发酵鸭肉香肠的加工技术研究

Processing Technology of Fermented Duck Sausage

对具有抗氧化功能的干酪乳杆菌和木糖葡萄球菌进行发酵特性研究,确定其是否适合作肉品发酵剂。以感官评价、POV值和TBA值为指标,通过单因素和正交试验设计,对其发酵温度、接种量、菌种配比进行优化,确定最佳发酵条件。试验结果表明:该干酪乳杆菌和木糖葡萄球菌是良好的肉品发酵剂,最佳发酵工艺:发酵温度15℃,接种量5%(发酵剂浓度1×107cfu/mL),干酪乳杆菌和木糖葡萄球菌最佳配比1∶1。在此条件下,发酵鸭肉香肠感官评分97分,POV值0.29g/100g,TBA值0.13mg/1000g。在最佳发酵条件下制得的香肠对超氧阴离子自由基(O2-·)、羟自由基(·OH)和DPPH自由基的清除率分别是78.44%,79.42%,95.86%,该产品抗氧化效果好。

In this study, fermentation characteristics of Lactobacillus and Staphylococcus xylosus were studied to determine its suitability as fermentation agent, by a single factor and orthogonal tests to determine the optimum fermentation process, and to sensory evaluation, POV and TBA value as indicators of value. The results showed that： Lactobacillus casei and Staphylococcus aureus are suitable for fermentation agent, the best fermentation process as follows： the best ferment temperature is 15 ~C, best inoculation quantity is 5%（bacilli concentration is 1×10^7cfu/mL）, best bacterinm ratio is L：S （Lactobacillus and Staphylococcus xylosus）=1：l. In this conditions, the sensory evaluation of the product is 97 point, POV value is 0.29 g/100 g, TBA value is 0.13 mg/1 000 g. The O2^-·,·OH and DPPH radical scavenging rate of the sausage obtained in the best fermentation conditions are 78.44%, 79.42%, 95.86%, respectively.