中国农业科学 ›› 2022, Vol. 55 ›› Issue (9): 1846-1858.doi: 10.3864/j.issn.0578-1752.2022.09.013

• 食品科学与工程 • 上一篇    下一篇

灭菌猪肉浆中发酵菌株脂质水解和氧化能力分析

王吉(),张鑫,胡静荣,于智慧,朱迎春*()   

  1. 山西农业大学食品科学与工程学院,山西太谷 030800
  • 收稿日期:2021-08-10 修回日期:2021-11-01 出版日期:2022-05-01 发布日期:2022-05-19
  • 通讯作者: 朱迎春
  • 作者简介:王吉,E-mail: 17835422765@163.com
  • 基金资助:
    山西省自然科学基金面上项目(20210302123400);山西省重点研发计划(201903D211008)

Analysis of Lipolysis and Oxidation Ability of Fermentation Strains in Sterilized Pork Pulp

WANG Ji(),ZHANG Xin,HU JingRong,YU ZhiHui,ZHU YingChun*()   

  1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, Shanxi
  • Received:2021-08-10 Revised:2021-11-01 Online:2022-05-01 Published:2022-05-19
  • Contact: YingChun ZHU

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(C16:1)、油酸(C18:1)和亚油酸(C18:2)含量较高,并检测到亚麻酸(C18:3)。【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 (C16:1), oleic (C18:1) and linoleic acids (C18:2) increased significantly, and the linolenic acid (C18:3) 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