Screening On Antioxidation Meat Starters And Its Application In Mutton Fermented Sausages

Fermented sausages are top grade meat product because of its special flavor and abundant nutrition, and cared by customers. With the improving of health consciousness of people, starters ferment would replace the natural ferment gradually. In the ways of starters ferment, the manner that fermented by LAB and Staphylococcus is very important. Now it is the study hotspot that screening excellent bacterium from traditional ferment meat product and developing meat starters. This experiment gets a Lactobacillus pentosus have the strong ability that eliminates the hydroxide free radical and a Staphylococcus sciuri have the strong ability that brings nitrite revivification enzyme, and use them to produce the mutton fermented sausages, and give the help to develop the functional meat product. The study content of experiment includes four aspects as follows:1. 58 LAB strains were isolated from Sichuan traditional ferment meat products and made the first screening in term of the meat starters screening standard. It was proved that 8 LAB strains accorded with the all index. Then the 8 LAB strains were made the second screening according to their antioxidation ability.1 LAB strains named LS85 was get because of its strong ability that eliminates the hydroxide free radical,the ability that eliminates the hydroxide free radical of ferment clear liquid and cell pick-up thing was 88.67% and 75.60%.The biology characteristic of LAB LS85 was also studied. It is proved that the best growth temperature of LAB LS85 is 35℃.In the MRS liquid culture medium, the thalli density of LAB LS85 get the top during 36h and the pH value of LAB LS85 get the bottom during 24h.Otherwise the acute toxicity of LAB LS85 was tested. It is proved that the ferment liquid of LAB LS85 is irmocuity. The LAB LS85 was identified with the ways of routine physiology and biochemistry and 16SrDNA sequence analyse.It is proved that LAB LS85 is Lactobacillus pentosus LS85.2. 17 Staphylococcus strains were isolated from Sichuan traditional ferment meat products and made the first screening in term of the meat starters screening standard.It was proved that 7 Staphylococcus strains accorded with all of the index. Then the 7 Staphylococcus strains were made to do the second screening according to the ability of their nitrite revivification enzyme.1 Staphylococcus strains named S0543 was get because of its strong ability that bring nitrite revivification enzyme.The biology characteristic of Staphylococcus S0543 was also studied. It is proved that the best growth temperature of Staphylococcus S0543 is 35℃.In the MSA liquid culture medium, the thalli density of Staphylococcus S0543 get the top during 48h and the pH value of Staphylococcus S0543 get the bottom during 48h.Otherwise the acute toxicity of Staphylococcus S0543 was tested. It is proved that the ferment liquid of Staphylococcus S0543 is innocuity. The Staphylococcus S0543 was identified with the ways of routine physiology and biochemistry and 16SrDNA sequence analyse.It is proved that Lactobacillus S0543 is Staphylococcus sciuri S0543.3.The mutton sausages were produced with Lactobacillus pentosus LS85 and Staphylococcus sciuri S0543, and the technics of mutton sausages were researched. The best ferment technics was confirmed according to single factor and orthogonal experiment. It is proved that, for single factor experiment,the best ferment temperature is 25℃,the best inoculation quantity is 5%,the best bacterium ratio is 1:1(Lactobacillus: Staphylococcus),for orthogonal experiment, the best ferment technics is that ferment temperature is 15℃, best inoculation quantity is 7%, best bacterium ratio is 1:1.4.The quality characteristic of mutton sausages was studied and the moisture,pH value, Lactobacillus quantity, Staphylococcus quantity, bacterium quantity,microzyme quantity,POV value,TBA value,color,TPA value,FAA, FFA were determined.During the ferment and maturity of mutton sausages,the moisture and pH value of test group always decreased,and the moisture and pH value of comparison group showed fluctuant decrease.For test group, lactobacillus and staphylococcus quantity increase quickly,and for comparison group, lactobacillus and staphylococcus quantity increase slowly.For test group, bacterium and microzyme quantity decreased obviously,and for comparison group, bacterium and microzyme quantity decreased slowly.In early ferment,the POV value and TBA value of two sausages had no obvious difference,but in last ferment,the POV and TBA value of comparison group was obvious more than test group.The bright degree value and red degree value of two sausages always increased,however,the yellow degree value always decreased.In the end of ferment,the bright and red degree value of test group were obvious higher than the comparison group ,and the yellow degree of test group were obvious lower than the comparison group.The TPA value of two sausages also changed.The Hardness, Chewiness, Resilience increased,and the Springiness decreased.The FAAs and FFAs of two sausages were obvious more than raw material meat.Otherwise,The FAAs and FFAs of the test group were more than the comparison group.