Effect Of Staphylococci With Fat Decomposition Ability On The Quality Of Fermented Sausage

Fat decomposition is an important biochemical reaction that affects the quality of fermented sausages.Therefore,it is of great significance to study the effect of fat decomposition on improving the quality characteristics of mutton sausages.In this study,Staphylococcus xylonus X21-2m and lactobacillus 19-2D with lipolytic activity were used as starters to process mutton fermented sausages.Changes in free fatty acids,physical and chemical indicators,and microbial indicators during the processing and storage of sausages were studied.The optimal ratio of staphylococcus(X21-2m)to lactobacillus(X19-2D)was 2:1 according to the growth and acid production of the two strains at different temperatures,pH and medium.The compounded proportion strain is used as a starter for the processing of mutton fermented sausage.Compared with the natural fermentation group and the Hansen starter group,the total number of colonies in the compounded starter group during storage was more stable than the other two groups.At the end of drying(11d),the Aw of the compounded starter group was higher than that of the Hansen starter group and the natural fermentation group(p<0.05),but less than 0.9,which was in accordance with the suitable storage standards for the fermented sausage.In the later stage of storage,the overall color of the sausage in the compounding starter group was better than the other two groups,but the difference was not significant.The addition of the starter had no significant effect on the chewability of the fermented sausage.The difference in acid value between the different groups was not significant(p>0.05).The POV value increased with the storage time,but the difference was not significant(p>0.05).In the early stage of storage,the content of various fatty acids in the compound fermentation group was significantly higher than that in the Hansen fermentation group and the natural fermentation group,and the unsaturated fatty acid content was also significantly higher than the other two groups.