灭菌猪肉浆中发酵菌株脂质水解和氧化能力分析

doi:10.3864/j.issn.0578-1752.2022.09.013

摘要/Abstract

摘要：

【目的】筛选具有较强脂质水解能力和抗氧化能力的发酵菌株,为研发新型发酵剂提供理论基础。【方法】在无菌猪肉浆体系中分别接种木糖葡萄球菌（Staphylococcus xylosus）YSZ11、YCC3,腐生葡萄球菌（Staphylococcus saprophyticus）YCC2,巨球菌（Macrococcus caseolyticus）YZC2、YZC3,并设立不接种发酵菌株为对照组（CK）,测定发酵4 d内猪肉浆pH、过氧化值（peroxide value,POV）、硫代巴比妥酸（thiobarbituric acid reactive substances,TBARS）值、脂肪酶活力、脂质组成和游离脂肪酸含量的变化。【结果】5株发酵菌株均可以降低猪肉浆体系的pH,POV和TBARS值分别为2.51—2.96 mmol·kg^-1和0.21—0.24 mg/100 g,显著低于CK组（P<0.05）。在5组接种发酵菌株的猪肉浆中检测到了中性脂肪酶、酸性脂肪酶和磷脂酶3种酶活力,且后两者活性较高。发酵4 d后,接种发酵菌株组的磷脂含量显著降低（P<0.05）,游离脂肪酸含量增加了21.1%—73.7%,其中饱和脂肪酸总量显著降低,不饱和脂肪酸含量显著增加,尤其是棕榈油酸（C_16:1）、油酸（C_18:1）和亚油酸（C_18:2）含量较高,并检测到亚麻酸（C_18:3）。【结论】本试验中的5株菌株均可抑制脂质的氧化,同时可以分泌脂肪酶促进脂质的水解,增加游离脂肪酸特别是不饱和脂肪酸的含量。其中,腐生葡萄球菌YCC2和木糖葡萄球菌YCC3脂质水解和抗氧化能力较好,对改善发酵肉制品的品质具有更明显的促进作用。

关键词: 灭菌猪肉浆, 发酵菌株, 脂肪酶活, 脂质氧化, 脂质降解

Abstract:

【Objective】This study aimed to screen out the fermentation strains with high lipolysis and antioxidant ability, which provided the theoretical basis for development of new starter cultures. 【Method】The sterilized pork pulp was inoculated with Staphylococcus xylosus YSZ11, Staphylococcus xylosus YCC3, Staphylococcus saprophyticus YCC2, Macrococcus caseolyticus YZC2, and Macrococcus caseolyticus YZC3, respectively. The sterilized pork pulp without inoculation of strains was used as the control group. The changes of pH, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), lipase activity, lipid composition and free fatty acid content were measured after 4 d fermentation.【Result】5 fermentation strains could reduce the pH value of the pork pulp. The POV and TBARS values were 2.51-2.96 mmol∙kg^-1 and 0.21-0.24 mg/100g in pork pulp inoculated with fermentation strains, which were significantly lower (P<0.05) than that in CK group. The activity of neutral lipase, acid lipase and phospholipase were all detected in the groups inoculated with the fermentation strains, while higher activity of acid lipase and phospholipase were found in the groups inoculated with the fermentation strains than that of neutral lipase. After 4 d of fermentation, the phospholipid content decreased significantly (P<0.05), while the free fatty acid content increased by 21.1%-73.7% in the groups inoculated with the fermentation strains. At the same time, the amount of saturated fatty acids decreased significantly, while the amount of unsaturated fatty acids especially the content of palmitoleic (C_16:1), oleic (C_18:1) and linoleic acids (C_18:2) increased significantly, and the linolenic acid (C_18:3) was also detected. 【Conclusion】This study showed that five fermentation strains could inhibit lipid oxidation, and promoted lipid hydrolysis by secreting lipase, which led to the increase of the content of free fatty acids, especially unsaturated fatty acids. Staphylococcus saprophyticus YCC2 and Staphylococcus xylosus YCC3 had better lipolysis and antioxidant ability, and showed a more prominent promoting effect on improving the quality of fermented meat products.

Key words: sterilized pork pulp, fermentation strain, lipase activity, lipolysis, lipid oxidation

王吉,张鑫,胡静荣,于智慧,朱迎春. 灭菌猪肉浆中发酵菌株脂质水解和氧化能力分析[J]. 中国农业科学, 2022, 55(9): 1846-1858.

WANG Ji,ZHANG Xin,HU JingRong,YU ZhiHui,ZHU YingChun. Analysis of Lipolysis and Oxidation Ability of Fermentation Strains in Sterilized Pork Pulp[J]. Scientia Agricultura Sinica, 2022, 55(9): 1846-1858.

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图/表 9

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表1

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表2

猪肉浆发酵结束时游离脂肪酸的组成"

脂肪酸 Fatty acid	CK	YCC2	YCC3	YZC2	YZC3	YSZ11
C_8:0	0.02±0.00a	0.02±0.00a	0.02±0.00a	0.02±0.00a	0.02±0.000a	0.02±0.00a
C_10:0	0.22±0.00a	0.23±0.01a	0.23±0.01a	0.18±0.00b	0.15±0.00c	0.17±0.01b
C_12:0	0.20±0.00c	0.21±0.01bc	0.26±0.01a	0.18±0.00d	0.15±0.00e	0.22±0.01b
C_14:0	4.53±0.26a	3.55±0.31c	3.99±0.40b	3.03±0.16e	2.96±0.26e	3.21±0.32d
C_15:0	0.07±0.00d	0.09±0.00c	0.12±0.01b	0.06±0.00d	0.01±0.00e	0.52±0.02a
C_16:0	24.97±1.62a	22.82±0.76c	22.32±0.68c	24.90±1.35a	23.80±1.14b	23.45±0.60b
C_17:0	0.47±0.10c	0.61±0.14b	0.89±0.16a	0.39±0.08d	0.45±0.30c	0.51±0.10c
C_18:0	17.54±1.12a	15.77±0.84e	16.09±0.66c	16.58±0.64b	16.08±1.02d	16.47±1.26b
C_20:0	0.45±0.02c	0.49±0.02b	0.75±0.01a	0.37±0.02e	0.41±0.02d	0.44±0.01c
C_21:0	-	0.01±0.00a	0.01±0.00a	-	-	-
C_22:0	-	-	0.02±0.00a	-	-	0.01±0.00a
SFA	48.48±2.64a	43.80±2.62d	44.86±1.68c	45.71±1.94ab	44.03±2.07d	45.32±1.44b
C_14:1	0.08±0.00b	0.08±0.00b	0.10±0.01a	0.03±0.00d	0.06±0.00c	0.03±0.00d
C_16:1	5.76±0.38c	6.46±0.12b	8.16±0.22a	5.03±0.10e	5.05±0.14e	5.27±0.10d
C_18:1n9t	28.13±0.18d	30.67±0.14a	28.98±0.22c	29.16±0.18b	27.15±0.20e	27.15±0.16e
C_18:1n9c	0.41±0.01e	0.33±0.10f	0.65±0.01d	1.83±0.08c	5.06±0.14a	2.26±0.20b
MUFA	34.38±3.04d	37.54±2.46a	37.88±0.10a	36.04±1.22b	37.31±1.84a	35.20±0.01c
C_18:2n6t	0.02±0.00e	-	0.34±0.01a	0.14±0.00d	0.19±0.00c	0.22±0.01b
C_18:2n6c	16.59±0.86e	18.12±0.64b	16.88±1.02d	17.66±0.08c	17.89±0.08bc	18.56±0.10a
C_18:3n3	-	-	0.01±0.00a	-	0.01±0.00a	-
C_20:4n6	0.51±0.01b	0.51±0.02b	0.01±0.00d	0.45±0.01c	0.56±0.03a	0.43±0.02c
C_22:6n3	0.01±0.00b	-	0.02±0.00a	0.01±0.00b	0.01±0.00b	0.01±0.00b
PUFA	17.12±0.14e	18.65±1.02b	17.25±0.01d	18.25±0.84c	18.66±0.62b	19.48±1.22a
UFA	51.50±2.02d	56.19±1.84a	55.14±1.94b	54.29±1.76c	55.98±2.38a	54.68±2.06c
UFA/SAF	1.15±0.04d	1.28±0.02a	1.23±0.03b	1.19±0.02bc	1.27±0.01a	1.21±0.02c

表2

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图7

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	发酵初始 Initial fermentation (0 d)	发酵终点 End of fermentation (4 d)
	发酵初始 Initial fermentation (0 d)	CK	YSZ11	YCC2	YCC3	YZC2	YZC3
中性脂质 Neutral lipid	80.3±0.71A	79.4±0.72Aa	79.2±0.84Aa	79.9±0.66Aa	79.2±0.89Aa	79.2±0.77Aa	79.1±0.73Aa
磷脂 Phospholipid	16.1±0.25A	15.7±0.05Aa	15.3±0.01Bb	13.1±0.08Bc	13.7±0.06Bc	14.1±0.17Bb	14.2±0.13Bb
游离脂肪酸 Free fatty acid	3.6±0.10A	3.8±0.05Ac	5.2±0.04Bb	6.6±0.14Ba	6.0±0.12Ba	4.7±0.12Bb	4.6±0.05Bb