[1]赵茉楠,赵茉楠,韩齐,等.Lactobacillu brevis对发酵风干肠理化品质的影响[J].中国调味品,2019,(07):8-13.
　Effect of Lactobacillu Brevis on the Physicochemical Characteristics and Sensory Quality of Harbin Dry Sausage[J].CHINA CONDIMENT,2019,(07):8-13.
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Lactobacillu brevis对发酵风干肠理化品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年07期
页码:
8-13
栏目:
出版日期:
2019-07-20

文章信息/Info

Title:
Effect of Lactobacillu Brevis on the Physicochemical Characteristics and Sensory Quality of Harbin Dry Sausage
作者:
赵茉楠; 赵茉楠; 韩齐; 俞龙浩
文献标志码:
A
摘要:
本研究采用短乳杆菌(Lactobacillu brevis)作为发酵菌株，以自然发酵风干肠作为对照，研究L. brevis对风干肠理化性质和感官品质的影响。结果表明：发酵过程中pH值显著降低（P<0.05），处理组风干肠第9 d的pH值为4.5左右，水分含量保持在25%；风干肠样品的NMR T2谱出现四个峰（T20、T21、T22、T23），其中结合水T 21作为风干肠中水的主要的存在形式，所占比例最大；L. brevis的添加对质构值均产生不同程度的影响，其中硬度、咀嚼度和回复性均显著高于对照组(P<0.05)；感官评价中整体可接受性优于对照组。
Abstract:
Lactobacillus brevis was used as the fermentation strain in the study, and the natural fermentation Harbin dry sausage was used as control to study the effects of L. brevis on the physicochemical properties and sensory quality of sausage. The results showed that the pH value was decreased significantly during the fermentation (P<0.05). On the 9th day, the pH value of the experimental group was 4.5 and the moisture content was about 25%. Four peaks (T20, T 21, T 22 , T 23 ) appeared in the NMR T 2 spectrum of the Harbin dry sausage, and the bound water T21 was the main form of water in the Harbin dry sausage, which accounted for the largest proportion. The texture values was affected by L. brevis. The hardness, chewiness and recovery were significantly higher than the control group (P < 0.05). The overall acceptance of the experimental group in the sensory evaluation was better than the control group
更新日期/Last Update: 2020-06-22