乳酸菌对羊肉风干香肠的影响  

Effect of Lactic Acid Bacteria on Dried Mutton Sausages

作　　者：赵冰[1] 李素[1,2] 成晓瑜[1] 乔晓玲[1] 李家鹏[1] 曲超[1] 艾婷[1] 王守伟[1] 

机构地区：[1]中国肉类食品综合研究中心北京食品科学研究院,北京100068 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品科学》2015年第5期109-114,共6页Food Science

基　　金：公益性行业(农业)科研专项(201303082)

摘　　要：通过检测乳酸菌对产品感官、微生物、p H值、水分活度、水分含量、生物胺含量、蛋白质降解指数、游离氨基酸含量指标的影响,研究乳酸菌发酵剂对羊肉风干香肠品质的影响。结果表明,添加乳酸菌发酵剂对产品的感官性质具有显著的影响,可以改善产品的色泽和风味,对产品的微生物数量、p H值、生物胺含量、蛋白质降解指数和氨基酸含量都有显著的影响,而对产品的水分含量和水分活度影响不大,通过乳酸菌的发酵作用,乳酸菌发酵剂实验组最终产品p H值为5.18,蛋白质降解指数为17.97%,氨基酸总量达到3 933.67 mg/100 g,都要高于空白组产品。因此,通过添加乳酸菌,可以显著改善产品的感官品质和营养品质,同时降低安全隐患。The effect of lactic acid bacterial fermentation on the quality of dried mutton sausages was studied by sensory evaluation,microbiological analysis,p H,water activity,the contents of moisture,biogenic amine and free amino acids,and protein degradation index.The results showed that the lactic acid bacterial fermentation did not cause signifi cant changes in the sensory quality of dried mutton sausages but improve the color and fl avor,and had a signifi cant impact on microbial counts,p H,biogenic amine content,protein degradation index and amino acid content while exerting little effect on moisture content or water activity.The fi nal fermented product had p H,protein degradation index and total amino acid content(which were 5.18,17.97% and 3 933.67 mg/100 g,respectively) higher than those of its unfermented counterpart.Therefore,lactic acid bacterial fermentation can signifi cantly improve the sensory and nutritional quality of products,and at the same time reduce potential food safety risks.

关 键 词：乳酸菌 羊肉 蛋白质 氨基酸 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]