为探究几种直投式商业发酵剂对发酵香肠品质特性的影响,从中筛选出相对较适合于发酵香肠生产的发酵剂,该研究以SM-181(含清酒乳杆菌、木糖葡萄球菌)、LHP+CS-300(含戊糖片球菌、乳酸片球菌、肉葡萄球菌)、ECLC-719(含汉斯德巴氏酵母、弯曲乳杆菌、肉葡萄球菌、小牛葡萄球菌)和BFFI-712(含清酒乳杆菌、肉葡萄球菌和肉葡萄球菌亚种)4种商业发酵剂生产的发酵香肠为实验组,分析了发酵香肠的水分含量、pH、硫代巴比妥酸值、酸价、色差、质构、微观结构、游离氨基酸含量并通过感官评价及电子鼻分析来探究不同种类发酵剂对发酵香肠品质的影响,对照组(control check, CK组)不添加发酵剂。结果显示,实验组香肠的pH值为5.007~5.380,显著低于CK组(5.880),与CK组相比,添加发酵剂可有效降低香肠脂肪氧化程度、提高稳定性、改善其色泽和质地并增强风味,且不同发酵剂对发酵香肠品质的影响存在差异。4个实验组中,SM-181组表现出更好的抗脂肪氧化效果,对香肠色泽及质地的改善效果较佳,游离氨基酸含量最多,感官评分最高,风味更为丰富。综合来看,SM-181是4种发酵剂中可作为发酵香肠生产加工的最佳发酵剂。
To explore the effect of several commercial direct vat set cultures on the quality characteristics of fermented sausage, screened out the most suitable starter for fermented sausage production, the fermented sausages produced by four commercial starter cultures, SM-181 (containing Lactobacillus sakei and Staphylococcus xylosus), LHP+CS-300 (containing Pediococcus pentosaceus, Pediococcus lactis, and Staphylococcus carnosus), ECLC-719 (containing Debaryomyces hansenii, Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus vitulinus), and BFFI-712 (containing L. sakei, S. carnosus, and Staphylococcus carnosus subsp.), were served as the experimental group, the moisture content, pH, thiobarbituric reactive substances, acid value, color difference, texture, micro-structure, free amino acid content were analyzed, and the sensory evaluation and electronic nose analysis were performed to explore the effect of different starter cultures on the quality of fermented sausage. The sausage fermented without starter culture was served as control group (CK). The results showed that the pH of the experimental groups was between 5.007-5.380, which was significantly lower than that of the CK group (5.880). Compared with the CK group, the addition of starter cultures could effectively reduce the degree of lipid oxidation, improve the stability, color and texture, and enhance the flavor, and the effects of different starter cultures on the quality of fermented sausage were different. Among the four experimental groups, the SM-181 group showed the best anti-lipid oxidation effect, the greatest color and texture improvement effect, the highest content of free amino acids, the highest sensory score and the richest flavor. On the whole, SM-181 is considered to be the best for the production and processing of high-quality fermented sausage among the four starter cultures.
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