Microbial Fermentation Agent Impact On The Quality Of Rabbit Meat Sausage

In this paper, the microbial composition of the traditional fermented rabit sausage were analyzed, and also carried out isolation, purification, identification and application of the microbial system.In the constitutes of the traditional fermented rabit sausage, Lactobacillus,Staphylococcus and yeasts were the dominant microorganisms.From traditional fermated rabit sausage six strains which isolated with MRS medium, MSA medium and YPD medium were selected out, which were Lactobacillus.plantarum L₂₆, L.sake L₃₄,L.fructosus L₁₀₆, Staphylococci.saprophyticus C₉, S.xylosus C₁₈ and Dabaryomyces Hansenula Y₁₆₃.Pre-selceted strains for fermenting rabit sausage grew rapidly, they could reach the logarithmic phase between 8h and 10h, and grew well between 20℃and 40℃. L₂₆ had no inhibited effect on C₉, C₁₈ and Y₁₆₃, while L₃₄ and L₁₀₆ were inhibited against C₉ and C₁₈, C₉ have inhibited effect on L₃₄ and L₁₀₆,Y₁₆₃ had no inhibited effect on the others. L₂₆, C₁₈, and Y₁₆₃ were choice for mixed culture.The result of quality analysis indicated that the appearance of fermented sausage of adding strains at the same time was better than the single one.The organizational structure by adding Lactobacillus, staphylococcus, yeast at the same time were better than other groups separately fermented.The result of composite ratio of Lactobacillus, staphylococcus, yeast as (L₂₆︰C₁₈︰Y₁₆₃ =1︰2︰1) was the best. According to Response Surface Method, the optimum technological parameters were as follows: the inoculum size was 1×107cfu / g, fermenting temperture was 32℃, fermenting time was 21h.The rabit sausage fermented with L₂₆ had better tissue and smell, its appearance quality and taste were general; it had strong ability of protein hydrolysis, the content of Glu, Ala and Lys of the sausege fermented with L₂₆ were higher; the content of C_20:2 and arachidonic acid was high, its ability to break down fat was not obvious.It can improve the M/S and P/S values of fermented rabbit sausage, reduce the indices of thrombogenicity and atherogenicity effectively;the total peak areas of hydrocarbons were the highest, followed by the esters, alcohols and aldehydes; its brightness values was highest.The rabit sausage fermented with C₁₈ had better tissue, but its smell and taste were general; the total amount of esstential amino acids was the highest, the percentage of Glu, Ala and Thr were high; it had certain ability to hydrolyze lipid, such C_20:2. It can improve the M/S value of fermented rabbit sausage, reduce the indices of thrombogenicity and atherogenicity effectively; the total peak areas of esters in the sausage were the highest, followed by hydrocarbons, aldehydes and ethers; it had the best color.The rabit sausage fermented with Y₁₆₃ had better appearance,taste and smell,while its tissue was general; it had more Cys, Glu, Ala and Leu; it had a certain ability to hydrolyze lipid, such as C20:1.It can improve the M/S value of fermented rabbit sausage, reduce the indices of thrombogenicity and atherogenicity effectively;the total peak areas of esters were the highest, followed by hydrocarbons, alcohols and ethers; Its chroma value was lower.The rabbit sausage with mixed fermentation had good tissue, odor and tastes; the content of glutamic acid, alanine and leucine percentage were higher, the mixed fermentation of the three bacteria is conducive to generate free fatty acid , the content of oleic acid was the highest ,followed by palmitinic acid and linoleic acid.It can improve the M/S and P/S values of fermented rabbit sausage, reduce the indices of atherogenicity effectively; the total peak areas of ester were the highest; its yellowness value was the lowest.The sensory quality of rabbit sausage by mixed fermentation was better than single one, its content of umami amino acid was higher than C₁₈ and Y₁₆₃, and the content of palmitic acid, stearic acid, palmitic acid, oleic acid, linoleic acid were higher than the others, and it had significant difference (P <0.05). Its content of esters was higher than the other single one.The mixed group had not good color.