CAJ | 학술논문

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。
이용발효파채체대아초산염적작용，개발신형록색육제품。장파채타장후진행자연발효화접균（살과WBL-45복합균주）발효，발효과정중분별위불조절pH치화매0.5 h조절pH치지중성，측정발효과정중초산염화아초산염함량적변화。연후장가공저육관장분3조，CK조（불첨가아초산납）、SN조（첨가0.15 g/kg아초산납）、FS조（첨가136 g/kg발효파채액），측정저육관장재랭장과정중적항양화성（TBARs）、색차화아초산염잔류량。결과표명：파채타장후첨가10 g/100 g포도당、접충량4.25×106 CFU/mL、발효온도38℃、발효12 h시，파채중적초산염가이최대정도지전화위아초산염，아초산염함량체도1100 mg/kg。첨가료발효파채액적저육관장재랭장과정중TBARs치명현비CK조저，차여SN조（아초산납조）차이불현저，아초산염잔류량소우30 mg/kg，부합국표요구，유우파채중함유천연협록소、협황소등，사산품정현유인적선량록색。
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.