不同菌种组合对发酵广式香肠品质的影响

广式腊肠为我国传统特色肉制品,深受广大消费者的喜爱。随着对我国传统肉制品品质、安全性和现代加工技术的重视,对广式腊肠的研究逐渐增多,但对发酵剂用于广式香肠的研究相对较少。本文以植物乳杆菌、戊糖片球菌、汉逊德巴利酵母为发酵剂制作发酵广式香肠,研究了不同发酵剂组合对发酵广式香肠理化性质的影响,结果表明不同比例组合发酵剂对发酵广式香肠品质影响不同,当菌种的接种量为106 cfu/g肉时,由植物乳杆菌和戊糖片球菌组合的发酵剂(2:1,V/V)时,发酵的香肠品质最佳,其水分含量为19.93%,pH值为5.95,总酸含量为35.6 g/kg,酸价为3.38 mg/g,过氧化值为0.059 g/100 g,亚硝酸盐残留量为4.46 mg/kg,弹性为0.93,硬度为9498.86 N,粘聚性为0.79,咀嚼性为6917.93 N,L*值为50.86,a*值为6.66,b*为3.87。采用复合菌剂生产的肉制品的理化特性明显优于自然发酵的肉制品。

Effects of Different Strain Combinations on the Quality of Fermented Cantonese Sausages

Cantonese sausages are popular with consumers as a Chinese traditional specialty meat product. Studies on Cantonese sausages are on the rise as more attention is paid to the quality, safety, and use of modern production technology for traditional meat products in China. However, there are relatively fewer studies on the application of fermentation agents in Cantonese sausages. In this study, the effects of different combinations of fermentation agents on the physicochemical characteristics of fermented Cantonese sausages were studied using Lactobacillus plantarum, Pediococcus pentosaceus and Debaryomyces hansenii as fermentation agents. The results indicated that fermentation agents with different combination ratios had a different impact on the quality of fermented Cantonese sausages. The best quality of fermented sausages was obtained using the combination of L. plantarum and P. pentosaceus (2:1, V/V) with inoculum size of 106 cfu/g meat, and the results showed the following properties: moisture content, 19.93%; pH, 5.95; total acid content, 35.60 g/kg; acid value, 3.38 mg/g; peroxide value, 0.059 g/100 g; nitrite residue content, 4.46 mg/kg; flexibility, 0.93; hardness, 9498.86 N; cohesiveness, 0.79; chewiness, 6917.93 N; L * value, 50.86; a * value, 6.66; and b* value, 3.87. Meat products prepared using microbial combinations during processing showed better physicochemical properties than those fermented naturally.