摘要
研究了不同接种量(104,106,108 cfu/g)的清酒乳杆菌对风干肠pH值、蛋白降解、质构特性以及感官特性的影响。添加发酵剂的风干肠pH值降低的速度比对照组的快(P<0.05),在4天即可完成发酵过程;在发酵过程中,添加发酵剂的肌肉蛋白降解程度比对照组大,并且随着接种量增加而增大,主要表现为非蛋白氮和游离氨基酸含量增加,肌原纤维蛋白SDS-PAGE电泳图中相应的条带强度减弱;添加发酵剂的风干肠硬度值较对照组要高,改善了风干肠的质构特性;基于感官评价得分,确定风干肠中清酒乳杆菌的最佳接种量为106 cfu/g。
The effects of different inoculum concentrations （104,106,108 cfu/g） of Lactobacillus sake on fermented sausage are studied,which include pH value,protein degradation,textural properties and sensorial evaluation.The pH values of sausages inoculated with Lactobacillus sake decrease with the increase of fermentation time and inoculum concentration,which is lower than that of control group （P＜0.05）.Higher proteolysis extent is observed during fermentation of fermented sausage inoculated with Lactobacillus sake （P＜0.05）.Due to higher acid production rate and extent,texture development of inoculated sausage is more rapid.Inoculated sausage exhibits higher hardness than control group （P＜0.05）.Based on the sensory evaluation score,the sausage inoculum concentration of 106 cfu/g is more acceptable.
出处
《中国调味品》
CAS
北大核心
2013年第12期19-23,共5页
China Condiment
关键词
风干肠
清酒乳杆菌
蛋白质降解
感官品质
fermented sausage
Lactobacillus sake
protein degradation
sensorial quality
