微生物发酵剂对四川风羊腿加工进程及产品特性的影响

Effect of Starter Cultures on Processing and Quality Characteristics of Sichuan Goat Ham

研究微生物发酵剂对四川传统风羊腿不同加工阶段及产品特性的影响,结果表明:风羊腿的水分含量及水分活度(water activity,a_w)在风干发酵初期下降较快,后期逐渐平缓;pH值在发酵开始1周下降较快,成熟后期逐渐回升;NaCl含量逐渐增加,亚硝酸钠残留量逐渐下降;过氧化值、硫代巴比妥酸反应物值和挥发性盐基氮含量逐步上升;添加微生物发酵剂的产品水分含量、a_w和pH值变化幅度更大,发酵进程更快,发酵微生物呈现出极为显著的抑制脂肪氧化和降低硝盐(硝酸钠和亚硝酸钠)残留作用,这一作用在腌制和发酵初期就已显现。

The effects of natural fermentation versus directed vat set(DVS,a mixed starter culture of Staphylococcus carnosus,Staphylococcus xylosus,Pediococcus pentosaceus,Lactobacillus sakei and Debaromyces hansenii)on the processing and quality characteristics of Sichuan goat ham were studied.The results showed the moisture content and water activity(a_w)of ham decreased rapidly in the early stage of natural fermentation,and gradually remained stable in the later stage.The pH value declined rapidly in the first week of fermentation,and gradually rose in the later stage of maturation.The NaCl content,perioxide value(POV),thiobarbituric acid reactive substances(TBARs)value and total volatile basic nitrogen(TVB-N)content gradually increased,and the nitrite residue gradually decreased.Larger changes in the water content,a_w and pH values occurred during fermentation with DVS and the fermentation rate was higher compared with natural fermentation.The starter culture extremely significantly inhibited fat oxidation and reduced the nitrite residue in the early stages of curing and fermentation.