发酵马肉香肠菌种配比的优化及模糊数学评价  

Optimization of strain ratio and fuzzy mathematical evaluation of fermented horse meat sausage

作　　者：严宏孟 徐杨林 伊力夏提·艾热提 戴志伟 孔令明 周建中 YAN Hongmeng;XU Yanglin;YILIXIATI·Aireti;DAI Zhiwei;KONG Lingming;ZHOU Jianzhong(College of Food Science and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《中国酿造》2021年第1期87-92,共6页China Brewing

摘　　要：以新鲜马肉及脂肪为原材料,采用混合菌种发酵制备马肉香肠,以总酸含量及模糊数学感官评分为响应值,采用响应面试验优化菌种配比。结果表明,最佳菌种配比为汉逊德巴利酵母菌(Debaryomyces hansenii)1808∶木糖葡萄球菌(Staphylococcus xylose)21445∶植物乳杆菌(Lactobacillus plantarum)E11=0.75∶0.75∶0.50(V/V),此优化条件下,发酵马肉香肠的模糊数学感官评分为88.05分,总酸含量为10 g/kg,所得产品发酵风味较好,酸味纯正,安全性高,能够为现阶段马肉产品的规模化生产提供一定的理论依据。The fermented horse meat sausage was made with fresh horse meat and fat by mixed strains,and the strain ratio was optimized by response surface tests using total acid content and fuzzy mathematics sensory score as response value.The results showed that the optimal strain ratio was Debaryomyces hansenii 1808∶Staphylococcus xylose 21445∶Lactobacillus plantarum E11=0.75∶0.75∶0.50(V/V).Under the optimal conditions,the fuzzy mathematics sensory score was 88.05,and the total acid content was 10 g/kg.The product had better fermentation flavor,pure sour taste and high safety,which could provide a certain theoretical basis for the large-scale production of horse meat products at this stage.

关 键 词：菌种配比 发酵马肉香肠 模糊数学感官评分 总酸含量 

分 类 号：TS262.1[轻工技术与工程—发酵工程]