Study On Proteolytic And Lipolytic Products,and Volatile Flavor Compounds Of Mutton Fermented Sausage

In this study, these sausages were manufactured with Small Tail Han Sheep andinoculated the BactofermSM-181as starter culture for the production. The aims of thiswork were to investigate the proteolytic and lipolytic products, and volatile flavorcompounds of Small Tail Han Sheep fermented sausages during the processing andstorage by solid-phase micro extraction-gas chromatography-mass spectrometry(SPME-GC-MS), gas chromatography. A further aim was to provide a theory basis in realizing theindustrial production of mutton fermented sausages and developing new products in thefuture. The contents and results were as follows.During the processing and storage of Small Tail Han Sheep fermented sausage, TheTFAA(total free amino acid) rose before the30thd and then dropped. Compared with theraw material, the contents of most FAA increased significantly while Ser, Arg and Tyrdropped significantly at the0thd（p<0.05）.During the storage period, the contents of mostFAA changed in varying degrees, while the change of Arg was slight. Generally, the mostabundant free amino acids in Small Tail Han Sheep fermented sausage were Glu, Ala,Gly,Leu,Lys. Compared with the raw material, the TFAA increased significantly at the0thd. During the storage period, the TFAA dropped before the30thd and then rose.Compared with the raw material, the content of each kind of amino acid was increasedsharply at the0thd（p<0.05）. Generally speaking, Glu, Ala, Lys, Leu were dominant inconcentration of Small Tail Han Sheep fermented dry sausage.During the processing and storage of Small Tail Han Sheep fermented sausage, thetotal free fatty acid (TFFA) increased gradually. Compared with the raw material, thechange of most FFA were slight while the contents of palmitic acid,9-hexadecenoic acidand oleic acid increased significantly at the0thd（p<0.05）. The contents of most FFAincreased gradually during the storage and oleic acid, palmitic acid and stearic acid weredominant in concentration. Similarly, During the processing and storage of Small Tail HanSheep fermented dry sausage, the TFFA increased quickly（p<0.05）. Compared with theraw material, the contents of palmitic acid,9-hexadecenoic acid, oleic acid, myristic acid, arachidonic acid and linoleic acid increased significantly at the0thd（p<0.05）. In general,the most abundant free fatty acids in Small Tail Han Sheep fermented dry sausage wereoleic acid, palmitic acid and stearic acid.The volatile flavor compounds in Small Tail Han Sheep fermented sausage wereextracted and identified by SPME-GC-MS system. There were about60flavor compoundswere detected and could be clustered in the following chemical families: hydrocarbons,terpenoids, alcohols, aldehydes, ketones, carboxylic acids, esters and pyrazines whichshowed different changing rules. At the raw material stage terpenoids and aromaticcompounds were more than the others whose proportions were37.63%and31.69%respectively. Terpenoids and alcohols were the main flavor in the fermented sausage at0thd and15thd whose proportions were47.87%and23.6%,42.87%and20.93%respectively. Pyrazines and terpenoids were the main flavor in the fermented sausage at30thd and45thd whose proportions were44.57%and28.56%,40.83%and25.55%respectively. There were about80flavor compounds were detected in Small Tail HanSheep fermented dry sausage. These volatile flavor compounds could be clustered in thefollowing chemical families: hydrocarbons, terpenoids, alcohols, aldehydes, ketones,esters etc. Terpenoids and aromatic compounds were the main flavor in the dry fermentedsausage whose proportions were51.07%and28.69%,56.47%and25.77%,49.92%and30.59%,36.26%and38.55%,30.81%and35.89%respectively.In summary, the most abundant free amino acids in Small Tail Han Sheep fermentedsausage were Glu, Ala, Gly, Leu, Lys. While Glu, Ala, Lys, Leu were dominant inconcentration of Small Tail Han Sheep fermented dry sausage. During the processing andstorage of Small Tail Han Sheep fermented sausage, the total free fatty acid increasedgradually. And oleic acid, palmitic acid and stearic acid were dominant in concentration.the most abundant free fatty acids in Small Tail Han Sheep fermented dry sausage werethe same. The main flavor compounds in Small Tail Han Sheep fermented sausage wereterpenoids, alcohols, pyrazines. While the main flavor compounds in Small Tail HanSheep fermented dry sausage were terpenoids and aromatic compound.