关键词: 广式腊肠, 蛋白降解, 葡萄球菌, 巨球菌, 质构分析, 定量感官分析

Abstract: Textural analysis and sensory analysis,as well as determination of soluble nitrogen,amino acid nitrogen,peptide nitrogen and free amino acid contents were condcted to investigate the effects of Staphylococcus condimenti and Macrococcus caseolyticus on the proteolysis of the Cantonese sausage. Results indicated that the content of oligopeptide increases,but the contents of branched-chain amino acids decrease,and no significant changes are found on AN and PN. The two strains can improve the flavor and textural qualities of Cantonese sausage. Although the proteolysis of Cantonese sausage is weak because of the processing conditions and technology,the inoculation of the two strains is important for the flavor of the sausage.

Key words: Cantonese sausage, proteolysis, Staphylococcusi condiment, iMacrococcus case olyticu, stextural profile analysis, quantitative descriptive analysis (QDA)