浅发酵香肠加工进程理化、微生物及风味特性  

Study on Physicochemical,Microbial and Flavor Characteristics of Shallow Fermented Sausage Processing

作　　者：康峻 王卫[1] 吉莉莉[1] 张旭 郭强 KANG Jun;WANG Wei;JI Lili;ZHANG Xu;GUO Qiang(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《成都大学学报（自然科学版）》2020年第3期234-240,共7页Journal of Chengdu University（Natural Science Edition）

基　　金：四川省科技厅应用基础项目(2019YJ0673);肉类加工四川省重点实验室开放基金项目(20R-11);国家现代农业产业技术体系四川生猪创新团队项目(scsztd-3-007)。

摘　　要：进行浅发酵香肠加工过程(1~15 d)理化、微生物、挥发性风味物等特性变化研究,结果表明,随加工进程,香肠的pH值和aw值逐步下降,菌落总数逐步增加后保持稳定,乳酸菌群与微球菌群逐步稳定上升,酵母菌群前期较稳定,冷藏后开始下降.到15 d时,总菌数增长至6.73 lgCFU/g,而乳酸菌与微球菌增长至6.76 lgCFU/g和6.64 lgCFU/g,而酵母菌没有显著变化.检测出55种挥发性风味物质的存在,其中酸类4种、醇类10种、醛类13种、酯类15种、酮类1种、烯烃类9种、烷烃类2种及其他类4种,成熟5d时其挥发性风味物质种类最多,15 d时挥发性物质相对含量最大,醚类化合物占比最大,其次是烯烃类、醛类、醇类和酯类.The characteristics of physicochemical,microbial and volatile flavors in the shallow fermentation process(1-15 days) were studied.The results showed that with the processing process,the pH and a_w of the sausage gradually decreased,the total number of colonies gradually increased and remained stable,and the lactic acid bacteria group and the micrococcal group gradually increased steadily.The yeast group was relatively stable in the early stage,and began to decline after refrigeration.By the 15 th day,the total bacterial count had increased to 6.73 lgCFU/g,and lactic acid bacteria and micrococcus had increased to 6.76 lgCFU/g and 6.64 lgCFU/g.Yeast had not changed significantly.The final detection found the existence of 55 kinds of volatile flavor substances,including 4 kinds of acids,10 kinds of alcohols,13 kinds of aldehydes,15 kinds of esters,1 kind of ketones,9 kinds of olefins,2 kinds of alkanes,and 4 kinds of others.On the 5 th day of maturity,relative content of volatile substances reached the highest,and on the 15 th day,the proportion of ether compounds hit the peak,followed by that of olefins,aldehydes,alcohols and esters.

关 键 词：浅发酵 加工进程 产品特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]