本实验以自然发酵香肠作为对照,通过接种最佳复配比(1∶2)嗜酸乳杆菌与木糖葡萄球菌的复配发酵剂为实验组,探究复合发酵剂对发酵羊肉香肠理化品质及有害生物胺的影响.结果表明:实验组产酸速率＞对照组,发酵结束时pH降至两组最低5.13;实验组pH快速下降也促使Aw值下降速率快于对照组;相比同一时刻的失重率、干燥程度、硬度,实验组均高于对照组;且检出4种生物胺为苯乙胺、尸胺、组胺和酪胺,实验组生物胺含量增长速率小于对照组;整个过程,对于毒性最强的酪胺、组胺,实验组中含量低于对照组(p＜0.05).综上表明,复配发酵剂可促使pH和Aw降低,并可有效抑制毒性最强的酪胺和组胺含量的增加.%There were both naturally fermented group (control)and compound starter cultures (experimental),which were consisted of Lactobacillus acidophilus and Staphylococcus as 1∶ 2.It was to analyze the effect of compound starters on the physical and chemical quality and harmful biogenic amines of the fermented sausages.The resuhs showed that acid production in the experimental sausages was higher compared to the control.At the end of fermentation,the experimental sausages had a pH of 5.13 which was lower than the control.The rapid decline of pH value in the experimental group also contributed to the decrease of Aw value faster than the control group.Analyses of the sausages indicated that weight loss,dryness and firmness was lower in the experimental compared to the control.Four major biogenic amines were detected in the sausages and consisted of:phenylethylamine,cadaverine,tyrosamine and histamine.Amine production in the experimental group was lower compared to the control.Histamine and tyrosamine,which were produced the highest toxic amines during fermentation,were significantly lower in the experimental group.Overall,sausages prepared using starter cultures were superior to those undergoing natural fermentation.
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