黄 静¹，后鹏飞^1*，吴奇谦^1*，黄 聪²，王华祁³

（1.四川省食品发酵工业研究设计院有限公司，成都611130；2.成都医学院，成都610599；3.北川禹珍实业有限公司，绵阳622750）

摘要：为了探究肉葡萄球菌与木糖葡萄球菌协同发酵对酱肉品质的影响，该研究以猪肉为主要原料，通过感官评价、色度分析、质构测定、理化指标（pH值、水分含量、水分活度）检测及生物胺测定等，采用接种肉葡萄球菌和木糖葡萄球菌协同发酵（实验组）与不接种的自然发酵（对照组），比较酱肉的品质差异。结果显示，与对照组相比，实验组酱肉的感官品质（色泽、滋味和气味）差异显著（P＜0.05），质地方面无显著性差异（P＞0.05），色度指标（L*、a*、b*和ΔE）更符合优质酱肉的感官要求，质构特性（硬度、弹性、黏性、咀嚼性和恢复性）得到显著优化（P＜0.05）；在理化特性方面，实验组酱肉的水分含量及水分活度差异显著（P＜0.05）；同时，实验组的生物胺积累量始终低于对照组（P＜0.05），对提升酱肉产品的食用安全性具有积极意义。

关键词：肉葡萄球菌；木糖葡萄球菌；酱肉；感官品质；生物胺

中图分类号：TS251.5 文献标识码：A 文章编号：1674-506X（2025）06-0016-0007

Effect of Co-inoculation Fermentation with Staphylococcus carnosus and Staphylococcus xylosus on the Quality and Safety Characteristics of Sauce Meat

HUANG Jing¹，HOU Pengfei^1*，WU Qiqian^1*，HUANG Cong²，WANG Huaqi³

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；

2.Chengdu Medical College，Chengdu 610599，China；

3.Beichuan Yuzhen Industrial Co.，Ltd.，Mianyang 622750，China）

Abstract: In order to explore the effect of co-fermentation of Staphylococcus carnosus and Staphylococcus xylosus on the quality of sauce meat， this study used pork as the main raw material， through sensory evaluation， chroma analysis，texture measurement，physicochemical indicators （pH value，moisture content，water activity）， and biogenic amine content determination， the quality differences of sauce meat were compared between the experimental group inoculated with Staphylococcus carnosus and Staphylococcus xylosus for co-fermentation and the control group without inoculation through natural fermentation. The results showed that compared with the control group， the sensory quality （color， taste， and odor） of the experimental group’s sauce meat differed significantly （P＜0.05）， while there was no significant difference in texture （P＞0.05） . The chromaticity indicators （L*，a*，b*，and ΔE） were more in line with the sensory requirements of high quality sauce meat， and the texture characteristics （hardness， elasticity， viscosity， chewiness， and recovery） were significantly optimized （P＜0.05）；In terms of physical and chemical properties，there were significant differences （P＜0.05） in the moisture content and water activity of the sauce meat in the experimental group；At the same time，the accumulation of biogenic amines in the experimental group was consistently lower than that in the control group （P＜0.05），which has a positive significance in improving the food safety of sauce meat products.

Keywords: Staphylococcus carnosus；Staphylococcus xylosus；sauce meat；sensory quality；biogenic amine

doi: 10.3969/j.issn.1674-506X.2025.06-003