用发酵剂改良风干香肠及其理化特性的研究

为了改良风干肠的品质,试验把发酵剂人工接种入风干肠中,并且以自然发酵肠和直接烘烤的干肠作对照,通过对发酵和烘烤过程中理化指标的研究,以及对产品的感官评定来鉴定其品质。结果表明,人工接种发酵剂的风干肠有浓郁的发酵香味,酸度适中,口感颇佳;半成品水分含量在31％～32％,水分活度在0.79～0.81之间,属于中等水分肉制品;pH值在发酵过程中逐渐下降,烘烤后开始上升,半成品pH值在5.2～5.4之间;TBA值在发酵和烘烤过程中虽然一直上升,但是成品没有脂肪氧化味;在发酵和烘烤过程中色素转化率先逐渐上升而后又下降,半成品值为38％～53％,颜色较好。结果还表明,试验所采用的工艺参数可行,但最佳的工艺参数还需要进一步研究。

Study on air-dried sausage improved by stater cultures and its physicochemical properties

In this experimentation, starter cultures were artificially inoculated into air-dried sausages, compared with naturally fermented sausage and directly baked sausage. Physicochemical changes during fermenting and baking were studied, including water activity (aw) , water contents,pH values, TBA values, nitroso pigment conversion. Sensory evaluation of the products were also studied. The results indicated that air-dried sausages into which starter cultures were artificially inoculated possessed good flavour and taste; semi-finished products belonged to intermediate moisture meats with aw 0. 79~0. 81, water content 31 %~ 32%; pH values decreased during fermenting and increased after baking, and the pH values of semi-finished products were 5. 2-5. 4; TBA values increased constantly during fermenting and baking, but the finished products had no apparent fat oxidation flavour; nitroso pigment conversion increased at first and then decreased during fermenting, semi-finished products values were 38%~53%, and the colors were good. The results also indicated that the processing parameters in this experimentation were practible, but the best processing parameters should be studied further.