摘要
研究接种植物乳杆菌6003和蔗糖添加量(0.4%和1.5%)对发酵香肠品质的影响。结果表明:接种植物乳杆菌6003,可加速发酵过程中pH值的降低;发酵香肠的硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值和总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量显著降低(P<0.05);发酵香肠菌落总数和乳酸菌数在发酵过程中迅速增加(P<0.05),在贮藏期间显著减少后趋于平稳,且菌落总数和乳酸菌数显著高于自然发酵香肠(P<0.05);此外,接种后的发酵香肠具有更高的硬度及总体可接受度评分,颜色无显著变化。发酵后,随着贮藏时间的延长,各组发酵香肠的pH值和可滴定酸度无显著变化,黏聚性、亮度值、红度值和水分活度显著降低,黄度值、TBARs值、TVB-N含量、硬度、咀嚼度和胶着度显著升高;不同添加量蔗糖对发酵香肠相关参数的影响较小。因此,选择蔗糖添加量0.4%和植物乳杆菌6003接种量7(lg(CFU/g))的方法生产发酵香肠较为适宜。
The effects of Lactobacillus plantarum 6003 inoculation and sucrose addition(0.4%and 1.5%)on the quality of fermented sausages were studied.The results showed that this strain could accelerate the decrease of pH value during fermentation.The thiobarbituric acid reactive substances(TBARs)value and total volatile basic nitrogen(TVB-N)content were significantly reduced in the inoculated samples(P<0.05).Total bacterial and lactic acid bacteria counts increased rapidly during the fermentation process(P<0.05),and decreased significantly from the 4th to the 14th day of storage and then tended to be stable.The total bacterial and lactic acid bacterial counts of the inoculated samples were significantly higher than those of the naturally fermented samples(P<0.05).The inoculated samples had higher hardness values and better overall acceptability scores,but showed no difference in color.In addition,with the increase in storage time,the pH value and acidity of each group of sausages did not change,whereas the cohesiveness,brightness value,redness value and water activity decreased significantly.The yellowness value,TBARs value,TVB-N content,hardness,chewiness and stickiness were significantly increased.There were only small effects of different sucrose levels on the investigated parameters.Therefore,addition of 0.4%sucrose and inoculation with 7(lg(CFU/g))of Lactobacillus plantarum 6003 were used to produce fermented sausages.
作者
郭玲玲
GUO Lingling(Department of Health and Nursing,Qiqihar Institute of Technology,Qiqihar 161005,China)
出处
《肉类研究》
北大核心
2020年第3期20-26,共7页
Meat Research
基金
齐齐哈尔市科学技术计划项目(NYZD-201909)。
关键词
发酵香肠
乳酸菌
植物乳杆菌6003
蔗糖
fermented sausage
lactic acid bacteria
Lactobacillus plantarum 6003
sucrose
