植物乳杆菌对成熟过程风干香肠特性的影响  

The physicochemical characteristics and microbial changes during the fermentation and ripening of the sausage which inoculated L.plantant

作　　者：张兰威[1] 郭清泉 王静 孟祥晨 轩诗海 

机构地区：[1]东北农业大学食品学院

出　　处：《食品与机械》2001年第4期21-22,25,共3页Food and Machinery

基　　金：黑龙江省自然基金资助项目

摘　　要：研究了接种植物乳杆菌的风干香肠成熟过程中微生物特性及理化特性。结果表明 ,在整个成熟过程中总菌数降低 ,其中主要菌为接种菌 ;另外 ,接种植物乳杆菌的香肠过氧化物值和 pH值较低 ,而酸价较高。对脂肪酸和脂肪进行测定结果表明 ,接种植物乳杆菌的风干香肠游离脂肪酸含量高 ,说明该菌能促进香肠成熟过程中脂肪分解 ,其中C1 8∶1和C1 6∶0 两种脂肪酸含量增多 ,而C1 8∶2 则略有降低 ,可能是C1 8∶2 进一步参加反应的结果。感官评定结果表明 ,接种植物乳杆菌的风干肠有浓郁的芳香味 ,脂肪氧化味 (哈喇味 )The physicochemical and microbial characteristics of the sausage which inoculated L.platant were studied.The bacterial of the sausage which inoculated L.plantant was low and the main microbe was L.platant.POV value and pH value of the sausage which inoculated L.plantant was low and acid value was high.The high content of free fatty acid showed that L.plantant could promote fat resolve.The sausage which inoculated L.plantant had the dense aroma and the oxidation odor of fat was weak.

关 键 词：植物乳杆菌 风干香肠 总菌数 理化特性 游离脂肪酸 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]