Research On Properties Of Fermentation And Storage Of Venison And Pork Fermented Sausage

Venision is famous for higth protein,low fat and low calorie,but the breeders usually pay more attention to taking velvet,the research and processing technology of venision products are underdeveloped.Fermented sausage is characterized by rich nutrition, special flavor and long storage life, which embody and fit to the development trend of meat products,so we take venison and pork as the material of fermented sausage.Fermentation,storage and quality characteristics were researched in the paper,The results is listed as follows:1.The changes of chemical indicators were studied during the fermentation of lactic,bifidobacterium and yeast fermented sausage,the results showed:pH and water reduced during the fermentation,the pH of lactic and bifidobacteria fermented sausage reduced faster and the terminal pH is lower at 40℃,yeaste fermented sausage relatively high pH;The starters did not significantly affect the water,but fermentation temperature did.For lactic fermented sausage,after 24 hours fermentation at 34℃,the water reduced to 56.95%,while at 42℃,the water reduced to 53.95%.For bifidobacterium and yeast fermented sausage,the water reduced to 52% and 51.8% repectively at 42℃.The nitrite has shown a downward trend during the fermentation,after 24 hours'fermentation,the nitrite of the lactic,bifidobacteria and yeast fermented sausages were less than 30mg/kg,which is the national standards.FFA and FAA increased during the fermentation.Neither in the condition of different starters nor different inoculum levels of the same strains,the changes of FFA are not significant.To lactic and bifidobacterium fermented sausage,inoculation has positive affect on the FAA when inoculation is less than 1.4%,with the highest FAA were 45.78%.and 46.3%.For yeast,the highest FAA is 42.01%.2.Through the mixture uniform design,we obtained a regression equation,which pH is the dependent variable ,lactic and bifidobacterium inoculation are the independent variable.the regression equation is listed below,and we got the optimal ratio of starters:lactic 40%,bifidobacteria 36.57% and yeast 23.43%.Y=0.54404X1-0.93158X12-1.41364X1X2-0.34364X2+0.18720X22+5.33883, R2=0.9797, s=0.03752。3.The comprehensive evaluation were obtained by the means of factor analysis and response surface analysis.f1,f2 and f3 are extracted and the variance were 45.405%,25.811% and 19.656% respectively.Taking the component score as dependent variable,the ferment temperature,the ferment time and starter inoculation as independent variable,we got the fellow regression equation,and the optimal fermentation process parameters are listed below,and the optimal fermented condition is: ferment temperature38.9℃,the ferment time 27.96h,and starter inoculation0.692%. Y1=0.3063X1+0.23159X2-0.24085X3 -0.37606X12 -0.2238X22+0.050401X32+0.44146Taking the cholesterol as dependent variable,the ferment temperature,the ferment time and starter inoculation as independent variable,we got the fellow regression equation,and the optimal fermentation process parameters are listed below,and the optimal fermented condition is: ferment temperature34.68℃,the ferment time 23.46h,and starter inoculation0.664%. Y2=43.06199+0.80911X1-2.25769X3 +2.18875X1X23-2.00565X12-2.28672X324.Storage characteristics of fermented sausage packaging by vacuum and plastic film were studied at 5℃.The results show that the changes chemical and microbial indicators are similar under two kinds of packaging.The changes of pH,TVB-N and POV are all increased in the early storage time and then decreased;and the rules of microbial are increased slowly in the early storage time,and then rise sharply and finally stabilized;in the sensory and texture aspect,the plastic film packaging products deteriorated faster,while vacuum-packed products have a good sensory and texture quality at the end of storage.5 . The correlation between the sensory evaluation and the instrumental measurement was analysised by means of the method of Correlation Analysis. The results show that the sensory evaluation and the instrumental measurement correlated well,especially the hardness and gumminess of sensory evaluation have extremely significant positive correlation with the results of the instrumental measurement,the maximum correlation coefficient is 0.8915;The hardness, gumminess, chewiness and juiciness of sensory evaluation have significant positive correlation with the hardness, gumminess and chewiness of the instrumental measurement,while the correlation between the flexibility of sensory evaluation and hardness, gumminess and chewiness of instrumental measurement are significantly negative.So,using instruments instead of sensory evaluation in the measurement of fermented sausage texture is feasible.