直投式发酵剂制备的哈尔滨风干肠在成熟过程中的理化及微生物特性变化

Changes in microbial and physiochemical properties of Harbin traditional drying sausage prepared by direct vat starter during the ripening process

采用三种由自然发酵分离鉴定出的微生物,按一定比例混合制备复合发酵剂,将其用于哈尔滨风干肠中,研究其对风干肠的理化性质、微生物变化和游离氨基酸含量的影响。实验分为三组,分别为对照组,添加普通发酵剂组和添加直投式发酵剂组。结果表明:添加发酵剂的风干肠pH明显低于对照组,且添加直投式发酵剂的pH最低(P<0.05);添加发酵剂会使产品的游离氨基酸含量显著提高(P<0.05)、感官品质也较好(P<0.05),而各组水分活度变化差异不明显,这说明直投式发酵剂具有很好的活力和发酵性能,能够显著提高风干肠的质量,缩短发酵时间。

The mixture of three microorganism identified from natural fermented Chinese sausage was used to produce Harbin fermented sausage.The changes of microbflora,physico-chemical properties and the contents of free amino acid were analyzed. There were three treatments of sausages, including control group, adding the normal starter group,and adding direct vat starter group.The results showed that compared with those of control group,the value of pH in experimental groups decreased apparently, and the pH（with direct vat starter）was the least（ P 〈0.0.5） ,the contents of free amino acids in products increased significantly（ P 〈0.05）adding starters.There was no obvious difference between water activity with experimental groups and control group. Sensory characteristics of experimental group（ with direct vat starter）were improved significantly（ P 〈0.05）.It was indicated that the direct vat starter prepared with great vitality and work performance could improve significantly the quality of Harbin traditional sausage and shorten the fermented time.