摘要
选择可生产发酵肉制品的植物乳杆菌、弯曲乳杆菌、乳酸片球菌发酵剂制作羊肉发酵香肠。研究3个菌种混合下发酵羊肉香肠的理化性质。结果表明:实验组相比对照组(单一菌种发酵)的亚硝酸盐的残留量、TBA值和TVB-N值明显降低了。
To choose Lactobacillus curvatus,Pediococcus acidilactici and Lactobacillus plantarum which fermentation can produce the fermented sausage with the mutton.Research the physiochemical properties of the mixed starters which ferment the sausage.The results showed the experimental group’s residual of nitrite,TBA and TVB-N decreased apparently.
出处
《食品科技》
CAS
北大核心
2011年第1期94-96,共3页
Food Science and Technology
关键词
羊肉发酵香肠
混合菌种
理化性质
fermented sausage with mutton
mixed starters
physiochemical properties
