Study On The Antioxidative Function Of Lactic Acid Bacteria And Its Application In Mutton Fermented Sausage

The lactic acid bacteria with excellent fermentation and high antioxidant properties were screened out by study on antioxidant and fermentation characteristics of 6 strains of lactic acid bacteria which were from traditional dried meat products.The effect of lactic acid bacteria on the quality of fermented sausage was studied by using it as starter.The results are as follows:It was showned that different strains had different tolerance to hydrogen peroxide.And there were also differences on radical scavenging ability and antioxidant enzyme activities among each component of the strains.Among them,lactobaciloodlus helveticus of TR1-1-3 and ZF22 have good antioxidant properties contained outstanding tolerance to hydrogen peroxide,the strongest free radical scavenging ability and antioxidant enzyme activity.The strains of TR1-1-3 and ZF22 were selected as starters of mutton fermented sausage by combining with the fermentation characteristics of 6 strains,such as salt tolerance,nitrite tolerance,acid resistance,bacteriostasis,etc.Mutton fermented sausages was prepared by using TR1-1-3 and ZF22 as culture starter.Method with natural fermentation ZR group,adding antioxidant Vc group as control,the changes of physical and chemical indexes,oxidation indexes and flavor in fermented sausage were analyze.It was showned that the physical and chemical characteristics of mutton fermented sausage were improved,the excessive oxidation of fat and protein were inhibited to some extent,the types of volatile flavor components of fermented sausage were increased,the formation of flavor components with greater contribution to the flavor,such as 1-pentene-3-ol,1-octene-3-ol,3-hydroxy-2-butanone were promoted and the flavor of fermented sausage were improved.In conclusion,lactobaciloodlus helveticus of TR1-1-3 and ZF22 with high antioxidant properties were selected as starters,which can improve the quality and flavor of mutton fermented sausage,and provide theoretical basis for the development of antioxidant functional meat starter.