Effect of starter cultures on lipase activities of smoked horse sausages

WANG Jing-yun; LU Shi-ling; WANG Qing-ling

doi:10.13386/j.issn1002-0306.2015.12.030

WANG Jing-yun, LU Shi-ling, WANG Qing-ling. Effect of starter cultures on lipase activities of smoked horse sausages[J]. Science and Technology of Food Industry, 2015, (12): 185-188. DOI: 10.13386/j.issn1002-0306.2015.12.030

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Effect of starter cultures on lipase activities of smoked horse sausages

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The effect of starter on lipase vigor during the ripening of smoked horse sausages was studied. The result showed acid lipase vigor, neutral lipase activity and the activity of phospholipase were decreasing during the ripening. Three kinds of enzyme activity of group of inoculation starter cultures was greater than the control group during the ripening (p<0.05) . The relationship analyse showed that the contents of salt, the contents of water and p H were very significantly correlated to the activities of these three enzymes during the ripening of smoked horse sausages (p<0.01) .

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Effect of starter cultures on lipase activities of smoked horse sausages

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