混合菌种干法发酵生产中式香肠及产品品质研究

本文采用不同的混合菌种木糖葡萄球菌-12和戊糖片球菌-ATCC33316(CHS-SP)、木糖葡萄球菌-12和干酪乳杆菌干酪亚种-1．001(CHS-SL)作为发酵剂，并以无引发剂组(CHS-CONT)作对照研制了3批不同的中式干发酵香肠产品，并对各产品的理化性质、微生物学性质及感官品质进行了研究。结果显示：产品水分活度0．8～0．82，pH4．85～4．98，残留NaNO23．84～7．11mg／kg，挥发性总氮(TVBN)17．77～19．05mg／100g；17种游离氨基酸中，谷氨酸和精氨酸含量较大，半胱氨酸含量甚微；与对照组相比，混合菌种发酵显著提高了香肠中总游离氨基酸含量，对产品的色泽和质构有明显的改善，并能有效地抑制产品中致病肠道杆菌、酵母菌以及霉菌的生长，但对总平板数没有影响；感官评价表明CHS-SL组发酵香肠品质最佳，对照组CHS-CONT最差。

Production and Quality Analysis of Dry Fermented Chinese-Style Sausage Inoculated with Mixed Starter Cultures

In this study, three batches of dry fermented Chinese-style sausage inoculated with Staphylococcus xylosus-12 and Pediococcus pentosaceus- ATCC 33316 (CHS-SP), Staphylococcus xylosus-12 and Lactobacillus casei subsp. casei-1.001 (CHS- SL) and abatch without any starter (CHS-CONT) as control were prepared. The physico-chemical, microbiological and sensory quality characteristics of all sausage samples were determined. The water activity ranged from 0.80 to 0.82, pH from 4.85 to 4.98, residual sodium nitrite from 3.84 to 7.11mg/kg and volatile basic nitrogen (VBN) from 17.77 to 19.05mg/100g in final products. Moreover, 17 different kinds of free amino acids were detected, where glutamic acid and arginine were found in predominant amount and cysteine in trace. The mixed starter cultures produced higher amount of total free amino acid, improved the color and textural properties and suppressed the growth of pathogenic Enterobacteriaceae and other yeasts and molds as well in the products. However, the total plate counts were unaffected. The sensory evaluation result showed that the product batch (CHS-SL) added from mixed culture was the best, while the control was the worst.