植物乳杆菌对发酵香肠理化特性影响的研究

Effects of lactobacillus plantarum on physical-chemical properties of fermented sausages

以植物乳杆菌作为发酵剂用于发酵香肠中,研究发酵剂对发酵香肠理化特性的影响。结果表明,接种植物乳杆菌的香肠48 h内pH值降到5.3以下,自然发酵在72 h时降到5.3以下,2组差异显著(p<0.05);2组香肠水分含量和Aw值均呈下降趋势,最终达到25.4%、20%和0.880、0.852,与自然发酵组相比差异显著(p<0.05);对2组香肠的物性进行分析比较发现,接种植物乳杆菌的香肠硬度和弹性均显著高于自然发酵组,说明对质构特性影响明显,但对香肠色泽(L*、a*、b*)影响不明显。实验结果表明,添加植物乳杆菌为香肠发酵剂可快速降低pH值和水分含量,对香肠的安全性和贮藏性以及口感和物性均有有益影响,对香肠发色没有影响。

Lactobacillus Plantarum was used as starter culture in fermented sausage and effects of starter（treated samples） and natural fermentation（control） applied in the sausage fermentation were compared. The result showed that pH value of sausage inoculated with L.Plantarum decreased to 5.3 at 48 h, while the control took 72 h. Water content and Aw value decreased all the way during the process of both batchs, and drooped to 25.4%, 20% and 0.880, 0.852 at last. There are significant difference of pH and water content between control and treated samples. It was analyzed physical properties of two sausages, the hardness and elasticity of treated sample were significantly higher than control. There are no distinct changes of colours（L＊,a＊,b＊）. The experiments conducted indicated that inoculated L.Plantarum as start culture produce more lactic acid, allowing pH and water content range within which the safety of fermentation sausage can be easily controlled, influenced on taste and properties significantly, but on colour indistinctly.