恒温发酵温度对发酵牦牛肉灌肠理化性质的影响

本试验共设置了25、30、35和40 ℃四个恒温发酵温度梯度,通过测定不同温度下牦牛肉灌肠发酵前后的pH、Aw、TBARs含量、亚硝酸盐变化量,游离氨基酸含量、色泽和剪切力理化特性的变化,研究恒温发酵温度对发酵牦牛肉灌肠理化性质的影响。结果表明:恒温发酵温度对牦牛肉灌肠的理化性质具有显著影响(p<0.05),发酵温度越高,发酵完成后Aw和亮度值L^*越低,而TBARs含量、红度值a^*以及剪切力越大。发酵温度为35 ℃时,发酵后pH最低,亚硝酸盐变化量最大。在30 ℃和35 ℃温度下发酵,游离氨基酸含量较低。综合各项理化性质在发酵前后的变化考虑,35 ℃可能为发酵牦牛肉灌肠在生产加工过程中的最适恒温发酵温度。

Effects of Constant Fermentation Temperatures on Physicochemical Properties of Fermented Yak Meat Sausage

The changes of the physicochemical properties of fermented yak meat sausage before and after fermentation, including the pH value, Aw value, TBARs, nitrite and free amino acid content, as well as color and shear force, were measured among four temperatures of 25, 30, 35 and 40℃, in order to evaluate the effects of constant fermentation temperatures on the physicochemical properties of fermented yak meat sausage. The results showed that different fermentation temperatures had a significant effect on the physicochemical properties of the sausages (p<0.05). Higher fermentation temperature lowered the Aw and lightness value L* after fermentation, increased TBARs content, redness a* value and shear force. When the fermentation temperature was 35℃, the pH value was the lowest after fermentation and the change rate of nitrite content was the largest. Fermentation under 30℃ or 35℃ showed lower contents of total free amino acid.Based on the changes of physicochemical properties before and after the fermentation, fermentation at 35℃ may be the optimal for production of fermented yak meat sausage.