The Effect Of Lactobacillus On Lipid Metabolism And Quality Of Fermented Meat Product

Through the screening tests of fermenting properties and resistance properties to analysis the characeristics of 41 different species of lactic acid bacteria,and filtered out 24 strains with good fermentation characteristics.The result of testing of bacteriostatic ability and antioxidant capacity showed that the strain of Lactobacillus helveticus-TR13 and Pediococcus pentosaceus-RQ3-1-7 had strong antioxidant activity,the strain of Leuconostoc mesenteroides-RB4-1-5 was relatively weak in antioxidant capacity.We use the strain of TR13,RQ3-17,RB4-1-5 as starter to product mutton fermented sausage,natural fermented sausage as control,explore the effect of functional strains on physicochemical properties and quality in mutton fermented sausage.The effects of functional strains on the physical and chemical properties of fermented sausage were studied by measuring the acidity,aw and moisture content of four groups of sausages in seven stages,the result showed that TR13 and RQ3-1-7 could reduce the acidity and moisture content of fermented sausage rapidly,improved the color and reduced the production of TVB-N.Through the tests of fat content and the level of POV and TBA,we founded that the strain of TR13 and RQ3-1-7 could regulate lipid oxidation effectively,at the same time the starter of TR13 and RQ3-1-7 could increase the activity of antioxidant enzymes of fermented sausage significantly(P?0.05),and the effect of antioxidant of the strain RB4-1-5 was inapparent,its conformed with the characteristic of strains.The effects of Lactobacillus on the quality of fermented meat products were analyzed by the changes of fatty acids and flavor substances in four groups of sausages at different stages were determined by GC-MS.The result showed that the strain of TR13 and RQ3-1-7 could promote the release of free fatty acids,the existing mode of fatty acids in product was improved,the type and content of flavor substances such as aldehyde,ester,heterocyclic substance with low flavor threshold value were increased significantly at the same time,improved the nutrition and sensory quality of the product evidently.Provided reference for the development and application of starter cultures.