Tong Li-ga, Duan Yan, Jin Zhi-min, Jia Xue-hui, Jin Ye
The pH value,Aw values,moisture content,TBA value,and color of fermented mutton sausages supplied with different culture starters during processing and storage were determined.Group 1 without additive agent was control group,group 2 was Lactobacillus plantarum group,group 3 supplied with Lactobacillus plantarum and Staphylococcus xylosus by the ratio of 1∶ 2 was mixed group.The results showed that the pH values of fermented sausages in all groups were decreased during fermentation,especially the Lactobacillus plantarum group and the mixed group.Then the pH value increased during the process of dry,mature and storage.Among them,the pH value of control group increased quickly,and that of lactobacillus plantarum group and mixed group increased slowly.Aw values of each group falling rapidly in processing stage,especially the Lactobacillus plantarum group and the following mixed group.Moisture content in the fermented stage changes slightly,but it was significantly decreased during the dry and mature phase,and it was still declined during the storage.TBA value during process of fermentation,dry,mature and 2 weeks after storage showed uptrend.Four weeks after storage,TBA value significantly increased.The redness(a) of Lactobacillus plantarum group and mixed group were 16.91 and 17.17,which were higher than that of the control group,and their Yellowness(b) and lightness(L) were significantly lower than that of control group(P< 0.05),and that of mixed group was slightly lower than that of Lactobacillus plantarum group.