Effects Of Allum Mongolium Regel And Allium Mongolium Regel Extractive On The Quality Characteristics Of Fermented Mutton Sausage During Processing

In this study, these sausages were manufactured with mutton and sheep tail fat obtained from sheep fed in Inner Mongolia, and added the Allium Mongolium Regel and Allium Mongolium Regel extractive for the production. Four groups fermented sausages manufacture at the same technology and formula were named control group, Allium Mongolium Regel soluble-water extractive(AWE) group, Allium Mongolium Regel soluble-fat extractive(AFE) group and Allium Mongolium Regel group,respectively. The aims of this study were to investigate the effects of Allium Mongolium Regel and Allium Mongolium Regel extractive on quality characteristics of mutton fermented sausages. In order to provide a developing idea in realizing the industrial production of mutton in the future.The contents and results were as follows:1.The changes of pH value, Aw value and microbial of fermented mutton sausages during ripening periods were analyzed respectively. The results showed that:the pH values of all sausages were decreased (p>0.05) and dropped to5.18at the end of the fermentation (2days); the pH values of all sausages were increased slowly and the Allium Mongolium Regel group were increased sharply to5.47(p<0.01),which were significantly higher than control(pH=5.31); the Aw values of fermented sausages decreased gradually,dropped to below0.9during the drying and ripening; Lactic acid bacteria and total bacteria counts of the experimental groups increased to108cfu/g were higher than the control group and Micrococci-staphylococci were higher in Allium Mongolium Regel group. The addition of Allium Mongolium Regel and Allium Mongolium Regel extractive improved the quality attributes of fermented mutton sausages.2.The changes of the Hormone-sensitive lipase (HSL) and Adipose triglyceride lipase (ATGL) activity in fermented mutton sausages were studied during processing.The results showed that:the HSL activity in Allium Mongolium Regel group was significantly higher than other groups(p<0.01), with the order.Allium Mongolium Regel group>AFE group>control group>AWE group,it showed that active constituent of Allium Mongolium Regel soluble-fat extractive have great effects to HSL activity; The addition of Allium Mongolium Regel and Allium Mongolium Regel extractive have no significant effects on ATGL activity(p>0.05). The actual activities of both HSL and ATGL showed decreasing first and then rising tendency,which reached their lowest levels at middle period of ripening.3.The changes of the FA (fatty acid) of fermented mutton sausages were studied during processing.The results showed that:the contents of totle fatty acid was decreased first and increased afterwards with the same trend as the changes of HSL and ATGL activity. The Fatty acid composition was basically identical in each groups during the processing of fermented mutton sausages. Palmitoleic acid,stearic acid and oleic acid were the most abundant fatty acid in treatment.The addition of Allium Mongolium Regel and Allium Mongolium Regel extractive can decrease the stearic acid (C18:0) content in ripening of fermented mutton sausages, but although higher than the stearic acid content which in control group.The linoleic acid content was higest in polyunsaturated fatty acid. A trend of decrease was shown with linoleic acid content of control group,but it tended to fall,then rise in test groups.The result showed that:The addition of Allium Mongolium Regel and Allium Mongolium Regel extractive will promoted linoleic acid liberation of fermented mutton sausages,having the important function to the sausage flavor formation.