45±0.03^ABb	9.66±0.10^Bc
28	10.53±0.10^Ac	9.90±0.07^Bb	9.39±0.16^Aa	9.20±0.14^Aa

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表 2 不同发酵剂对发酵香肠生物胺含量的影响

Table 2. Influence of different starter on biogenic amine content of fermented sausage

生物胺含量（mg/kg）		贮藏期（d）
生物胺含量（mg/kg）		0	7	14	21	28
色胺	自然组	5.28±0.23^Aa	15.61±0.56^Bc	15.74±0.09^Bab	16.10±0.72^Bd	36.73±0.72^Cd
	RA	6.72±0.28^Ab	8.42±0.20^Ba	16.82±0.15^Cb	8.50±0.19^Ba	8.36±0.13^Bc
	RC	7.74±0.13^Bc	16.28±0.16^Dc	33.30±0.69^Ec	12.19±0.17^Cc	5.63±0.05^Ab
	RF	9.72±0.20^Bd	14.28±0.16^Cb	15.04±0.56^Ca	10.65±0.58^Bb	3.30±0.05^Aa
苯乙胺	自然组	4.46±0.16^Aa	5.86±0.13^Ba	7.54±0.59^Cb	8.67±0.41^Dc	11.37±0.55^Ec
	RA	5.28±0.43^BCa	5.62±0.43^Ca	5.86±0.57^Ca	4.32±0.20^Ba	3.12±0.19^Aa
	RC	5.12±0.15^ABa	7.19±0.23^Cb	11.58±0.71^Dc	6.40±0.37^BCb	4.80±0.73^Ab
	RF	4.55±0.34^Aa	6.95±0.32^Bb	8.02±0.47^Bb	4.52±0.72^Aa	3.38±0.27^Aa
腐胺	自然组	0.00±0.00^Aa	4.24±0.20^Ba	4.54±0.37^Ba	18.64±0.73^Cc	49.10±1.42^Db
	RA	5.12±0.13^Bc	6.62±0.37^Cc	7.44±0.23^Db	5.40±0.30^Ba	4.26±0.30^Aa
	RC	3.25±0.23^Ab	5.50±0.35^Bb	7.86±0.43^Cb	7.44±0.26^Cb	3.08±0.06^Aa
	RF	3.72±0.22^Bb	7.26±0.50^Dc	7.70±0.56^Db	5.78±0.47^Ca	2.48±0.42^Aa
尸胺	自然组	2.06±0.08^Aa	2.54±0.47^Aa	4.31±0.18^Ba	4.38±0.23^Ba	6.83±0.44^Cc
	RA	2.28±0.01^Ab	4.05±0.01^Bc	5.62±0.37^Cb	4.56±0.36^Ba	4.07±0.08^Bb
	RC	2.82±0.01^Bd	3.80±0.01^Cbc	4.76±0.27^Da	4.67±0.20^Da	2.32±0.13^Aa
	RF	2.62±0.01^Ac	3.36±0.01^Bb	4.44±0.27^Ca	4.32±0.29^Ca	2.46±0.19^Aa
组胺	自然组	3.48±0.20^Ab	3.60±0.35^Aa	5.32±0.19^Bb	5.66±0.35^Bc	7.33±0.48^Cc
	RA	2.46±0.29^Aa	3.36±0.22^Ba	5.31±0.24^Cb	3.44±0.13^Ba	3.12±0.13^Bb
	RC	4.40±0.22^Bc	4.56±0.28^Bb	4.38±0.34^Ba	4.46±0.15^Bb	3.12±0.13^Ab
	RF	3.26±0.13^Bb	4.36±0.23^Cb	8.72±0.30^Ec	5.50±0.19^Dc	2.46±0.26^Aa
酪胺	自然组	8.49±0.16^Aa	8.62±0.36^Aa	12.22±0.23^Ba	12.49±0.20^Bc	12.54±0.16^Bb
	RA	8.72±0.13^Aab	11.84±0.36^Cc	14.70±0.30^Dc	10.32±0.36^Bb	9.38±0.33^Aa
	RC	9.17±0.37^Abc	12.85±0.01^Bd	15.19±0.20^Cc	9.20±0.23^Aa	8.82±0.20^Aa
	RF	9.68±0.13^Bc	10.74±0.13^Cb	13.31±0.20^Db	9.77±0.51^Bab	8.88±0.30^Aa
亚精胺	自然组	1.23±0.03^Ac	1.64±0.30^ABc	2.16±0.12^Bb	6.50±0.22^Cd	7.50±0.32^Db
	RA	0.00±0.00^Aa	0.14±0.01^Ba	1.12±0.04^Da	0.58±0.05^Cb	0.18±0.01^Ba
	RC	0.08±0.01^Ab	1.04±0.01^Bb	2.22±0.06^Cb	0.12±0.01^Aa	0.07±0.01^Aa
	RF	0.00±0.00^Aa	2.06±0.06^Cc	3.26±0.16^Dc	1.93±0.16^Cc	0.32±0.02^Ba
精胺	自然组	0.18±0.01^Aa	0.37±0.01^Ba	1.55±0.04^Cab	2.44±0.12^Dd	3.72±0.06^Ed
	RA	0.95±0.01^Cc	1.08±0.09^Cc	1.4±0.08^Da	0.66±0.15^Ba	0.40±0.01^Aa
	RC	0.96±0.01^ABc	1.48±0.13^Cd	1.68±0.06^Db	1.1±0.01^Bb	0.87±0.01^Ac
	RF	0.32±0.02^Ab	0.76±0.06^Bb	2.62±0.15^Dc	2.08±0.08^Cc	0.70±0.04^Bb
总生物胺	自然组	25.18±0.87^Aa	42.48±2.38^Bb	53.38±1.81^Ca	74.88±2.98^Dd	135.12±4.15^Ed
	RA	31.53±1.28^Ab	41.13±1.69^Da	58.27±1.98^Eb	37.78±1.74^Ca	32.89±1.18^Bc
	RC	33.54±1.13^Bc	52.70±1.18^Dd	80.97±2.76^Ed	45.58±1.40^Cc	28.71±1.32^Ab
	RF	33.87±1.05^Bd	49.77±1.47^Dc	63.11±2.67^Ec	44.55±3.00^Cb	23.98±1.55^Aa

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发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

doi: 10.13386/j.issn1002-0306.2022070213

作者简介:
石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者:
刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn

孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn

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Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

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留言板

发酵剂对鸭肉发酵香肠亚硝酸盐及生物胺的抑制作用

doi: 10.13386/j.issn1002-0306.2022070213

作者简介: 石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者: 刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn 孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn

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Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage

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出版历程

目录

作者简介:
石如月（1996−），女，硕士，研究方向：畜禽产品加工及综合利用，E-mail：1294263722@qq.com

通讯作者:
刘洋（1986−），男，硕士，助理实验师，研究方向：畜禽产品加工及综合利用，E-mail：liuyang2@nbu.edu.cn

孙杨赢（1986−），女，博士，副教授，研究方向：畜禽产品加工及综合利用，E-mail：sunyangying@nbu.edu.cn