发酵剂对发酵香肠食用品质的影响及其在不同直径香肠中的应用

Effect of Different Mixed Starter Cultures on the Eating Quality of Fermented Sausages and Their Application in Fermented Sausages with Different Diameters

以商业发酵剂(木糖葡萄球菌+戊糖片球菌)为对照组,不同发酵剂组合(木糖葡萄球菌+副干酪乳杆菌、木糖葡萄球菌+戊糖片球菌+副干酪乳杆菌)为实验组,通过对发酵香肠水分含量、pH值、水分活度、色泽、质地、风味和感官品质等指标进行测定,确定最佳发酵剂及适宜发酵的香肠直径。结果表明:相较于商业发酵剂,木糖葡萄球菌与副干酪乳杆菌组合发酵的香肠总体可接受性相对较高,且庚醛、1-辛烯-3-醇、乳酸乙酯、戊酸乙酯、癸酸乙酯、2-甲基丙酸乙酯等愉悦风味物质为该组独有,其特征主要表现为更加浓郁的清新味、甜香味、果香味和花香味;适宜的直径(21 mm)、水分含量((25.40±0.00)%)和硬度((2812.46±767.93)g)以及相对较高的pH值(pH 5.57±0.02)是该组发酵香肠口感显著高于其他2组的重要原因。因此,木糖葡萄球菌与副干酪乳杆菌组合发酵的小直径香肠食用品质最佳。

Fermented sausages were manufactured with two different mixed starter cultures: Staphylococcus xylosus + Lactobacillus paracasei, and Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus paracasei. A commercial starter culture(Staphylococcus xylosus + Pediococcus pentosaceus) was used as the control. The moisture content, pH value, water activity, color, texture, flavor and sense quality of fermented sausages were determined. By doing so, we aimed to determine the optimal starter culture and diameter of fermented sausages. The results showed that the overall acceptability of the sausage fermented with Staphylococcus xylose + Lactobacillus paracasei was higher than that of the control group, and it was found to exclusively contain heptanal, 1-octene-3-alcohol, ethyl lactate, ethyl pentanoate and ethyl decanoate, which contributed to a pleasant flavor characterized by refreshing, sweet, fruity and floral aromas. The mouth-feeling of this sausage was significantly superior to that of the two other groups because of its appropriate diameter(21 mm), moisture content((25.40 ± 0.00)%) and hardness(2 812.46 ± 767.93) g) as well as higher pH value(pH 5.57 ± 0.02). Therefore, the eating quality of small-diameter sausages fermented by combination of Staphylococcus xylose and Lactobacillus paracei was the best.