发酵剂SM-75对广味香肠特性及风味的影响研究-《中国调味品》

文章信息/Info

Title:: Effect of Starter SM-75 on Characteristics and Flavor of Broad Flavor Sausage

摘要:: 本文研究了添加商业发酵剂SM-75（含木糖葡萄球菌和肉葡萄球菌）对广味香肠理化特性和风味的影响。结果表明：随着发酵时间的延长，发酵组和自然组香肠的pH均呈先下降再上升后趋于稳定的趋势，第10天时发酵组的香肠pH略高与自然组。而色泽方面，发酵剂的添加能够提高香肠红度值。两组香肠中，发酵组的水分活度在实验后期显著低于（＜0.05）自然组，TBARS值显著低于（＜0.05）自然组，挥发性风味物质测定结果表明，发酵组中醛类、酮类、酯类等风味物质的相对含量更高，推测是发酵剂的添加减缓了脂肪氧化速率，提升了香肠色泽和风味，为香肠制品品质和安全性的提升起到促进作用。

Abstract:: The effects of commercial leaven SM-75 (staphylococcus xylose and Staphylococcus meat) on the physical and chemical properties and flavor of sausages were studied.The results showed that with the extension of fermentation time, the pH of sausage in both the fermentation group and the natural group decreased first and then increased and then tended to be stable, and the pH of sausage in the fermentation group was slightly higher than that in the natural group at the 10th day.In terms of color, the addition of starter culture can improve the reddness of sausage.Water activity of the two groups of sausage, fermentation group was significantly lower than in the late experiment (< 0.05) natural group and TBARS value significantly below (< 0.05) in natural group, volatile flavor substances determination results showed that the fermentation of aldehydes, ketones, esters, such as flavor substance in the relative content is higher, supposedly starter to add slows down the fat oxidation rate, improve the color and flavor sausage, sausage products quality and safety for ascending play a role in promoting the quality and safety of sausage products.