复合发酵剂和天然香辛料对羊肉发酵香肠品质特性的影响

通过接种复合发酵剂和添加天然香辛料,采用相同的工艺条件生产4组羊肉发酵香肠,1组为对照组,2组为接种发酵剂组,3组为发酵剂+黑胡椒组,4组为发酵剂+黑胡椒+孜然组。分别测定4个组羊肉发酵香肠在发酵成熟和贮藏过程中pH值、Aw值、水分含量及微生物的变化。结果表明:在发酵结束(即第1.5天)时,试验组和对照组的pH值、Aw值和水分含量均呈下降趋势,试验组的pH值迅速降到最低值(即5.0以下),与对照组差异显著(P<0.05);在干燥成熟过程中,试验组的pH值、Aw值和水分含量迅速下降,添加香辛料组的pH值迅速回升,同时乳酸菌数维持在108cfu/g以上水平,高于对照组,细菌总数却低于对照组;在贮藏过程中,试验组的pH值和水分含量基本保持不变,且均低于对照组,而Aw值始终呈下降趋势,细菌总数小于对照组。上述结果表明,接种复合发酵剂和添加天然香辛料能迅速降低pH值、Aw值和水分含量,有效抑制腐败菌和致病菌的生长,提高羊肉发酵香肠的品质和保藏性。

The Effects of Combined Starter Cultures and Spices on the Quality Attributes of Fermented Sausage from Sheep Meat

The effects of combined starter cultures and spices on the quality attributes of fermented sausage from sheep meat were investigated during the ripening and storage periods. 4 groups fermented sausages were named control group, starter culture group (2% starter culture), starter culture and black pepper group ( 2% starter culture + 0.5% black pepper ), starter culture and black pepper and cumin (2% starter culture + 0.5%black pepper + 0.5%cumin) respectively. Moisture, pH value, Aw value and microbial changes were followed for 7 days of ripening and 35 days of storage. The results showed that : the Moisture, Aw values of all sausages decreased gradually ,the pH values decreased ( p<0.05 ) and dropped to lower than 5.0 at the end of the fermentation ( 1.5 days ), and the pH values of all sausages increased slowly and the spice groups increased ( p<0.05 ) during the drying and ripening;Lactic acid bacteria of the experimental groups increased to 108cfu/g and kept high level in storage period. The total bacteria counts were lower in sausages made with starter cultures and spices than in the control group; the pH values were less than 5.3 and the Aw values reduced gradually during the storage. The addition of combined starter cultures and spices improved the quality attributes and shelf life of fermented sausages from sheep meat.