赵茉楠,韩齐,俞龙浩,程天赋,邓洁,赵家园

• 1:黑龙江八一农垦大学食品学院

摘要(Abstract)：

该研究采用短乳杆菌(Lactobacillus brevis)作为发酵菌株,以自然发酵风干肠作为对照,研究L.brevis对风干肠理化性质和感官品质的影响。结果表明:发酵过程中pH值显著降低(P<0.05),处理组风干肠第9天的pH值为4.5左右,水分含量保持在25%;风干肠样品的NMR T_2谱出现4个峰(T_(20)、T_(21)、T_(22)、T_(23)),其中结合水T_(21)作为风干肠中水的主要存在形式,所占比例最大;L.brevis的添加对质构值均产生不同程度的影响,其中硬度、咀嚼度和回复性均显著高于对照组(P<0.05);感官评价中整体可接受性优于对照组。

关键词(KeyWords)： 乳酸菌;短乳杆菌;风干肠;理化性质;感官评价

Abstract:

Keywords:

基金项目(Foundation): 黑龙江八一农垦大学“青年创新人才”项目(CXRC2017012);黑龙江八一农垦大学引进人才科研启动计划资助项目(XYB201803);黑龙江八一农垦大学大学生创新创业训练项目(XC2018035);; 中央引导地方项目(ZY18B01);; 国家农业科技园区主导产业研发平台建设项目(ZY18B01)

作者(Author): 赵茉楠,韩齐,俞龙浩,程天赋,邓洁,赵家园

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