发酵剂种类对羊肉香肠理化性质的影响-《中国调味品》

文章信息/Info

Title:: Effect of Fermentation Agent Types on Physicochemical Properties of Lamb Sausage

作者:: 戴意强1; 刘浩1; 吴叶1; 陈尚龙1; 2; 刘辉1; 2*; (1.徐州工程学院食品（生物）工程学院，江苏徐州 221018 2.徐州工程学院江苏省食品资源开发与质量安全重点建设实验室，江苏徐州 221018）

Author(s):: DAI Yi-qiang1; LIU Hao1; WU Ye1; CHEN Shang-long1; 2; LIU Hui1; 2*

Keywords:: (1. College of Food (Biological) Engineering; Xuzhou University of Technology; Xuzhou 221018; China; 2. Key Construction Laboratory of Food Resources Development and Quality Safe in Jiangsu Province; Xuzhou University of Technology; Xuzhou 221018; China)

摘要:: 选择植物乳杆菌、蛋白酶和脂肪酶中部分或全部组成的发酵剂添加到羊肉香肠，相同工艺下制作出四种发酵羊肉香肠和未添加发酵剂的羊肉香肠，测定发酵剂种类对羊肉香肠理化性质的影响。结果表明，添加发酵剂的羊肉香肠pH变化趋势一致，其中添加植物乳杆菌、脂肪酶和蛋白酶的羊肉香肠在香肠生产和储藏阶段都处于较低水平；是否添加发酵剂或添加不同发酵剂对发酵羊肉香肠的水分含量影响不大；发酵剂种类对羊肉香肠的色泽综合值无显著影响；添加植物乳杆菌、风味蛋白酶和脂肪酶的羊肉香肠的TBA值要优于其他羊肉香肠，发酵剂种类对羊肉香肠氧化程度影响显著。

Abstract:: The starter selected from Lactobacillus plantarum, protease, and lipase was partially or completely added to the lamb sausage. Under the same process conditions, four kinds of fermented lamb sausages and lamb sausages without fermenting agents were produced, and the physical and chemical properties of sausages was determined. The results showed that the pH change trend of the lamb sausages supplemented with starter was consistent, and the lamb sausages with Lactobacillus plantarum, lipase and protease were all at a low level during the production and storage of sausages. Whether adding starter or adding different starter has little effect on the moisture content of fermented lamb sausage. The type of starter had no significant effect on the color value of mutton sausage. The TBA value of lamb sausages with Lactobacillus plantarum, flavour protease and lipase was superior to that of other lamb sausages, and the type of starter had a significant effect on the degree of oxidation of lamb sausages