The types of fermented meat products at home and abroad, the types of functional microorganisms and the application in fermentation.

Abstract: Fermented meat is a kind of traditional meat products with special flavor nutrientrich shelf life to improve the economic value of meat products to promote the development of the meat industry, but fermented meat products also have safety hazards such as nitroamine, bioamine, harmful microbial residues and other problemsApplying microorganisms to the production of fermented meat products can reduce the production and accumulation of harmful substances and can compete with harmful microorganisms many microorganisms can produce enzymes that promote protein and fat decomposition to contribute to the production of flavorIn addition, microorganisms can give product functional characteristics to improve their nutritional valueThis paper mainly introduces the types of fermented meat products at home and abroad, the types of functional microorganisms used in the production of fermented meat products and their functional characteristics, the mechanism of micro-bacterial suppression, the mechanism of degradation of bioamines and the mechanism of promoting flavor formation
In the natural and artificial control of low temperature conditions through the fermentation of microorganisms can be turned into a special flavor, color and texture of the product and can be long-term storage of fermented meat productsAfter the fermentation action of microorganisms in livestock and poultry meat protein decomposition into amino acids or peptidesmall small molecular matter fat decomposition to free fatty acid digestion greatly improves the unique flavor in addition to the fermentation meat products processing process unique, storage-resistant, no need to cook can be ready-to-eat economic benefitsThe production of the first fermented meat to workshop-style production using natural fermentation method for the first time proposed the use of lactic acid bacteria in fermented sausages and obtained a patent, thus creating a purification of fermentation agent for fermented meat products in the first
Fermentation agent in fermented meat products is mainly used as a microbial condition to promote and guide the fermentation of meat productsIn recent years, lactic acid bacteria, couctase-negative staphylococcus, yeast and mold and other functional microorganisms as fermentation agents in meat products to use them can be produced acid or the production of antibiotics such as bacteriastonostox to improve the safety of fermented meat products to make product quality more standardized and shorten the ripening time while participating in the competition of microorganisms and corrupt bacteria and lead to product deterioration of the micro-organisms competition other functional microorganisms can give fermented meat products functional properties to improve their nutritional value and value addedTherefore, the use of functional microorganisms in fermented meat products has a broad space for development
Types of fermented meat products at home and abroad The types of fermented meat products In China, China uses pickling, drying and fermentation methods to process and store meat has a long historyDuring the Zhou Dynasty, China has begun to use low-temperature pickling method to make bacon but because the meat in the production process did not use carbohydrate fermentation by lactic acid bacteria this process, so in a strict sense is not fermented meat productsAt present, the fermented meat products in China mainly have fermented ham and fermented sausagesThe more representative of the fermented ham products is Jinhua ham, Xuanwei ham and Sanchuan ham traditional fermented ham is the whole pig's hind legs by salting, hanging dehydration and long-term fermentation mature made of a class of meat products rich in nutrition, meat fresh, unique flavorThe long production cycle of ham takes about a month of fermentation and takes up most of the monthsThe fermentation sausage production process is usually a mixture of crushed meat, fermentation agents and seasonings, etcafter a uniform irrigation into the intestines in artificial or natural conditions after microbial fermentation into meat products finished with stable microbial characteristics and typical fermentation flavorFermented sausages can be divided into dry fermented sausages and wet fermented sausages according to the degree of fermentation and can be divided into low acid fermented sausages () and high acid fermented sausages ()China's more characteristic fermented sausage products have Sichuan-flavored sausage, wide-style sausage and so on
The types of foreign fermented meat products Foreign fermented meat products started very early and soon realized the industrialization from traditional natural fermentation to microbial targeted fermentationFermented meat products in Europe and the United States mainly refer to dry sausage or semi-dry sausage dry sausage is a more condiment, no smoking and cooking Italian sausageSemi-dry sausages originated in northern Europe as a less spiced German sausageDifferent countries have their representative fermented sausage products such as Italian salami sausage, German sausage, Spanish sausage, Portuguese sausage and American summer sausageSalami sausages are popular in Europe with dried sausages from Italy, made from pure pork and other countries and regions of the product will be mixed with beef, lamb and so onThe processing process of salami sausage consists mainly of a process part of the process, respectively, is pickled, cooked and dried according to the product type of the different processes take different time
The microbial type and its functional lactic acid bacteria in fermented meat products are spore-free and anaerobic gram-positive bacteria that are recognized as safe edible functional microorganisms mainly include Lactobacillus, Streptococcus, Enterococcus and LactobacillusAt present, the lactic acid bacteria used in fermented meat products mainly have Lactobacillus Lactobacillus, Lactic acid tablets, plant Lactobacillus, Blycobacter tobacillus, siftch and lactobacillus
Lactic acid bacteria have many prebiotic characteristics such as lactic acid bacteria can regulate the micro-ecological balance of intestinal flora to promote nutrient absorption to enhance the body's immunity lactic acid bacteria also have anti-infection, toxin removal, assisted nutritional intake and other unique functionsIn the study of lactic acid rich selenium, it was found that the concentration rate of lactobacillus Lactobacillus and heat-thirsty streptococcus on selenium was equal to the same as the most appropriate initial value, inoculation volume and temperature, respectively, and at the time of the degree of elucicosis of Bacillus and heat-thirsty streptococcus
The application of lactic acid bacteria in meat products can be fermented to produce lactic acid to improve the acidity of meat products in acidic conditions muscle protein denaturation to form the hardness and elasticity of glial tissue meat products are greatly improvedIn addition, the application of lactic acid bacteria can also greatly ensure the safety of meat productsLactobacillus can compete with harmful microorganisms and Lactobacillus has been shown to inhibit the growth of mononucleocyte hyperplinter in meat productsOther studies have found that Lactus, isolated from traditional fermented kimchi, can produce broad-spectrum bacteria that inhibit the growth of most of the corrupt and pathogenic microorganisms in meat products such as Staphylococcus aureus, mononucleosis listeria, and salmonella In addition, lactic acid bacteria can also reduce the content of biological amines and nitrosamines in fermented meat products potentially toxic if the human body over-absorption will cause headache, diarrhea and other adverse reactions serious can also lead to death in the process of marinating or after consumption of fermented meat products nitrate and nitrite will form nitrosamine this toxic compound The discovery of Lactobacillus tin can also significantly reduce the bioamine content in fermented sausages Staphylococcus aureus is a string of Gram-positive bacteria that plays an important role in the formation of fermented meat products and has the ability to reduce bioamine content Staphylococcus has a strong fat decomposition ability can also produce protease can break down fat into short chain volatile fatty acids and ester substances to break down proteins into more beneficial to the body absorption of peptides and amino acids to improve the nutritional value of food and give the product unique flavor
Staphylococcus aureus can produce nitrate slate or nitrite reductase in fermented meat products and can reduce nitrate or nitrite production and myoglobin binding through these enzymes to form stable bright red nitromyalbum hemoglobin Numerous studies have shown that certain specific strains have the ability to reduce bioamine levels For example, studies such as the study found that staphylococcus isolated in fish dew has significant histamine activity as bioamine degradation bacteria King Debao and other studies found that the use of staphylococcus and plant Lactobacillus mixture of fermentation agents in sausages can be a good inhibition of the production of tyamine Ma Yuxia and other studies of different fermentations The effect of the agent on the bioamine content in the smoked horse intestine isolated the staphylococcus and the strains imitated staphylococcus and added it as a fermentation agent to the smoked horse intestine, the results showed that the above strains had a good inhibitory effect on the production of bioamines during the ripening of the smoked horse intestine 。
Yeast yeast yeast is a common microorganism yeast in fermented meat products can inhibit the oxidation of oil sourcing delays the production of esters, ketones, alcohols and other substances conducive to the flavor of fermented meat products In addition, yeast breathing oxygen consumption can reduce the oxidation potential and thus inhibit the discoloration caused by oxidation of meat products Such studies have shown that yeast genus strains can inhibit lipid oxidation, delay acid failure, reduce the growth of ethyl esters to become a good flavor of fermented meat products to make an important contribution to the formation and can play a role in stabilizing the color of the product, etc The production of volatile compounds after oxidation of aldehydes and lipids has obvious effects in the process of flavor formation of meat products have a positive contribution , etc in slow-fermented sausages, the application of Hanson de Baly yeast and found that this strain can produce ethyl methyl branch esterifer compounds for improving and enriching the flavor of fermented sausages, Wang Heyu and other plant-plant and Lux yeast fermentation agent ratio: Good adhesion is more popular with people's fermented sausage products which also shows that it is feasible to apply yeast in the processing of fermented meat products
Mold is an aerobic fungus can form a layer of "protection film" on the surface of fermented products on the one hand to prevent the invasion of foreign microorganisms on the one hand to reduce the loss of water to keep the product stable color and give the product a unique appearance In addition to most mold can be formed by oxidation to make the fermentation products form a good color mold added the appropriate amount can also improve product storage But many studies have shown that mold can produce toxic metabolites that require rigorous screening of mold used in fermented meat products At present, most of the fermented meat products are used in the penicillin also have some products using erythromycin The enzymes produced by mold play an important role in the formation of the specific aroma and flavor of fermented sausages Part of the mold also has nitrate reduction ability to produce nitrate reduction enzymes to promote the formation of sausage bright red meat color Chen Xiao used red rice for the development of fermented sausage serifol in the fermentation of red crankrice produced by red crankin can be used as a natural pigment to reduce the use of nitrite on the other hand, erythropoietin produced by red crankmold can also give meat products a good flavor
The mechanism of microbial function inhibition mechanism Research shows that most lactic acid bacteria can inhibit the growth of corrupt bacteria
Zhu Yinglian and other experimentation and lactic acid bacteria and lactic acid bacteria inhibition ability, found that the pure lactic acid solution of the antibacterial capacity significantly lower than lactic acid bacteria fermentation on the anti-bacterial antibacterial ability shows that lactic acid bacteria play an important role in the process of bacterioc Lactobacillus is a class of antimicrobial proteins or peptides produced by lactic acid bacteria in the metabolic process by ribosome synthesis as food preservatives used in the human body can be degraded by protease high safety Depending on the role of the bacteriin can be divided into the first class of bacterial (wool sulfur bacteria, such as, the first class of bacteria (e.g peptide) and class of bacteriobacteria (e.g )
Currently the most widely used and studied in the food industry, the most widely used and studied bacteriogens are of the main bacteriobacteria: one is to form holes in the cell membrane and the other is to inhibit the growth of bacteria by inhibiting the synthesis of cell walls Lu Shuxia and so on in the study of the anti-bacterial effect and its anti-bacterial mechanism of the protein content increased conductivity increased the conductivity of sodium datisale sulfate polyacrylamide gel electrophoresis showed that the protein band increased, protein content increased transmission radiation mirror observed that the cell structure damage serious bacteria body shape can not be identified by acting on the cell cell membrane to form the integrity of the cell membrane to achieve the integrity of the cell membrane The analysis of the treated Staphylococcus aureus gene expression map and found that it affected the transcription of several important functional genes in Staphylococcus aureus, thereby inhibiting the growth of Staphylococcus aureus
The mechanism of biological amine action Bioamines is a nitrogen-containing compound meat product formed by free amino acid de-seismorium contains abundant proteins in the fermentation maturation process and the protease produced by microorganisms hydrolyzes the protein into free amino acids Which provides a good condition for the promotion of bioamine production by amino acid desinase and microorganisms with amino acid deoxine activity In addition, the formation of bioamines and environmental factors related to temperature, storage time, value and salt concentration will affect the bioamine content to a certain extent At present, the formation of bioamines is mainly controlled by the following methods:) control of the content of free amino acids) inhibits the growth of de-pyridine-positive microorganisms) to inhibit the activity of amino acid demysase
It has also been shown that some microorganisms have bioamine oxidase activity can reduce the bioamine content in fermented meat products It was found that some xylitose staphylococcus isolated from artificially fermented sausages showed a strong bioamine oxidase activity and the ability of heteroamine and tyramine, etc to study the effects of bioamine oxidase on bioamines in the intestines found that strains with bioamine oxidase activity can inhibit the growth of endogenous bacteria that promote bioamine formation and reduce the bioamine content in the product
Promote flavor formation mechanism The characteristic flavor of fermented meat products comes from the metabolites of microorganisms and corresponding enzymes acting on proteins, fats and carbohydrates In the process of flavor formation, free amino acids play an important role in meat proteins can be degraded by microbial fermentation to free amino acids in the action of amino acids in the action of amino transferase can be metabolized to form corresponding aldehydes to further produce the corresponding acetaminophen, alcohols and esters these substances are essential to the formation of fermented meat products flavor The study of the effects of cocci, short Lactobacillus, Cotobacillus and fermented Lactobacillus in the production of glycoccus, Otobacillus and fermented Lactobacillus in Harbin dry sausages showed that the strains could use osmoprotein to produce flavor substances where the glycoccus had higher protein hydrolysis performance to produce more soluble peptides and free amino acids such as glutine producing "fresh taste" In addition, some microorganisms are able to metabolize carbohydrates to produce organic acids, which give fermented meat products a special acid taste At the same time, fat as the main ingredient of meat products is also one of the sources of flavor substances in microorganisms lienzyme can break down fat into free fatty acids and other precursor substances free fatty acids and then oxidized to produce aldehydes, alcohols, ketones, esters and other flavor substances these substances than fat hydrocarbons have a better volatile and less odor
The functional microorganism can promote the special flavor of fermented meat products, color production inhibits the growth of harmful microorganisms to reduce the production of bioamines, nitrosamines and other substances and can give fermented meat products certain functional characteristics compared to ordinary meat products nutritional value and economic value are greatly improved Applying functional microorganisms to the industrial production of fermented meat products can greatly shorten the production cycle of products to improve product safety is conducive to the standardized production of products to maximize economic benefits Although many microorganisms have been used as fermentation agents for the production of fermented meat products, it is still necessary to continue to develop stability, better production of acid strains, and more capacity to promote flavor production At present, there is still a more important problem in fermented meat products, that is, how to use the microbial effect of high salt to reduce the use of salt to be studied in depth other functional fermented meat products can rarely use the functional factors can produce functional factors of microbial production with blood pressure, blood lipids, blood sugar reduction and other effects of functional fermented meat products
Ref: Source: Meat Research Li Siyuan Shakun Sun Baozhong Xie Peng Lei Yuanhua Zhang Songshan Wen Kaixin Li Tianxuan.