摘要
试验采用相同的工艺生产3组羊肉发酵香肠,第1组为对照组(不添加任何发酵剂),第2组添加市售的干粉发酵剂,第3组添加植物乳杆菌和肉葡萄球菌的混合发酵剂(3︰1)。分别测定3组羊肉发酵香肠的理化性质和微生物特性。结果表明:在发酵过程中,市售组和混合组p H迅速降低,分别降到4.8和4.7,显著低于对照组(p<0.05);水分活度从开始发酵起一直处于降低状态,成熟后市售组降到0.57,混合组降到0.6,均低于对照组(p<0.05);乳酸菌数在发酵过程中先增加后降低,最高达到108 CFU/g以上,是发酵过程中的优势菌;葡萄球菌和大肠菌群也是先增加后降低。
Three groups of fermented sausages manufacture using the same technology were named control group, commercial group and mixed group. Control group didn＇t add any leaven, commercial group added commercial dry yeast, mixed group added plant Lactobacillus and meat from Staphylococcus aureus culture blends （1 ： 3）. Physic-chemical and microbial characteristics were evaluated to determine their quality characteristics during ripening and storage. The results showed that： the pH of commercial and mixed group rapidly dropped to 4.8 and 4.7 respectively, significantly lower than the control group; The Aw value dropped from the beginning of ferment, the commercial group dropped to 0.57, the mixed group dropped to 0.6, less than the control group; The quantity of lactic acid bacteria increased and then decreased, up to 10^8 CFU/g or more, so it was the dominant fungi in the fermentation process; Aureus and coliform bacteria also dropped after the first increase.
出处
《食品工业》
北大核心
2015年第8期13-16,共4页
The Food Industry
基金
国家自然科学基金(31260378)
国家自然科学基金地区自然基金项目(31160330)
关键词
羊肉发酵香肠
发酵剂
理化性质
微生物特性
femented mutton sausage
starter cultures
physic-chemical characteristics
microbial characteristics
