禽肉发酵枣肠的制备及其成熟过程中品质分析

以鹅脯肉、鸡脯肉、鸭脯肉和猪背膘为原料,选取植物乳杆菌（Lactobacillus plantarum）、木糖葡萄球菌（Staphylococcus xylosus）和戊糖片球菌（Pediococcus pentosaceus）作为发酵剂（菌种配比为1∶1∶1）,开发发酵枣肠。通过单因素和L₉（3⁴）正交实验,确定了在添加鹅脯肉40%、猪背膘10%的基础上,最优工艺参数为:发酵剂添加量10⁷cfu/g,发酵时间20 h,发酵温度20℃,鸡脯肉和鸭脯肉添加比例2∶1（添加量50%）。发酵枣肠成熟过程中,水分含量由66.03%降至24.76%,非蛋白氮（Non-protein nitrogen,NPN）含量由0.13%升至0.35%,游离氨基酸含量（Free amino acids,FAA）由842.00 mg/kg升至1878.33 mg/kg。由此开发具有良好品质和风味的禽肉发酵枣肠,同时缩短了产品的成熟时间。 

Process and quality analysis of poultry fermented jujube sausages

The fermented jujube sausage was prepared by selecting breast meat of goose,chicken and duck,back fat of pig. The strains of Lactobacillus plantarum,Staphylococcus xylosus and Pediococcus pentosaceus were chosen as starter with the ratio 1 ∶ 1 ∶ 1. The effects of fermentation conditions,starter inoculated quantity,fermentation time,fermentation temperature and the ratio of duck to chicken were investigated by single factor and L₉( 3~4) orthogonal tests.Based on additive amount of 40% goose breast meat and 10% back fat of pig,the optimal parameters showed as follows: the inoculated quantity of starter was 10~7 cfu / g,fermentation time was 20 h,fermentation temperature was 20 ℃,and the ratio of breast meat of chicken to duck was 2∶ 1( the additive amount was 50%).During ripening,moisture content was from 66.03% down to 24.76%,content of non- protein nitrogen( NPN) was from 0.13% up to 0.35% and free amino acids( FAA) were from 842.00 mg /kg up to 1878.33 mg /kg.In conclusion,the poultry fermented jujube sausage with good quality and flavor was developed and shortened the ripening time.