| Sausage is one of the most important types of meat products in China,and the consumption is relatively large,among which the traditional Chinese sausage has a good sales volume in China.Chinese sausage is not complicated to make,the traditional method is to mix pork fat and lean in a certain proportion,after pouring into casings,hanging in the shade and ventilation,natural air drying,with the continuous development of Chinese sausage,the factory to improve the traditional method,using air drying box quickly drying dehydration,reduce the production cost.Studies have shown that traditional air-dried sausages are better than industrial and rapidly produced sausages.This paper studies Chinese sausage at different stages based on the changes of physical and chemical indexes,microorganisms and flavor substances in the ripening process,aiming to provide theoretical reference for optimizing its industrial production.(1)The extract showed strong antioxidant and antibacterial capacity,with the highest total phenol and flavonoids content,23.51 ± 0.3 mg / g,14.79 ± 0.04 mg / g,2,19.31 ±0.21 mg / g and 14.72 ± 0.16 mg / g,22.61 ± 0.05 mg / g and 13.84 ± 0.27 mg / g.From the rate of DPPH radical clearance,The order of the removal ability of the three species of honeysuckle extracts is as follows: honeysuckle 3> honeysuckle 1> honeysuckle 2;From the ABTS + free radical clearance rate,The order of the removal ability of ABTS + free radicals is as follows: honeysuckle 1> honeysuckle 3> honeysuckle 2;The order of the reduction capacity of the three kinds of mountain honeysuckle extract is as follows: mountain honeysuckle 3> mountain honeysuckle 1> mountain honeysuckle 2;The antibacterial ability of three kinds of honeysuckle extract is: honeysuckle 1> honeysuckle 2> honeysuckle 3,Finally,mountain yinhua 1 was selected for composition analysis.Forty-nine major chemicals in the extract were identified using UPLC-QTOF-MS technology.The experiment proves that the extract has strong antioxidant and antibacterial ability,and can be used as a good natural antioxidant and bacteriostatic agent,providing a basis for the later experiment.(2)In the study,the extract of the natural plant of medicine and food was added to the sausage,and the amount of the blank group and the extract was 0.1%,0.5%,1% and 2%,respectively.The was found that as the extract maintained the appropriate moisture content and activity with increasing storage time,and the p H value of 1% of the extract showed the least change on day 0 and 35,with an p H value of 5.89 on day 35.The Chinese sausage with1% extract extract had the best antioxidant capacity,and its peroxide value,acid value,malondialdehyde were lower than the blank group,0.1% extract group,0.5% extract group and 2% extract group.In terms of protein,adding 1% and 2% extract had little effect on protein and thiol in sausage;2% extract was 12.3% lower than the blank group,indicating that2% extract can more effectively inhibit the decomposition of protein,reduce the volatile salt nitrogen value,and better protect the quality of sausage.For sensory evaluation,sausages with 0.1% and 1% silver extract had higher scores.(3)The antibacterial effect of Chinese sausage with mountain honeysuckle extract was positively correlated with the added amount of bacteria,and the total number of bacterial colonies was also positively correlated with the value of volatile salt base nitrogen.On day 35,the total number of colonies in the 2% extract extract group was reduced by 0.52 lg CFC / g compared with the control group.Through the study of microbial diversity,the Proteob... |
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