The Study Of Application Of Pickles Juice In Fermented Mutton Sausage

There are large bacterium resources in traditional fermented foods, and can be used to select starter cultures with excellent characteristic for fermented meat products. Isolation , purified , hallmarking and application of fermentative microbiology from naturely fermented pickles had been carried out in this study, and the purpose of this study is to determine the most formulas and parameters. The kind of bacterium is various in naturely fermented pickles, but only the dominant bacterium were hallmarked for the conditional limitation of the study. By looking up many national and foreign materials, Lp and Pp is optimum microbiology of fermented sausage. In order to prove the use of pickles juice in fermented sausage is desirable, the fermented sausage with Lp and Pp as fermentative microbiology is processed and is considered as the contrast of the former. The research and result including several parts as follows:The change of lactic acid bacteria in pickles juice. The result show: the amount of lactic acid bacteria can reach 10⁷cfu/mL in five to eight days, and the total of lactic acid bacteria can restore in one to two days when new vegetables were be added.Three strains lactic acid bacteria were isolated and purified from naturally fermented pickles with MRS and MC agar, and were preliminary identified as two strains lactobacillus and one strain coccus. The result of the characteristic show: they can live under the 6% of NaCl and 150mg/kg of NaNO₂ ,and can't decompose protein and fat. They are suitable for fermented sausage.With pickles juice as the starter culture, the most technology of fermented sausage was further studies using single factor and five factors quadratic rotation design with pH value as the guides. The suitable parameters were given as: low poly-sugar 0.48%, GDL 0.48%, inoculation 8.3%, temperature 33.2°C .. relative humidity 86.3%, fermentation time 48h, pH 4.64.With Lp and Pp as the mixed culture, the quantity of inoculation , the temperature of fermentation, the proportion of Lp and Pp are determined according to orthogonal design. The result is : inoculation 8% temperature 33°C, proportion 1:1, low poly-sugar 0.48%, GDL 0.48%, relative humidity 86.3%, fermentation time 48h.Taking low temperature(15oC)and toast(50°C)stopped fermentation, the result show: the former is better in sensory evaluation and stable characteristic.Flavour , total of free amino acid and fat acid of the two kinds of fermented sausage were analysed, the result is: the former is better comparing with the latter.