羊肉半干发酵香肠在贮藏过程中游离脂肪酸变化研究

Changes of Free Fatty Acid Component and Contents of Mutton Semi-dry Sausage during Storage

通过以从内蒙古传统肉肠中分离得到的植物乳杆菌(X3-2B)为发酵剂来制作发酵香肠,对羊肉半干发酵香肠在贮藏过程中水分活度、水分含量、p H及游离脂肪酸的组成和含量变化进行研究。结果显示,在贮藏过程,植物乳杆菌标准菌组和植物乳杆菌(X3-2B)组的p H基本保持不变,大约在5.30。植物乳杆菌(X3-2B)组的Aw值和水分含量都低于植物乳杆菌标准菌。随着贮藏时间的增加,植物乳杆菌(X3-2B)组的饱和脂肪酸高于其他组;植物乳杆菌标准菌组的不饱和脂肪酸呈先增加后降低趋势,而植物乳杆菌(X3-2B)组呈增加趋势。在贮藏后期,植物乳杆菌(X3-2B)组的不饱和脂肪酸高于植物乳杆菌标准菌组。研究表明,在羊肉半干发酵香肠贮藏过程中,发酵剂对脂肪酸的成分和含量有一定的影响。

The water activity,water content,pH and free fatty acid of mutton semi-dry fermented sausage that screened Lactobacillus plantarum（X（3-2B）） from native meat sausages of Inner Mongolia during storage were studied.Results show that pH of Lactobacillus plantarum（X（3-2B）） and Lactobacillus plantarum（standard） group during storage basically remains unchanged,at about 5.30.Water activity and moisture content of Lactobacillus plantarum（X（3-2B）） group is below Lactobacillus plantarum（standard） group.With the increase of storage time,saturated fatty acids of Lactobacillus plantarum（X（3-2B）） group during storage is higher than other groups;Unsaturated fatty acids of Lactobacillus plantarum（standard） group increase firstly and then decrease,and Lactobacillus plantarum（X（3-2B）） group showed a trend of increase.In the late storage,unsaturated fatty acids of Lactobacillus plantarum（X（3-2B）） group is higher than Lactobacillus plantarum（standard） group.Research shows that the starter has a certain influence on the composition and content of fatty acids of mutton semi-dry fermented sausage during storage.