不同接种量的清酒乳杆菌对风干肠理化特性及感官品质的影响  

Effect of Fermented Sausage Inoculated with Different Inoculum Concentration of Lactobacillus sake on Physicochemical Properties and Sensorial Quality

作　　者：徐玮东[1] 丁一[2] 黄莉[2] 王松[2] 杨明[2] 

机构地区：[1]黑龙江农业工程职业学院,哈尔滨150088 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《中国调味品》2013年第12期19-23,共5页China Condiment

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.

关 键 词：风干肠 清酒乳杆菌 蛋白质降解 感官品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]