鹅肉香肠的发酵工艺研究

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 196-201.

鹅肉香肠的发酵工艺研究

李俊江1，曹婷婷1，潘道东1,2,*，孔诺1

1.南京师范大学金陵女子学院 2.宁波大学海洋学院

收稿日期:2012-04-18 修回日期:2012-09-15 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 潘道东 E-mail:daodongpan@163.com
基金资助:
国家水禽产业技术体系

Optimization of Fermentation Conditions for the Production of Goose Sausage

Received:2012-04-18 Revised:2012-09-15 Online:2012-11-15 Published:2012-11-09

摘要/Abstract

摘要： 选用发酵乳杆菌和变异微球菌为复合发酵剂生产鹅肉香肠，并以样品感官评分、过氧化值(POV)作为考察指标，在单因素试验分析的基础上，采用多指标正交设计对发酵鹅肉香肠的发酵温度、发酵时间、接种量以及菌种比例进行优化。结果表明：鹅肉香肠的最佳发酵工艺条件为：发酵时间20h、发酵温度25℃、接种量1×107CFU/g、发酵乳杆菌和变异微球菌最佳比例1:1。在此条件下，发酵鹅肉香肠感官评分为96分，POV为2.3meq/kg。在最佳发酵条件下制得的发酵鹅肉香肠的还原力(A700nm)和DPPH自由基的清除率分别是0.45和85.7%，样品抗氧化效果好。

关键词: 鹅肉香肠, 发酵工艺, 乳酸菌, 抗氧化

Abstract: In this study, Lactobacillus fermentum (L. f) and Micrococcus rossus (M. r) were used together to produce fermented goose sausage. The effects of four fermentation conditions including temperature, time, inoculum size and L. f-to-M. r ratio on sensory evaluation score and POV were investigated by one-factor-at-a-time method. The fermentation conditions were optimized using an orthogonal array design based on sensory evaluation score and POV. The optimal fermentation conditions were determined as follows: a 1:1 mixture of L. f and M. r was inoculated at an inoculum size of 1×107 CFU/g for fermentation at 25 ℃ for 20 h. The sensory evaluation score and POV of goose sausages obtained under these conditions were 96 and 2.3 meq/kg, respectively. Moreover, the reducing power and DPPH radical scavenging rate were 0.45 and 85.7%, respectively, suggesting powerful antioxidant effects.

Key words: goose sausage, fermentation process, lactic acid bacteria, antioxidant effect

中图分类号:

TS251.65

李俊江1，曹婷婷1，潘道东1,2,*，孔?诺1. 鹅肉香肠的发酵工艺研究[J]. 食品科学, 2012, 33(21): 196-201.

参考文献

[1]夏文水.肉制品加工原理和技术[M].北京:化学工业出版社,2003.4.
[2] K Incze.Dry Fermented Sausages.Meat Sci., 49 (1998), pp. S169–S177
[3] Leistner L. 发酵性肉制品的前景[J]. 韩魁元, 译. 肉类工业, 1998(4): 30-32.
[4]李卫华.食品微生物实验手册[M].中国轻工业出版社，2000:45-50[J].Meat Science,1993,35:229-240
[5]李应华; 石晓; 乳酸菌在发酵香肠中的应用[J].试验研究与开发, 2008,29卷9期:178-180
[6] Klingberg T.D.,Axelsson L. ,Naterstad K.,et.al. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages [J]. International Journal of Food Microbiology ,2005 ,(105):419-431
[7] Luke F-K.Microbiology of Fermented Foods and New York : Elsevier Applied Science Publishers, 1985
[8] Moiler J K ,Hinrichsen L L ,Andersen H J. Formation of amino acid (L-Leucine,L-phenylalanine)derived volatile flavor compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meatmodelsystems [J]. Food Microbial,1988.42(1-2):101~117
[9]罗庆斌, 何大乾, 尹荣楷, 等. 我国养鹅业现状及发展趋势[J]. 中国家禽, 2006(4): 1-4.
[10]王放. 食品营养保健原理及技术[M]. 北京: 中国轻工业出版社, 1997:82-83.
[11]李丽娜,于长青,韩玉玺等.鹅肉发酵香肠生产工艺研究[J].肉类研究.2011, 25( 02) 13-16
[12]李颖,满永刚,林国峰.低胆固醇发酵鹅肉香肠工艺参数优化[J].农产品加工学报,2011,3:40~47
[13]孙鹏,乔俊程,孙先锋,不同因素对油脂中过氧化值测定的影响[J].热带农业工程,2011,35（3）:1-3
[14]高彦屏; 李咏红;索氏抽提法测定食品脂肪含量[J]. 品牌与标准化.2011,8期：57
[15]Oyaizu M.Studies on product of browning reaetion prepared from glucose amine[J].Japanese Journal of Nutrition, 1986,44:307-315.
[16]Guo Lei, Wen Ying, Zhang Lin. Optimization of DPPH free radical scavenging activity of ultrasonic-extracted components from Porphyra yezoensis[C].Proceeding of 2010 international conference of natural product and traditional medicine. USA: Scientific and Technical Development Press, 2010: 397-401.
[17]王燚.抗氧化肉品发酵剂的筛选及其在羊肉香肠中的应用[D].雅安:四川农业大学,2008.
[18]魏艳丽,张坤生,任云霞.香辛料提取物对乳化香肠抗氧化作用的研究[J]. 食品研究与开发. 2010, 31(4)139-142
[19]朱丹，牛广财，戴凌燕等.沙果多酚提取及其对香肠抗氧化作用的研究[J].食品工业.2010 ,3期 :18-20
[20]Weizheng Sun, Haifeng Zhao, Qiangzhong Zhao.Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities[J].Innovative Food Science and Emerging Technologies ,10 (2009) 558–563