原创《添加发酵菠菜液对猪肉灌肠冷藏过程中品质影响》：本文是一篇关于灌肠论文范文，可作为相关选题参考,和写作参考文献。
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1 100 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.
关键词：发酵菠菜液；猪肉灌肠；硝酸盐；亚硝酸盐；品质
Abstract： Nitrite plays a very important role in processing meat products. However, at the same time, it may cause the potential hazard to forme N-nitrosamine. This experiment focuses on finding 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 × 106 CFU/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 significant 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.
Key words： fermented spinach； pork sausages； nitrate； nitrite； quality
中图分类号：TS251.1 文献标志码：A文章编号：1001-8123（2015）03-0015-05
doi： 10.7506/rlyj1001-8123-201503004
亚硝酸盐能使腌肉制品呈现稳定的红色,并具有独特的风味和抗氧化作用[1],亚硝酸盐还具有抑制肉毒梭状芽孢杆菌（Clostridium botulinum）生长繁殖的作用,从而防止肉毒毒素产生,降低安全风险[2].另有研究证实硝酸盐在微生物的作用下转化为亚硝酸盐也可产生上述同样作用[3].因此,亚硝酸盐被作为不可替代的添加剂应用在腌肉制品领域[4].然而亚硝酸盐亦可与肉制品中的次级胺,如仲胺、叔胺、氨基酸等发生反应,形成致癌物质N-亚硝胺化合物,诱发消化系统癌变,目前已成为食品安全关注的焦点之一[5-7].为了达到产品既具有腌肉的品质和特点,也能不直接添加人工合成的亚硝酸钠,“天然腌制”被学者提出,其原理是利用特定微生物将天然来源的硝酸盐转化为天然型的亚硝酸盐,从而替代传统的合成型亚硝酸盐[9-10].蔬菜作为一种天然物质,富含硝酸盐,所以被作为硝酸盐来源广泛应用到了天然有机腌肉制品中,其中芹菜是应用最多的,其天然硝酸盐含量达到2 100 mg/kg[11-12].微生物主要利用的是具有硝酸盐还原性的菌,如肉葡萄球菌（Staphylococcus carnosus）和木糖葡萄球菌（Staphylococcus xylosus）等.菠菜中富含维生素、矿物质、蛋白质、纤维素等,目前对叶菜类蔬菜产品安全性评价指标主要集中在农药残留和硝酸盐、亚硝酸盐含量上.研究结果显示,人体积累的硝酸盐大约有80%～92%来自于蔬菜,我国菠菜中硝酸盐的含量为239～4 044 mg/kg,属中等偏高水平[13].本研究利用菠菜中天然含有的硝酸盐,依靠萨科WBL-45复合菌株（肉葡萄球菌和木糖葡萄球菌）将硝酸盐转化为亚硝酸盐,添加到猪肉灌肠的加工中,以期提高灌肠的品质,开发一种新型的绿色肉制品.
灌肠论文参考资料：
结论：添加发酵菠菜液对猪肉灌肠冷藏过程中品质影响为关于灌肠方面的的相关大学硕士和相关本科毕业论文以及相关炸灌肠是用什么做的论文开题报告范文和职称论文写作参考文献资料下载。
