接种乳酸菌风干香肠脂肪及游离脂肪酸变化规律

Fat and free fatty acides in the Chinese-style dry sausage inoculated lactobacillus

将乳酸菌 ( L plantarum )接种到肠馅中 ,按着我国风干香肠传统工艺生产 ,在风干过程中测定脂肪及游离脂肪酸变化。结果表明 ,添加乳酸菌的香肠脂肪含量略低 ,酸价高 ,说明添加乳酸菌能促进脂肪分解 ;另外游离脂肪酸含量增高 ,尤其是 C18∶ 1和 C16∶ 0 两种脂肪酸含量明显增多 ,而 C18∶ 2 则略低 ,可能是 C18∶ 2

The Chinese-Style dry sausage inoculated Lactobacillas were manufactured by tradition processing.Fat and freee fatty acides content in the sausage during ripening were analysed.In the result,fat conent of sausage inoculated lactobacillus were lower, acidic value were higher and varieties of FFA were higher than of sausage no inoculated lactobacillus.