以清酒乳杆菌(Lactobacillus sakei)为发酵剂制作发酵香肠,研究发酵剂对发酵香肠中亚硝酸盐残留量、组胺含量、酸价、脂质氧化和感官品质等的影响.结果表明:发酵成熟结束时,接种清酒乳杆菌和自然发酵香肠中的亚硝酸盐残留量分别为6.1,23.3 mg/kg,组胺含量分别为5.18,10.54 mg/kg,酸价分别为1.61,1.82 mg/g,过氧化值分别为0.09,0.136 g/100 g,硫代巴比妥酸TBA分别为0.42,0.58 mg/kg.清酒乳杆菌发酵香肠的组织状态、风味和色泽等感官评分均高于自然发酵组,获得优良的感官特性.%Lactobacillus sakei is used as starter culture for making fermented sausage and the effect of starter culture on nitrite residues,histamine content,acid value,lipid oxidation and sensory quality and so on of fermented sausage is researched.The results show that the levels of residual nitrite are 6.1,23.3 mg/kg in the fermented sausage inoculated with starter culture and by spontaneous fermentation at the end of ripening respectively.At the end of ripening,5.18,10.54 mg/kg histamine is detected in sausage fermented by L.sakei and spontaneous fermentation respectively.The acid value,peroxide value(POV)and thiobarbituric acid (TBA) value of sausage inoculated with L.sakei are 1.61 mg/g,0.09 g/100 g and 0.42 mg/kg respectively.By contrast,the acid value,POV value and TBA value of sausage fermented spontaneously are 1.82 mg/g,0.136 g/100 g,0.58 mg/kg respectively.In conclusion,the sensory scores of texture,flavor and color of fermented sausage with Lactobacillus sakeiare higher than those of natural fermentation group;the use of L.sakeicontributes to nitrite depletion,histamine reduction and oxidative stability of fermented sausage.
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