一种复合微生物发酵剂对发酵香肠品质的影响

摘要

In this study,Staphylococcus xylose S253 and Lactobacillusfermentum Y4 which separated from Rugao ham and Jinhua ham were used as starter cultures to investigate their influence on the composition,physical,chemical quality and sensory quality of fermented sausage.At the amount of 107 cfu/g,the reducing rates of Aw and pH values from experimental group were significantly greater than those from control group(p ＜0.05).Hardness and chewiness of experimental group were significantly higher than that of control group (p ＜ 0.05),and TBARS values were significantly lower than other groups (p ＜ 0.05).When S.xylosus and L.fermentum(3∶ 1,v/v)were selected as starter cultures,the a*/b* values were significantly higher than other groups(p ＜ 0.05),and the comprehensive sensory scores were significantly improved (p ＜ 0.05).The results showed that there were significant effects of different microbial starter cultures on the quality of fermented sausages.According to the overall sensory results,the comprehensive quality of fermented sausages was the best when S.xylosus and L.fermentum were at the ratio of 3∶1 (v/v)as starter cultures with inoculums size of 107 cfu/g.%本研究以分离自如皋火腿的木糖葡萄球菌S253及分离自金华火腿的发酵乳杆菌Y4为发酵剂,研究不同复配比例对发酵香肠组成成分、理化品质及感官品质的影响.结果表明当添加量为107 cfu/g,Aw值和pH降低速度显著快于对照组(p＜0.05);硬度和咀嚼性显著高于对照组(p＜0.05),TBARS值也显著低于其他组(p＜0.05);木糖葡萄球菌S253和发酵乳杆菌Y4的添加比例为3∶1 (v/v)时,产品的a*/b*值显著高于其他组(p＜0.05),综合感官评分有显著提高(p＜0.05).所以不同复配比例的微生物发酵剂对发酵香肠的品质均有显著的影响.综合产品的总体感官评价结果,当木糖葡萄球菌S253和发酵乳杆菌Y4的添加比例为3∶1 (v/v),且添加量为107 cfu/g时,发酵香肠的综合品质最好.