Effects Of Different Starter Culture On Volatile Flavor Compounds In Fermented Mutton Sausage Of Production Process

In this experiment the laboratory screening of Lactobacillus plantarum X3-9 and Lactobacillus casei X3-12 respectively with Staphylococcus xylosus were mixed, and the fermented mutton sausage was producted. By studying the effects of different fermentation agents on the physical and chemical indexes and volatile flavor compounds of fermented mutton sausage, the theoretical basis is provided for the research and development of the independent property right starter and the flavor improvement of fermented mutton sausage. The results of this study are as follows:After the fermentation, the pH of each test group was significantly lower than that of D group, the X3-9 group was significantly lower than the X3-9+M group (P<0.05), the X3-12 group was significantly lower than the X3-12+M group (P<0.05). After 4 weeks of storage, the Aw of each test group was significantly lower than that of D group, the lowest X3-12 group was 0.802; The nitrite content of X3-12+M group was the lowest 1.378mg/kg; The e value of each test group was significantly higher than that of D group. It showed that the fermentation agent could reduce the content of pH, Aw and nitrite, and improve the color and luster of fermented mutton sausage. The single group was more significant than the mixed group in reducing the pH, X3-12 decreased Aw most significantly, X3-12+M degradation of nitrite was the most significant.After 4 weeks of storage, the volatile flavor compounds produced by proteins, 2-methyl butanal in X3-12 group content highest for 1.718 ug/g. The content of 3-methyl-butyl aldehyde was highest in the X3-12+M group (20.699 ug/g). Substance produced by fat,3-methyl butyl alcohol content in the X3-9+M group was the highest 21.904 ug/g. Hexanal content was the highest (0.644 ug/g) in X3-12+M group sausage. The content of anti-2-eleven was 0.035 ug/g, that was detected in X3-12+M group sausage only. Of substances produced by carbohydrates, the content of methyl acetate in X3-12+M group was the highest 1.718 ug/g, the content of ethyl acetate in X3-9+M group was the highest 1.119 ug/g. The content of acetic acid was highest in X3-9+M group (0.116 ug/g). And 2,3-butyl glycol was only X3-9+M group detected, the content of 0.044 ug/g. On the species and content of volatile matter, X3-9+M group and X3-12+M group were higher. It showed that the fermentation agent could promote the formation of aroma flavor, and the effect of the mixed starter was more prominent. X3-12 is conducive to the increase of 2-methyl-butyl aldehyde, X3-9+M is beneficial to the increase of 3- methyl butyl alcohol, ethyl acetate, acetic acid,2,3-butanediol, X3-12+M helps 3- methyl-butyraldehyde, hexanal,2-hexenal, anti-2-eleven methyl acetate increased.