Influence Of Lactobacillus Selected From Dairy On Fermented Chicken Sausage

Lactobacillus, which can provide a special flavor and high quality nutrition, are widely used in dairy. Lactobacillus were isolated from dairy products, and added to the fermented sausage to determine whether their fermentation characteristics will be affected. In this paper, fermented chicken sausage was produced with lactobacillus and its quality characteristics were studied.Lactobacillus fermentium, Lactobacillus acidophilus, Lactococcus lactis and Lactobacillus helveticus, which were used as the initial experimental strains, were made the first screening and the second screening according to the meat starters screening standard. Finally Lactococcus lactis and Lactobacillus acidophilus, which were most suitable for the meat starters, were selected as starter culture for fermented sausages for futher study.The proportion of Lactococcus lactis and Lactobacillus acidophilus, inoculum concentration, and the fermentation time was chosen as parameter factors. Three factors and three levels of experiments were carried out by using response surface Box-Benhnken design with the Design-Expert7.1.3.1Data processing software. The optimum conditions were as follows:the optimum proportion of Lactococcus lactis and Lactobacillus acidophilus was3:1, inoculum concentration was2.3×107cfu/g, and the fermentation time was27h. Under the condition, the optimum hardness of fermented chicken sausage was1784g.Under the optimum condition mentioned above, fermented chicken sausage was produced with Lactococcus lactis and Lactobacillus acidophilus, and its quality characteristics were compared with the control group. The quality characteristics of fermented chicken sausage were determined, including pH value, moisture content, the content of NaNO2, the content of fat and protein, FAA content, types of flavor substances, the cotent of microorganism, sensory evaluation and TPA analysis. The results indicated that the quality characteristics of the experimental group were superior to those of the control group, with the exception of FFA content of the experimental group slightly lower than that of the control group. Overall, with the addition of Lactococcus lactis and Lactobacillus acidophilus, the quality characteristics of fermented chicken sausage has been improved.