[1]康峻等.调料中的微生物对浅发酵香肠产品特性的影响[J].中国调味品,2021,46(6):15-22.
　Effects of microorganisms in seasoning on the characteristics of shallow fermented sausage products[J].CHINA CONDIMENT,2021,46(6):15-22.
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调料中的微生物对浅发酵香肠产品特性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年6期
页码:
15-22
栏目:
出版日期:
2021-06-15

文章信息/Info

Title:
Effects of microorganisms in seasoning on the characteristics of shallow fermented sausage products
作者:
康峻等
文献标志码:
A
摘要:
调料中的微生物对浅发酵香肠影响为此将调料经灭菌处理作为对照，与未处理的试验组比较，研究了调料中的微生物对香肠产品特性的影响。结果表明，与试验组比较，加工各阶段及产品中对照组菌落总数、乳酸菌、酵母菌、微球菌同期均显著更高（P<0.05）。至第15天时，试验组菌落总数达到7.13 (lgCFU/g)，乳酸菌7.14 (lgCFU/g)，酵母菌6.23 (lgCFU/g)，微球菌6.87 (lgCFU/g)，且与对照组比较呈现更低的pH、TBA及aw，更为缓慢的色泽衰变。色度值测定结果也是实验组更佳，产品的L*、a*和b*分别为51.67、14.57和26.74，而对照组为51.59、16.06和28.77。挥发性风味物质检测结果，试验组的酯类、酮类、醇类相对含量显著高于对照组（P<0.05），而醛类试验组显著低于对照组（P<0.05）。对产品的各项特性指标综合评定，浅发酵香肠中由发酵调味品组成的调料引入的微生物具有降低香肠的酸度，赋予产品良好色泽，延缓香肠氧化酸败，促进风味物质形成的作用。
Abstract:
Shallow fermented sausages are different from other Chinese sausages and western fermented sausages. One of the distinguishing features is the light fermentation of microorganisms in the seasoning during the production process. To this end, the seasoning was sterilized as a control. Compared with the untreated test group, the influence of microorganisms in the seasoning on the characteristics of sausage products was studied. The results showed that compared with the experimental group, the total number of colonies, lactic acid bacteria, yeast, and micrococcus in the control group in each processing stage and product were significantly higher during the same period (P<0.05). By day 15, the total number of colonies in the test group reached 7.13 (lgCFU/g), lactic acid bacteria 7.14 (lgCFU/g), yeast 6.23 (lgCFU/g), micrococcus 6.87 (lgCFU/g), and compared with the control group Low pH, TBA and aw, slower color decay. The results of colorimetric value measurement were also better in the experimental group, with L*, a* and b* of the products being 51.67, 14.57 and 26.74, respectively, while the control group was 51.59, 16.06 and 28.77. In the test results of volatile flavor substances, the relative content of esters, ketones and alcohols in the test group was significantly higher than that in the control group (P<0.05), while the aldehyde test group was significantly lower than that in the control group (P<0.05). Comprehensive evaluation of the various characteristics of the product, the microorganisms introduced by the seasoning composed of fermented condiments in shallow fermented sausages can reduce the acidity of the sausage, give the product a good color, delay the oxidation and rancidity of the sausage, and promote the formation of flavor substances.
更新日期/Last Update: 2021-06-15