摘要:
以羊肉为原料不添加发酵剂、添加市售发酵剂和复合发酵剂(植物乳杆菌与肉葡萄球菌混合发酵剂比为1∶3)采用同种工艺生产三组发酵香肠。研究三组羊肉发酵香肠发酵和干燥成熟过程中的p H、Aw、色差、亚硝酸盐(NIT)含量变化以及成品的质构特性。结果显示:发酵过程中,三组发酵香肠的p H、Aw和e值均下降,混合发酵剂组p H迅速降低为4.7,低于对照组和市售发酵剂组,其NIT含量为0.66mg/kg,低于对照组和市售发酵剂组的0.79、0.8mg/kg;成熟结束时,三组的p H和e值开始上升,混合发酵剂组的Aw下降极显著(p<0.01)快于市售发酵剂组和对照组,并且三组各项质构指标除黏聚性外均差异极显著(p<0.01),最终对照组、市售发酵剂组、混合发酵剂组发酵香肠的NIT含量分别为1.38、1.46、1.26mg/kg。整体上,混合发酵剂香肠品质优于其他两组。
Abstract:
By Inoculation with mixed starter and commercially available starter,this experiment aimed at processing three groups of fermented sausage from sheep meat with the same method. Aw value,p H,color,the content of nitrite and the texture of products were all measured during fermentation and drying period. The results showed that:Aw value,p H and e value were decreased gradually at the end of the fermentation. Mixed starter group p H dropped quickly to 4.7,which was significantly lower than that of others. Its NIT was 0.66mg/kg significantly lower than the 0.79 of control group and the 0.8mg/kg of commercially available starter group. However,the p H and e value of three groups(control group,commercially available starter group,mixed starter group) increased gradually at the end of drying. Mixed fermenting agent group Aw decreased significantly faster than the commercially available starter group and the control group(p<0.01),and the 3 group each texture indices except cohesiveness were significant difference(p<0.01),the NIT content of control group,commercially available starter group,mixed starter group of fermented sausage were 1.38,1.46,1.26mg/kg respectively. On the whole,mixed ferment sausage quality was better than the other two groups.
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