葡萄球菌和乳酸菌对广式腊肠风味的影响

本文研究了葡萄球菌、乳酸杆菌单独发酵和混合发酵对广式腊肠生产过程中风味变化的影响,并考察了不同发酵时间对成品腊肠风味及相关理化指标的影响,旨在研究以微生物发酵技术提高广式腊肠的风味。结果显示,葡萄球菌(M1、M14)和乳酸杆菌(PED、STR)单独或混合发酵均能在一定程度上提高广式腊肠的腊香味,混合菌种比单一菌种发酵效果好。随着生产时间的推移腊肠香味逐渐显现,烘烤至成品后腊肠风味的感官分值最高。腊肠生产过程的pH值随菌种或配比的不同而有不同的变化,pH过低对腊肠风味有不利的影响。添加菌种处理组在不同的发酵天数所对应的广式腊肠成品的挥发性盐基氮、氨基态氮、酸价都比空白对照组的高,而过氧化值比空白对照组的低,证明所选用菌种的发酵对腊肠的蛋白质和脂肪的水解有一定的促进作用。研究结果表明当菌种的混合配比为葡萄球菌(M1∶M14=1∶1):乳酸杆菌(PED:STR=1∶1)=1∶100时,发酵2d后广式腊肠的风味最好。

The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor

This paper based on the microbial fermentation technology to strengthen Cantonese sausage's flavor. The study researched the effect of single or mixed fermentation of Staphylococcus(M1、M14) and Lactobacillus(PED、STR) on flavor during sausage producing process and the different fermentation time on the flavor and related physic-chemistry of sausage products.The results showed that Staphylococcus and Lactobacillus alone or mixed fermented can improve the flavor in different degree,but mixed-species fermentation had a better effect than single strain.Cantonese sausage's flavor gradually emerged with time prolonging and sensory scores came to the highest after finished baking.The pH value changed in sausage production process by different strains or the different ration,and over lowering pH value had an adverse impact in flavor.Volatile basic nitrogen,amino nitrogen and acid value were higher than the control group, but peroxide value was lower than the control group in all different fermentation time corresponding Cantonese sausage products.This demonstrated that the selected strains' fermentation had a certain role in the hydrolysis of protein and fat in Cantonese sausage.Finally,the research showed that Cantonese sausage had the best flavor,when the mixed ratio of strains was Staphylococcus(M1:M14=1:1) and Lactobacillus (PED:STR=1:1) =1:100 and fermented after 2d.