樊晓盼 王思雨 马俪珍

摘 要：将新鲜芹菜、菠菜、洋白菜清洗、打浆后分别加入肉馅中，再以空白肉馅加入硝酸盐为阳性对照（SN组），不加入为阴性对照（CK组），接种WBL-45复合菌株（木糖葡萄球菌、肉葡萄球菌和清酒乳杆菌），经发酵、干燥、蒸煮、烘烤等工序制作出5 组蒸煮蔬菜发酵香肠，测定产品中亚硝酸盐残留量、硫代巴比妥酸反应活性物质（thiobarbituric acid reaction substances，TBARs）、挥发性盐基氮（total volatile basic nitrogen，TVB-N）、质地特性以及剪切力。结果表明：3 组蒸煮蔬菜发酵香肠的TBARs值均显著低于CK组；菠菜组的TVB-N值显著高于CK组，说明产品的风味优良；5 组蒸煮发酵香肠的亚硝酸盐残留量为0.55～3.80 mg/kg，远远低于国家最大限量标准30 mg/kg，说明产品安全性高；3 组蒸煮蔬菜发酵香肠的硬度、咀嚼性、回复性及胶着性的检测结果均表明产品的感官性状较优，品质良好。

关键词：蒸煮香肠；蔬菜；亚硝酸盐；品质

Abstract： In this study， we produced five groups of cooked fermented sausages supplemented with pulped vegetables celery， spinach and cabbage， nitrate （positive control） and nothing （negative control， CK）， respectively through fermentation with a combined starter culture （WBL-45） of Staphylococcus xylose， Staphylococcus carnosus and Lactobacillus sake， drying， cooking and roasting. The contents of residual nitrite， thiobarbituric acid reactive substances （TBARs） and total volatile basic nitrogen （TVB-N）， texture properties and shear force of sausages were evaluated. Results showed that the TBARs values of sausages supplemented with vegetables were significantly lower than that of the CK group. The TVB-N value of the sausage supplemented with spinach was significantly higher than that of the CK group suggesting better flavor. The residual nitrite contents of the five groups of sausages varied from 0.55 to 3.80 mg/kg， much lower than the maximum residue limit

（30 mg/kg）， indicating that they are very safe for consumption. The three groups supplemented with vegetables had good sensory traits in terms of hardness， chewiness， resilience and gumminess.

Key words： cooked sausage； vegetable； nitrite； quality

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2015）09-0001-05

发酵香肠是指将绞碎的原料肉、动物肥膘、辅料和发酵剂等混合后灌进肠衣，经微生物发酵而制成具有稳定微生物特性和典型发酵香味的肉制品[1-3]。发酵香肠的生产工艺主要包括配料、腌制、灌制、发酵与干燥成熟等，其中腌制时通常加入硝酸盐或亚硝酸盐作为腌制剂，以使发酵香肠呈现稳定的红色并具有独特的风味，同时起到抑制脂肪氧化和肉毒梭状芽孢杆菌生长繁殖的作用，从而防止肉毒毒素产生，提高肉制品的安全性[4-6]。加入的硝酸盐会在发酵剂所产生硝酸盐还原酶的作用下转化为亚硝酸盐而发挥腌制作用。……