Effects Of Different Thawing Methods On The Microbial And Physicochemical Properties Of Xiangxi Sausage

Xiangxi sausage is a typical representative of traditional Chinese cured meat products in the central and western regions of china.Xiangxi area has a good natural ecological environment and mild climate.It is located in the traditional fermented food belt in china.To study the change regularity of microorganisms in the production of traditional sausage in Xiangxi area,and determine the dominant microorganisms,to obtain high quality meat fermentation microbial resources and exploration of biological and chemical mechanism,the formation of the quality of fermented sausage has important theoretical value and practical significance to realize industrialized production with national characteristics and in accordance with our eating habits of fermented sausage.The traditional natural fermentation of Xiangxi sausage,in order to maintain its smoking environment temperature at around 25 ℃,the farmers only in winter production,mainly to the family manual workshop,generally smoked 8~9d.Smoking is a key step in the formation of Xiangxi sausage flavor.Different selective media were used in this study,using the dilution plate counting method,based on the quantitative analysis of the samples from Xiangxi sausage during different time periods,on the one hand,the growth of microorganisms in the course of smoking was investigated,and to detect changes in water content,acid value and pH value,nitrite,volatile basic nitrogen and free amino acids and other physicochemical indexes in the smoking process,explore the contact between it and the microbial index the smoke,is conducive to optimizing the process;on the other hand through the changes of the number of microorganisms,microorganisms that Xiangxi smoked sausage process,research and development is conducive to quality control and development of fermentation agent.The main results are as follows:(1)The study of pork thawing with different thawing methods.The results show that the use of the refrigerator(4℃)for thawing frozen meat thaw can maximum keep the tenderness of meat and flesh colored,reduce water loss,so the refrigerator defrosting is the best choice.(2)In this study,the thawed raw meat was used for sausage and smoke fermentation.The results showed that the different thawing methods had different effects on the quality of sausage.The aid values of the sausages in the water thawing group and the microwave thawing group are lower than those of the refrigerator thawing group and the air thawing group;the nitrite content in the refrigerator thawing group sausage was significantly higher than the other group;and water and air is relatively low;the TVB-N content of the air thawing group and the microwave thawing group were relatively high and the water thawing group relatively low;the free amino acid of the air thawing group was significantly lower than that in other experimental groups,the rest are similar;the number of lactic acid bacteria in the refrigerator thawing group and the water thawing group is higher than the rest of the experimental group,and the enterobacteria content in the group of water thawing is relatively high.(3)In this study,we found that the lactic acid bacteria was still the dominant bacteria in the course of smoking,and the inhibition effect on the intestinal bacteria and yeast through the simulation of the fermentation conditions of the farmers in Xiangxi.