不同发酵剂对羊肉发酵香肠脂肪分解的影响  

Effect of starter on fat decomposition of mutton fermented sausages

作　　者：孙学颖 马丹 靳烨[1] 赵丽华[1] SUN Xueying;MA Dan;JIN Ye;ZHAO Lihua(College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018;Fengzhen Food and Drug Administration, Fengzhen 012100)

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]丰镇市食品药品监督管理局,丰镇012100

出　　处：《食品科技》2019年第3期124-130,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31260378);内蒙古自然科学基金项目(2016MS1303)

摘　　要：实验通过从内蒙古锡盟西苏旗传统肉肠中分离得到的植物乳杆菌X3-9、干酪乳杆菌X3-12,并用其单一菌株以及与木糖葡萄球菌复配的复合菌株作为发酵剂制作羊肉发酵香肠,分为对照组、X3-9单一组、X3-9复配组、X3-12单一组和X3-12复配组。测定其在加工、贮藏过程中TBA、脂肪酶含量(HSL、ATGL)与脂肪酸含量。结果表明,添加发酵剂可降低香肠中TBA值,提高发酵香肠HSL含量,降低ATGL含量,促进游离脂肪酸尤其是多不饱和脂肪酸的释放。This experiment use the Lactobacillus(X3-9) and Lactobacillus casei(X3-12) isolated from the traditional sausages of Xilin Gol League Sonid Right Banner in Inner Mongolia, with the single strain and a compound strain mixed with Staphylococcus xylose as a fermenting agent to make mutton fermented sausage. The contents of TBA, lipase(HSL, ATGL) and fatty acid were determined in the process of processing and storage. The results showed that starter adding could improve the content of HSL in fermented sausages, reduce the content of ATGL, and promote the release of free fatty acids, especially polyunsaturated fatty acids.

关 键 词：乳酸菌 羊肉发酵香肠 脂肪酶 脂肪酸 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]