食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 227 - 233

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038789

研究报告

不同比例克鲁维酵母对低盐发酵香肠品质特性的影响

  • 范鑫洋 ,
  • 张香美 ,
  • 康晶 ,
  • 侯玥 ,
  • 褚素乔 ,
  • 姚慧敏
展开
  • 1(河北经贸大学 生物科学与工程学院,河北 石家庄,050061)
    2(石家庄市畜牧技术推广站,河北 石家庄,050061)
第一作者:硕士研究生(张香美教授和褚素乔研究员为共同通信作者,E-mail:zxm_bio@126.com;chusuqiao@163.com)

收稿日期: 2024-01-31

  修回日期: 2024-03-20

  网络出版日期: 2025-02-14

基金资助

河北省省级科技计划项目(19227116D);河北经贸大学科学研究与发展计划基金项目(2022SGYB02);石家庄市农业科技项目(23012);河北省三期现代农业产业技术体系肉禽创新团队项目(HBCT2024270206)

收起

Effect of different proportions of Kluyveromyces on quality characteristic of low-salt fermented sausages

  • FAN Xinyang ,
  • ZHANG Xiangmei ,
  • KANG Jing ,
  • HOU Yue ,
  • CHU Suqiao ,
  • YAO Huimin
Expand
  • 1(College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China)
    2(Shijiazhuang Animal Husbandry Technology Promotion Station, Shijiazhuang 050061, China)

Received date: 2024-01-31

  Revised date: 2024-03-20

  Online published: 2025-02-14

Fold

摘要

为改善低盐发酵香肠的品质,该研究将马克斯克鲁维酵母B3接种至植物乳植杆菌Z43低盐发酵香肠中,探究不同比例马克斯克鲁维酵母B3对发酵香肠品质的影响。测定发酵香肠的pH值、色差、质构、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、肠杆菌、脂肪酸组成,并通过皮尔森相关系数与曼特尔检验确定马克斯克鲁维酵母接种量、理化指标与发酵香肠感官品质的相关性。结果表明,接种马克斯克鲁维酵母可以提高发酵香肠终pH值,降低TVB-N值,抑制肠杆菌增殖,改善脂肪酸组成。其中植物乳植杆菌Z43与马克斯克鲁维酵母B3以1∶1比例复配(植物乳植杆菌Z43接种量为1×107 CFU/g)的C组发酵香肠感官评价最优,在改善发酵香肠质构与提高色度值方面效果最佳,TVB-N值(13.65 mg/100 g)显著低于仅接种植物乳植杆菌Z43的CK组,反亚油酸的相对含量显著低于CK组以及菌株Z43与B3以4∶1和2∶1比例接种的A、B组发酵香肠。曼特尔检验结果表明,马克斯克鲁维酵母接种量与感官评价体系中气味的相关性最强,其次为总单不饱和脂肪酸与总多不饱和脂肪酸。因此,将植物乳植杆菌Z43与马克斯克鲁维酵母B3以1∶1比例接种可以有效改善发酵香肠的品质,该结果可以为马克斯克鲁维酵母在低盐发酵香肠中的应用提供参考。

关键词： 马克斯克鲁维酵母; 发酵香肠; 感官品质; 曼特尔检验

本文引用格式

范鑫洋 , 张香美 , 康晶 , 侯玥 , 褚素乔 , 姚慧敏 . 不同比例克鲁维酵母对低盐发酵香肠品质特性的影响[J]. 食品与发酵工业, 2025 , 51(2) : 227 -233 . DOI: 10.13995/j.cnki.11-1802/ts.038789

Abstract

To improve the quality of low-salt fermented sausage, Kluyveromyces marxianus B3 was inoculated into Lactiplantibacillus plantarum Z43 fermented low-salt sausage, the pH, color difference, texture, total volatile basic nitrogen(TVB-N), Enterobacteriaceae, and fatty acid composition of fermented sausages were determined to investigate the effect of different ratios of K.marxianus B3 on the quality of fermented sausage, and the correlation between K.marxianus inoculum, physicochemical indexes, and sensory quality of fermented sausages were determined by Pearson’s correlation coefficient and Mantel’s test. Results indicated that group C sausage fermented with L.plantarum Z43 and K.marxianus B3 in a 1∶1 ratio (the inoculum of L.plantarum Z43 was 1×107 CFU/g) had the best organoleptic properties, the texture and the chromaticity value was greatly improved, the TVB-N (13.65 mg/100 g) value was significantly lower than that of the CK group inoculated with L.plantarum Z43 only.The relative content of trans-linoleic acid was significantly lower than that of group CK and groups A and B which prepared by inoculation of with strains Z43 and B3 in 4∶1 and 2∶1 ratio, respectively.The results of Mantel’s test showed that the inoculation amount of K.marxianus had the strongest correlation with odor in the sensory evaluation system, followed by total monounsaturated fatty acids and total polyunsaturated fatty acids.Therefore, inoculation of L.plantarum Z43 with K.marxianus B3 in a 1∶1 ratio can effectively improve the quality of fermented sausages, and this result can provide a reference for the application of K.marxianus in low-salt fermented sausages.

Key words： Kluyveromyces marxianus; fermented sausages; organoleptic quality; Mantel test

参考文献

[1] 谢庆超, 王子, 李银辉, 等.发酵肉制品中的危害因素及防控措施研究进展[J].食品科学, 2023, 44(19):230-238.
XIE Q C, WANG Z, LI Y H, et al.Research progress on the harmful factors of fermented meat products and control measures against them[J].Food Science, 2023, 44(19):230-238.
[2] KIM T K, YONG H I, JUNG S, et al.Technologies for the production of meat products with a low sodium chloride content and improved quality characteristics-a review[J].Foods, 2021, 10(5):957.
[3] INGUGLIA E S, ZHANG Z H, TIWARI B K, et al.Salt reduction strategies in processed meat products-A review[J].Trends in Food Science & Technology, 2017, 59:70-78.
[4] ÁLVAREZ M, ANDRADE M J, CEBRIÁN E, et al.Perspectives on the probiotic potential of indigenous moulds and yeasts in dry-fermented sausages[J].Microorganisms, 2023, 11(7):1746.
[5] CORRAL S, SALVADOR A, BELLOCH C, et al.Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation[J].Food Control, 2015, 47:526-535.
[6] LV J, LIN X P, LIU M Y, et al.Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation[J].Food Chemistry, 2023, 402:134213.
[7] 兰青, 张志勇, 余垚, 等.马克斯克鲁维酵母发酵苹果酒的化学成分与抗氧化活性[J].食品与发酵工业, 2023, 49(7):80-89.
LAN Q, ZHANG Z Y, YU Y, et al.Chemical composition and antioxidant activities of apple cider fermented with non-Saccharomyces yeast Kluyveromyces marxianus[J].Food and Fermentation Industries, 2023, 49(7):80-89.
[8] FLORES M, DURÁ M A, MARCO A, et al.Effect of Debaryomyces spp.on aroma formation and sensory quality of dry-fermented sausages[J].Meat Science, 2004, 68(3):439-446.
[9] 康晶, 张香美, 卢涵, 等.高抗氧化活性肉用乳杆菌的筛选鉴定及其在发酵香肠中的应用[J].食品安全质量检测学报, 2022, 13(23):7 530-7 537.
KANG J, ZHANG X M, LU H, et al.Screening, identification and application of Lactobacillus strain with high antioxidant activity for fermented meat[J].Journal of Food Safety & Quality, 2022, 13(23):7 530-7 537.
[10] 张香美, 叶翠, 卢涵, 等.发酵香肠制作过程中菌群演替及挥发性风味成分变化规律[J].中国食品学报, 2022, 22(5):282-290.
ZHANG X M, YE C, LU H, et al.The succession of bacterial flora and the variation of volatile flavor components during the production of fermented sausage[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(5):282-290.
[11] 杨贝, 张香美, 卢涵, 等.肉用发酵菌株的筛选及其在低盐发酵香肠中的应用[J].中国酿造, 2022, 41(11):102-107.
YANG B, ZHANG X M, LU H, et al.Screening of strain for meat fermentation and its application in low-salt sausage fermentation[J].China Brewing, 2022, 41(11):102-107.
[12] 潘少香, 郑晓冬, 闫新焕, 等.基于色差识别分析的灰枣不同贮藏期质量评价[J].食品科技, 2023, 48(3):30-34.
PAN S X, ZHENG X D, YAN X H, et al.Quality evaluation of jujube in different storage periods based on color difference identification analysis[J].Food Science and Technology, 2023, 48(3):30-34.
[13] 文港, 张香美, 卢涵, 等.发酵香肠用脂肪替代物的制备与应用[J].食品科技, 2022, 47(7):79-86.
WEN G, ZHANG X M, LU H, et al.Preparation and application of fat substitute for fermented sausage[J].Food Science and Technology, 2022, 47(7):79-86.
[14] 曹辰辰, 冯美琴, 孙健, 等.响应面法优化益生发酵剂接种发酵香肠工艺[J].食品科学, 2019, 40(6):69-76.
CAO C C, FENG M Q, SUN J, et al.Process optimization for the production of fermented sausages inoculated with probiotic starter cultures using response surface analysis[J].Food Science, 2019, 40(6):69-76.
[15] 杜智慧. 不同发酵剂对发酵香肠品质影响的研究[D].太谷:山西农业大学, 2014.
DU Z H.Research on the effect of different fermentation agents on the quality of fermented sausage[D].Taigu:Shanxi Agricultural University, 2014.
[16] FLORES M, CORRAL S, CANO-GARCÍA L, et al.Yeast strains as potential aroma enhancers in dry fermented sausages[J].International Journal of Food Microbiology, 2015, 212:16-24.
[17] RUEDT C, GIBIS M, WEISS J.Effect of varying salt concentration on iridescence in precooked pork meat[J].European Food Research and Technology, 2022, 248(1):57-68.
[18] DE ARAÚJO P D, ARAÚJO W M C, PATARATA L, et al.Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products[J].Meat science, 2022, 193:108952.
[19] 黄业传, 王洋, 彭春雷.玫瑰花提取液对发酵香肠品质的影响[J].食品与发酵工业, 2022, 48(3):205-211.
HUANG Y C, WANG Y, PENG C L.Effect of rose extract on the flavor and quality of fermented sausages[J].Food and Fermentation Industries, 2022, 48(3):205-211.
[20] BRIGGS M A, PETERSEN K S, KRIS-ETHERTON P M.Saturated fatty acids and cardiovascular disease:Replacements for saturated fat to reduce cardiovascular risk[J].Healthcare,2017,5(2):29.
[21] SALES-CAMPOS H, SOUZA P R, PEGHINI B C, et al.An overview of the modulatory effects of oleic acid in health and disease[J].Mini Reviews in Medicinal Chemistry, 2013, 13(2):201-210.
[22] 于化泓, 梁忠爽, 李湘梅, 等.反式脂肪酸对血管内皮细胞损伤的影响[J].食品科学, 2011, 32(19):244-247.
YU H H, LIANG Z S, LI X M, et al.Effects of trans-fatty acids on damage of human umbilical vein endothelial cells[J].Food Science, 2011, 32(19):244-247.
[23] 汤兴宇, 王浩东, 吴念, 等.食盐对传统发酵肉成熟过程中微生物菌群、理化性质及盐溶性蛋白特性的影响[J].肉类研究, 2020, 34(10):1-7.
TANG X Y, WANG H D, WU N, et al.Effect of salt on microbial flora, physicochemical properties and salt-soluble protein characteristics of traditional fermented meat during fermentation[J].Meat Research, 2020, 34(10):1-7.
[24] HE Y, DEGRAEVE P, OULAHAL N.Bioprotective yeasts:Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods[J].Heliyon, 2024, 10(3):e24929.
[25] 李松林, 钱心睿, 张艺彤, 等.发酵过程中乌鳢鱼糜的品质特征变化[J].食品科学, 2024, 45(2):203-210.
LI S L, QIAN X R, ZHANG Y T, et al.Changes in quality characteristics of snakehead surimi during fermentation[J].Food Science, 2024, 45(2):203-210.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司