Study On Improving The Safety Of Traditional Sichuan-style Sausage By Microbial Fermentation

Sichuan-style sausage is a traditional Sichuan cured meat product that is popular because of its spicy,salty and sweet flavor.At present,Sichuan-style sausage is mainly produced by natural fermentation,which has some disadvantages such as high histamine content,nitrite residue and unstable product quality.Therefore,it is necessary to strengthen the development of microbial starter for Sichuan-style sausage,by improved its fermentation conditions to artificial regulation control of the production process,improve product quality stability,that convenient to industrialized production.This experiment by adding compound microbial starter cultures,including Lactobacillus sakei,Dabaryomyces hansenula,Pediococcus pentosaceus,Staphylococcus carnosus and Staphylococcus xylosus,for the production of Sichuan-style sausage.In contrast with naturally fermented sausages,study the effects of Starter cultures on pH value,water activity,colour and lustre,textural properties of sausage,as well as safety indexes such as nitrite residue,histamine content,volatile base nitrogen content and thiobarbate value,and the effects of microbial starter inoculation on the microbial community structure of sausage were studied.The results showed that,pH value is down to 0.789,which is a 4.59% lower than the natural fermentation group,and low pH and low Aw inhibited the growth of spoilage bacteria and pathogenic bacteria in the mature stage.At the end of the mature stage,there was no apparent difference in the color between the two groups.The hardness and the elasticity(10.56 N/mm and 6.59 N/mm,respectively)of the inoculated fermentation group were higher than those of the natural fermentation group(8.51 N/mm and 5.12 N/mm and s respectively).At the initial stage of fermentation,two groups of sausages were at zero,and the natural fermentation group at the end of the mature stage was at 2.3 mg/kg,79.37% less than the natural fermentation group.The inoculation fermentation group was 147.62 mg/kg in the early stages of fermentation,and at the end of the period,it was 4.32 mg/kg,which was 0.77% and 83.49% of the natural fermentation group.The volatile basic nitrogen content at the end of maturation was 9.3 mg/100 g,76.82% lower than that in the natural fermentation group.Thiobarbital acid value at the end of maturation was 2.64 mg MDA/kg,81.03% lower than that in the natural fermentation group.In the inoculation fermented sausage,Pediococcus SPP.and Lactobacillus SPP.grew rapidly and became the dominant bacteria at the early stage of maturity,with the relative abundance of 51.13% and 32.90%,respectively.The relative abundance of natural fermentation sausage at the early stage of fermentation was 0.60% and 24.70%,respectively.At the end of maturation,Brochothrix SPP.,Yersinia SPP.,Enterobacter SPP.and other bacteria were still detected in the natural fermentation group,but not in the inoculation starter group.It can be seen that,the application of microbial fermentation technology in the production of Sichuan-style sausage can reduce the histamine content,nitrite residue,volatile base nitrogen content and thiobarbital acid value,while striving to maintain the color and sensory quality and improve the quality and safety of sausages;and inoculation of microbial starter cultures significantly inhibited the growth of spoilage flora,improve the hygienic quality of sausage.