羊肉发酵香肠的理化性质初探  

The reseach of physico-chemistry of fermented sausage with mutton

作　　者：刘成江[1] 李德明[1] 李冀新[1] 刘磊[1] 马小梅[2] 

机构地区：[1]新疆农垦科学院特产食品开发研究中心,新疆石河子832000 [2]新疆农垦科学院棉花研究所,新疆石河子832000

出　　处：《食品与机械》2004年第3期15-16,共2页Food and Machinery

摘　　要：采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠 ,并对其理化性质进行了研究。结果表明 :实验组的脂肪酸总量变化不显著 ,氨基酸的含量比对照组显著增加 ,亚硝酸盐的含量明显下降。Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. The results showed the total of fatty acid had no change,the contents of amino acid in the group increased apparently. The contents of nitrite in the group decreased apparently.

关 键 词：羊肉发酵香肠 理化性质 脂肪酸总量 氨基酸 亚硝酸盐 混合发酵 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]