清真发酵香肠理化性质的研究  

Physico-chemical property of muslim fermented sausage

作　　者：刘成江[1] 吴宏[1] 李开雄[2] 郭安民[1] 武冬梅[1] 贾雪峰[1] 孙新纪[1] 

机构地区：[1]新疆农垦科学院特产食品开发研究所,新疆石河子830000 [2]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2009年第8期84-87,共4页China Brewing

摘　　要：对清真发酵香肠发酵成熟和贮藏期间的理化和微生物指标进行研究,结果表明:发酵后产品的pH值下降,实验组水分活度下降迅速,水分含量变化实验组和对照组差异不显著(p>0.05),细菌总数的变化实验组和对照组差异极显著(p<0.01),实验组个别氨基酸如天门冬氨酸、胱氨酸、酪氨酸、脯氨酸等显著增加,清真发酵香肠中主要的脂肪酸为棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸和二十碳稀酸亚麻酸和二十碳烯酸,发酵成熟后,对照组不饱和脂肪酸含量为47.7%,实验组香肠不饱和脂肪酸含量为49.7%,不饱和脂肪酸含量升高了2%。Physico - chemical and microbial indexes were studied during the maturing and storage processing of fermented sausage. The resuhs showed that after fermentation, pH value and water activity decreased sharply; the water content decrease was not significant （p 〉 0.05 ） ; total bacterial count changed very significantly. During the fermented process, the aspartie acid, cystine, tyrosine and proline increased obviously in the trial. The main fatty acid in muslim fermented sausage were hexadeeanoic acid, stearic acid, oleie acid, linoleic acid and eicosenoie acid. The contents of unsaturated fatty acids increased by 2%.

关 键 词：发酵香肠 清真 理化变化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]