浅发酵香肠产品特性及其与中式香肠和西式发酵肠的比较  

Product Characteristics of Shallow Fermented Sausage and Its Comparison with Traditional Chinese Sausage and Western Fermented Sausage

作　　者：白婷[1] 王卫[1] 吉莉莉[1] 张佳敏[1] 刘达玉[2] BAI Ting;WANG Wei;JI Lili;ZHANG Jiamin;LIU Dayu(The Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu,610106,China;College of Food and Biological Engineering,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 [2]成都大学食品与生物工程学院,四川成都610106

出　　处：《成都大学学报（自然科学版）》2022年第2期137-145,共9页Journal of Chengdu University（Natural Science Edition）

基　　金：四川省科技厅重点研发项目(2020YFN0147);四川大学—遂宁校市合作专项(2020CDSN-19);国家现代农业产业体系四川生猪创新团队项目(scsztd-3-007)。

摘　　要：分析一种浅发酵腊肠的加工与贮藏产品特性,并与传统中式香肠和西式发酵香肠进行了比较.结果显示,浅发酵肠水分活度值、过氧化值与p H值介于中式香肠和西式发酵肠之间;TBA值显著低于中式香肠(P<0.05)而与西式发酵香肠接近;饱和脂肪酸和单不饱和脂肪酸在加工贮藏后各组均变化不大,而多不饱和脂肪酸浅发酵肠和西式发酵肠显著升高(P<0.05);游离氨基酸各组加工后均成倍增加,总氨基酸和鲜味氨基酸浅发酵肠和西式发酵肠极显著高于中式香肠(P<0.05),而必需氨基酸浅发酵和中式香肠差异不显著;微生物菌群变化,浅发酵肠加工期间总菌数逐步上升,贮藏期回落,微球菌和酵母菌在加工初期增加缓慢,然后快速增殖,贮藏期保持基本稳定,中式香肠菌落总数和各菌群加工前期略有增加,后期和贮藏期下降,但总体变化幅度不大,而西式发酵肠呈现微生物菌群的较大变化,加工期菌落总数、乳酸菌、微球菌和酵母菌一直在增加.测定指标综合分析,浅发酵肠呈现与中式香肠和西式发酵肠显著不同的产品特性,更适合消费者的要求.The research analyzed the processing and storage product characteristics of a shallow fermented sausage,and compared it with traditional Chinese sausage and western fermented sausage. The results showed that water activity value peroxide and pH value of shallow fermented sausage was between that of Chinese sausage and western fermented sausage. The TBA value was significantly lower than that of the traditional Chinese sausage and close to that of western fermented sausages( P < 0. 05). Saturated fatty acids and monounsaturated fatty acids did not change much in each group after processing and storage,while polyunsaturated fatty acids increased significantly in shallow fermented sausage and western fermented sausage( P < 0. 05) in each group. Free amino acid also increased multiply after procossing. The total amino acid and umami amino acids in shallow fermented sausage and western fermented sausage were obviously higher than those in troditional Chinese sausage( P < 0. 05). While the essential amino acid in shallow fermented sausage was almost the same as that in traditional Chinese sausage,the microbial flora changed. During the shallow fermentation period,the total amount of flora increased gradually and decreased during the storage period. Also,the amount of yeast and microbial flora gradually increased during the early stage of processing,and decreased during the storage period. The total number of Chinese sausage colonies and each bacterial group increased slightly in the early stage of processing,and decreased in the later stage and storage period,but the overall change was not significant. The western fermented sausage showed great changes in the microbial flora. The total number of colonies,lactic acid bacteria,micrococcus and yeast gradually increased all the time during the processing period. The comprehensive analysis shows that shallow fermented sausage presents significantly different characteristics from traditional Chinese sausage and western fermented sausage,and can better meet the demand of cons

关 键 词：浅发酵香肠 中式香肠 西式发酵肠 加工贮藏 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]