应用复合发酵剂加工发酵干香肠过程中的理化及微生物特性

本文揭示了发酵干香肠生产过程中水分活度、pH值、酸价、过氧化物值、蛋白水解指数等理化指标及微生物指标的变化情况。研究表明,添加发酵剂的产品比自然发酵产品的pH值、水分活度、水分含量下降得更快,蛋白水解指数更大,风味更好,并明显抑制杂菌的生长;但两类产品最终具有相同的乳酸菌数、酸价和过氧化物值。这说明在发酵干香肠的加工过程中,产品pH值、水分含量、水分活度、蛋白水解程度等受发酵剂种类的影响,而脂肪氧化程度与发酵剂关系不大。

Physico-chemical Property and Microbiologyical Characteristics during Processing of Dry Fermented Sausage

In this paper the changes of pH, Aw, moisture content, acidity value, peroxide value, proteolysis index andmicroorganism were studied during the processing of dry fermented sausage. Our results showed that the pH, Aw, moisture contentdroped more rapidly in the group added starter culture with higher proteolysis and more welcome flavor than those in the controlgroup. Furthermore, the growth of house flora was significantly inhibited in the experiment group. However, in the two kinds offinal products, the amount of lactobacillus,acidity index and peroxide value were the same. The results indicated that pH, Aw,moisture content were affected by the starter culture during the processing of dry fermented sausage, while the fat oxidation haslittle relationship with it.