WANG Debao, MA Wenshu, WANG Bohui, ZHANG Junying, KANG Lianhe, WANG Limei, ZHANG Yuanyuan, QIAO Jianmin, LI Xingyun, WANG Xiaodong, GUO Tianlong
To investigate the effects of different ripening time on the edible quality, lipid antioxidant and the formation of flavor substances of oat mutton sausage. Fermented oat lamb sausage was prepared by inoculating Lactobacillus sakei and Staphylococcus xylosus. The results showed that the relative content of volatile flavor substances in sausage increased first and then decreased. The composition and content of flavor substances were aldehydes, alcohols, terpenes, esters and acids, among which aldehydes accounted for more than 50% of the total flavor substances. When processing for 4 days, the relative content of flavor substances in sausage was significantly higher than that at the end of ripening (day 7), fermentation (day 1), and pickling (day 0). The content of caproate and caprylate, which presented fruit fragrance, also increased slightly at day 3 ripening. At 3 days' maturity, the value of lipid peroxidation decreased to 0.39 mg MDA/kg, with no significant difference from day 0. The redness value of sausage (a*) first rose and then decreased, and reached the peak at the end of fermentation, then it decreased to 45.47 after 3 days of maturation, with no significant difference from fermentation end point .The pH value of sausage was 4.89 at 3 days' maturity, which was significantly lower than the safe acidity(5.30) of fermented meat products. At this time, the water activity (aw) decreased to 0.83, which was lower than that required by the growth of most microorganisms and the expression of enzyme activity. After 3 days′ maturity, the relative contents of caproaldehyde, heptyl aldehyde, caproate, caprylate and terpene in sausage increased, lipid oxidation reduced, and the redness value of sausage improved. It was concluded that the maturity of three days after fermentation is the best process selection end point to improve the quality of fermented oats sausage.
