复合发酵剂对鸡肉干中黄曲霉毒素B1残留和肉质的影响
Effects of Compound Starter on Aflatoxin B1 Residues and Meat Quality in Fermented Chicken Jerky
郭红伟 1陈若悦 2陶敏 2赵胜男 2陈杭炜 2刘军和2
作者信息
- 1. 河南大学生命科学学院博士后流动站(郑州 450046);黄淮学院生物与食品工程学院(驻马店 463000)
- 2. 黄淮学院生物与食品工程学院(驻马店 463000)
- 折叠
摘要
鸡肉干具有低脂高蛋白的优点,已被开发为休闲食品和宠物食品,其消费呈增加趋势,但鸡肉干中可能存在的黄曲霉毒素B1(AFB1)残留问题,未引起人们的足够重视.文章旨在研究复合益生菌作为发酵菌剂对鸡肉干中AFB1残留量和肉质的影响.采用响应面优化试验设计,以AFB1降解率为响应值筛选复合益生菌组合.结果表明,产阮假丝酵母、干酪乳杆菌和枯草芽孢杆菌活菌数分别为1.0 ×108,5.0 × 108和5.0 × 108 CFU/mL时,鸡肉干中AFB1降解率达到90.18％(P＜0.05).进一步肉品质分析表明,与未发酵鸡肉干相比,发酵鸡肉干剪切力和pH分别降低37.51和23.94％,同时L*值增加37.61％(P＜0.05).该试验的开展为霉菌毒素污染的鸡肉合理使用和益生菌发酵剂的开发提供了新思路.
Abstract
Chicken jerky has been developed as snack food and pet food with an increasing consumption due to its low fat and high protein.However,chicken jerky may still contain aflatoxin B1(AFB1)residual,which have not attracted enough public attention.This study aims to study the effects of compound probiotics as starter cultures on the AFB,residual and meat quality in chicken jerky.The response surface method was used to screen the compound probiotics,when the viable counts of Candida utilis,Lactobacillus casein and Bacillus subtilis were 1.0×108,5.0×108 and 5.0×108 CFU/mL,respectively,and the AFB,degradation rate was reached 90.18％.Further analysis of meat quality showed that compared with the non-fermented chicken jerky,the shear force and pH were decreased 37.51％and 23.94％,respectively,while the L*value increased 37.61％in the fermented chicken jerky(P＜0.05).This experiment provides new ideas for the reasonable utilization of chicken contaminated with mold toxins and the development of probiotics starter.
关键词
复合发酵剂/鸡肉干/黄曲霉毒素B1/肉品质Key words
compound starter/chicken jerky/aflatoxin B1/meat quality引用本文复制引用
基金项目
河南省自然科学基金项目(222300420238)
河南省博士后基金项目(2023338126)
出版年
2024
NETL
NSTL
万方数据