发酵剂种类对羊肉香肠理化性质的影响

Effect of Starter Types on Physicochemical Properties of Mutton Sausage

选择植物乳杆菌、蛋白酶和脂肪酶中部分或全部组成的发酵剂添加到羊肉香肠中,相同工艺下制作出4种发酵羊肉香肠和未添加发酵剂的羊肉香肠,测定发酵剂种类对羊肉香肠理化性质的影响。结果表明,添加发酵剂的羊肉香肠pH变化趋势一致,其中添加植物乳杆菌、脂肪酶和蛋白酶的羊肉香肠在香肠生产和储藏阶段都处于较低水平;是否添加发酵剂或添加不同发酵剂对发酵羊肉香肠的水分含量影响不大;发酵剂种类对羊肉香肠的色泽综合值无显著影响;添加植物乳杆菌、风味蛋白酶和脂肪酶的羊肉香肠的TBA值要优于其他羊肉香肠,发酵剂种类对羊肉香肠的氧化程度影响显著。

Lactobacillus plantarum , protease and lipase are added into mutton sausage. Four kinds of fermented mutton sausage and mutton sausage without adding starter are prepared under the same process. The effects of different kinds of starter on the physicochemical properties of mutton sausage are determined. The results show that the pH value of mutton sausage with starter has the same change trend, and the mutton sausage added with Lactobacillus plantarum , lipase and protease has a lower level during the production and storage of the sausage.Whether adding starter or not or adding different kinds of starter has little effect on the water content of fermented mutton sausage,the types of starter have no significant effect on the color of mutton sausage,the TBA value of mutton sausage added with Lactobacillus plantarum , flavor protease and lipase is better than the other mutton sausages, the types of starter have significant effect on the degree of oxidation of mutton sausage.