通过接种清酒乳杆菌与木糖葡萄球菌,将试验分为单一清酒乳杆菌组和复配发酵剂组,并以自然发酵为对照,探究微生物发酵剂对发酵羊肉香肠发酵成熟过程pH值、水分活度(Aw)、亚硝酸盐、蛋白质分解(PI)、有害生物胺及游离脂肪酸释放的影响。结果表明:添加复配发酵剂可快速降低香肠pH值,60 h发酵结束时,pH值降为4.85,低于发酵肉制品要求安全酸度5.3;pH值快速降低也促使复配组Aw下降速率快于其他两组;37 d后复配组亚硝酸盐残留量(11.30 mg/kg)显著低于国标规定30 mg/kg(p<0.01);在发酵成熟过程(0.5~9 d),复配组蛋白质分解(PI)速率快于其他两组,此时腐胺、酪胺、组胺含量变化较为显著,成熟后期(6~37 d)复配组生物胺总量急剧下降且单不饱和脂肪酸(MUFA)含量>多不饱和脂肪酸(PUFA)>饱和脂肪酸(SFA)。综上表明,复配发酵剂可快速降低香肠pH值、Aw,有效抑制和降低香肠中亚硝酸盐和饱和脂肪酸及有害生物胺含量,干燥后期对不饱和脂肪酸释放起到一定作用。
By inoculating Lactobacillus sake and Staphylococcus xylosu, the test was divided into single Lactobacillus acidophilus group and mixed fermentation agent group. The natural fermentation group was used as control to explore the effect of starter cultures on the pH, Activity Water (Aw), nitrite, protein decomposition (PI), harmful biogenic amine (BAS) content and free fatty acid release of fermented sausage during fermentation and ripening processing. The results showed that adding combined starter cultures could quickly reduce the pH of the sausage. Through 60h fermentation, pH value of the combined group dropped to 4.85, which was lower than fermented meat products safety of pH 5.3. Rapid decrease of pH value also resulted in higher Aw decline rate in the compound group compared with the other two groups. The content of nitrite in the compound group was 11.30 mg/kg after 37 d, which was significantly lower than the national safety regulation of 30 mg/kg (p<0.01). From 0.5 to 9 days, the order of fermented sausages protein decomposition index from high to low was as follows: the combined groups> the single >the control. From day 3 to day 9, the content of putrescine, tyramine and histamine were changed significantly. The total content of the mixed group BAS were sharp decline during the late stages of sausages maturation. In this process, order of free fatty acids presented in the mixed group from high to low was as follows: monounsaturated fatty acid (MUFA) content>polyunsaturated fatty acid (PUFA)>the saturated fatty acid. In conclusion, addition of compound fermentation agents can effectively decrease pH and Aw and reduce the content of nitrite, saturated fatty acids and harmful BAS of the sausages. In the late stage of drying, the compound agents played a key role in in unsaturated fatty acids release.
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