Effect Of A Compound Microbial Fermentation Agent On The Quality Of Fermented Sausage

Fermented sausage refers to mince,lipid as the main raw material,through different sugar,salt,spices and other pickled poured into the casing,add a stable microbial fermentation agent,and in certain conditions,fermented for meat products.It is popular with consumers because of its special flavor,easy preservation and so on.Microbial starter culture is the most commonly used in fermented sausage,which not only can improve the flavor quality of fermented sausage,but also shorten the time of sausage maturation.The fermentation of Lactobacillus and Staphylococcus has been widely used in fermented meat products,but the application of the compound starter which is formed by two kinds of bacteria in fermented sausage is still less known.Therefore,this study using xylose staphylococci S253 separated from Rugao ham and fermentation Lactobacillus Y4 separated from Jinhua Ham,studies the effects of the different proportion of compound microbial fermentation agent on the quality of fermented sausage.The components,physical and chemical quality and sensory quality,volatile flavor compounds,free fatty acids and free amino acids were investigated.The commercially available commercial microbial fermentation agent were analyzed,compound with the seperated fermentation agent.The research results are as follows:1.Effect of different proportion of microbial starter on the quality of sausage.In this study,Staphylococcus xylose S253 and Lactobacillusfermentum Y4 were used as starter cultures to discuss the influence on the composition,physical and chemical quality and sensory quality of fermented sausage.At the amount of 107cfu/g,the speed of Aw and pH values reducing were significantly faster than the control group's.Hardness and chewiness were significantly higher than control group's,and TBARS values were significantly lower than other groups.When S.xylosus and L.fermentum(3:1,v/v)were selected as starter cultures,the a*/b*values and color ratings were significantly higher than other groups.And other sensory evaluations were also significantly improved.Then,the starter cultures with the alount of 107cfu/g were chosen to study the effect of free amino acids of the fermented sausages.The results showed that when S.xylosus and Lfermentum were selected with ratio of 3:1 as starter cultures,the essential amino acid content of fermented sausage was the highest.Comprehensive test results showed that the comprehensive quality of fermented sausages was best when S.xylosus' and L.fermentum were selected with ratio of 3:1 as starter cultures with inoculum size of 107cfu/g.2.Effect of commercial Staphylococcus xylose SXH-01 Lyocarni on the flavor of fermented sausage by replacing Stophylococcus xylose S253.On the base of chapter 1,S.xylosus and L.fermentum with ratio of 3:1 and inoculum size of 107 cfu/g were selected as the optimal proportion of the microbial fermentation agent to compare with commercial Staphylococcus xylose SXH-01 Lyocarni.In addition to pH,Aw value,color difference and other physical and chemical indicators,volatile flavor substances,free fatty acids,free amino acids and sensory evaluation were studied to compare natural microbial fermentation agents with commercial strains on the effects of quality of sausages.The results showed that,the color and free amino acid of fermented sausage were improved more significantly by adding natural microbial fermentation agent compared with adding commercial Staphylococcus xylose SXH-01 Lyocarni.And the types of unsaturated fatty acids were more abundant,but the relative content was lower by adding natural microbial fermentation agent.Compared with the control group,these two groups of fermented sausages were detected new volatile flavor substances.It is means that these two kinds of fermentation agents can all make the fermented sausage produce special flavor.