Study On The Development Of Fermented Sheep Liver Paste And Quality Characteristics

As the amount of mutton industry increases,so does the production of by-products,but its efficiency is low,in order to achieve the high value of sheep by-products utilization,rich the kinds of by-products,in this study,sheep liver was used as the main raw material,and the optimal formula and process of sheep liver paste fermentation were determined by single factor and response surface optimization tests.A new liver product--fermented sheep liver paste was developed,and the quality characteristics of fermented sheep liver paste during processing and storage were studied.The results showed that:The sensory score and texture characteristics were used as evaluation indexes.The optimal formula of fermented sheep liver paste was as follows: salt content 1.5 %,corn germ oil content 9 %,emulsifier content 3 % and thickener content 5 %.The optimum conditions were as follows: 0.02 % of starter,39 ? and 7 h.Fermented sheep liver paste made by the optimal formula and the best technology was used as the starter group,and sheep liver paste made by the natural fermentation group and the sterilization treatment group was taken as the control group.The microbial and physicochemical indexes of sheep liver paste in the processing and storage process of the three groups were determined,and the changes of quality characteristics of sheep liver paste were obtained: The L*,a * and b * in the starter group were significantly higher than those in the other two groups during the storage period(P<0.05).The hardness,adhesive degree and chewing degree decreased with the prolongation of the storage time,while the protein,Aw and moisture content changed little,while the fat content,TVB-N and TBARS value were lower.At the early stage of storage,the p H value of starter group was significantly lower than that of the other two groups,the total number of colonies and the number of lactic acid bacteria were significantly higher than that of the other two groups(P<0.05).Fermented sheep liver paste has unique fermentation flavor and bright color.During storage,it has high freshness and low degree of fat oxidation.It is a kind of by-product with good taste and high safety.This study provides a new choice for the development and utilization of sheep liver and lays a theoretical foundation for future industrial production.