接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉对发酵香肠中亚硝酸盐及生物胺含量的影响

doi:10.3969/j.issn.1004-1524.20221818

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (12): 2944-2953.DOI: 10.3969/j.issn.1004-1524.20221818

接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉对发酵香肠中亚硝酸盐及生物胺含量的影响

赵赛赛¹(), 宁喜斌¹^,²^,³^,^*()

1.上海海洋大学食品学院,上海 201306
2.农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海),上海 201306
3.国家淡水水产品加工技术研发中心(上海),上海 201306

收稿日期:2022-12-20 出版日期:2023-12-25 发布日期:2023-12-27
作者简介:赵赛赛(1997—),男,江苏徐州人,硕士研究生,主要从事食品安全、微生物方面的研究。E-mail:1439388696@qq.com
通讯作者: *宁喜斌,E-mail: xbning@shou.edu.cn

Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage

ZHAO Saisai¹(), NING Xibin¹^,²^,³^,^*()

1. College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
3. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China

Received:2022-12-20 Online:2023-12-25 Published:2023-12-27

摘要/Abstract

摘要：

以接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉作为天然亚硝酸盐来源代替人工添加亚硝酸盐,以菌株S. simulans ZSJ6和芹菜粉接种发酵香肠为实验组,添加150 mg·kg^-1亚硝酸钠和不添加亚硝酸钠的发酵香肠分别作为对照组,测定发酵香肠的 pH 值、水分活度(Aw)、色差、硫代巴比妥酸反应物值、菌落总数、亚硝酸盐和生物胺含量,以探究S. simulans ZSJ6对发酵香肠品质及安全的影响。结果表明,接种菌株S. simulans ZSJ6的发酵剂组能够显著降低发酵香肠中的pH值(P<0.05),使发酵香肠Aw的降低速度也显著加快(P<0.05),改善发酵香肠的色泽,抑制硫代巴比妥酸值的增加和大肠菌群的增长;发酵剂组的亚硝酸盐含量为7.35 mg·kg^-1,显著低于阳性对照组的25.57 mg·kg^-1(P<0.05),同时还能够抑制生物胺含量的增加。因此,接种菌株S. simulans ZSJ6和芹菜粉可以作为天然亚硝酸盐来源,能够降低肉制品的亚硝酸盐含量,控制有害生物胺含量的增加,改善发酵香肠的安全性。

关键词: 模仿葡萄球菌, 天然发酵剂, 发酵香肠, 亚硝酸盐, 生物胺

Abstract:

Staphylococcus simulans ZSJ6 and celery powder was inoculated as a natural source of nitrite instead of artificially added nitrite. The S. simulans ZSJ6 and celery powder inoculated with fermented sausage were used as the experimental group, and the fermented sausage with 150 mg·kg^-1 sodium nitrite and without sodium nitrite were used as the control group, respectively. The pH value, water activity (Aw), color parameter, thiobarbituric acid, total bacterial count, nitrite and biogenic amine content in fermented sausage were determined to explore the effects of S. simulans ZSJ6 on the quality and safety of fermented sausage. The results showed that the fermentor group inoculated with S. simulans ZSJ6 was able to significantly reduce the pH value in fermented sausage (P<0.05), which also led to a significantly faster reduction of Aw in fermented sausages (P<0.05), improved the color of fermented sausage, and inhibited the increase of thiobarbituric acid value and coliform bacteria. The nitrite content in the fermentor group was 7.35 mg·kg^-1, which was obviously lower than that of 25.57 mg·kg^-1 in the positive control group (P<0.05), and it also inhibited the accumulation of biogenic amine content. Therefore, S. simulans ZSJ6 and celery powder can be used as natural nitrite sources to reduce the nitrite content of meat products and control the accumulation of harmful biogenic amines. It can greatly improve the safety of fermented sausage.

Key words: Staphylococcus simulans, natural starter, fermented sausage, nitrite, biogenic amine

中图分类号:

TS251.65

赵赛赛, 宁喜斌. 接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉对发酵香肠中亚硝酸盐及生物胺含量的影响[J]. 浙江农业学报, 2023, 35(12): 2944-2953.

ZHAO Saisai, NING Xibin. Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage[J]. Acta Agriculturae Zhejiangensis, 2023, 35(12): 2944-2953.

图/表 10

图1 不同处理对发酵香肠pH值的影响 *表示与CK相比差异显著(P<0.05)。下同。

Fig.1 Effect of different treatments on pH value of fermented sausage * indicates the significant difference (P<0.05) compared with CK. The same as below.

图2 不同处理对发酵香肠Aw的影响

Fig.2 Effects of different treatments on Aw of fermented sausage

图3 不同处理对发酵香肠L*值的影响

Fig.3 Effect of different treatments on L* value of fermented sausage

图4 不同处理对发酵香肠a*/b*值的影响

Fig.4 Effect of different treatments on a*/b* value of fermented sausage

图5 不同处理对发酵香肠中TBARS值的影响各处理之间没有相同小写字母表示同一发酵阶段组间差异显著(P<0.05);没有相同大写字母表示同组不同发酵阶段差异显著(P<0.05)。下同。

Fig.5 Effect of different treatments on TBARS value in fermented sausage The bars with different lowercase letters indicate significant differences among groups at the same fermentation stage (P<0.05), and the different capital letters indicate significant differences in the same group at different fermentation stages (P<0.05). The same as below.

图6 不同处理发酵香肠中的菌落总数的变化

Fig.6 Change of total bacterial count in fermented sausage with different treatments

图7 不同处理发酵香肠中的葡萄球菌数量的变化

Fig.7 Changes in the number of Staphylococci in fermented sausage with different treatments

图8 不同处理发酵香肠中的大肠菌群数量的变化

Fig.8 Changes in the number of coliform group in fermented sausage with different treatments

图9 不同处理发酵香肠中亚硝酸盐含量的变化

Fig.9 Changes of nitrite content in fermented sausage with different treatments

图10 不同处理发酵香肠中生物胺含量的变化

Fig.10 Changes of biogenic amine content in fermented sausage with different treatments

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接种模仿葡萄球菌(Staphylococcus simulans)ZSJ6和添加芹菜粉对发酵香肠中亚硝酸盐及生物胺含量的影响

Effects of Staphylococcus simulans ZSJ6 inoculation and addition of celery powder on the contents of nitrite and biogenic amine in fermented sausage

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