【作者】 张志伟；

【导师】 岳田利； 王玉芬；

【作者基本信息】 西北农林科技大学 ， 食品工程， 2007， 硕士

【摘要】 大色拉米香肠在欧洲已经工业化生产,国内个别厂家也已经有产品销售.但由于其发酵周期较长,生产过程繁琐严重制约了产品的上量推广。休闲色拉米就是结合西式发酵肉制品和中式传统发酵肉制品的理论基础,开发一种快速成熟,易工业化生产的小色拉米。本研究从加工工艺,产品理化特性及风味物质和生物胺等方面进行了研究,研制出了符合中国人的饮食习惯,具有独特风味,适合批量生产等特点的休闲色拉米,丰富了肉制品的种类,拓宽了肉制品的发展途径。1休闲色拉米发酵工艺的优化通过正交试验,得出最佳发酵工艺:24℃,F1菌种接种量0.13%,RH 90%,发酵时间为7d;加工休闲色拉米时,添加0.5%的葡萄糖效果要好于添加0.5%的蔗糖、果糖和乳糖。2理化特性研究在发酵过程中,发酵前两天,微生物生长繁殖速度快,pH值下降也较快。pH值在第7d降至4.92,此时可终止发酵;水分活度和水分含量随着发酵过程的进行不断下降,后者下降较多;与过氧化值相比,酸价的升高速度更快;亚硝酸钠含量降到3.85mg/kg。3风味物质的分析挥发性物质的测定:休闲色拉米在发酵初期(1d)主要挥发性风味物质的成分为α-蒎烯、乙酸和辛酸,在发酵结束时(7d)为:乙酸、3-羟基-2-丁酮、2-丁酮、1-羟基-2-丙酮等;贮存60d色拉米的风味成分主要为乙酸、3-羟基-2-丁酮、2-丁酮、酯类物质、挥发性酚类以及醇类等风味成分。与鲜肉相比,发酵后产品中游离氨基酸的有了很大的提高,总量是鲜肉的1.94倍。除精氨酸和半胱氨酸外,其它14种氨基酸的含量都有增长,最多的增长了5.5倍(谷氨酸)。必需氨基酸增加了56.84%,达到5.63mg/g。发酵过程中游离脂肪酸含量也大幅度升高。发酵3d后游离脂肪酸含量为2.16%, 4d后分解速度趋于平缓,但仍呈上升趋势,第7d游离脂肪酸含量达到2.88%。4休闲色拉米中生物胺的研究在休闲色拉米发酵过程中,所有供试菌株与F-1都能产生组胺、腐胺、尸胺、酪胺、亚精胺和精胺,但都不产生色胺,各供试菌株生物胺的生成量存在着菌株效应。将片球菌与葡萄球菌复配制得的复合型发酵剂接种发酵,能够显著降低产品中生物胺总量尤其是组胺、腐胺和酪胺的含量。5本研究在0-4℃条件下做了60d的贮藏试验,贮藏中产品TVB-N相对对照组上升缓慢,60d后产品的指标符合肉制品的标准,其色泽、香气、滋味正常。更多还原

【Abstract】 Big salami has been produced industrially in Europe and several domestic companies also have products like that. However, long fermentation cycle with fussy processing seriously restrict the quantity’s increasing. Based on theory of Europe style fermentation meat products and traditional Chinese fermentation meat products, we aimed to develop a new product with characteristics of quick fermentation and easy industrial production. Studying in terms of processing, phychemical characteristics, flavor components and biogetic amine, a new small salami that fits eating habits of Chinese, has special flavor and is easy to produce in great deal developed, which enriched the kinds of meat products and increased the way of meat production developing.1、Optimization on fermentation processing of small salami Through orthonal experiments the optimum processing condition was gotten, that is: 24℃, with 0.13% F1, RH is 90% and the time to ferment is seven days. The result of adding glucose by 0.5% was better than that of sucrose, fructose and lactose by 0.5% too.2、Research on phychemical characteristicsDuring fermentation, microorganisms grew fast in the first two days and the pH value decreased quickly at this time. At the seventh day the pH value went to the lowest point, 4.92, and the fermentation was stopped. Both of Water activity and water content decreased with fermentation, the water content went down more. Compared with peroxide value, acid value increased more quickly. The lowest point of sodium nitrite content was 3.85 mg/kg.3、Research on flavor componentsThe kinds of flavor components detected after three days’fermentation was few. Fifteen flavor materials were detected when fermentation was complete at the seventh day. After storage for two monthes under low temperature, 0-4℃, the flavor components changed and 23 kinds of flavor materials were found.Determination of volatile components: At the early (1d) stage of fermentation the main volatile components wereα- Pinene, acetic acid and octanoic acid. When the fermentation was complete the main volatile components were acetic acid, 3-hydroxy-2-butanone, 2-propanone and hydroxy-2-butanone. After storage of 60d flavor components of salami were mainly acetic acid, 3-hydroxy-2-butanone, 2-propanone, lipids, volatile phenols and alcohols . Compared with fresh meat, contents free amino acids(FAA) in fermented produces increased much, and the total content of FAA was 94% more than that of fresh meat. Except Arg and Cys, contents of other 14 FAAs all went up, while the biggest growth happened on Glu, by 450%. The content of essential amino acids increased 56.84% and reached to 5.63 mg/g.The content of free fat acids (FFA) increased much during fermentation. After fermentation of three days the content of FFA was 2.16% and the speed of fat breaking down slowed after the fourth day, but the content of FFA went up still and reached 2.88% when the fermentation was complete.4、Research on biogenic amine in small salamiAll tested strains and F-1 produced histamine, putrescine, body amines, tyramine, spermidine and spermine during salami fermentation, but on tryptamine, while the amount of biogetic amine was different between test strains. The complex agent containing staphylococcus and pediococcus could significantly reduced the total amount of biogetic amine content, especially that of histamine, putrescine and tyramine.5、TVB-N in products storage under temperature of 0-4℃for 60 days went up slowly compared with control products. After storage for 60 days, all indexes of the products satisfied standards of meant products and the color, aroma, taste was all normal.更多还原