| Fermented sausage is a kind of high nutritional value,unique flavor,safe and long shelf life for meat products.This article main research the various changes in the fermentation and animal experiment,in order to study the changes and mechanism in the process of fermentation,and to provide theoretical basis for effects on human health.This paper mainly studied dynamic changes of microbial flora and physical and chemical properties in xiangxi sausage fermentation process,and the influence of physiological characteristics in mice.Accoding to the traditional handicraft,this experiment generated four batches fermented sausages with natural microorganism,Pediococcus pentosaceus,Staphylococcus xylosus and mixture of Pediococcus pentosaceus and Staphylococcus xylosus.Microbiological counts revealed that,Pediococcus pentosaceusa could inhibited the pathogenic and spoilage bacteria,although initial counts of Enterobacteria were similar in the four batches(5.30logcfu/g),this microbial group exhibited a strong decrease during the fermentation in the sausages with added Pediococcus pentosaceus culture,and reached values about 1.00 log cfu/g in the final product,whereas the counts of Enterobacteria in the sausages without added Pediococcus pentosaceus culture were 3.30 log cfu/g at the end of the fermentation.The pH values below 5.30 due to a strong acidification during the first two week of fermentation,and in the medium-fermentation the pH value beginning rise in four batches.In general,expect TBARS value in the sausage with only added Pediococcus pentosaceus culture was significant(p<0.05)higher than other sausages,and other physicochemical parameters were not affected by the use of starter culture.The data analysis indicated that the starter cultures contributes to improve the hygienic quality of Xiangxi sausages without significant effect on pH,AW and nitrite residue.Under the action of microbes and endogenous enzymes,free amino acids and free fat sausage in all groups were gradually increased,the composition of FAA and FFA were basic consistent,the unsaturated free fat acid(USFA)and USFA/FAS of P+S batch were significant higher than other three batches,this indicates that the hydrolysis of protein and fat is mainly caused by endogenous enzymes.Furthermore,microbial hydrolysis ability was play an important role for the lipolysis and the release of FFA in the late fermentation,and the lipid hydrolysis ability in the mixture starter culture was higher than single starter culture.According to the technological process of traditional Xiangxi sausage,produced a kind of Xiangxi sausage with mixture of Pediococcus pentosaceus and Staphylococcus xylosus.The effects of free pork and Xiangxi sausage,the intake of Xiangxi sausage on the physical health in mice was studed,through detection of the serum concentration of TC,TG,HDL-c and LDL-c,the weight of body,liver,kidney,heart,spleen and lung,and analyze the diversity of intestinal flora.the of concentration serum TC,TG,HDL-c and liver TC in the S batch was significantly(p < 0.05)higher than X group,and all were higher than blank group.The of concentration serum LDL-c and liver TG in the S batch was significantly lower than X group,and viscera index in the three groups mice have no significant difference(p > 0.05);Contrast atherosclerosis index(AI)in mice,S group of mice significantly lower than that X group,and all were significantly lower than blank group.With the increase of Xiangxi sausage intake,the effect on mice physiological characteristics results are as follows:(1)On basis of feed intake less,total of nutrient intake in mice was more less.(2)The weight of mice showed a trend of increase before falling.(3)The of concentration serum TC,TG,HDL-C was showed a relationship of first rise after the fall,and is inversely proportional with the serum LDL-C.(4)We observed the phenomenon of liver biopsy of liver steatosis in the high intake batch.(5)The different intake of Xiangxi sausages in mice has remarkable effect on abundance of gut microbes in mice. |
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