肉类研究2026，Vol.40Issue(10)：24-34,11.DOI:10.7506/rlyj1001-8123-20251005-305
乳酸菌后生元对肉糜品质的影响
Effect of Postbiotics from Lactic Acid Bacteria on the Quality of Minced Pork
摘要
Abstract
During storage,minced meat is prone to quality problems such as color deterioration,texture deterioration and juice loss due to fat oxidation and microbial activity.To seek a natural and efficient quality improvement solution,this study systematically explored the effects of three postbiotics,namely those from Lactobacillus fermentum,Lactobacillus plantarum and Lacticaseibacillus casei,on the quality characteristics of minced pork during refrigeration.To systematically evaluate the effects of postbiotics on the color,texture,water holding capacity,flavor,and oxidative stability of minced meat,the regulation effect was comprehensively evaluated by measuring the quality parameters included color difference,texture,cooking and storage loss rates,water distribution,taste characteristics,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,and intrinsic fluorescence spectroscopic analysis of myofibrillar protein(MP).The results showed that addition of 2%L.fermentum postbiotics had the most significant effect on improving the quality of minced pork,effectively maintaining the color stability.The brightness value(L*)of the treatment group significantly increased by 11.8%compared with the control group(P<0.05),and the redness value(a*)remained above 9.34 after 132 h of storage,significantly higher than that of the control group(P<0.05).Meanwhile,this treatment significantly improved the texture characteristics of minced meat,enhancing its hardness,elasticity and chewiness,and reducing the cooking loss rate to 15.08%.In terms of storage stability,this treatment effectively reduced water loss,resulting in the lowest storage loss rate.Low-field nuclear magnetic resonance relaxometry showed that it significantly optimized water distribution,increasing the proportion of immobilized water to 91.26%and significantly inhibiting water loss during storage.In addition,it significantly reduced the TVB-N content(13.58 mg/100 g)and TBARS value(0.58 mg/kg)after 132 h of storage.Intrinsic fluorescence spectroscopic analysis revealed that this treatment delayed the oxidative denaturation of MP.Fuzzy mathematical analysis of the sensory evaluation results confirmed that addition of 2%L.fermentum postbiotics imparted the highest sensory scores for odor,taste and texture to minced pork.关键词
发酵乳杆菌/后生元/肉糜/品质改良/质构特性/持水性Key words
Lactobacillus fermentum/postbiotics/minced pork/quality improvement/texture characteristics/water-holding capacity分类
轻工纺织引用本文复制引用
焦伟,杨海峰,陈文涛,张迎阳,张龙,邹平,胡建刚..乳酸菌后生元对肉糜品质的影响[J].肉类研究,2026,40(10):24-34,11.基金项目
2024年江苏省市场监督管理局科技计划项目(KJ2024078) （KJ2024078）
