Processing Technology Optimzation On Compound Starter Cultures Fermented Sausages And Its Physical And Chemical Analysis

Fermented sausages refer to fermented meat products made by inoculating lactic acid bacteria to various types of livestock and poultry meat under artificial or natural conditions,followed by pickling,drying,and a series of biochemical actions.With rich nutrition,easy to absorb,delicious and sweet,bright color,long shelf life characteristics.Fermented meat products belong to the category of intensive processing of animal-originated foods.China's meat processing products started later and the meat products are relatively simple.The market mainly uses cold and frozen meats,while Chinese fermented sausages,such as Cantonese sausage,The taste of Sichuan-style sausage has been severely restricted by the region;secondly,the production forms are mainly home or small workshops,and it is difficult to ensure the standardization and safety of products.Therefore,exploring a safe and efficient,suitable taste,and practical operation of the fermented sausage process can not only add new flavors of meat products,but also provide the basis and parameters for industrial standardization.Therefore,this article focuses on exploring the salt tolerance and antagonism of the compound fermentation agent and analyzing the optimum process in the maturation process through orthogonal experiments.Finally,the physicochemical and microbiological analysis of the fermented sausages resulted in the following conclusions:(1)Lactobacillus plantarum 20022,Pediococcus pentosaceus 10196,and Staphylococcus aureus 10145 have no antagonism,and they all have certain salt tolerance and nitrite resistance characteristics,among which Lactobacillus plantarum 20022 has the highest salt tolerance.Well,it is the main strain of fermented sausages.Staphylococcus xylosus 10145 has the best nitrate tolerance characteristics.(2)The optimum process for obtaining fermented sausages by orthogonal test using pH value and sensory evaluation as indicators:0.015%nitrite,2.2%salt,2%glucose;0.35%pepper powder,garlic powder 0.2%addition amount,0.1%clove powder addition,0.1%MSG addition amount,10~7cfu/g Lactobacillus plantarum 20022,fermentation temperature28°C,Staphylococcus pentosaceus 10196 and Staphylococcus xanthus 10145 ratio 1:3,fermentation Humidity 90%.The amount of lipase added was 0.050%,the amount of flavored protease added was 0.015%,and the amount of acidic protease added was 0.015%.(3)The fermented sausage had a pH of 4.88 at the end of the fermentation and a sensory evaluation of 53.8 after dry ripening.The thiobarbituric acid(TBA)value was 4.69 mg/100 g and the volatile base nitrogen(TVB-N)value was 9.2 mg/100 g,both within the national standard.The Aw value gradually decreased to a final value of 0.847.The number of lactic acid bacteria exceeded 10~6 cfu/g,and the number of staphylococci exceeding 10~5 cfu/g was always the dominant bacteria in fermented sausages.Enterobacteriaceae content increased first and then decreased.The final content of less than 10 cfu/g was in line with national security.Among the free amino acids:high levels of aspartic acid,glutamic acid,arginine,leucine and lysine.The total amino acid content did not differ significantly from the control group.In the free fatty acid content,the saturated fatty acid(SFA)content in the control group was 35.64%,and the SFA content in the experimental group was 35.92%.The saturated fatty acid content in the control group and the test group had little difference.Lipase is more conducive to the release of unsaturated fatty acids.In the texture analysis,tenderness,hardness,and adhesiveness were significantly higher than those in the control group.