发酵对中式香肠保藏性能的影响

Effect of Fermentation on Storing Chinese Style Sausage

对接种乳酸菌的中式香肠贮藏期间乳酸菌数、活菌总数、TVB- N值及 TBA值的变化进行了研究。结果表明 :试验组乳酸菌数占总菌数的比例随着贮藏期的延长急剧增加 ,一个月即达 90 %以上 ,而对照只缓慢增加 ,到贮藏结束时只达 50 %左右。试验组的 TVB- N值和 TBA值贮藏期间始终以缓慢的速度递增 ,试验结束时分别达到 67mg/ kg和 0 .71 mg/ kg。而对照组的 TVB- N值和TBA值分别在后两个月和前一个月以较快速度增加 ,最高值分别为 1 58mg/ kg和 0 .82 mg/ kg。

Changes of counts of lactic bacteria total bacteria number .TVB N and TBA values in Chinese style sausage inoculated with lactic bacteria during storing were studied. The results indicated that the percentage of lactic bacteria counts in total bacteria number of inoculated samples increased guidely with longer storing time,it went to over 90% at the end of the first month .But the percentage in control was increased slowly and it came to about 50% at the end of the storing time .TVB N and TBA values of inoculated samples increased slowly.these values went to 67 and 0.71 at the end of storing time respectivelg .But the values of nonincalated samples increased rapidly in last two months and the first month the largest value were 158 and 0.82 respectively.