摘要
分析了不同发酵剂对发酵香肠微生物、pH值、亚硝酸盐残留量和硫代巴比妥酸值的影响,并与自然发酵组比较。结果表明:相比其他发酵剂,香肠乳杆菌与木糖球菌混合发酵剂能迅速降低香肠pH值和亚硝酸盐的残留量,抑制腐败微生物的生长,提高产品的安全性。混合发酵剂和商业发酵剂的使用均能提高产品的感官品质。
Starter cultures were inoculated in minced meat to produce fermented product. The microorganism population ,physico-chemical characteristics of all sausage samples were determined. The pH value and nitrate residue level dropped rapidly and the growth of house flora was significantly inhibited by the mixture of lactobacillus and staphylococcus xylosus, thereby improve the sausage safety and quality. The mixed starter cultures and commercial starter cultures could both improve the sensory qualities.
出处
《江苏农业学报》
CSCD
北大核心
2009年第4期890-893,共4页
Jiangsu Journal of Agricultural Sciences
基金
国家"863"计划(2006AA10Z343)
关键词
发酵剂
发酵香肠
微生物数量
理化品质
starter culture
fermented sausage
microorganism population
physico-chemical quality
