Study On The Key Technology Of Fermented Mutton

In this paper,lactic acid bacteria had been isolated from Jinhua ham and fermented horse intestine,physio-biochemistry and fermentation performance test on Lp,La,Lc were completed respectively so as to select optimize lactic acid bacteria on fermented mutton;good efficiency on fermentation of single and multiply lactic acid bacteria were adopted to study the technology of fermented mutton,and also study different inoculum size,different temperature,different humidity and the matching of mutiply lactic acid bacteria on the impact of fermentation.During the storage of fermented mutton,at separately to determination its change of moisture content,color,TVB-N,TBA,residual nitrite,lactic acid bacteria counts,bacteria counts and the flavor components.The results are showed as follows:(1) Five strains were isolated from the Jinhua ham,fermented horse intestine by morphological observation and biochemistry tests identified lactic acid bacteria,one of A1,A2 for the streptococcus lactis,B1,,B2,,C1 for lactobacillus.Accroding to carry out the test of fermentation performance test on these five strains which are sieved and three strains which are purchased,we can sieve initialy that C1,Lp,La could be the good single starter culture for fermented mutton.Because of Lp and La,Lp and C1 have poor antagonism role,so can be used as multiply starter cultures.(2) Lp,La,C1were used to single-factor fermentation tests respectively,obtained the best fermentation conditions of Lp,La,C1 are as follows: inoculum size 107cfu/g, fermentation temperature 30℃, fermentation humidity 85%-90%.Lp and La,Lp and C1 were used to composite strains fermentation tests respectively, obtained the optimum fermentation conditions were as follows:inoculum size 107cfu/g,fermentation temperature 30℃,fermentation humidity 90%,strains ratio of 1:1.(3) The pH value have significant(P<0.01) differences between the two fermentation groups and check group;during the fermentation storage,the change of moisture content are fermentation groups are lower than check group significantly(P<0.05),but moisture content drop seldom during the storage;the change of the color value during the storage are,the fermentation groups'L and a are significantly (P<0.05) higher than the check group,but b is lower than check group;the change of TVB-N and TBA value are the fermentation groups significantly (P<0.05) lower than the check group during the storage,after 35d,the TVB-N value of check group had exceed to country standard of 20mg/100g,hower,the fermentation groups had not exceed to country standard while after 60d.The TBA value of check group had exceed to country standard of 0.3mg/100g,but the fermentation group had not exceed to country standard while after 60d except Lp and C1.The change of residual nitrite during the storage are,the fermentation groups are significantly (P<0.05)lower than the check group;while Lp and La group storage at 25d,Lp and C1 group storage at 30d,check group storage at 55d,the change of residual nitrite declined under the country standard;the variation curve of fermentation groups about the counts of lactic acid bacteria and bacteria are the same.(4) After fermentation the total free amino acids significantly(P<0.05) increasing.The content of serine,threonine,alanine,tyrosine,valine,aminosuccinic acid,isoleucine,leucine,phenylalanine have a certain degree of increased,but the content of glutamic,glycine,arginine,proline,cystine,lysine decreased slightly.The total quantity of free fatty acids before and after fermentation did not change significantly (P>0.05),the content of myristic acid,linoleic acid,α-bisabolene were increased,the content of caryopterone,palmitic acid,stearic acid,oleic acid and linoleate were decreased.