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食品与发酵工业  2019, Vol. 45 Issue (11): 99-105    DOI: 10.13995/j.cnki.11-1802/ts.019937
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
复配发酵剂对羊肉发酵香肠脂肪氧化及脂肪酸组成的影响
韩云飞, 翟钰佳, 郭骏飞, 杨乐, 德力格尔吉日嘎拉, 段艳*
(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
Effects of a compounded starter on fat oxidation and fatty acid compositionof mutton fermented sausages
HAN Yunfei, ZHAI Yujia, GUO Junfei, YANG Le, DELGERJARGAL, DUAN Yan*
(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
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摘要 将具有脂肪分解能力的木糖葡萄球菌(Staphylococcus xylosus)X21-2m与植物乳杆菌(Lactobacilus plantarum)19-2D按2∶1的比例应用于羊肉发酵香肠,以汉森发酵组和自然发酵组为对照,研究复配发酵剂对香肠脂肪氧化和脂肪酸组成的影响。结果显示,在18~71 d,复配组和汉森组的酸价显著高于(P<0.05)自然组。在18~161 d,复配组的过氧化值略高于其他2组,并在71 d达到最大值3.31 mmol/kg。在41 d,复配组和汉森组的硫代巴比妥酸值分别为0.35、0.31 mg/kg显著高于(P<0.05)自然组0.21 mg/kg。在11 d和41 d,主要脂肪酸C16∶0、C18∶0和C18∶1n9c在复配组含量均高于其他2组,在18~161 d,复配组多不饱和脂肪酸n-6/n-3略低于自然组。研究表明,复配发酵剂对羊肉发酵香肠的脂肪氧化有促进作用,且未出现不良现象,对发酵香肠风味的改善有重要意义。
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韩云飞
翟钰佳
郭骏飞
杨乐
德力格尔吉日嘎拉
段艳
关键词:  复配发酵剂  羊肉  发酵香肠  木糖葡萄球菌  植物乳杆菌  脂肪氧化    
Abstract: Staphylococcus xylosus (X21-2m) that has fat decomposition ability and Lactobacillus plantarum (19-2D) were applied to ferment mutton sausages at a ratio of 2∶1. The Hansen fermenting group and the natural fermenting group were used as controls. The effects of the compounded starter on fat oxidation and fatty acid composition of sausages were studied. The results showed that on day 18-71, the acid values of experimental group and Hansen group were significantly higher than that of the natural group (P<0.05). On day 18-161, the peroxide value of the experimental group was slightly higher than those of the other two groups, and reached the maximum (3.31 mmol/kg) on day 71. Moreover, on day 41, the thiobarbituric acid values in experimental group and Hansen group were 0.35 mg/kg and 0.31 mg/kg, respectively, which were significantly higher than that of the natural group (P<0.05). Furthermore, on day 11 and day 41, the main fatty acids (C16∶0, C18∶0, and C18∶1n9c) in the experimental group were higher than those of the other two groups, and on day 18-161, the polyunsaturated fatty acids n-6/n-3 in the experimental group were slightly lower than those of the natural group. The results showed that the compounded starter has promoting effects on fat oxidation with no adverse effects, therefore, it can be used to improve the flavor of fermented sausages.
Key words:  compound starter    mutton    fermented sausage    Staphylococcus xylosus    Lactobacilus plantarum    fat oxidation
收稿日期:  2019-01-12                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 中国博士后科学基金(2015M572631XB)
通讯作者:  硕士(段艳副教授为通讯作者,E-mail:duanyannmg@126.com)   
引用本文:    
韩云飞,翟钰佳,郭骏飞,等. 复配发酵剂对羊肉发酵香肠脂肪氧化及脂肪酸组成的影响[J]. 食品与发酵工业, 2019, 45(11): 99-105.
HAN Yunfei,ZHAI Yujia,GUO Junfei,et al. Effects of a compounded starter on fat oxidation and fatty acid compositionof mutton fermented sausages[J]. Food and Fermentation Industries, 2019, 45(11): 99-105.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019937  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/99
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