The Effects Of Plant Extracts On The Quality Of Fermented Bag Sausage

Fermented meat products are the most popular in the world,which have the largest varieties than other meat products,among them,fermented bag sausage which is a traditional fermented meat product,is loved by more and more consumers.But it is vulnerable to some pathogenic bacteria during its process of production,which constitutes a certain threat to consumer's safety.At the same time,recent years,the"natural",and "organic" food concept is widely accepted by more and more people,so the study of natural substance with bacteriostasis function is particularly important.In order to meet the needs of development,this study chose five different kinds of natural plant extracts,respectively studied the growth inhibitory effect on E.coli and inhibition mechanism.the optimal distribution of combination is obtained by orthogonal test,and to explore distribution of plant extracts on physical and chemical index and sensory quality of fermented bag sausage.The aim of this study is to obtain a kind of fermented bag sausage with antibacterial function and higher quality,and provide reference for the processing production.This study chose ginkgo leaf,hawthorn leaf,bamboo,peanuts red skin,lotus leaf as materials,getting 5 kinds of extracts,through the method of determination of bacteriostatic ring diameter and the minimum inhibition concentration(MIC)to study the bacteriostasis of different plant leaf extract on E.coli.The results showed that the arrangement is hawthorn leaf,ginkgo leaf,lotus leaf,peanut red skin,and bamboo leaf.On the basis of single effects of extracts and orthogonal method to obtain the best mix ratio of these kinds of plant leaf extract.it's hawthorn leaf:ginkgo biloba:bamboo:peanut red skin = 2:2:5:9,MIC of this optimized set is 1.3 mg/mL,bacteriostatic effect is better than any other level.Using the mixing plant extracts as the research material,the determination of the flavonoids content is 21.5%,and the content of quercetin,vitexin,different vitexin,galangal,resveratrol were 0.32 mg/L,4.38 mg/L,1.87 mg/L,0.36 mg/L and 1.35 mg/L.Through drawing E.coli growth curve and observation the structure and the change of permeability of the cell wall and cell membrane integrity of E.coli to study the inhibition mechanism of plant extracts.Results show that adding different amount of compound with plant extracts can delay the logarithmic phase and reduce the number of living E.coli bacterium,when the adding amount was 3/4MIC,there is no logarithmic phase;When adding plant extracts,the amount of extracellular alkaline phosphatase(AKP)increased obviously.Conductivity and the activity of cell membrane system on ion channels enzyme-atpase(Na+K+-ATP atpase and Ca2+-ATP atpase)has significantly increased,but the energy metabolism enzyme activity decreases.At the results of extracellular ?-galactose glucoside enzyme test showed:plant extracts can destroy the cellular integrity of E.coli.Then to find the optimum formula of mixed extracts.By studying the quality of fermented bag sausage with different amounts of mixed plant extracts.Including the antioxidation,physical and chemical properties and sensory quality.The result shows that when adding the amount are 3%,6%and 9%respectively the total antioxidant capacity increased by 33.5%,34.2%and 48.5%;and DPPH free radical scavenging ability was obviously improved.When the addition amount is 9%,the clearance capacity reaches 67.6%;adding different amount of compound of plant extracts can reduce in the process of storage,and when the addition amount is 9%,the TBA value is 32.4%less than that of control group associates;after adding plant extracts,the peroxide value is reduced.When addition amount is 9%,peroxide value decreased to 43%.To sum up,different amounts of complex plant extracts can enhance the antioxidation,and when the addition amount is 9%,the effect is better than that of other experimental groups.This study also researched the effect of different amount of compound plant extracts on bag sausage by determining physicochemical index and sensory quality,the results show that when the adding amount was 6%,the amount of histamine content of fermented bag sausage in the process of storage is the lowest,which is 6.87 mg/kg,nitrite clearance rate is highest,at 81.1%,and when the addition amount of 6%,bag sausage is most moderate hardness,chewiness and has good elasticity,sensory score is higher than the other group,the score is 97.Adding the compound plant extracts of these 4 kinds leaf(hawthorn leaf,ginkgo leaf,bamboo,peanuts red skin=2:2:5:9)to fermented can have the best inhibitory effect on E.coli,in terms of vitro antioxidant activity,when adding amount was 9%,the vitro antioxidant properties of bag sausage is the best;From the perspective of physicochemical properties and sensory quality,the quality of the bag sausage was higher than that of other experimental groups when the amount of the addition was 6%.