兔肉发酵香肠菌种配比及发酵条件的研究

用植物乳杆菌(Lp),嗜酸乳杆菌(La)和戊糖片球菌(Pp)3个菌种进行耐盐和耐亚硝酸盐试验,观察其在不同温度条件下的生长情况,然后通过正交试验确定3者配比。试验结果表明,3个菌种均可以作为兔肉发酵香肠的发酵剂,优化的配比是1.0%,0.6%,0.3%,发酵温度为30℃,RH 90%,发酵22～24 h,接种量为10~7cfu/g。     

用于发酵肉中菌种的优选

根据肉制品发酵剂的基本要求,对植物乳杆菌(Lp)、干酪乳杆菌(Lc)、瑞士乳杆菌(Lh)、嗜热链球菌(St)、乳酸乳球菌(Pl)、嗜酸乳杆菌(La)和德氏乳杆菌(Ld))进行了优选试验.结果表明:当NaCl的浓度达到6%时,植物乳杆菌、干酪乳杆菌、嗜酸乳杆菌和德氏乳杆菌还能正常生长,当耐亚硝酸盐浓度达到150mg/kg时,植物乳杆菌、干酪乳杆菌和嗜酸乳杆菌还能正常生长.但干酪乳杆菌的产酸性能要优于植物乳杆菌和嗜酸乳杆菌,所有供试的乳酸菌都没产气、产氨、产H2S的性质,也没有分解蛋白质和脂肪的性质.     

牛肉发酵腊肠初探

腊肠(SAUSAGE)是种古老的产品,发酵腊肠(FERMENTD SAUSAGE)也有几百年的历史。发酵腊肠的制造,除增加了乳酸菌发酵作用外,与普通腊肠并无重大的差别,但乳酸发酵作用却能赋予发酵腊肠许多特点。传统的发酵腊肠主要靠微生物的自然接种,发酵的目的也仅仅是为了提高保存性,这样的产品经常受到杂菌污染,导致产品腐败,     

菌种配比对发酵猪耳西式火腿品质的影响

以猪耳为原料,经乳酸菌发酵加工西式火腿。借助国际通用的物性测定仪,通过单因子试验探讨了发酵猪耳西式火腿在加工过程中乳酸菌菌种配比对该产品的物性(包括硬度、弹性、咀嚼性、凝聚性、黏着性和脆性)、出品率、pH值以及感官品质的影响。结果表明:①以乳酸菌接种量15%,发酵24h计,当菌种-A和菌种-B按1∶1的比例组合时,产品可获得较理想的pH值和感官评分。②菌种配比对产品的物性有显著的影响,但无明显的规律,各物性之间也无明显的相关性。③发酵菌种配比对产品出品率没有显著的影响。     

发酵马肉香肠菌种配比的优化及模糊数学评价

以新鲜马肉及脂肪为原材料,采用混合菌种发酵制备马肉香肠,以总酸含量及模糊数学感官评分为响应值,采用响应面试验优化菌种配比。结果表明,最佳菌种配比为汉逊德巴利酵母菌（Debaryomyces hansenii）1808∶木糖葡萄球菌（Staphylococcus xylose）21445∶植物乳杆菌（Lactobacillus plantarum）E11=0.75∶0.75∶0.50（V/V）,此优化条件下,发酵马肉香肠的模糊数学感官评分为88.05分,总酸含量为10 g/kg,所得产品发酵风味较好,酸味纯正,安全性高,能够为现阶段马肉产品的规模化生产提供一定的理论依据。     

强化功能菌菌种优筛及配比研究

为规范强化大曲的生产,适应西凤酒扩能及数字化生产需求,通过对强化霉菌的优筛、复壮及性能测试,获得优良的强化菌种,继而优化强化菌种的配比方案,使大曲性能更优。结果表明:(1)通过糖化力培养基筛选及菌株酶活测定,共筛选出6株强化霉菌,分别是黑曲霉M004-2、黑曲霉C556-22、酯化红曲霉-16、红曲霉C462-11、根霉S和根霉5,对其进行重新保藏;(2)对筛选出的菌株进行不同比例混合固态发酵试验,通过不同理化指标进行比较分析,得出红曲霉:黑曲霉:根霉=3:1:2的配比组合为最优组合。     

多菌种发酵饮料的研究

近几年来,随着人民生活的提高,饮料的产量与日俱增,而且向着营养保健型发展。但是,目前市场供应的饮料多为兑制,少有发酵而成。兑制饮料不论品质或是风味,都受到很大限制,难以提高。因此研究各种发酵饮料便成了当前的社会需要。     

传统四川腊肠及浅发酵香肠调料特性研究

对常用于四川传统酱香型风干腊肠辅料中的调料豆瓣酱、豆豉、醪糟和豆腐乳等进行理化及微生物指标测定,并对其在腊肠中的作用特性进行分析。结果显示:豆瓣酱的乳酸菌、微球菌、酵母菌和霉菌含量分别为5.94,6.31,3.31,2.84lg CFU/g,较丰富的微生物显然利于腊肠通过发酵形成浓郁风味,还可使腊肠在不添加硝盐时仍然呈现较佳色泽;豆豉微生物含量大致为乳酸菌5.67lg CFU/g、微球菌6.05lg CFU/g、酵母菌2.79lg CFU/g、霉菌2.22lg CFU/g;醪糟主要含酵母菌,含量高达5.26lg CFU/g;豆腐乳含酵母菌4.99lg CFU/g、霉菌3.00lg CFU/g,这些调料均具有助发酵和抑制腊肠腐败和酸败,赋予腊肠醇香风味,或部分替代食盐等作用。以此为基础,对开发的一种类似于传统酱香型风干腊肠的"浅发酵香肠"的调料进行了特性分析,其理化和微生物指标为pH 4.64,乳酸菌4.06lg CFU/g,微球菌4.29lg CFU/g,酵母菌3.99lg CFU/g,霉菌2.00lg CFU/g,此特性将对浅发酵香肠风味发挥重要影响。     

禽肉发酵枣肠的制备及其成熟过程中品质分析

以鹅脯肉、鸡脯肉、鸭脯肉和猪背膘为原料,选取植物乳杆菌（Lactobacillus plantarum）、木糖葡萄球菌（Staphylococcus xylosus）和戊糖片球菌（Pediococcus pentosaceus）作为发酵剂（菌种配比为1∶1∶1）,开发发酵枣肠。通过单因素和L₉（3⁴）正交实验,确定了在添加鹅脯肉40%、猪背膘10%的基础上,最优工艺参数为:发酵剂添加量10⁷cfu/g,发酵时间20 h,发酵温度20℃,鸡脯肉和鸭脯肉添加比例2∶1（添加量50%）。发酵枣肠成熟过程中,水分含量由66.03%降至24.76%,非蛋白氮（Non-protein nitrogen,NPN）含量由0.13%升至0.35%,游离氨基酸含量（Free amino acids,FAA）由842.00 mg/kg升至1878.33 mg/kg。由此开发具有良好品质和风味的禽肉发酵枣肠,同时缩短了产品的成熟时间。      

发酵香肠菌种的筛选及鉴定

本文从混合发酵剂中筛选菌株,确定用于发酵香肠生产的菌株名称,并对其筛选出的菌种进行生化鉴定,结果如下:RFx1为植物乳杆菌,RF261为德氏乳杆菌,AFx1为变异微球菌,ALx3为肉糖葡萄球菌。     

玫瑰花提取液对发酵香肠品质的影响

为探究发酵香肠制作过程中玫瑰花提取液(玫瑰液)部分取代亚硝酸盐的可行性,按照半干发酵香肠的加工工艺制备5组发酵香肠:添加10％玫瑰液组(T1)、添加80 mg/kg NaNO2组(T2)、10％玫瑰液+80 mg/kg NaNO2组(T3)、150 mg/kg NaNO2组(PC)、空白对照组(NC),将5组发酵香肠冷...     

The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages

The antioxidant properties of baechu-kimchi in fermented sausages were evaluated by investigating its effect on the changes in total free fatty acid content, peroxide value, and TBARS during ripening. The conditions for its antioxidant effectiveness were optimized in a model system (beaker sausages). For this, the conditions of added kimchi – form (kimchi and freeze-dried kimchi-powder), fermentation temperature (7 and 20 °C) and concentrations (5%, 10% and 15%) – were varied. The results were compared with that of the control without kimchi. According to the evolution of peroxide value and TBARS, the addition of 5% and 10% kimchi clearly indicated retardation of the development of lipid oxidation. However, an increase in the amount of kimchi added caused a prooxidant effect. The antioxidant effect of kimchi has been found to be dependant on its fermentation temperature as the batches treated with kimchi fermented at 20 °C displayed better protection against the formation of oxidative products than those fermented at 7 °C. Kimchi-powder did not show any antioxidant properties.     

羊肉发酵干香肠在成熟和贮藏过程中感官指标的变化及其相关性

试验通过接种复合发酵剂和添加天然香辛料,采用相同的工艺条件生产4组羊肉发酵香肠,1组为对照组(CO),2组为接种发酵剂组(SC),3组为发酵剂+黑胡椒组(SC+BP),4组为发酵剂+黑胡椒+孜然组(SC+BP+C)。采集成熟后(第7天)及贮藏过程(第14天、第21天和第35天)各组发酵香肠进行感官评价,结果建立了色泽、风味、组织状态和滋味与整体可接受性之间的线性模型公式为Y=0.08X1+0.147X2+0.222X3+0.836X4(R2=0.999),感官特性权重依次为滋味>组织状态>风味>色泽,说明滋味对产品的品质具有决定性作用。发酵剂+黑胡椒(SC+BP)组和发酵剂+黑胡椒+孜然(SC+BP+C)组的色泽评分由于添加黑胡椒的原因,其色泽评分在成熟和贮藏期间一直低于对照组。试验发酵剂组(SC)的羊肉发酵香肠在贮藏2周(第21天)时,各项感官评分均明显高于对照组,而且试验组的膻味评分在贮藏过程中明显低于对照组,说明接种复合发酵剂对羊肉发酵香肠感官品质的提高有一定的作用。     

Probiotics in fermented sausages

Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices. They are adequate for the carriage of probiotic bacteria since they are usually not or only mildly heated and may promote the survival of probiotic bacteria in the gastrointestinal tract. In contrast, bacterial viability may be reduced due to the high content in curing salt and the low water activity and pH. Therefore, results are expected to be strain-dependent. Up till now, several approaches have been followed but most results are too preliminary to be able to evaluate the effect of probiotic fermented meats on human health. Candidate probiotic strains have been obtained through screening for technological requirements among bacteria that are naturally present in the meat or that originate from meat starter cultures. Alternatively, existing probiotic bacteria have been applied in meat products. Finally, the evaluation of the end-products needs to deal with both health effects and technological characteristics, for instance through human intervention studies and taste panels, respectively.     

Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

Effects of fat replacement on physicochemical, microbial and sensory properties of fermented sausages were determined after drying process and 4 weeks of storage. Fermented sausages were formulated with 20% pork back fat (control), and three reduced‐fat treatments were prepared by replacing 25%, 50%, and 75% of fat with a mixture of collagen, dietary fibre and ice (1:1:8). TBARS values of reduced‐fat treatments were significantly lower compared with control after drying (P ≤ 0.05). As fat replacing ratio increased, fat content decreased significantly (P ≤ 0.05), whereas moisture, protein and ash content increased significantly (P ≤ 0.05). There was no marked difference between the treatments in terms of microbial analysis, sensory colour, flavour, off‐flavour or overall acceptability (P > 0.05) during refrigerated storage. Therefore, replacing pork back fat with a mixture of collagen and dietary fibre in fermented sausages may contribute to reduce lipid oxidation and maintain sensory properties during storage.     

Biogenic amines in traditional fermented sausages produced in selected European countries

Aminogenesis in traditional fermented sausages produced in Europe was studied during manufacturing process taking into account technological, physico-chemical and microbial factors. Tyramine was the major amine, followed by putrescine and cadaverine, although the occurrence of di-amines was much more variable. By principal component analysis, relationships between aminogenesis and the country of origin, physico-chemical parameters, processing conditions and microbial counts, were not found, probably due to the high dispersion observed in those variables. Therefore, biogenic amines occurred irrespectively of physico-chemical changes and technological conditions applied for sausage manufacture. By cluster analysis, five groups of fermented sausages were identified on the basis of their quantitative and qualitative profile of total biogenic amine content. Group A included products from very low to low total amine content (from not detected to 150 mg/kg); group B, products with moderate levels (from 150 to 350 mg/kg) tyramine being the major amine; group C, also with moderate amine contents but cadaverine being the major amine; and groups D and E, comprising products with high (from 350 to 550 mg/kg) and very high (higher than 550 mg/kg) amine content, respectively. Samples with moderate, high or very high levels of biogenic amines could be considered as products of less quality, and their consumption could be unhealthy for sensitive individuals or for those under classical monoamine oxidase inhibitor drug therapy.     

Biogenic amines in Spanish fermented sausages as a function of diameter and artisanal or industrial origin

The distribution of biogenic amines in three types of fermented meat sausages (chorizo, fuet and salchichón) was examined with respect to the degree of acidification. The aim was to determine whether low‐acid sausages (artisanal/traditional) have a different biogenic amine profile than more acidic products (industrial). Despite wide variability, tyramine was always found and was generally the major amine, followed by putrescine. Their contents in both industrial and artisanal sausages were similar, but correlated with the diameter of the product. In contrast, industrial sausages showed a higher average content of cadaverine and histamine, especially in chorizo, which also showed the highest content of free amino acids. Moreover, a multiple analysis of variance confirmed that the processing plant had a significant influence on the overall biogenic amine composition of products, histamine being the most important amine accounting for this effect. Copyright © 2005 Society of Chemical Industry