【摘要】 亚硝酸盐对腌肉色泽、风味、抗氧化和抑制肉毒梭状芽孢杆菌的生长具有重要作用,但它可以产生致癌物质N-亚硝胺。目前用具有硝酸盐还原作用的菌株发酵蔬菜汁以产生一定量的亚硝酸盐来替代化学合成的亚硝酸盐生产绿色腌肉制品将成为新的研究热点。以芹菜为研究对象,利用意大利萨科VBL-97为发酵菌种,研究芹菜汁的发酵条件,试验结果为:芹菜原汁50%,葡萄糖8%,意大利萨科VBL-97接菌量1.25×106 CFU/mL,在38℃温度条件下,不断搅拌发酵24 h,此时硝酸盐降到最低值,亚硝酸盐升到最高值,达到225 mg/kg。将这种发酵芹菜汁冷冻干燥后,替代亚硝酸盐加工灌肠制品,试验设计对照组,添加发酵芹菜粉组和添加亚硝酸盐组,试验结果为:添加发酵芹菜粉的灌肠在亚硝酸盐残留和抗氧化性方面表现良好,并且在a*上与传统灌肠相接近,说明用发酵芹菜粉替代化学合成亚硝酸盐生产绿色腌肉制品是可行的。更多还原

【Abstract】 Nitrite has important contribution to the formation of meat flavor and color, however carcinogenic Nnitrosamine compounds may be generated. Currently, it became a trend that fermented vegetable juice by nitrate reduction bacterium, resulting adequate nitrite coming into being, replaced chemosynthetic nitrite to process green cured meat products,. In this paper, the fermentation condition was investigated in which celery juice was research objective and Italy Lyocarni VBL-97 was culture. Results reflected that when added 50 % celery juice, 8 % dextrose, 1.25×106CFU/mL VBL-97 and snaked 24 h at 38 ℃,nitrite concentration increased to maximum of 225 mg/kg, meanwhile nitrate concentration decreased to minimum. Subsequently, the celery juice was dried to process sausage instead of chemosynthetic nitrite. A fermented celery powder-added treatment and two controls(one with nitrite; one without nitrite or fermented celery powder) were used. The treatment behaved well in residual nitrite concentration and performed closed to conventional sausage in a*, which demonstrated it was feasible that the fermented celery powder replaced the chemosynthetic nitrite to process green cured meat products.更多还原