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Position: Home > Articles > Effects of Inoculating Lactobacillus pentosus on the Quality of Chinese Sausage MEAT RESEARCH 2017 (9) 38-43+9

接种戊糖乳杆菌对腊肠品质的影响

作  者：
肖亚庆;陈从贵;徐梅;黄攀;李沛军
单  位：
合肥工业大学食品科学与工程学院
关键词：
腊肠;接种发酵;戊糖乳杆菌;品质
摘  要：
腊肠是我国传统肉制品的杰出代表,传统生产难以保证产品质量的稳定,接种发酵成为我国传统腊肠现代化生产的新趋势。以戊糖乳杆菌(Lactobacillus pentosus)为发酵剂制作发酵腊肠,探讨接种发酵对腊肠品质的影响。结果表明:在成熟后期,接种组腊肠的亮度值(L~*)显著高于对照组(P<0.05),而有色度值(b~*/a~*)显著低于对照组(P<0.05);接种戊糖乳杆菌能促进肌原纤维蛋白的降解,并且不会对腊肠的质构和感官品质产生不利影响(P>0.05);成熟后期,接种组腊肠的水分含量和硫代巴比妥酸反应物质(thiobarbituric acid-reactive substances,TBARs)值显著低于对照组(P<0.05),表明接种戊糖乳杆菌能有效加快腊肠的脱水进程以及抑制脂肪氧化,从而提高其贮藏性和安全性。戊糖乳杆菌具有改善腊肠品质的潜力。
译  名：
Effects of Inoculating Lactobacillus pentosus on the Quality of Chinese Sausage
作  者：
XIAO Yaqing;CHEN Conggui;XU Mei;HUANG Pan;LI Peijun;School of Food Science and Engineering, Hefei University of Technology;
关键词：
Chinese sausage;;inoculated fermentation;;Lactobacillus pentosus;;quality
摘  要：
Chinese sausage is an outstanding representative of traditional Chinese meat products. However, it is difficult to guarantee the consistent quality of traditional Chinese sausages. Therefore, inoculated fermentation represents a new trend in modernized production of traditional Chinese sausages. In this study, Lactobacillus pentosus was inoculated as a starter culture for sausage fermentation to evaluate its effects on the quality of Chinese sausage. Results showed that lightness value(L~*) of the inoculated sausages was significantly higher than that of the control(natural fermentation) in the later stage of ripening(P < 0.05), while chromatic value(b~*/a~* ratio) was significantly lower than that of the control(P < 0.05). L. pentosus inoculation could promote the degradation of myofibrillar proteins. Furthermore, both the textural and sensory qualities of the sausages were well acceptable. The moisture and thiobarbituric acid-reactive substances(TBARs) value of the inoculated sausages were significantly lower than that of the control in the later stage of ripening(P < 0.05), indicating that L. pentosus inoculation was effective in accelerating the dehydration process and inhibiting lipid oxidation, enhancing the storability and safety of the products. It is suggested that L. pentosus inoculation could be used for improving the quality of Chinese sausage.

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