混合发酵剂对羊肉发酵香肠理化特性和亚硝酸盐残留量的影响

Effect of mixed culture starters on the physicochemical properties and nitrite of fermented mutton sausages

通过添加清酒乳杆菌和木糖葡萄球菌作为发酵剂,目的是为了研究添加混合发酵剂对羊肉发酵香肠在生产过程中pH、Aw、色差以及亚硝酸盐(NIT)的影响。结果表明:发酵结束时,添加混合发酵剂的实验组p H迅速降低为4.3,显著低于对照组(p<0.05),伴随Aw的下降可有效抑制腐败菌及致病菌的生长代谢等。此时混合发酵剂组亚硝酸盐(NIT)含量为14.729 mg/kg,低于对照组的16.084 mg/kg,且远低于国家规定发酵肉制品中亚硝酸盐残留量不超过30mg/kg的标准。综上所述,接种混合发酵剂可迅速降低p H和Aw,因而可缩短发酵周期并可提高产品安全性。

This paper is intended to study the influence of p H value, Aw value, colors and nitrite（NIT） on processing and production of fermented mutton sausages by adding wine lactobacillus and xylose staphylococcus as mixed starter cultures. Result showed that at the end of the fermentation, the p H value of starter cultures group by adding mixed cultures decreased rapidly to 4.3, significantly lower than control group（ p0.05）, while the decline of Aw can effectively inhibit the growth and metabolism of spoilage microorganisms and pathogenic bacteria. At the same time, the nitrite content of starters culture group was 14.729 mg/kg, lower than 16.084 mg/kg in the control group. It was conclude that inoculation mixed starter cultures can rapidly reduce the p H value and Aw value, which can shorten the fermentation period and improve the safety of products.