一种复合微生物发酵剂对发酵香肠品质的影响

张聪; 周光宏; 徐幸莲; 张万刚

doi:10.13386/j.issn1002-0306.2017.01.027

一种复合微生物发酵剂对发酵香肠品质的影响

教育部肉品加工与质量控制重点实验室南京农业大学食品科技学院江苏省肉类生产与加工质量安全控制协同创新中心

基金项目:

十二五国家重点研究计划(2016YFD0400703)；南京农业大学-塔里木大学青年教师开放科研基金(KYLH201501,KYLH201501-2)；

详细信息

作者简介:
张聪(1991-),女,硕士研究生,研究方向:畜产品加工与质量控制,E-mail:aptx4869.30@163.com。;

张万刚(1977-),博士,教授,研究方向:畜产品加工与质量控制,E-mail:wangang.zhang@njau.edu.cn。;

中图分类号: TS251.65
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出版历程
- 收稿日期: 2016-07-13

Effect of a compound microbial fermentation agent on the quality of fermented sausage

Key Laboratory of Meat Products Processing and Quality Control,Ministry of Education; College of Food Science and Technology,Nanjing Agricultural University; Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control

摘要

摘要: 本研究以分离自如皋火腿的木糖葡萄球菌S253及分离自金华火腿的发酵乳杆菌Y₄为发酵剂,研究不同复配比例对发酵香肠组成成分、理化品质及感官品质的影响。结果表明当添加量为10⁷cfu/g,Aw值和p H降低速度显著快于对照组（p<0.05）;硬度和咀嚼性显著高于对照组（p<0.05）,TBARS值也显著低于其他组（p<0.05）;木糖葡萄球菌S₂₅₃和发酵乳杆菌Y4的添加比例为3∶1（v/v）时,产品的a*/b*值显著高于其他组（p<0.05）,综合感官评分有显著提高（p<0.05）。所以不同复配比例的微生物发酵剂对发酵香肠的品质均有显著的影响。综合产品的总体感官评价结果,当木糖葡萄球菌S253和发酵乳杆菌Y4的添加比例为3∶1（v/v）,且添加量为10⁷cfu/g时,发酵香肠的综合品质最好。
- 微生物发酵剂 /
- 发酵香肠 /
- 木糖葡萄球菌S253 /
- 发酵乳杆菌Y4
Abstract: In this study,Staphylococcus xylose S_(253) and Lactobacillus fermentum Y_4 which separated from Rugao ham and Jinhua ham were used as starter cultures to investigate their influence on the composition,physical,chemical quality and sensory quality of fermented sausage.At the amount of 10~7 cfu/g,the reducing rates of Aw and pH values from experimental group were significantly greater than those from control group( p<0.05).Hardness and chewiness of experimental group were significantly higher than that of control group( p<0.05),and TBARS values were significantly lower than other groups( p<0.05). When S.xylosus and L.fermentum( 3 ∶1,v/v) were selected as starter cultures,the a*/ b*values were significantly higher than other groups( p<0.05),and the comprehensive sensory scores were significantly improved( p<0.05). The results showed that there were significant effects of different microbial starter cultures on the quality of fermented sausages. According to the overall sensory results,the comprehensive quality of fermented sausages was the best when S.xylosus and L.fermentum were at the ratio of 3∶1(v/v) as starter cultures with inoculums size of 107 cfu/g.
- Microbial starter cultures /
- fermented sausage /
- Staphylococcus xylose S_(253) /
- Lactobacillus fermentum Y_4

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