鹅肉香肠发酵工艺的研究.pdfVIP

196 2012, Vol.33, No.21 食品科学 ※生物工程 1 1 1,2,* 1 李俊江 ，曹婷婷 ，潘道东 ，孔 诺 (1.南京师范大学金陵女子学院，江苏 南京 210097 ；2.宁波大学海洋学院，浙江 宁波 315211) 摘 要：选用发酵乳杆菌和变异微球菌为复合发酵剂生产鹅肉香肠，并以样品感官评分、过氧化值(POV)作为考察 指标，在单因素试验分析的基础上，采用多指标正交设计对发酵鹅肉香肠的发酵温度、发酵时间、接种量以及菌种 7 比例进行优化。结果表明：鹅肉香肠的最佳发酵工艺条件为：发酵时间20h 、发酵温度25 ℃、接种量1×10 CFU/g、 发酵乳杆菌和变异微球菌最佳比例1:1。在此条件下，发酵鹅肉香肠感官评分为96分，POV为2.3meq/kg 。在最佳发酵 条件下制得的发酵鹅肉香肠的还原力(A700nm)和DPPH 自由基的清除率分别是0.45和85.7%，样品抗氧化效果好。 鹅肉香肠；发酵工艺；乳酸菌；抗氧化 Optimization of Fermentation Conditions for the Production of Goose Sausage 1 1 1,2,* 1 LI Jun-jiang ，CAO Ting-ting ，PAN Dao-dong ，KONG Nuo (1. Ginling College, Nanjing Normal University, Nanjing 210097, China； 2. School of Marine Sciences, Ningbo University, Ningbo 315211, China) Abstract ：In this study, Lactobacillus fermentum (L. f) and Micrococcus rossus (M. r) were used together to produce fermented goose sausage. The effects of four fermentation conditions including temperature, time, inoculum size and L. f-to-M. r ratio on sensory evaluation score and POV were investigated by one-factor-at-a-time method. The fermentation conditions were optimized using an orthogonal array design based on sensory evaluation score and POV. The optimal fermentation conditions were determined as follows: a 1:1 mixture of L. f and M. r was inoculated at an inoculum size of 1×107 CFU/g for fermentation at 25 ℃ for 20 h. The sensory evaluation score and POV of goose sausages obtained under these conditions we