Research On Properties Of Fermentation And Optimization Of Process Of Vension Fermented Sausage

Fermented sausage is characterized by rich nutrition, special flavor and long storage life, which embody and fit to the development trend of meat products. The quality of the fermented meat mostly lies on selection and proportion of the starter culture and raw materials, optimization of technology processing parameters. The venison because of the high protein, low fat, the low quantity of heat, easy to digest, the rich nutrition and the delicious taste is paid more attention and proposed higher demand. Based on the advantages of the fermented sausage, properties of fermentation and optimization of process on venison were proposed.Based on the study of the Chinese tradition and foreign fermented meat products, combining existing conditions, taken the venison as material, L0, L1, L2 as starter, physical and chemical characteristic were studied. The result is listed as follows.1. Salt-resisting experiment1) L0 salt endurance was the strongest, when the NaCl density achieved 5.0% even 6.0%, the majority of this fungus can also survive. The salt endurance of L1 and L2 was bad, when the density achieved 3.0%, its growth were influenced. 2.5% NaCl was selected in this experiment, when three kind of fungi grown well.2) Sodium nitrite-resisting: When the Sodium nitrite increase from 0.0% to 0.200%, the light density value of the three kinds of fungi dropped not in a big way, when the sodium nitrite was lower than 0.04%, three kind of fungus survived well. So, in this experiment, the sodium nitrite recruitment was 0.01%, namely 0.050g one kg meat.2. Single factor experiments on fermentation characteristic1) Starter quantity, kind and the temperature to pH Under the same temperature, 3 vaccination quantities of L0 produced sour the fastest: the decline of pH of 106cfu/g vaccination quantity was much quicker than the same quantity of L1 and L2. The speed of pH decline of L1'three vaccination quantities had small difference, served as the fast fermentation starter the vaccination quantity must be 108cfu/g at least, that can achieve the required pH in the shortest time. The sour-produced speed of L2'each quantity located at between L0 and L1. The temperature had the tremendous influence to pH, with the temperature increased, the drop-speed of pH augmented.2) Starter quantity, kind and the temperature to water content In the fermentative process, the moisture content had obvious drop. Under the same temperature, different vaccination quantity of one kind of fungi had small difference in water content; water content dropped slowly in sausage by L1 and L2; with the vaccination quantity increased, the moisture content dropped quickly; with the time extended, moisture content of different vaccination quantity of one kind of fungi was closer. The temperature had affects to the moisture content greatly, with the temperature increased, descent rate of water became bigger.3) Starter quantity, kind and the temperature to POVUnder the same temperature, peroxide value increased rapidly in the initial fermentation, flattening in the end; with vaccination increased of the same strain elevated levels of peroxide value increased; for the L0, peroxide value in the fermentation process was higher than L1 and L2 under the same amount of inoculation; when inoculation is larger, peroxide value of L1 is higher than L2. With temperature increased, elevated levels of peroxide value increased.4) Starter quantity, kind and the temperature to nitrite residues Under the same temperature, with vaccination increased of the same strain elevated levels of nitrite residues increased; three inoculation of the same strain had almost the same downward trend; nitrite content in the initial fermentation decline fastest, with the fermentation extended, the margin between the different vaccinations became smaller; nitrite residues of L1 had the fastest declining. Higher temperature It can accelerate the decomposition of nitrite under higher temperature, this enhanced the safety of fermented sausage.5) Starter quantity, kind and the temperature to amino acids Under the same temperature, the content of dissociation amino acid increased unceasingly, dissociation amino acid by the identical kind of fungus had the same tendency, the change in the initial period was more obvious than the last stage; Dissociation amino acid content by identical kind of fungus was: 108cfu/g>107cfu/g>106cfu/g; to L0 and L2, dissociation amino acid content with 108cfu/g and 107cfu/g was almost the same; compare three mold mushroom spawns, L0'dissociation amino acid content increased more obviously. The temperature had obvious function to the increase of dissociation amino acid.3. Research in fermentation characteristic and optimal starters by mix strains Made orthogonal test and sensory evaluation to the final product, then made analysis various targets generalized, selected the best starter to the venison and the corresponding fermentation temperature.1) Influence by mixed starters to physics and chemistry target of fermented venison sausage. Mixed starters had the vital role to the nitrite residues reduction and the dissociation amino acid increase, and caused pH reduce effectively at certain time, the temperature has important influence to pH, the moisture content, the peroxide value, the nitrite residues and dissociation amino acid.2) Sensory evaluation result and analyzes. To use TOPSIS method based on the combination bestows on the power to carry on the generalized analysis, obtained 9 groups sausage'sensory evaluation position: 7>2>8>5>1>4>6>9>3. The mix starters had distinct improvement to the fermentation flavor. Comprehensive physics and chemistry target analysis and sensory evaluation result, the 7th group for most superior. We can get better fermentation effect by 7th fermented condition: temperature: 38℃,starter: L0 106cfu/g, L1 and L2 proportions 1∶3(106cfu/g).4. Optimization on fermentation processMade analysis on physics and chemistry target and sensory evaluation generalized, knew that the 3rd group of sausage surpassed other 8 groups obviously. Therefore, according to 3rd group'original and helping material proportion: Venison 1kg, the table salt 2.5% (occupy total material), compound phosphate 0.2%, sodium nitrite 0.01%, glucose 1%, allspice 0.2%, garlic end 0.5%, ginger end 0.5%, sucrose 3%, starches 3%, water 25ml, L0 106cfu/g, L1 and L2 proportions 1∶3, fermentation temperature 38℃, fermentation time 28h, may produce the quality to be good, the flavor unique fermentation venison sausage.The innovation points of the thesis:1) Research on three important lactic acid bacteria for fermented characteristics at the higher temperature, select venison for a new type of fermented raw meat, study the fermentation characteristics by single-agent and mixed starters on venison, provide the basis for the preparation of rapid fermentation and the development of deep processing venison products.2) Analysis based on a combination of methods to empower the TOPSIS was used for fermentation venison sausage'sensory score, provide a new approach for the evaluation of the quality of fermented meat products.