食品科学 ›› 2019, Vol. 40 ›› Issue (6): 69-76.doi: 10.7506/spkx1002-6630-20181009-069

• 生物工程 • 上一篇    下一篇

响应面法优化益生发酵剂接种发酵香肠工艺

曹辰辰1,冯美琴2,孙 健1,*,徐幸莲1,周光宏1   

  1. 1.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;2.金陵科技学院动物科学与技术学院,江苏 南京 210038
  • 出版日期:2019-03-25 发布日期:2019-04-02
  • 基金资助:
    国家自然科学基金面上项目(31771986);中央级公益性科研院所基本科研业务费专项(KYSP201701);金陵科技学院博士基金项目(JIT-B-201301)

Process Optimization for the Production of Fermented Sausages Inoculated with Probiotic Starter Cultures Using Response Surface Analysis

CAO Chenchen1, FENG Meiqin2, SUN Jian1,*, XU Xinglian1, ZHOU Guanghong1   

  1. 1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nangjing Agricultural University, Nanjing 210095, China; 2. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China
  • Online:2019-03-25 Published:2019-04-02

摘要: 以植物乳杆菌(Lactobacillus plantarum CD101)和模仿葡萄球菌(Staphylococcus simulans NJ201)为发酵香肠的混合发酵剂,制作发酵香肠。结合pH值、色差、质构和感官评分结果探究接种量、菌种配比和发酵温度对发酵香肠品质的影响,在单因素试验结果的基础上,采用响应面试验法进行优化,从而确定制作发酵香肠的最佳工艺参数为添加植物乳杆菌和模仿葡萄球菌为混合发酵剂、接种量107 CFU/g、菌种配比1∶1、发酵温度30 ℃,此时感官评分为85.28,与模型理论值接近。该条件下制作出的香肠质地口感适中、色泽良好、香味浓郁纯正,综合品质较好。

关键词: 植物乳杆菌, 模仿葡萄球菌, 发酵香肠, 响应面法, 工艺优化

Abstract: Fermented sausages were made with a mixed starter culture of Lactobacillus plantarum and Staphylococcus simulans. We aimed to study the effect of inoculum amount and composition and fermentation temperature as well as interactions among them on quality attributes such as pH value, color, textural properties and sensory evaluation using onefactor- at-a-time and response surface methodology. The results indicated that the optimal fermentation conditions were as follows: ratio between L. plantarum and S. simulans 1:1, inoculum amount 107 CFU/g, and temperature 30 ℃. Under these conditions, a higher sensory score of 85.28 was obtained, agreeing with the model predicted value. The fermented sausages had good quality with moderate texture, good taste, color, and rich and pure aroma.

Key words: Lactobacillus plantarum, Staphylococcus simulans, fermented sausages, response surface methodology, process optimization

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