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当前位置: 首页 > 文章 > 亚硝酸钠对自然发酵哈尔滨风干肠微生物生长、脂肪氧化及挥发性化合物的影响 食品科学 2018 (16) 74-81
Position: Home > Articles > Effect of Sodium Nitrite on Microbial Growth, Lipid Oxidation and Volatile Compounds in Naturally Fermented Harbin Air-Dried Sausages FOOD SCIENCE 2018 (16) 74-81

亚硝酸钠对自然发酵哈尔滨风干肠微生物生长、脂肪氧化及挥发性化合物的影响

作  者：
刘鹏雪;孔保华
单  位：
东北农业大学食品学院
关键词：
亚硝酸钠;自然发酵;风干肠;微生物;脂肪氧化;挥发性化合物
摘  要：
研究不同添加水平的亚硝酸钠(NaNO_2)对自然发酵哈尔滨风干肠微生物生长、脂肪氧化和挥发性化合物的影响。结果表明,添加NaNO_2对风干肠发酵过程中的pH值、水分活度、总菌落数和乳酸菌菌落数无显著影响(P>0.05),但添加0.10 g/kg以上的NaNO_2可以显著降低风干肠中大肠杆菌菌落数(P<0.05)。色差分析表明当NaNO_2添加量达到0.10 g/kg时可以起到良好的发色作用,过氧化物值和硫代巴比妥酸反应产物显示NaNO_2具有良好的抗氧化作用,NaNO_2残留量随发酵时间的延长而逐渐降低,发酵结束后,各实验组间差异不显著(P>0.05)。与此同时,挥发性化合物的分析结果显示,NaNO_2添加量不影响风干肠中由碳水化合物发酵和氨基酸降解所产生的挥发性化合物的相对含量(P>0.05),但显著影响由脂肪氧化所产生的醛类和酮类化合物的相对含量(P<0.05),NaNO_2添加量越大,对脂肪氧化产物的抑制作用越显著。
译  名：
Effect of Sodium Nitrite on Microbial Growth, Lipid Oxidation and Volatile Compounds in Naturally Fermented Harbin Air-Dried Sausages
作  者：
LIU Pengxue;KONG Baohua;College of Food Science, Northeast Agricultural University;
单  位：
LIU Pengxue%KONG Baohua%College of Food Science, Northeast Agricultural University
关键词：
sodium nitrite;;natural fermentation;;air-dried sausages;;microbial growth;;lipid oxidation;;volatile compounds
摘  要：
This study investigated the effect addition of different amounts of sodium nitrite on microbial growth, lipid oxidation and volatile compounds in naturally fermented Harbin air-dried sausages. It was found that the addition of sodium nitrite had no significant influence on the pHvalue, water activity, or the growth of total bacterial count and lactic acid bacteria(P > 0.05) during the fermentation of sausages, but the growth of Escherichia coli was significantly inhibited(P < 0.05) by addition of nitrite at levels higher than 0.10 g/kg. Sodium nitrite had good coloring effect when added at 0.10 g/kg to sausages. The results of peroxide value and thiobarbituric acid reactive substances(TBARS) value showed that nitrite at 0.10 g/kg was effective in inhibiting lipid oxidation. The residual nitrite level was gradually reduced during fermentation and did not significantly different among different treatments at the end of fermentation(P > 0.05). Meanwhile, the addition of sodium nitrite had no significant influence on the amounts of volatile compounds produced by carbohydrate fermentation and amino acid degradation(P > 0.05), but significantly influenced the amounts of aldehydes and ketones from lipid oxidation(P < 0.05); the more sodium nitrite was added, the stronger inhibition of lipid oxidation was observed.

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