腐生葡萄球菌发酵鸭肉香肠工艺研究  

Processing of Saprophytic staphylococcus Fermented Duck Sausages

作　　者：于海[1] 秦春君[1] 郦晨[1] 李想[1] 葛庆丰[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品科学》2010年第17期277-280,共4页Food Science

基　　金：科技部"科技人员服务企业行动"项目(2009GJC10014);江苏省科技支撑计划项目(BE2009367);江苏省自然科学基金项目(BK2008212);扬州大学科技培育基金项目(2009CXJ052);扬州大学"新世纪人才工程"项目

摘　　要：研究以腐生葡萄球菌作为发酵菌种发酵鸭肉香肠的工艺条件。以发酵鸭肉香肠的pH值、水分活度、游离氨基酸含量为指标,通过单因素试验和正交试验设计对发酵时间、加盐量、加糖量进行优化,采用SPME/GC/MS技术分析发酵鸭肉香肠中挥发性风味化合物的种类及含量。结果表明:各组发酵鸭肉香肠的水分活度以及pH值没有明显差异,发酵时间9d,糖添加量为2%以及盐添加量为2.5%时,发酵鸭肉香肠的游离氨基酸含量较高,风味较好,适宜保藏,以此作为最佳发酵工艺条件。In this study,Saprophytic staphylococcus was employed for the manufacture of traditional fermented duck sausages.Changes in pH,water activity （Aw） and free amino acids （FAA） and development of characteristic flavor of the final products were investigated by single-factor and orthogonal array experiments.The technique used to analyze kind and amount of volatile compounds in Saprophytic staphylococcus fermented duck sausages was solid-phase microwextraction/gas chromatography coupled to mass spectrometry （SPME/GC-MS）.The results showed that none of the following factors：fermentation time and sugar or salt amounts had obvious effect on the water activity and pH of fermented duck sausages.Fermented duck sausages with the highest free amino acid content and good flavor and preservation suitability were obtained after 9 days of fermentation with 2% sugar addition and 2.5% salt addition.

关 键 词：腐生葡萄球菌 发酵鸭肉香肠 正交试验 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]