The Study On Meat Starters And Application In Fermented Sausage

Fermented meats are nutritious, with special flavor and long shelf-life, which is an important development direction of meat products. However, the starter culture used for meat fermentation depends on import right now, which perhaps will be one of the limited factors for development of fermented meats. Excellent starter strains suitable for application in fermented sausages were screened from good meat starter strains which have been used, that provided useful technical parameters for fermented sausage production. The report including several parts as follows:1 The screening and combination of mixed starter cultureBased on meat starter strains lactic acid bacteria, staphylococcus and micrococcus which animal laboratory has, Determine main biochemical characteristics of the strains including producing viscous, H2S,amino acid decarboxylase, glucose to produce gas, produce ammonia and so on, According to the strains growth performance, lactic acid bacteria, staphylococcus and micrococcus which suitable for fermented sausage were screened, optimal combination was formulated with antagonism test.2 Optimization of fermentation process parameters of fermented sausageThree parameters including bacterium scale, inoculum size, and fermentation temperature were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the addition of free amino acids. The interaction of the respective variables and their influence on the free addition of amino acids were studied. The optimum fermentation condition was bacterium scale 2:1, inoculum size 107cfu/g, fermentation temperature 32℃.3 The application of mixed starter cultureFermented sausages were produced with selected strains, main microbial, physicochemical and sensory indicators changes were studied, and they were compared with commercial starter culture group and control group. Among those indicators detected in this experiment, every indicator of ferment groups was better than the control group. The pH value, water content and nitrite content decreased notably, free amino acids content increased significantly, TVB-N content and TBA value in ferment groups were lower than the control group, starter culture can also improve the texture and the color, combined with sensory evaluation, mixed starter culture could be used as meat starter culture in fermented sausage.