研究了4组不同发酵剂组合(直投式发酵剂,植物乳杆菌∶戊糖片球菌=1∶1,植物乳杆菌∶戊糖片球菌∶木糖葡萄球菌=1∶1∶1,戊糖片球菌∶清酒乳杆菌=1∶1)对鲶鱼发酵香肠在发酵和成熟过程中微生物指标和理化指标的影响。为了抑制发酵香肠的脂肪氧化,还研究了不同的抗氧化剂对鲶鱼发酵香肠在成熟及贮藏过程中TBA值的影响。结果表明:用4组发酵剂所制作的发酵香肠在pH值、水分含量、水分活度以及乳酸菌数的变化上差异不显著,都可以满足发酵香肠的基本要求,但利用试验组3(植物乳杆菌∶戊糖片球菌∶木糖葡萄球菌=1∶1∶1)加工的鲶鱼发酵香肠在TVB-N和TBARS理化指标变化方面都明显低于其它各组,且感官评分优于其它3组,因此试验组3的发酵剂组合更适宜作为鲶鱼发酵香肠的发酵剂。5种抗氧化剂对鲶鱼发酵香肠TBA值都有显著影响,但是因素之间不存在交互作用,当添加0.033%的茶多酚,0.023%的苹果多酚,0.027%的槲皮素,0.04%的迷迭香和0.04%的V可使鲶鱼发酵香肠的TBARS值最小。

This text analyzed the microorganism changes and physicochemical characteristics during the fermenting and ripening of sausages which were added with different kinds of microbial culture starters(Direct-starter culture,Pedicoccus pentosaceus∶ Lactobacillus plantarum =1∶1,Pedicoccus pentosaceus∶Lactobacillus plantarum∶staphylococcus.xylosus=1∶1∶1,Lactobacillus plantarum:∶lactobacillus sake=1∶1).Design five factors(tea polyphenols,apple polyphenol,quercetin,rosmarinus offficinalis,vitamin E)quadratic rotation to study different antioxidants against catfish fermented sausage in the process of maturity and storage of TBA value for the purpose of inhibition of oxidized fat.The results show that:Fermentation sausage with four groups of starter cultures had differences in the pH value,the water content,the water activity as well as in the lactobacillus number's change.The differences are not remarkable,all of them satisfy the essential requirements of fermentation sausage.The results indicated that:the group 3(Pedicoccus pentosaceus∶Lactobacillus plantarum∶Staphylococcus xylosus=1∶1∶1)had the lower TVB-N and TBARS than the others,and the former is batter in sensory score,so it could be used as meat starter cultures in fermented sausage.And the five factors on the catfish fermented sausages have a significant impact on TBA value,but the role of these factors is not significant.When add 0.033% tea polyphenols,0.023% apple polyphenols,0.027% quercetin,0.04% rosemary and 0.04% vitamin E to the catfish fermented sausage,the TBA value reaches its least.