复合果蔬浆对发酵香肠加工过程品质特性的影响

摘要

为研究添加复合果蔬浆对发酵香肠品质的影响,以冷却猪通脊肉和猪背膘肉(9∶1,m/m)为原料,以萨科WBL-45复合菌株(木糖葡萄球菌+肉葡萄球菌+清酒乳杆菌)为发酵剂,配以辅料,按照发酵香肠的工艺制备4组发酵香肠:阴性对照组(negative control group,NCG)、阳性对照组(positive control group,PCG)、添加芹菜和樱桃组(celery and cherry group,CCG)以及添加卷心菜和番茄组(cabbage and tomato group,CTG),并考察香肠发酵及成熟过程中理化性质和成品感官品质的变化.结果表明:发酵过程中,CCG和CTG发酵香肠较PCG产酸迅速,发酵13h时pH值已降至5.1以下,而PCG发酵24 h才降至5.06;在干燥成熟过程中,4组发酵香肠的亮度值(L*)和黄度值(b*)均呈下降趋势,而红度值(a*)呈升高趋势,CTG香肠的a*显著高于PCG(P＜0.05);NCG香肠的硫代巴比妥酸反应物质(thiobarbituric acid reactive substances,TBARs)值显著高于其他3组(P＜0.05);4组香肠成品的水分含量为27.40％～29.07％,水分活度(water activity,aw)值为0.837～0.887,差异均不显著(P＞0.05);CCG和CTG样品的风味及总体可接受性优于NCG和PCG.添加果蔬浆缩短了发酵香肠的发酵周期,增强了产品色泽,提高了感官品质,同时使香肠具有较好的抗氧化性.%This study investigated the effect of addition of fruit and vegetable pulp mixtures on quality characteristics during the processing of fermented sausage.Four groups of fermented sausages with added mixtures (3∶1,m/m) of vegetable and fruit pulp,namely negative control group (NCG),positive control group (PCG),celery and cherry group (CCG),and cabbage and tomato group (CTG) were produced from a mixture of chilled pork tenderloin and backfill meat (9∶1,m/m) using a commercial starter culture consisting of Staphylococcus aureus,Staphylococcus aureus and Lactobacillus sake.Changes in physicochemical properties of sausages during fermentation and maturation,as well as sensory qualities of finished products were analyzed.Results obtained showed as follows.(1) During the fermentation process,acid production in CCG and CTG was faster than in PCG,and the pH was reduced to below 5.1 after 13 h of fermentation,while that of PCG decreased to 5.06 after 24 h.(2) During the drying and maturation process,brightness (L*) and yellowness (b*) values of the four groups of fermented sausages showed a decreasing trend,while red value (a*) tended to increase;a* of CTG was significant higher than that of PCG (P ＜ 0.05).Thiobarbituric acid reactive substances (TBARs) value of NCG was significantly higher than those of the other groups (P ＜ 0.05).(3) Water content of the four fermented sausages was 27.40％-29.07％,and water activity (aw) values were 0.837-0.887,with no statistically significant difference being observed in the two parameters (P ＞ 0.05).In sensory evaluation,CCG and CTG were superior to NCG and PCG in flavor and overall acceptability.Therefore,the addition of fruit and vegetable pulp can reduce the fermentation period,improve the color and sensory quality and produce antioxidant activity in fermented sausages.