Physicochemical Properties And Processing Technology Of Fermented Ginseng Sausage

Fermented sausage is a kind of fermented meat product with a long history.It has unique flavor,good digestibility,nutritional value and health function.Ginseng(Gin),as a characteristic resource of Jilin Province,is rich in a variety of bioactive ingredients and has many effects.At present,there are few kinds of fermented sausage products and ginseng products in China,and the products are single.Therefore,in this paper,the changes of physicochemical,quality and sensory characteristics of ginseng sausage fermented by lactic acid bacteria during processing and storage were studied,and the process of fermented ginseng sausage was optimized.The main results are as follows:(1)Effects of different lactic acid bacteria starter on fermented ginseng sausage.The effects of Lactobacillus plantarum(Lp),Lactobacillus rhamnosus GG(LGG)and Lp-LGG on the physicochemical and quality characteristics of fermented ginseng sausages during processing and storage were compared with the blank group(Con)and the sausages fermented by Lp,LGG or Lp-LGG.The results showed that the p H value of ginseng sausage fermented by lactic acid bacteria(Lp/Gin,LGG/Gin and Lp-LGG/Gin groups)was significantly decreased to below 5 within 48 h,and the nitrite residue was lower than the national standard;Compared with Con group,the contents of TBARS of fermented sausages in Lp/Gin,LGG/Gin and Lp-LGG/Gin groups were significantly decreased during storage,but there was no significant inhibition on protein oxidation.Compared with Lp and LGG groups,DPPH radical scavenging rate of fermented sausage in Lp/Gin and LGG/Gin groups was significantly increased.In addition,compared with Con?Lp?LGG and Lp-LGG groups,the hardness,adhesion and chewing properties of fermented sausage in Lp/Gin?LGG/Gin and Lp-LGG/Gin groups were significantly reduced,and the taste was more suitable.The a~*/b~*value decreased slightly,but it had no significant effect on the overall color of sausage.Volatile flavor compounds such as alkenes increased,which brought more aroma components to sausages.In conclusion,the combination of lactic acid bacteria and ginseng in the preparation of fermented sausage can make fermented ginseng sausage have excellent physicochemical and quality characteristics,and the fermented ginseng sausage with Lp-LGG as starter has better physicochemical properties and more suitable taste.(2)Effect of Lp-LGG and ginseng addition on fermented ginseng sausage.Lp-LGG was used as a lactic acid bacteria starter to investigate the effects of different dosage on physicochemical and quality characteristics of fermented ginseng sausage.The results showed that with the increase of Lp-LGG content,p H value decreasing rate,protein sulfhydryl content and ABTS radical scavenging rate of fermented ginseng sausage increased significantly,but TBARS value,DPPH radical scavenging rate,texture and color difference had no significant changes.Among them,when the addition of Lp-LGG was 0.06%,the sour taste of fermented ginseng sausage was easy to be accepted,and the lipid oxidation and protein oxidation of sausage could be effectively inhibited during storage.Lp-LGG was used as the starter.Physicochemical and quality characteristics of fermented ginseng sausage were investigated.The results showed that with the increase of ginseng content,the decline rate of sausage p H value was increased,the hardness,adhesiveness and chewiness of sausage decreased,the yellowness value increased,the TBARS value and protein sulfhydryl content increased slightly,and the DPPH radical scavenging rate decreased first and then increased.Among them,when the ginseng content was 2%,fermented ginseng sausage had excellent sensory quality characteristics and DPPH free radical scavenging ability,and could effectively inhibit the lipid oxidation of sausage during storage.(3)Objective to optimize the preparation technology of fermented ginseng sausage.The preparation technology of fermented ginseng sausage was optimized by single factor and orthogonal test.The results showed that the optimal preparation conditions were as follows:the fermentation temperature was 32?,the fermentation time was 48 h,the drying temperature was 50?,and the drying time was 2 h.Under these conditions,the acid reducing ability,anti lipid and protein oxidation ability of the fermented ginseng sausage were significantly improved,15 kinds of volatile flavor compounds were increased,and the growth and reproduction of Pseudomonas,Acinetobacter and other pathogenic bacteria were inhibited.Compared with the natural fermented sausage,the fermented ginseng sausage has better physical and chemical properties,storage stability and sensory quality.It provides a certain basis for the development of fermented sausage products and the research on the effect of ginseng on meat products.