混菌发酵鸭腿工艺优化及其贮藏品质特性

doi:10.7506/spkx1002-6630-20190408-068

食品科学 ›› 2020, Vol. 41 ›› Issue (10): 101-109.doi: 10.7506/spkx1002-6630-20190408-068

混菌发酵鸭腿工艺优化及其贮藏品质特性

阮一凡，潘道东，孙杨赢，田宏伟，汤晓艳

（1.宁波大学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；2.宁波大学食品与药学学院，浙江宁波 315800；3.湖北周黑鸭企业发展有限公司，湖北武汉 430040；4.中国农业科学院农业质量标准与检测技术研究所，农业农村部农产品质量安全重点实验室，北京 100081）

出版日期:2020-05-25 发布日期:2020-05-15
基金资助:
国家水禽产业技术体系岗位科学家基金项目（CARS-42-25）

Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage

RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan

(1. Zhejiang Key Laboratory of Animal Protein Food Deep Processing Technology, Ningbo University, Ningbo 315800, China; 2. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China;3. Hubei Zhouheiya Enterprise Development Co. Ltd., Wuhan 430040, China; 4. Key Laboratory of Agri-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China)

Online:2020-05-25 Published:2020-05-15

摘要/Abstract

摘要： 选取鸭腿肉为原料，以植物乳杆菌和酿酒酵母菌为发酵剂，开发发酵鸭腿产品，测定其理化指标，并对其贮藏品质特性进行研究。结果表明：最优工艺条件为接菌量2%、植物乳杆菌-酿酒酵母菌菌种配比1∶2、发酵时间24 h、发酵温度30 ℃。此工艺制作的发酵产品的pH值、大肠杆菌、亚硝酸盐、组胺和过氧化值均在国家标准要求范围内。随着贮藏时间的延长，发酵鸭腿感官评分逐渐下降，硫代巴比妥酸值和挥发性盐基氮逐渐增加，但不接菌组下降和增长的幅度均大于接菌组。接菌组的菌落总数、亚硝酸盐含量于贮藏0～30 d增加，于30～50 d减少，不接菌组则持续上升。接菌组生物胺在贮藏前期均呈上升趋势，色胺、尸胺、酪胺、亚精胺于贮藏30 d后下降，苯乙胺、腐胺和精胺于贮藏40 d后下降，而不接菌组总含量逐渐上升。综上所述：混合发酵剂的添加可以提升产品口感，随着贮藏期的延长，接菌处理能显著抑制产品感官的劣变、脂肪氧化以及不良生物胺的产生。该研究为发酵产品的创新性研究提供了一定理论依据。

关键词: 混菌发酵, 发酵鸭腿, 工艺优化, 贮藏特性

Abstract: In this paper, fermented duck thigh was manufactured with a mixed starter culture of Lactobacillus plantarum and Saccharomyces cerevisiae, and its physicochemical indexes and changes in quality characteristics during storage were evaluated. The results showed that the optimum processing conditions were determined as follows: inoculum amount 2%, ratio of L. plantarum to S. cerevisiae 1:2, fermentation time 24 h, and temperature 30 ℃. The pH, Escherichia coli count, nitrite, histamine and peroxide value of the fermented product generated under the optimized conditions were all within the requirements of the national standards. As storage time increased, the sensory score gradually decreased, and the thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) value gradually increased. The changes in all these parameters in the uninoculated control group were greater than those of the inoculated group. The total number of colonies and the content of nitrite in the inoculated group increased during the first 30 d of storage, and then decreased from day 30 to 50 whereas the two parameters in the control group continued to increase. The contents of all tested biogenic amines in the inoculated group showed an upward trend in the early stage of storage. The contents of tryptamine, cadaverine, tyramine and spermidine decreased after day 30, and the contents of phenylethylamine, putrescine and spermine decreased after day 40. In contrast, the total content of biogenic amines in the control group kept increasing. In summary, inoculation with the mixed starter could improve the taste of the product, and significantly retard the deterioration in the sensory quality, fat oxidation and the production of undesirable biogenic amines during prolonged storage.

Key words: mixed fermentation, fermented duck thigh, process optimization, storage characteristics

中图分类号:

TS254.4

阮一凡，潘道东，孙杨赢，田宏伟，汤晓艳. 混菌发酵鸭腿工艺优化及其贮藏品质特性[J]. 食品科学, 2020, 41(10): 101-109.

RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan. Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage[J]. FOOD SCIENCE, 2020, 41(10): 101-109.

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混菌发酵鸭腿工艺优化及其贮藏品质特性

Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage

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