The Quality Of Sensory And Flavor And Preservation Of Cantonese Sausage Fermented By Monascus

The fermentation process of Cantonese sausage by GIM3.439 Monascus was evaluated under specific conditions.The effects of the Monascus fermentation on the protein changes in the Cantonese sausage and the optimal production processing technology were determined.The flavor and volatile component in the Cantonese sausage fermented by Monascus were analyzed.The preservation of the Cantonese sausage after fermenting by Monascus was investigated.The results showed that the Monascus fermentation,not only increased the volatile flavor of sausage but also had positive effects on the Cantonese sausage preservation characteristics.(1)The single factor analysis and orthogonal experiment analysis were carried out to find the optimal production processing technology of fermented Cantonese sausage.The effects of Monascus inoculant amount,the fermentation temperature and the fermentation time were analyzed based on the quality of Cantonese sausage.To determine the optimal process of Monascus fermentation of Cantonese sausage,8:2:(lean:fat)pork as raw material was used,nitrogen content and the sensory evaluation as the index have been analyzed.The results showed that the best fermentation results can be achieved when the inoculant amount of Monascus fermentation agent was 7%,the fermentation temperature was 30? and the fermentation time was 6 hours.Under the optimal conditions,rich flavor,strong fragrance,good chewiness Cantonese sausage in red color can be reached.(2)In order to study the effect of Monascus fermentation on protein degradation of Cantonese sausage during fermentation,the protein composition of Cantonese sausages under different fermentation times were analyzed with SDS-PAGE.High Performance Liquid Chromatography(HPLC)was used to study the release of Free amino acid(FAA)in the two groups of sausage.The changes of protein in the Cantonese sausage fermented by Monascus were investigated.The effects of the fermentation of Monascus on the sensory quality and the taste of the sausage were studied.The results showed that the Monascus pigment produced by the fermentation of Monascus could significantly improve the color of the Cantonese sausage.At the same time,the fermentation of Monascus could accelerate the decomposition of macro-molecular proteins in small-sized sausages to small peptide,peptides and free amino acids,resulting in a large number of taste substances that may improve the body's digestion rate of the sausage.With the prolongation of the fermentation time,the macro-molecular bands of the water-soluble protein of the broad-type sausage disappeared almost completely,and the overall change in the control group was not obvious.For salt-soluble protein,the macro-molecule salt-soluble protein in the fermentation group was significantly less than that in the control group,so it was concluded that the Monascus fermentation was also significantly degraded to the salt-soluble protein in the Cantonese sausage.(3)The volatile components of sausage were determined by simultaneous distillation extraction(SDE)and gas chromatography-mass spectrometry(GC-MS).The contents of volatile flavor compounds in the sausage of the fermentation group and the control group were compared and analyzed.The results showed that 48 kinds of volatile substances were detected in the unfermented group,and 57 kinds of volatile substances were detected in the fermented sausage.The esters,acids,alcohols and aldehydes were the main volatile compounds.(4)The optimal process was used to prepare the sausage and unfermented sausage of Monascus fermented and dried by heat pump,vacuum packed and placed in the preservation experiment at30?.The color,p H,ammonia nitrogen,volatile base nitrogen(TVB-N),acid value and peroxide value of the two groups were measured at 0,7,14,28,35,42 and 49 days' periods.The total number of colonies and sensory indicators was evaluated.The results showed that the fermentation of Monascus not only improved the sensory quality of the Cantonese sausage,but also inhibited the growth and reproduction of the pathogenic bacteria,delayed the deterioration of the sausage,reduced the rancidity and oxidation of the oil,and extended the shelf life of Cantonese sausage.