Lactobacillus brevis对发酵风干肠理化品质的影响

Effect of Lactobacillus brevis on Physicochemical Quality of Fermented Air-dried Sausage

该研究采用短乳杆菌(Lactobacillus brevis)作为发酵菌株,以自然发酵风干肠作为对照,研究L.brevis对风干肠理化性质和感官品质的影响。结果表明:发酵过程中pH值显著降低(P<0.05),处理组风干肠第9天的pH值为4.5左右,水分含量保持在25%;风干肠样品的NMRT2谱出现4个峰(T20、T21、T22、T23),其中结合水T21作为风干肠中水的主要存在形式,所占比例最大;L.brevis的添加对质构值均产生不同程度的影响,其中硬度、咀嚼度和回复性均显著高于对照组(P<0.05);感官评价中整体可接受性优于对照组。

The effects of L. brevis on the physicochemical properties and sensory quality of air-dried sausage are studied by using Lactobacillus brevis as the fermentation strain and natural fermentation as the control. The results show that the pH value decreases significantly during fermentation (P< 0.05), the pH value of air-dried sausage in treatment group is about 4.5 on the 9th day, and the moisture content remains at 25%. There are four peaks in NMR T 2 spectrum of air-dried sausage samples (T 20 , T 21 , T 22 , T 23 ). Among them, water-bound T 21 is the main form of water in air-dried sausage, and the proportion of water-bound T 21 is the largest, the addition of L. brevis has different degrees of effect on texture value. The hardness, chewiness and resilience are significantly higher than those of the control group (P<0.05), and the overall acceptability of sensory evaluation is better than that of the control group.