清酒乳杆菌对发酵香肠食用安全性的影响Effect of Lactobacillus sakei on Edible Security of Fermented Sausage
李婧,王新惠,屈瑶,李文博,李俊霞
摘要(Abstract)：
以清酒乳杆菌(Lactobacillus sakei)为发酵剂制作发酵香肠,研究发酵剂对发酵香肠中亚硝酸盐残留量、组胺含量、酸价、脂质氧化和感官品质等的影响。结果表明:发酵成熟结束时,接种清酒乳杆菌和自然发酵香肠中的亚硝酸盐残留量分别为6.1,23.3mg/kg,组胺含量分别为5.18,10.54mg/kg,酸价分别为1.61,1.82mg/g,过氧化值分别为0.09,0.136g/100g,硫代巴比妥酸TBA分别为0.42,0.58mg/kg。清酒乳杆菌发酵香肠的组织状态、风味和色泽等感官评分均高于自然发酵组,获得优良的感官特性。
关键词(KeyWords)： 亚硝酸盐;组胺;脂质氧化;清酒乳杆菌
基金项目(Foundation): 成都大学校青年基金(2016XJZ19);; 四川省教育厅重点项目(15ZA0358);; 国家级大学生创新创业训练计划(201511079024)
作者(Author): 李婧,王新惠,屈瑶,李文博,李俊霞
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