成熟时间对羊肉发酵香肠品质及风味的影响

Effects of Ripening Time on Meating Quality and Flavor Compounds of Fermented Mutton Sausages

通过添加清酒乳杆菌及木糖葡萄球菌制作发酵羊肉香肠,采用气相色谱-质谱(GC-MS)联用技术测定不同成熟时间(0,3,4,5,6 d)香肠脂肪酸及风味组成,探究不同成熟时间对羊肉发酵香肠食用品质及风味累积的影响,旨在确定香肠成熟最佳时间。结果表明:随着成熟时间的延长,香肠pH值、水分活度(aw)显著(P<0.05)下降,aw与失重率呈显著负相关;成熟3~4 d,乳酸菌和葡萄球菌是香肠中的主要优势菌群,显著抑制肠杆菌的生长繁殖,使香肠中肠杆菌数量显著低于1000 CFU/g(P<0.05);成熟3~4 d香肠的红度值达到最大值;香肠的游离脂肪酸及风味含量呈先上升后下降趋势,成熟3~4 d,脂肪酸、风味物质的种类及含量显著高于其它时间的(P<0.05)。结论:成熟3~4 d发酵羊肉香肠感官品质及营养组成优于其它时间的。

By inoculating Lactobacillus sake and Staphylococcus xylose to make fermented mutton sausages.The fatty acid and flavor composition of sausage at different ripening times(0,3,4,5,6 d)were determined by gas chromatography-mass spectrometry(GC-MS),and the effects of different ripening times on edible quality and flavor accumulation of fermented mutton sausage were investigated,so as to determine the optimal ripening time of sausage.The results showed that the pH value and water activity(aw)of sausage decreased significantly(P<0.05)with the increase of ripening time.Mature 3-4 day Lactobacillus and Staphylococcus are the main dominant bacteria in sausage,which significantly inhibit the growth and reproduction of enterobacter,resulting in a significantly lower number of enterobacter in sausage than 1000 CFU/g.The red-degree value of mature 3-4 day sausage reached the maximum.The contents of free fatty acids and flavor substances in sausage increased first and then decreased,and the types and contents of mature 3-4 d fatty acids and flavor substances were significantly higher than those in other times(P<0.05).In conclusion,the sensory quality and nutritional composition of mature 3-4 day fermented mutton sausage were better than other time.