摘要
选用发酵乳杆菌和变异微球菌为复合发酵剂生产鹅肉香肠,并以样品感官评分、过氧化值(POV)作为考察指标,在单因素试验分析的基础上,采用多指标正交设计对发酵鹅肉香肠的发酵温度、发酵时间、接种量以及菌种比例进行优化。结果表明:鹅肉香肠的最佳发酵工艺条件为:发酵时间20h、发酵温度25℃、接种量1×107CFU/g、发酵乳杆菌和变异微球菌最佳比例1:1。在此条件下,发酵鹅肉香肠感官评分为96分,POV为2.3meq/kg。在最佳发酵条件下制得的发酵鹅肉香肠的还原力(A700nm)和DPPH自由基的清除率分别是0.45和85.7%,样品抗氧化效果好。
In this study,Lactobacillus fermentum（L.f） and Micrococcus rossus（M.r） were used together to produce fermented goose sausage.The effects of four fermentation conditions including temperature,time,inoculum size and L.f-to-M.r ratio on sensory evaluation score and POV were investigated by one-factor-at-a-time method.The fermentation conditions were optimized using an orthogonal array design based on sensory evaluation score and POV.The optimal fermentation conditions were determined as follows： a 1：1 mixture of L.f and M.r was inoculated at an inoculum size of 1×107 CFU/g for fermentation at 25 ℃ for 20 h.The sensory evaluation score and POV of goose sausages obtained under these conditions were 96 and 2.3 meq/kg,respectively.Moreover,the reducing power and DPPH radical scavenging rate were 0.45 and 85.7%,respectively,suggesting powerful antioxidant effects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第21期196-201,共6页
Food Science
基金
国家现代农业(水禽)产业技术体系建设专项(CARS-43-17)
宁波市重大科技攻关项目(2011C11014)
关键词
鹅肉香肠
发酵工艺
乳酸菌
抗氧化
goose sausage
fermentation process
lactic acid bacteria
antioxidant effect
