添加发酵菠菜液对猪肉灌肠冷藏过程中品质的影响

摘要

利用发酵菠菜替代亚硝酸盐的作用，开发新型绿色肉制品。将菠菜打浆后进行自然发酵和接菌（萨科WBL-45复合菌株）发酵，发酵过程中分别为不调节pH值和每0.5 h调节pH值至中性，测定发酵过程中硝酸盐和亚硝酸盐含量的变化。然后将加工猪肉灌肠分3组，CK组（不添加亚硝酸钠）、SN组（添加0.15 g/kg亚硝酸钠）、FS组（添加136 g/kg发酵菠菜液），测定猪肉灌肠在冷藏过程中的抗氧化性（TBARs）、色差和亚硝酸盐残留量。结果表明：菠菜打浆后添加10 g/100 g葡萄糖、接种量4.25×106 CFU/mL、发酵温度38℃、发酵12 h时，菠菜中的硝酸盐可以最大程度地转化为亚硝酸盐，亚硝酸盐含量达到1100 mg/kg。添加了发酵菠菜液的猪肉灌肠在冷藏过程中TBARs值明显比CK组低，且与SN组（亚硝酸钠组）差异不显著，亚硝酸盐残留量小于30 mg/kg，符合国标要求，由于菠菜中含有天然叶绿素、叶黄素等，使产品呈现诱人的鲜亮绿色。%Nitrite plays a very important role in processing meat products. However, at the same time, it may cause the potential hazard to formeN-nitrosamine. This experiment focuses on ifnding a new alternative to nitrite for the development of green meat products. Spinach leaves were mashed into a paste and split into two aliquots that were either naturally fermented or inoculated with a composite starter culture (WBL-45) and fermented. During the fermentation process, each aliquot was either adjusted to neutral pH after every half an hour or without pH adjustment, and the changes in nitrate and nitrite contents were monitored. Three groups of pork sausages were set up: CK (without sodium nitrite), SN (with 0.15 g/kg sodium nitrite) and FS (with 136 g/kg fermented spinach) and the antioxidant activity (thiobarbituric acid reactive substances, TBARs, which are formed as a byproduct of lipid peroxidation), colgor difference and nitrite residue were measured during the fermentation process. The results showed addition of 10 g/100 g glucose (by mass) to mashed spinach followed by fermentation at 38℃ for 12 h with the starter culture inoculated at a level of 4.25 × 106CFU/mL maximized the conversion of nitrate to nitrite, reaching 1 100 mg/kg. The value of TBARs in pork sausage with fermented spinach was apparently lower than that in CK group and showed no signiifcant difference from that in SN group. Furthermore, the amount of nitrite residue in SN group was smaller than 30 mg/kg, measuring up to the requirement of the Chinese national standard. The bright green color of the sausages was attractive due to the presence of chlorophyll and lutein naturally occurring in spinach.