不同发酵剂对发酵羊肉香肠微生物品质的影响  

Effect of Different Starter Cultures on the Physic-chemical and Microbial Characteristics of Fermented Mutton Sausages

作　　者：马丹[1] 赵丽华[1] 靳烨[1] 牛晓燕[1] 杨帆 晓燕 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古鄂尔多斯市生态环境职业学院,鄂尔多斯017010 [3]呼和浩特市食品药品监督管理局,呼和浩特010010

出　　处：《食品工业》2015年第8期13-16,共4页The Food Industry

基　　金：国家自然科学基金(31260378);国家自然科学基金地区自然基金项目(31160330)

摘　　要：试验采用相同的工艺生产3组羊肉发酵香肠,第1组为对照组(不添加任何发酵剂),第2组添加市售的干粉发酵剂,第3组添加植物乳杆菌和肉葡萄球菌的混合发酵剂(3︰1)。分别测定3组羊肉发酵香肠的理化性质和微生物特性。结果表明:在发酵过程中,市售组和混合组p H迅速降低,分别降到4.8和4.7,显著低于对照组(p<0.05);水分活度从开始发酵起一直处于降低状态,成熟后市售组降到0.57,混合组降到0.6,均低于对照组(p<0.05);乳酸菌数在发酵过程中先增加后降低,最高达到108 CFU/g以上,是发酵过程中的优势菌;葡萄球菌和大肠菌群也是先增加后降低。Three groups of fermented sausages manufacture using the same technology were named control group, commercial group and mixed group. Control group didn＇t add any leaven, commercial group added commercial dry yeast, mixed group added plant Lactobacillus and meat from Staphylococcus aureus culture blends （1 ： 3）. Physic-chemical and microbial characteristics were evaluated to determine their quality characteristics during ripening and storage. The results showed that： the pH of commercial and mixed group rapidly dropped to 4.8 and 4.7 respectively, significantly lower than the control group; The Aw value dropped from the beginning of ferment, the commercial group dropped to 0.57, the mixed group dropped to 0.6, less than the control group; The quantity of lactic acid bacteria increased and then decreased, up to 10^8 CFU/g or more, so it was the dominant fungi in the fermentation process; Aureus and coliform bacteria also dropped after the first increase.

关 键 词：羊肉发酵香肠 发酵剂 理化性质 微生物特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]