香辛料对哈尔滨风干肠菌系及理化性质的影响

Effects of Spice on Microflora and Physicochemical Properties of Harbin Air-Dried Sausage

以添加混合香辛料的哈尔滨风干肠为研究对象,采用选择培养基对风干肠中的乳酸菌、葡萄球菌、微球菌及酵母菌进行选择性培养,并对风干肠发酵过程中的p H值和水分含量进行测定,研究风干肠中添加的混合香辛料对其加工过程中菌系和理化性质的影响。结果表明:香辛料可以调节风干肠中的乳酸菌、葡萄球菌、微球菌及酵母菌群的生长关系,显著加快风干肠p H值和水分含量的下降速率;混合香辛料的添加有效抑制了风干肠中菌落总数的增加,明显促进了乳酸菌、葡萄球菌、微球菌及酵母菌的生长。混合香辛料对哈尔滨风干肠的菌系有显著影响,菌系的变化进而改变了风干肠的理化性质。

The effect of adding mixed spices on the microflora and physicochemical properties of Harbin air-dried sausage was explored. The selective media were used to count lactic acid bacteria, Staphylococci, Micrococcus and yeast in air-dried sausage, and the changes of pH value and moisture content in the fermentation process were determined. The results showed that adding mixed spices to air-dried sausage could regulate the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast and accelerated the reduction in the pH value and moisture content. Compared with the blank group without spices, addition of mixed spices effectively inhibited the increase in the total number of colonies, and promoted the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast. To sum up, mixed spices have a significant impact on the morphological and physicochemical properties Harbin air-dried sausage.