浓缩型冻干发酵剂在鸭肉发酵香肠中的应用.pdfVIP

134 2014, Vol.35, No.01 食品科学 ※生物工程 浓缩型冻干发酵剂在鸭肉发酵香肠中的应用 吴满刚，王小兰，陈洋洋，庄 涛，葛庆丰，于 海，汪志君* （扬州大学食品科学与工程学院，江苏 扬州 225127 ） 摘  要：将浓缩型冻干发酵剂应用于鸭肉发酵香肠中，对比液体发酵剂和自然发酵对香肠发酵过程中的影响。结果 表明：接种冻干发酵剂的香肠48 h 内pH值降到5.3 以下，能够快速发酵产酸达到发酵香肠安全控制范围，且水分含 量呈下降趋势，发酵末期降到30%左右；对各处理组鸭肉香肠的质构进行分析比较，接种冻干发酵剂处理组（S2处 理组）以及液体发酵剂（L P 2 处理组）的香肠硬度、弹性和咀嚼性均显著（ ＜0.05 ）高于自然发酵（对照组）；此 P 外，香肠发酵过程中酸价呈上升趋势，过氧化值先上升后下降，各处理组差异不显著（ ＞0.05 ），推断内源性脂酶 比微生物发酵剂产生的脂酶发挥更大作用；各类型脂肪酸占总游离脂肪酸的比例大小顺序为：饱和脂肪酸＞单不饱和 P 脂肪酸＞多不饱和脂肪酸，接种发酵剂的处理组游离脂肪酸总量显著高于对照组（ ＜0.05 ），表明发酵剂的添加 对游离脂肪酸的释放起到一定促进作用，在一定程度上丰富了香肠风味的前体物质。 关键词：冻干发酵剂；鸭肉香肠；脂肪酸；风味 Application of Concentrated Freeze-Dried Starter in Fermented Duck Sausage * WU Man-gang, WANG Xiao-lan, CHEN Yang-yang, ZHUANG Tao, GE Qing-feng, YU Hai, WANG Zhi-jun (College of Food Science and Technology, Yangzhou University, Yangzhou 225127, China) Abstract: A concentrated freeze-dried starter was used in fermented duck sausage and the effects of liquid starter and natural fermentation applied in the sausage fermentation process were compared. The results showed that the pH value of sausage inoculated with the freeze-dried starter decreased to 5.3 at 48 h, suggesting that the fermentation process can produce much more acids, allowing to rapidly reach the pH range within which the safety of the fermented sausage can be easily controlled. Meanwhile, the water content showed a decreasing trend and was reduced to 30% at the en