不同发酵剂对发酵猪肉香肠品质的影响

为探究不同发酵剂对香肠品质的影响，以及为乳酸菌发酵剂的研发和香肠风味的改善提供理论依据。本研究将戊糖片球菌（RY500）、发酵乳杆菌（RY75）与植物乳杆菌（RY25）以单一菌种或复配菌种（RY500:RY25=2:1）接种于猪肉香肠中，以自然发酵组作对照，测定香肠理化指标、感官品质并对其挥发性风味物质进行分析。结果表明:添加乳酸菌发酵剂后，乳酸菌数量极显著增加（P<0.01）。发酵结束后，实验组香肠的质构、色泽均极显著优于对照组（P<0.01）。采用气相色谱质谱联用（GC-MS）方法对香肠挥发性风味物质进行分析发现，香肠中的主要风味物质为酸类、酯类、醛类化合物。实验组香肠风味物质较对照组酯类、酸类化合物相对百分含量有不同程度的增加。结合感官分析表明，添加混合发酵剂比添加单菌株发酵剂更能改善和加强发酵香肠的口感与风味。

Effect of Different Starters on the Quality of Fermented Pork Sausage

In order to explore the effect of different starter on sausage quality, and provide a theoretical basis for the development of lactic acid bacteria starter and the improvement of sausage flavor. To inoculate Pediococcus pentosaceus (RY500), Lactobacillus fermentum (RY75) and Lactobacillus plantarum (RY25) into pork sausages with single or compound strains (RY500:RY25=2:1), compared with the natural fermentation group, the physicochemical indexes, sensory quality and volatile flavor compounds of sausage were determined. The results showed that the content of lactic acid bacteria in the experimental group was significantly higher than that in the control group (P<0.01), at the end of fermentation, the texture and color of the sausage in the test group were significantly better than those in the natural fermentation group (P<0.01). The volatile flavor compounds in sausage analyzed by gas chromatography-mass spectrometry (GC-MS) showed that the main flavor compounds in sausage are acids, esters and aldehydes. Compared with the control group, the relative content of esters and acids in the experimental group increased in varying degrees. Combined with sensory evaluation, the mixed fermentation agent can improve and strengthen the taste and flavor of fermented sausage more than that of single strain.