Studies On Production Technology And Physico-Chemical, Microbial Changes During The Processing Of Fermented Sausage

Fermented sausage is a kind of meat product with characteristic fermented flavor, which is fermented by microorganism. During the processing of fermented sausage, microorganisms produce acids, which results in decreasing pH value and restraining growth of pathogen. At the same time, microorganisms produce protease, lipase and catalase, which break down protein into easily assimilated polypeptides and amino acids, and fatty acids into short-chain volatile fatty acids and ester compounds. Products are characterized of desirable flavor and color. With the increase of life level and health care recognizance, fermented sausage is more and more acceptable. It is a main field of meat products. In recent years, some researchers preliminarily studied characteristics of starter cultures and production technology. But systematic study has seldom been reported. Based on preceding researches, the study included the selection of starter cultures, the best formulus of fermented sausage, and physico-chemical and microbial changes. The aim was to produce quickly fermented, safety and steady sausage; and supply industrialized production with parameters. The main results were following:1.The growth curves of three Lactobacilli (L.sake, L.plantarum,Pedicoccus pentosaceus)and two Staphylococci (S.xylosus and S.carnosua) were determined. L.sake was quicker; the differences between two strains of Staphylococci were not notable.2.Fermentation activity between two strains of Lactobacillus and Staphylococcus in mixture was compared in 24 hours and ten days respectively. The mixture of L.sake and S.carnosus produced acid more quickly.3.Through the classification of flat, the agontistion between Lactobacilli andStaphylococci was not significant (p>0.05). The agontistion between L.sake and S.carnosus was not found.4.According to preceding results, firstly L.sake and S.carnosus were determined as starter cultures. microecological relations between them indicated that they promoted each other. The acidifying activity was analyzed.5.According to the limit of AMI for time and temperature of production so as to control S.aureus, the orthogonal test was designed. The sensory appraision was done. The best formula were the ratio of starter cultures (5∶1),GDL(1.2%),GLC(0.6%). The pH value of the best formula could be universally accepted.6.Physico-chemical and microbial changes were studied during the processing of fermented sausage. Water content, water activity and pH value were decreasing. Proteins degraded, the content of protein nitrogen was decreasing, however, the content of nonprotein nitrogen was increasing.7.SDS-PAGE of protein was done. In three days, changes of protein were not evident. After three days partial proteins of 40～60kDa and over 90kDa disappeared. Contents of fatty acid in fermented sausage were analyzed by Gas chromatogram. The contents of unsaturated fatty acids were decreasing. The content of residual nitrite was 7.13mg/l,which shows that fermented sausage was safety.