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首页> 美国卫生研究院文献>Foods >Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
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Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

机译：加利西亚辣椒香肠制造过程中的生化变化受到自身加热起动培养的影响

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In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the manufacture of Galician chorizo, a traditional Spanish sausage, was studied. Three different batches (control (CNT), EQU and SAP) were manufactured in triplicate and analysed during the manufacturing process (samples were taken and analysed at 0, 2, 5, 9, 14, 21 and 30 days of ripening) for proximate composition, pH, aw, colour parameters, nitrogen fractions, free amino acids, biogenic amines, fat parameters and free fatty acids. The use of either of these two starter cultures slightly but significantly reduced the pH values during the fermentation and increased the percentage of transformation to nitrosyl-heme pigments as well as the a* and b* values in the final products. The two starters significantly decreased the Enterobacteriaceae counts in the final product, but without this microbial group completely disappearing. Both starter cultures significantly increased the α-amino acidic nitrogen and the total basic volatile nitrogen fractions during manufacturing, also increasing the free amino acid content and reducing the total biogenic amine content by approximately 20%. The SAP starter enhanced the lipolytic processes, increasing the free fatty acid content. Due to their performances, these two starter cultures seem to be suitable for increasing the quality and safety of the Galician chorizo sausage.
机译：在这项工作中，使用两种自加管起动器培养物（Lactobacillus Sakei LS131 +葡萄球菌SA25（ARKI LS131 +葡萄球菌SB12（SAP）的效果对物理化学，微生物学，蛋白水解和脂溶性变化进行在制造加利西亚科州加利西亚岛制造期间，研究了传统的西班牙香肠。三种不同的批次（对照（CNT），QEN和SAP）在制造过程中以三份制造并分析（样品在0,2,5,9,14,21,21和30天的成熟时进行分析，用于近似组成，pH，AW，颜色参数，氮级分，游离氨基酸，生物胺，脂肪参数和游离脂肪酸。在发酵过程中，使用这两个起始培养物中的任何一种，并且在发酵过程中显着降低了pH值，并增加了亚硝基血红素颜料的转化百分比以及最终产品中的A *和B *值。这两个启动器显着降低了最终产品中的肠杆菌基肌计数，但没有这种微生物组完全消失。在制造过程中，起动培养物的显着增加了α-氨基酸氮和总碱性挥发性氮级分，也增加了游离氨基酸含量并将总生物胺含量降低约20％。 SAP起动器增强了脂解过程，增加了游离脂肪酸含量。由于他们的表演，这两个起动性培养物似乎适合提高加利西亚州香肠的质量和安全性。

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