羊肉半干发酵香肠在发酵和成熟过程中游离脂肪酸变化研究  

Changes of free fatty acid component and contents of mutton semi-dry sausage during fermentation and ripening

作　　者：王柏辉[1] 靳志敏[1] 刘夏炜 罗玉龙[1] 马晓冰[1] 靳烨[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2015年第7期64-68,共5页Science and Technology of Food Industry

基　　金：国家十二五科技支撑项目子课题(2012BAD13B02);内蒙古农业大学科技创新团队(NDTD2013-3)

摘　　要：本实验通过以从内蒙古传统肉肠中分离得到的植物乳杆菌(X3-2B)为发酵剂来制作发酵香肠,对羊肉半干发酵香肠在发酵与成熟过程中水分活度,水分含量,p H及游离脂肪酸的组成和含量变化进行研究。结果显示,在发酵过程,植物乳杆菌标准菌组和植物乳杆菌(X3-2B)组的p H下降明显,在干燥、成熟过程中,p H有上升趋势,达到5.2左右。植物乳杆菌(X3-2B)组的Aw值和水分含量都低于植物乳杆菌标准菌。在发酵过程中,植物乳杆菌标准菌组的单不饱和脂肪酸高于其他组;在干燥和成熟过程中,植物乳杆菌标准菌组的单不饱和脂肪酸低于植物乳杆菌(X3-2B)组。多不饱和脂肪酸在发酵和成熟过程中,植物乳杆菌标准菌组高于其他组。研究表明,在羊肉半干发酵香肠发酵和成熟过程中,发酵剂对脂肪酸的成分和含量有一定的影响。The water activity, water content, pH and free fatty acid of mutton semi-dry fermented sausage that screened lactobacillus plantarum （ X^2B） from native meat sausages of Inner Mongolia during fermentation and ripening were studied.Results showed that pH value of lactobacillus plantarum（ X3-2B ）and lactobacillus plantarum （standard） group during fermentation decreased significantly and had a rising trend and reached 5.2 or so during drying and ripening. Water activity and moisture content of lactobacillus plantarum （ X3-2B ） group was below plactobacillus plantarum （standard） group. Monounsaturated fatty acids of lactobacillus plantarum（standard） group during fermentation was higher than other groups, lower than lactobacillus plantarum（X3_2B）during drying and ripening.Polyunsaturated fatty acids of lactobacillus plantarum（standard） group during fermentation and ripening was higher than other groups. Research showed that the starter had a certain influence on the composition and content of fatty acids of mutton semi-dry fermented sausage during fermentation and ripening.

关 键 词：发酵香肠 植物乳杆菌 游离脂肪酸 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]