接种发酵剂对哈尔滨风干肠中生物胺形成的抑制作用

研究了接种植物乳杆菌、弯曲乳杆菌、发酵乳杆菌和木糖葡萄球菌对风干肠发酵过程中生物胺形成的抑制作用,以及其对风干肠发酵过程中理化指标(pH、水分含量、水分活度、硫代巴比妥酸值)、微生物指标(总好氧菌数、乳酸菌数、肠杆菌数)及感官品质的影响。研究表明:植物乳杆菌和木糖葡萄球菌可以显著降低生物胺(酪胺、腐胺、尸胺、组胺、2-苯乙胺和色胺)的积累(P0.05),并促进风干肠pH的降低,抑制肠杆菌增长和硫代巴比妥酸值的增加,同时还可促进风干肠风味的形成,改善风干肠的感官品质。     

发酵广式腊肠加工过程中脂质氧化特性及其指标间的相关性分析

通过测定发酵广式腊肠加工过程中的酸价、过氧化值、游离脂肪酸、硫代巴比妥酸（triobarbituric acid,TBA）值、羰基价、总酸、水分以及脂肪含量并进行相关性分析,确定发酵广式腊肠加工过程中脂类物质氧化特性及各指标变化的影响关系。结果表明：发酵广式腊肠在加工过程中,随着加工时间的延长酸价不断增加,过氧化值呈逐渐上升趋势,TBA值及羰基价总体呈上升趋势,游离脂肪酸总含量在烘烤过程中呈增加的趋势,其中不饱和脂肪酸含量在烘烤8 h后呈下降的趋势,饱和脂肪酸含量略有上升。发酵广式腊肠在加工过程中脂肪不断氧化水解,氧化程度逐渐加深,酸价、过氧化值、TBA值、羰基价、总酸含量和脂肪含量呈正相关性,过氧化值和总酸含量呈正相关性,说明发酵广式腊肠中酸败程度和脂肪氧化程度的变化趋势一致。     

葡萄籽提取物对发酵猪肉香肠氧化稳定性的影响

以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究葡萄籽提取物对发酵猪肉香肠氧化稳定性的影响。实验结果表明,随着葡萄籽提取物添加量的增加,发酵猪肉香肠的感官品质变化不大,而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明葡萄籽提取物能明显减缓发酵猪肉香肠的产酸速度和氧化速度,进而提高其氧化稳定性;添加0.25%葡萄籽提取物对提高发酵猪肉香肠氧化稳定性效果最佳。     

蓝圆鲹传统腌干过程中内源脂肪酶和脂质降解氧化的变化分析

为探明传统腌干鱼类加工过程脂肪降解氧化规律,本研究以蓝圆鲹为原料,采用传统腌干方法,测定传统腌干鱼加工过程(鲜鱼、腌制、浸泡脱盐、烘干、成品)5个加工阶段的内源性中性脂肪酶(neutral lipase,NL)、酸性脂肪酶(acid lipase,AL)、磷脂酶(phospholipase,PL)、脂肪氧合酶(lipoxygenase,LOX)活力变化,过氧化值(peroxide value,POV)、硫代巴比妥酸值(thiobarbituric acid value,TBARS)、脂肪酸含量变化,分析内源性脂肪酶与脂质降解、氧化的关系。结果表明:蓝圆鲹腌干过程中内源性脂肪水解酶活力均随着加工进程出现不同速率的降低情况,成品中NL、AL、PL活力保存率分别为:17%、57%、33%,LOX在腌干过程中活力显著增强(P0.05)。POV和TBARS均在加工过程中逐步上升,其中POV在烘干后期急速下降。主成分分析显示内源性脂肪水解酶对脂质的降解有一定的影响作用,对脂肪氧化的影响极小;LOX对脂肪降解的影响较小,与脂质的氧化正相关;多不饱和脂肪酸含量在腌制阶段和烘干阶段呈明显下降趋势(P0.05);单不饱和脂肪酸脂肪酸和饱和脂肪酸含量均在腌制阶段和烘干阶段显著增加(P0.05);二十碳五烯酸和二十二碳六烯酸两者的含量变化呈现出互补状态。     

葡萄籽提取物对发酵鸭肉香肠储存稳定性的影响

以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究葡萄籽提取物对发酵鸭肉香肠储存稳定性的影响。试验结果表明,随着葡萄籽提取物添加量的增加,发酵鸭肉香肠的感官品质变化不大,而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明葡萄籽提取物能明显减缓发酵鸭肉香肠的产酸速度和氧化速度,进而提高其储存稳定性;添加0.25%葡萄籽提取物对提高发酵鸭肉香肠稳定性效果最佳。     

干制方式对腊乳鸽脂质氧化及风味的影响

以乳鸽为原料,对干腌后的原料分别进行连续高温干制和低温+高温干制,基于水分、酸价、过氧化值、硫代巴比妥酸值、色差、感官评定和挥发性风味指标的检测,探究不同干制方式对产品的脂质氧化、品质变化和挥发性风味差异的影响。结果表明：随着干制时间的延长,乳鸽的L*、a*、b*整体均呈下降趋势,酸价、过氧化值、硫代巴比妥酸值持续上升,且干制温度越高,上升速率越快;连续高温干制的腊乳鸽的酸价、过氧化值、硫代巴比妥酸值分别为2.33 mg/g、0.16 g/100 g和2.52 mg/100 g,产品共检出20种挥发性风味物质,7种关键挥发性风味物质;而低温+高温干制的腊乳鸽酸价、过氧化值、硫代巴比妥酸值分别为2.60 mg/g、0.18 g/100 g和1.98 mg/100 g,共检出34种风味物质,14种关键挥发性风味物质;其中辛醛、肉桂醛、壬醛、香草醛、异辛醇和苯乙酮是两种腊乳鸽产品共同的关键挥发性风味物质,其对风味贡献大。两种干制方式的腊乳鸽产品感官评分无显著性差异（P＞0.05）,但低温+高温干制组检测出挥发性风味物质数量较多,脂质二级氧化产物较少,能更好地保留乳鸽的营养物质。     

鲊肉粉发酵过程中理化指标动态变化

为了研究鲊肉粉发酵过程中理化指标的动态变化情况。本文以不同发酵时间的鲊肉粉为基础,测定了总糖、总酸、蛋白质、非蛋白氮、氨基酸态氮、挥发性盐基氮、脂肪、游离脂肪酸、胆固醇等含量以及酸价、过氧化值和硫代巴比妥酸值,并通过氨基酸自动分析仪测定了氨基酸的种类及含量。结果显示:在发酵过程中,鲊肉粉的总糖含量逐渐降低,总酸含量先增加后降低;蛋白质含量先逐渐降低后趋于平缓,非蛋白氮含量先逐渐升高后趋于平缓,氨基酸态氮含量显著增加,挥发性盐基氮含量逐渐升高;发酵过程中,脂肪含量降低,游离脂肪酸含量升高,胆固醇含量有所降低。氧化指标中酸价、过氧化值、硫代巴比妥酸值在整个发酵过程中都在GB/T 5009.128-2003规定范围内,表明鲊肉粉的安全性有一定的保证。除丝氨酸和组氨酸外,其他氨基酸含量在发酵后期均有提高。从而得出,发酵使鲊肉粉的营养价值得到提高。     

发酵剂对熏马肠脂肪氧化的影响

通过对熏马肠发酵成熟过程中的过氧化值、硫代巴比妥酸值、双烯值、脂肪氧合酶活力(LOX)、超氧化物歧化酶活力(SOD)和过氧化氢酶活力(CAT)等指标的测定,研究发酵剂对熏马肠发酵成熟过程中的脂质氧化、氧化酶和抗氧化酶活力的影响。结果表明:与对照组相比较,发酵剂可以显著抑制脂质氧化和LOX活力,且显著提高SOD和CAT活力。通过相关性分析表明,发酵剂组的LOX活力与过氧化值、硫代巴比妥酸值和双烯值这3个氧化指标呈不显著负相关,相关系数为0.089~0.427。SOD和CAT活力与3个氧化指标呈显著、极显著负相关,相关系数为0.684~0.970。     

α-生育酚、VC硬脂酸酯和槲皮素在含松籽油酸结构脂中抗氧化作用的研究

通过Schaal烘箱(60℃)氧化法,比较α-生育酚(TOH)、抗坏血酸棕榈酸酯(AP)和槲皮素(Qu)对含有松籽油酸的软质黄油基料油(SL)的抗氧化作用。结果表明:经过30d的烘箱氧化后,SL中多不饱和脂肪酸的含量减少,其中功能性松籽油酸由7.10%降低到4.60%。AP和Qu能够有效降低多不饱和脂肪酸的氧化分解,并且显著抑制结构脂的过氧化值(POV)、酸值(AV)和硫代巴比妥酸值(TBARS)。AP和Qu的抗氧化作用随着添加量增加而增强。与低添加量(100mg/kg)TOH相比,高添加量(500 mg/kg)TOH有促进氧化作用,表现为增加酸值和硫代巴比妥酸值。另外,油脂氧化不仅改变了化学性质如脂肪酸组成、酸值、过氧化值和硫代巴比妥值等,而且改变了溶解和结晶曲线,添加抗氧化剂也对油脂氧化后的溶解结晶图谱有一定影响。     

银杏叶提取物对发酵猪肉香肠储存稳定性的影响

以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究银杏叶提取物对发酵猪肉香肠储存稳定性的影响。实验结果表明:随着银杏叶提取物添加量的增加,发酵猪肉香肠的感官品质变化不大;而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明银杏叶提取物能明显减缓发酵猪肉香肠的产酸速度和氧化速度,并且随着银杏叶提取物添加量的增加,其效果也随之增强,即两者之间具有一定的量效关系;添加0.25%银杏叶提取物对提高发酵猪肉香肠稳定性效果最佳。     

清酒乳杆菌对发酵风干肠品质的影响

该研究采用清酒乳杆菌（Lactobacillus sakei，L. sakei）作为发酵菌株制备发酵风干肠，研究其对发酵风干肠品质的影响，以自然发酵产品作为对照组，在发酵成熟过程中的第0、3、6、9天测定产品的菌落总数、乳酸菌数、pH值、水分含量、水分分布、嫩度、色差、过氧化物值（Peroxide Value，POV）、硫代巴比妥酸值（Thiobarbituric Acid Value，TBARS）、脂肪酸含量和感官评分等指标，研究发酵菌株对风干肠品质的影响。试验表明，L. sakei接种组的乳酸菌数和菌落总数显著高于对照组（P<0.05），L*值、a*和b*显著低于对照组（P<0.05）；L. sakei接种组在发酵终点时，水分含量降至32.15%，pH值降至4.41，保证了发酵风干肠的安全性；POV值和TBARS值显著低于对照组（P<0.05），表明L. sakei具有较好的抑制脂肪氧化作用；L. sakei接种组的总体可接受性更高，发酵后期酯类物质种类和含量均高于对照组。综上，L. sakei的添加改善了产品的品质和风味。     

The antioxidative properties of Holy basil and Galangal in cooked ground pork

The ethanolic extracts from Holy basil and Galangal were examined for their extraction yield, total phenolic content, antioxidant activity against a β-carotene-linoleic acid emulsion system, DPPH scavenging activity and reducing power. Ethanolic extracts of Holy basil exhibited higher extraction yield, total phenolic content, antioxidant activity, DPPH scavenging activity and reducing power than ethanolic extracts of Galangal. Antioxidative efficiency to inhibit lipid oxidation of dried Holy basil and dried Galangal powder, ethanolic extracts of Galangal and Holy basil and commercial antioxidant mixture in cooked ground pork was investigated during refrigerated storage at 5°C for 14 days. The quantitative measurements of thiobarbituric acid reactive substances (TBARS), conjugated diene, peroxide value (POV) and hexanal content were used as indicators of lipid oxidation. Increased levels of TBARS value, POV and hexanal content were noticed in all meat samples during storage, however most marked in cooked ground pork without antioxidants, whereas conjugated diene tended to decrease with increasing storage time. Ranking of the treatment in order of their antioxidant effectiveness showed that commercial antioxidant mixture (0.3% citric acid+0.5% ascorbic acid+0.02% α-tocopherol)>dried Galangal powder>dried Holy basil powder>ethanolic extracts of Galangal>ethanolic extracts of Holy basil>control. Furthermore, in cooked ground pork samples a high correlation between TBARS value and hexanal contents was obtained.     

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响

以不添加发酵剂的腊肉为空白对照,从理化特性、微生物分析、感官评价、香气活性化合物组成及电子鼻分析角度,研究木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响。结果表明,添加葡萄球菌混合发酵剂对产品的品质影响较大。与空白组比,葡萄球菌混合发酵剂可显著提高产品的酸价（2.12→3.28?mg/g）、蛋白质降解指数（16.32%→19.24%）、红度值a*（9.25→11.08）、香气和接受度得分及氨基酸代谢源香气活性化合物的种类和含量（3-甲基丁醛、3-甲基丁酸）,同时显著降低产品的过氧化值（0.15→0.07?g/100?g）、硫代巴比妥酸反应物含量（0.25→0.17?mg/kg）和脂肪氧化源香气活性化合物的含量（己醛和壬醛）,而对成品的基本理化指标（水分含量、水分活度、pH值）没有显著影响。电子鼻传感器能够将2?组产品区分开,说明加入发酵剂后,腊肉的风味有所改变。因此,通过添加木糖葡萄球菌和肉葡萄球菌混合发酵剂可以显著促进腊肉中蛋白质和脂肪的水解、改善产品的色泽,促进发酵风味快速形成,同时延缓脂肪氧化。     

Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness

The growth and the effects of four species of staphylococci and six lactic acid bacteria (LAB) of the genus Carnobacterium, Lactobacillus and Pediococcus on unsaturated free fatty acids were studied. The strains were grown in complex medium supplemented either with oleic, linoleic or linolenic acids. Growth was followed and oxidation of the substrates measured by TBARS. The strains of Staphylococcus xylosus 873, 16, Staphylococcus warneri 863 and Staphylococcus saprophyticus grew well on all the substrates. Whereas, the growth of the two strains of Staphylococcus carnosus and Staphylococcus xylosus 831 was inhibited in the media with linolenic acid. The addition of manganese to this media allowed good growth of these strains. All the LAB did not grow well in the media with linoleic acid, but their growth was favoured by addition of manganese to the media. Under our conditions, only linoleic and linolenic acids were oxidised. All the strains had no prooxidant activity. All the staphylococci limited oxidation of linoleic acid and had a small effect on linolenic acid. LAB did not limit oxidation of linoleic acid. With manganese in the media: the oxidation of the sterile controls was delayed for 2 days and then increased; strains of S. carnosus and S. xylosus inhibited oxidation of linolenic acid; and Lactobacillus plantarum and Pediococcus pentosaceus limited oxidation of linoleic acid. The two Carnobacterium, whatever the conditions, had no antioxidant properties.     

功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响

以功能性发酵剂植物乳杆菌（Lactobacillus plantarum CD101）和模仿葡萄球菌（Staphylococcus simulans NJ201）为混合发酵剂制作发酵香肠,同时以商业发酵剂和自然发酵为对照。结合过氧化值（peroxide value,POV）、硫代巴比妥酸反应物（thiobarbituric reactive substances,TBARS）值、羰基值、巯基值和挥发性风味物质等探究功能性发酵剂对发酵香肠脂肪和蛋白质氧化以及风味的影响。结果表明：在香肠加工和贮藏过程中,随着时间的延长,不同处理组香肠的POV、TBARS值、羰基值总体呈现上升趋势,巯基值呈现下降趋势。接种功能性发酵剂制作发酵香肠在一定程度上能够抑制产品的脂肪氧化和蛋白氧化,显著提升挥发性风味物质种类（P＜0.05）,其抑制脂肪氧化的能力显著优于商业发酵剂（P＜0.05）,抑制蛋白氧化的能力与商业发酵剂效果相当。     

Lipolytic and oxidative changes in Iberian dry-cured loin

This study was conducted using 61 Iberian pigs from four different genetic lines fattened under two different rearing systems. Fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) of the 61 fresh loins and their corresponding dry-cured loins and indices of lipid oxidation (hexanal, TBARS and rancid flavour) of the dry-cured loins were analyzed. Although the total amount of fatty acids from PL decreased most (89.77%), the fatty acid profile of FFA from dry-cured loin was more similar to that of NL from fresh loins. Monounsaturated fatty acids (MUFA) were the most abundant FFA type (260mg/100g muscle dry matter) followed by saturated fatty acid (SFA) (256mg/100g muscle dry matter) and polyunsaturated fatty acids (PUFA) (148mg/100g muscle dry matter). Neither genetic line nor rearing system showed any significant (P>0.05) effect on the decrease of fatty acids in the lipid fractions studied. The important decrease in PUFA from NL (43.70%) and PL (89%) was not reflected in higher oxidative indices in dry-cured loin. Neither PCA nor Pearson's correlation showed any clear relationships between lipolytic changes and oxidative indices.     

恩施鲊广椒乳酸菌的分离鉴定及其对挥发性风味物质的影响

采用传统培养方法对采集自湖北恩施地区的15份鲊广椒样品中的乳酸菌进行分离,采用分子生物学技术对其进行鉴定。然后,采用优势乳酸菌制作鲊广椒,并利用电子鼻技术分析其挥发性风味物质。最后,通过主成分分析（PCA）筛选出适合鲊广椒发酵的乳酸菌菌种。结果表明,从鲊广椒样品中共分离鉴定出植物乳杆菌（Lactobacillus plantarum）10株、发酵乳杆菌（Lactobacillus fermentum）3株、副干酪乳杆菌（Lactobacillus paracasei）1株和食品乳杆菌（Lactobacillus alimentarius）1株,其中,L. plantarum占总分离菌株的66.67%,是湖北恩施鲊广椒中的优势乳酸菌。电子鼻分析结果表明,与对照相比,添加L. plantarum的鲊广椒芳香类物质明显增多,氮氧化物、氢化物、有机硫化合物和烷烃等物质含量显著降低。PCA结果表明,L. plantarum HUBAS51132和HUBAS51141制作的鲊广椒其芳香性更好。     

NaCl添加量对发酵牦牛肉灌肠成熟过程中理化品质及挥发性风味物质的影响

研究添加0.0％、1.5％、3.0％、4.5％NaCl的发酵牦牛肉灌肠成熟过程中理化性质、菌落总数以及挥发性风味物质的变化.结果表明,NaCl添加量4.5％的发酵牦牛肉灌肠pH值和亮度值显著高于其余3组(P＜0.05);随着NaCl添加量的减少,硬度、胶着性、咀嚼性呈下降趋势,而储能模量、菌落总数呈上升趋势;此外,Na...     

The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages

The antioxidant properties of baechu-kimchi in fermented sausages were evaluated by investigating its effect on the changes in total free fatty acid content, peroxide value, and TBARS during ripening. The conditions for its antioxidant effectiveness were optimized in a model system (beaker sausages). For this, the conditions of added kimchi – form (kimchi and freeze-dried kimchi-powder), fermentation temperature (7 and 20 °C) and concentrations (5%, 10% and 15%) – were varied. The results were compared with that of the control without kimchi. According to the evolution of peroxide value and TBARS, the addition of 5% and 10% kimchi clearly indicated retardation of the development of lipid oxidation. However, an increase in the amount of kimchi added caused a prooxidant effect. The antioxidant effect of kimchi has been found to be dependant on its fermentation temperature as the batches treated with kimchi fermented at 20 °C displayed better protection against the formation of oxidative products than those fermented at 7 °C. Kimchi-powder did not show any antioxidant properties.