Effect Of Culture Starters On The Quality Of Fermented Sausages

This study adopts four different starter cultures (Group VBL-97, Group SHI-59, Group VBM-60and Group BOM-13, derived from DYNEX) to produce fermented sausage products. After optimizing the process conditions, the optimum processing of fermented sausage by four different fermenting agents is achieved. On this basis, the study focuses on analyzing sensory, microbiological, physical and chemical indicators of four kinds of fermented sausage in the process of fermentation, maturation and storage. Meanwhile, the shelf life will be identified. Compared with the differences in quality, the study provides theoretical basis for production. The specific research contents and results are as follows:1. Using single factor and orthogonal test, the optimal production technology of four different fermented sausages is identified based on sensory evaluation indicators:Group VBL-97, yeast0.03%, fermentation temperature31℃, sugar content5%; Group SHI-59, yeast0.02%, fermentation temperature34℃and sugar content3%; Group VBM-60, yeast0.02%, fermentation temperature33℃and sugar content5%; Group BOM-13, yeast0.025%, fermentation temperature25℃and3.5%sugar content.2. According to four fermented sausages under the best fermentation conditions, the study measures the changes of microbial indicators, physical and chemical indicators in the process. Meanwhile, it also identifies the contents of conventional nutrients, fatty acids, amino acids and biogenic amines at the maturity time, combined with sensory evaluation for analyzing the effect of four commercial fermenting agents on the fermented sausages’ quality. The results show that:(1) lactic acid bacteria, staphylococci and micrococcus can be detected in each fermentation and maturation process. Lactic acid bacteria are dominant fungi in the process of fermentation and maturation. After sausages mature, lactic acid bacteria of Group VBL-97fermented sausage is9.15(Lgcfu/g), which is the highest number of lactic acid bacteria in four groups. The number of Lactic acid bacteria of Group SHI-59is the lowest,7.8(Lgcfu/g). Four types of fermenting agents are to ensure the safety of fermented sausages.(2) Group BOM-13only adds one single fermenting agent (lactobacillus sake), which lacks lack symbiotic effect between Hybrid strains. Therefore, acid production process is slower and the maturity time is longer than other three groups. The TBARS value is the highest among four kinds of fermented sausages, are0.84mg/100g. At the same time, the tenderness of fermented sausage of Group BOM-13is7439g, which is worse than other three groups. The unsaturated fatty acid of Group BOM-13is highest among others,8.06g/100g. However, fermenting agent of BOM-13should preferably not used alone as fermented sausages species. To the contrary, the total biogenic amine of Group VBM-60is268.73mg/kg, which is lowest among others. From a security perspective, the fermenting agent of Group VBM-60is better than that of other three groups.3. Analog daily sales (without packaging stored at room temperature). In storage Day0, Day15, Day30, Day45, the study measures the relevant physical and chemical indicators and microbial indicators of four kinds of fermented sausages. Meanwhile, it also analyses the effect of ferment agents on the quality of the fermented sausages during the storage period. The results show that:(1) the amounts of lactic acid bacteria of four groups of fermented sausages are all over5.7(Lgcfu/g) after45days. Enterobacterias can be not detected on Day30, which protects the safety of fermented sausages.(2) The TBARS value of Group VBL-97reaches2.6mg/kg on Day30. However, the fat oxidation is serious. The TVB-N value of Group BOM-13is82.92mg/100g after45days. Water content after45days in each group is lower than15%while the water content of Group BOM-13is only9%. With time increasing, the sensory score of each group reduces, which means that the conditions described are not suitable for the storage of fermented sausages. It recommends vacuo package in4℃.(3) When storing in45days, the content of tryptamine, putrescine, cadaverine, histamine, tyramine of Group BOM-13are all significantly higher than other three groups. The total biogenic amine content is714.86mg/kg. After45days the security of biogenic amines of BOM-13is weaker than other three ferment sausages, but its content is still in the limited range.(4) The sensory score of four groups has reduced seriously after15days, which does not have the sale value. The suggestion is to adopt the vacuum package and refrigerated.