乳酸菌对羊肉风干香肠的影响

通过检测乳酸菌对产品感官、微生物、pH值、水分活度、水分含量、生物胺含量、蛋白质降解指数、游离氨基酸含量指标的影响，研究乳酸菌发酵剂对羊肉风干香肠品质的影响。结果表明，添加乳酸菌发酵剂对产品的感官性质具有显著的影响，可以改善产品的色泽和风味，对产品的微生物数量、pH值、生物胺含量、蛋白质降解指数和氨基酸含量都有显著的影响，而对产品的水分含量和水分活度影响不大，通过乳酸菌的发酵作用，乳酸菌发酵剂实验组最终产品pH值为5.18，蛋白质降解指数为17.97%，氨基酸总量达到3 933.67 mg/100 g，都要高于空白组产品。因此，通过添加乳酸菌，可以显著改善产品的感官品质和营养品质，同时降低安全隐患。

Effect of Lactic Acid Bacteria on Dried Mutton Sausages

The effect of lactic acid bacterial fermentation on the quality of dried mutton sausages was studied by sensory
evaluation, microbiological analysis, pH, water activity, the contents of moisture, biogenic amine and free amino acids, and
protein degradation index. The results showed that the lactic acid bacterial fermentation did not cause significant changes
in the sensory quality of dried mutton sausages but improve the color and flavor, and had a significant impact on microbial
counts, pH, biogenic amine content, protein degradation index and amino acid content while exerting little effect on moisture
content or water activity. The final fermented product had pH, protein degradation index and total amino acid content (which
were 5.18, 17.97% and 3 933.67 mg/100 g, respectively) higher than those of its unfermented counterpart. Therefore, lactic
acid bacterial fermentation can significantly improve the sensory and nutritional quality of products, and at the same time
reduce potential food safety risks.