商业发酵剂对发酵香肠成熟过程中理化性质的影响

采用SBM-52、SHI-59、VBM-60复合型商业发酵剂生产发酵香肠，以不添加发酵剂作为对照组，在成熟第0、1、4、7、10天检测4 组香肠的pH值、非蛋白氮（non-protein nitrogen，NPN）含量、酸价、亚硝酸盐含量、水分活度（water activity，aw）、色差等理化指标的变化，考察不同商业发酵剂对发酵香肠成熟过程中理化品质的影响。结果表明：成熟终点时，4 组发酵香肠的pH值均小于5.0，亚硝酸盐含量低于30 mg/kg，充分保证了发酵香肠的安全性；NPN含量、aw和失重率的测定结果表明，添加3 种商业发酵剂均有助于发酵香肠中蛋白质的分解，加快成熟进程；SBM-52和VBM-60组香肠的酸价低于对照组，表明SBM-52和VBM-60具有较好的抑制脂肪氧化的作用。

Effects of Commercial Starter Cultures on Physicochemical Properties of Fermented Sausage during Ripening

In this experiment, three commercial mixed starter cultures of SBM-52, SHI-59 and VBM-60 were used to produce fermented sausages. Sausage without starter culture was used as control. The changes in pH value, non-protein nitrogen (NPN) content, acid value, nitrite content, water activity (aw), color and other physicochemical indicators were detected at 0, 1, 4, 7 and 10 days of ripening with a view to understanding the effect of the starter cultures on the physicochemical properties of fermented sausages during the ripening process. The results showed that at the end of fermentation, the pH values of the four fermented sausages were all less than 5.0 and the nitrite contents were less than 30 mg/kg, which fully guaranteed the safety of the fermented sausages. The results of non-protein nitrogen content, a w and mass loss rate showed that the addition of each of these starter cultures enhanced proteolysis in the fermented sausage and accelerate the maturation process. The acid values of the SBM-52 and VBM-60 groups was lower than that of the control group, indicating that both of them could inhibit fat oxidation.