The Manufacture Of Fermentation Celery Powder And The Study Of Its Applicative Efficiency In Sausages

Currently, the consumers’ demand to cured meat safety becomes increasinglyhigher and the synthetic chemical nitrite has been forbidden in natural and organicfood. However, nitrite has the irreplaceable role in cured meat process. The “naturalcuring” alleviates the above-mentioned disparity, which utilizes the natural nitritederived from the reducing action of natural nitrate by specific microorganisms toreplace synthetic chemical nitrite. The fermentation vegetable powder has become ahot research topic as a method of natural curing. Therefore, this paper began with themanufacture of fermentation vegetable powder with higher natural nitriteconcentration and studied the substitution effect of the homemade fermentation celerypowder in addition. The specific research as follows:1. The celery fermentation juice of WBL-45compound microorganisms andVBL-97compound microorganisms, the saugages made by fermentation celerypowder of the two compound microorganisms, all were utilized as study object. Thenitrite concentration of celery juice and the quality of sausages were used as selectingindexes. The results showed that the maximal nitrite concentration (1013mg/kg) ofWBL-45celery juice was higher than VBL-97(256mg/kg), the a*of WBL-45fermentation celery powder sausage was higher than VBL-97in3d and5d, andTBARS was lower in1d,3d,5d. So WBL-45was selected as zymocyte offermentation celery powder.2. Using fresh celery powder and blanching celering powder by blanching2minas raw materials. The fermentation fresh celery juice and fermentation blanchingcelery juice totally treated with WBL-45were utilized as study object. The nitriteconcentration of celery fermentation juice was the index. The influence ofpH-adjustment, nitrogen source added and no-WBL-45were studied. The resultsshowed that:①The pH-adjustment enhanced the nitrite concentration of celeryfermentation juice so that the maximal nitrite concentration of fresh celeryfermentation juice and blanching celery fermentation juice rised to1678mg/kg and971mg/kg, higher than the no-pH-adjustment.②Adding nitrogen source had noinfluence to the nitrite concentration of fresh celery fermentation juice but hadnegative effect to blanching celery fermentation juice.③Celery fermentation juice had microorganisms with nitrate reduction naturally, which led to some nitritegenerated with no-WBL-45.④Using2.36×107CFU/g WBL-45, pH-adjustment,12h fermentation time as condition of producing fermentation fresh celery powder but2.36×107CFU/g WBL-45, pH-adjustment,15h fermentation time to fermentationblanching celery powder.3. Homemade fermentation fresh celery powder, homemade fermentationblanching celery powder, foreign fermentation celery powder504and foreignfermentation celery powder506were as research object. The storage stabilitycomparing of the4kinds powder in refrigeration and room temperature was studiedwith nitrite concentration, pH, AW, a*and b*as the indices. The results showed thatthe nitrite concentration, pH, a*and b*of homemade fermentation celery powderwere lower than foreign fermentation celery powder but Aw higher, which illustratedthat homemade powder had lower stability than foreign powder. Meanwhile, theindices variability in refrigeration was smaller than room temperature, illustrating thatrefrigeration could maintain powder features better.4.8kinds sausages were studied.2kinds were control (nitrite-added andno-nitrite-added),4kinds were pre-fermentation (2kinds homemade fermentationcelery powder added and2kinds foreign fermentation celery powder added),2kindspost-fermentation (no fermentation fresh celery powder added and no fermentationblanching celery powder added). The residual nitrite concentration, pH, TBARS, a*,b*and gel strength were studied within21days. The results showed that homemadefermentation fresh celery powder could replace chemical nitrite and could be as anatural curing agent by residual nitrite concentration, color difference, pH, TBARSand gel strength. The two homemade powder behaved closely to foreign powder insausages’ residual nitrite conentration, color difference, pH and gel strength, and werebetter than foreign powder506in TBARS. Pre-fermentation had lower TBARS thanpos-fermentation but higher residual nitrite concentration, and behaved closely insausage color difference, pH and gel strength.