微生物发酵剂对川味牦牛肉香肠品质的影响

Effect of microbial starter on the quality of Sichuan yak sausage

为研究微生物发酵剂对川味牦牛肉香肠品质的影响,分别接种弯曲乳杆菌(Lactobacillus curvatus)、植物乳杆菌(Lactobacillus plantarum)及其复配菌(1∶1)为实验组,自然发酵为空白组,测定川味牦牛肉香肠的理化及微生物指标、颜色参数、质构、挥发性香气及感官品质。结果表明,复配菌组川味牦牛肉香肠品质最优,其pH值为5.12;颜色参数L^(*)值为58.52、a^(*)值为19.93、b^(*)值为15.06;硬度值、内聚性、弹性、胶粘性、咀嚼性分别为85.833 N、0.700 Ratio、3.903 mm、59.110 N、299.287 mJ;亚硝酸盐含量、丙二醛含量最低,分别为2.50 mg/kg、0.52 nmol/mg;菌落总数最高为10.17 lg(CFU/g);感官评分为72.7分。电子鼻分析结果表明,实验组与空白组挥发性香气物质差异主要体现为醇、胺类含量的差异;综上,弯曲乳杆菌和植物乳杆菌复配接种能够更好改善川味牦牛肉香肠的品质指标。

To study the effects of microbial starter on the quality of Sichuan yak sausage,the experimental group was inoculated with Lactobacillus curvatus,Lactobacillus plantarum and their compound strains(ratio 1∶1),and the natural fermentation group was blank group.The physicochemical and microbial indexes,color parameters,texture,volatile aroma and sensory quality of Sichuan yak sausage were determined.The results showed that the quality of Sichuan yak sausage of compound strains group was the optimal,and the pH value was 5.12.The color parameter L^(*) value,a^(*) value,b^(*) value was 58.52,19.91 and 15.06,respectively;Its hardness,cohesiveness,elasticity,adhesiveness and chewability were 85.833 N,0.700 Ratio,3.903 mm,59.110 N and 299.287 mJ,respectively.The content of nitrite and malondialdehyde were the lowest,which were 2.50 mg/kg and 0.52 nmol/mg,respectively.The maximum total number of colonies was 10.17 lg(CFU/g),and the sensory score was 72.7.The results of electronic nose analysis showed that the difference of volatile aroma substances between experimental group and blank group was mainly reflected in the difference of alcohol and amine contents.In conclusion,the combined inoculation of Lactobacillus curvatus and Lactobacillus plantarum could better improve the quality indexes of Sichuan yak sausage.