| Big salami has been produced industrially in Europe and several domestic companies also have products like that. However, long fermentation cycle with fussy processing seriously restrict the quantity's increasing. Based on theory of Europe style fermentation meat products and traditional Chinese fermentation meat products, we aimed to develop a new product with characteristics of quick fermentation and easy industrial production. Studying in terms of processing, phychemical characteristics, flavor components and biogetic amine, a new small salami that fits eating habits of Chinese, has special flavor and is easy to produce in great deal developed, which enriched the kinds of meat products and increased the way of meat production developing.1,Optimization on fermentation processing of small salami Through orthonal experiments the optimum processing condition was gotten, that is: 24℃, with 0.13% F1, RH is 90% and the time to ferment is seven days. The result of adding glucose by 0.5% was better than that of sucrose, fructose and lactose by 0.5% too.2,Research on phychemical characteristicsDuring fermentation, microorganisms grew fast in the first two days and the pH value decreased quickly at this time. At the seventh day the pH value went to the lowest point, 4.92, and the fermentation was stopped. Both of Water activity and water content decreased with fermentation, the water content went down more. Compared with peroxide value, acid value increased more quickly. The lowest point of sodium nitrite content was 3.85 mg/kg.3,Research on flavor componentsThe kinds of flavor components detected after three days'fermentation was few. Fifteen flavor materials were detected when fermentation was complete at the seventh day. After storage for two monthes under low temperature, 0-4℃, the flavor components changed and 23 kinds of flavor materials were found.Determination of volatile components: At the early (1d) stage of fermentation the main volatile components wereα- Pinene, acetic acid and octanoic acid. When the fermentation was complete the main volatile components were acetic acid, 3-hydroxy-2-butanone, 2-propanone and hydroxy-2-butanone. After storage of 60d flavor components of salami were mainly acetic acid, 3-hydroxy-2-butanone, 2-propanone, lipids, volatile phenols and alcohols . Compared with fresh meat, contents free amino acids(FAA) in fermented produces increased much, and the total content of FAA was 94% more than that of fresh meat. Except Arg and Cys, contents of other 14 FAAs all went up, while the biggest growth happened on Glu, by 450%. The content of essential amino acids increased 56.84% and reached to 5.63 mg/g.The content of free fat acids (FFA) increased much during fermentation. After fermentation of three days the content of FFA was 2.16% and the speed of fat breaking down slowed after the fourth day, but the content of FFA went up still and reached 2.88% when the fermentation was complete.4,Research on biogenic amine in small salamiAll tested strains and F-1 produced histamine, putrescine, body amines, tyramine, spermidine and spermine during salami fermentation, but on tryptamine, while the amount of biogetic amine was different between test strains. The complex agent containing staphylococcus and pediococcus could significantly reduced the total amount of biogetic amine content, especially that of histamine, putrescine and tyramine.5,TVB-N in products storage under temperature of 0-4℃for 60 days went up slowly compared with control products. After storage for 60 days, all indexes of the products satisfied standards of meant products and the color, aroma, taste was all normal. |
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