添加葡萄球菌和微球菌对广式腊肠亚硝酸盐残留量和色泽研究

本文旨在研究葡萄球菌和微球菌对广式腊肠亚硝酸盐残留量和色泽的影响及其机制。首先将分离筛选自广式腊肠的两株优良特性菌株(葡萄球菌H33B和微球菌X142B)接种至腊肠测定相关指标,然后通过紫外扫描图谱来确定菌株是否具有转化高铁肌红蛋白能力。结果表明,接种单菌和混合菌株都能够降低腊肠中的高铁肌红蛋白含量和亚硝酸盐残留量,并且能够增加亚硝基肌红蛋白含量,其中以接种葡萄球菌和微球菌2:1时效果最好,与对照组差异明显(p0.05);紫外扫描图谱显示接种葡萄球菌的培养基中溶液出现了亚硝基肌红蛋白的特征吸收峰,并且溶液中的亚硝酸盐含量最低。这些结果表明葡萄球菌H33B具有转化高铁肌红蛋白的能力。因此添加葡萄球菌H33B的腊肠,由于其具有转化高铁肌红蛋白的能力,会形成更多的还原性肌红蛋白与亚硝酸盐反应,不仅进一步减少了亚硝酸盐含量还改善了色泽。

Effect of Staphylococcus and Micrococcus on Residual Nitrite and Color of Cantonese Sausages

Two beneficial bacterial strains (Staphylococcus H33B and Micrococcus X142B) were isolated from Cantonese sausage and inoculated into fresh sausages to investigate the effects of the starter culture on residual nitrite and meat color, as well as nitrosomyoglobin and metmyoglobin content. Ultraviolet (UV)-visible (Vis) spectroscopy was then used to determine if the starter culture could convert metmyoglobin into nitrosylmyoglobin (NO-Mb). The results indicated that inoculation with single or multiple-strain starter culture increased the amount of NO-Mb in Cantonese sausages. Lower residual nitrite and metmyoglobin content was also observed as compared to that for the control and the optimal effect was observed when the Staphylococcus:Micrococcus ratio was 2:1. UV-Vis spectroscopy showed that Staphylococcus reduced metmyoglobin to NO-Mb, indicated by an absorption spectrum characteristic of NO-Mb, while the nitrite content was also at a minimum. Thus, Staphylococcus H33B caused greater reduction of myoglobin, which subsequently reacted with nitrite to produce more nitric oxide, further reducing nitrite concentration and improving the color of the Cantonese sausages.