复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响

doi:10.7506/spkx1002-6630-20191023-241

食品科学 ›› 2020, Vol. 41 ›› Issue (24): 95-101.doi: 10.7506/spkx1002-6630-20191023-241

复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响

黄俊逸，王凤娜，吴香，刘珊，李聪，李新福，徐宝才

（1.上海大学生命科学学院，食品营养与功能实验室，上海 200444；2.江苏雨润肉食品有限公司，肉品加工与质量控制国家重点实验室，江苏南京 211806；3.合肥工业大学食品科学与工程学院，安徽合肥 230036）

出版日期:2020-12-25 发布日期:2020-12-28
基金资助:
肉品质量与安全控制国家重点实验室开放基金资助课题（YR2018001）

Effect of Mixed Starter Cultures on the Quality of Fermented Sausage

HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai

(1. Laboratory of Food Nutrition and Function, School of Life Sciences, Shanghai University, Shanghai 200444, China; 2. State Key Laboratory of Meat Processing & Quality Control, Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 211806, China; 3. School of Food Science and Engineering, Hefei University of Technology, Hefei 230036, China)

Online:2020-12-25 Published:2020-12-28

摘要/Abstract

摘要： 采用自制复配发酵剂（嗜酸乳杆菌与肉糖葡萄球菌），通过接种不同浓度的发酵剂，探究其对香肠发酵和成熟过程中理化和感官品质的影响。结果表明：添加发酵剂的发酵香肠在发酵和成熟过程中pH值、水分活度降低速度显著低于自然发酵香肠（P＜0.05），且添加发酵剂有利于增加香肠的风味和风味物质种类。自制发酵剂接种量107 CFU/g、配比为1∶3时，香肠的a*/b*值较高，与商业组香肠的a*/b*值差异不显著；香肠的硬度、弹性、黏聚性、咀嚼性显著高于自然发酵香肠（P＜0.05），与商业组香肠无显著差异，且总体接受度最高。因此该条件下生产的发酵剂可有效改善发酵香肠品质，具有很好的商业应用前景。

关键词: 嗜酸乳杆菌；肉糖葡萄球菌；复配发酵剂；发酵香肠；品质

Abstract: The effect of mixed starter cultures of Lactobacillus acidophilus and Staphylococcus carnosus (isolated from Jinhua ham) inoculated at different concentrations on the physicochemical and sensory qualities of fermented sausage was evaluated. The results showed that pH and water activity in fermented sausage declined significantly more slowly during inoculated fermentation as compared to natural fermentation (P < 0.05). Inoculated fermentation enhanced the flavor of fermented sausage and increased the number of flavor compounds. The a*/b* ratio of the sausage fermented by a 1:3 mixture of L. acidophilus and S. carnosus at an inoculum size of 107 CFU/g was not different from that of commercial sausage, and the hardness, elasticity, cohesiveness and chewiness were significantly higher than those of naturally fermented sausage (P < 0.05) and were not different from those of commercial sausage. In addition, the sausage fermented by the mixed starter had the highest overall acceptance. Therefore, this mixed starter culture can effectively improve the quality of fermented sausages, and thus is promising for commercial application.

Key words: Lactobacillus acidophilus; Staphylococcus carnosus; mixed starter; fermented sausage; quality

中图分类号:

TS251.65

黄俊逸，王凤娜，吴香，刘珊，李聪，李新福，徐宝才. 复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响[J]. 食品科学, 2020, 41(24): 95-101.

HUANG Junyi, WANG Fengna, WU Xiang, LIU Shan, LI Cong, LI Xinfu, XU Baocai. Effect of Mixed Starter Cultures on the Quality of Fermented Sausage[J]. FOOD SCIENCE, 2020, 41(24): 95-101.

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复合发酵剂的筛选及其对发酵香肠加工过程中品质的影响

Effect of Mixed Starter Cultures on the Quality of Fermented Sausage

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