Fermented Sausages Strain And Fermentation Process Research

Based on traditional and foreign fermented meat process theory and equipment combining modern fermented technology, femented Sausage was studied in cultures Sieved,mixed proportionally,optimum process premeter and the varity of physical and chemical characteristic and microbe in storage .The result are listed as follows. 1. Sieving culturers show Lp and La can live under the 6% of Nacl and 1.5x10-4 of NaNO2 Lp is better than La in the producing acid and resisting Nacl and NaNQ2Two culturers can't decompose protein and fat. 2.Single culturer fermention Shows Lp's process premeter:30 0C. 106 lO7cfulg, RH 90%,12h 16h; La's: 300C,lO7cfttIg, RI-I90%, 24h 6h. 3. Lp and La mixed fermention the process premeter: 30, lO7cfuIg, R1-I85%, 18h 4h. 4. Taking low temperture (150C)and toast(500C) stoped fermention the former 24h and the backer 6h, pH stoped reducing, The former water droped more slowly and stablely than the backer. 5. During fermented the total of free amino acid and fat acid don't vary obviously.But Thr. Ala. Val. Glu. lie. Leu increase obviously (P<0.01)in the trial; In the free fat acid.C18:1 reduces but C18.2 and C183 rise. 6.The remain of NaNO2 Lower, La:Lp La and Lp is Lowers84.55% 78.37% 8 1.34% than the contrast. The varities of TVB-N and TBA in the trial low the contrast. 7.Lactic acid bacteria fermention can shorten fermented time (1 6h-24h) improve flavour and restrain toxinbacterina growing with the pH reducing. 8.Storage result: the product preserve well colour flavour and form under the vacant air packing and indoor temperture; Lactic acid bacteria fermention creating the acid environment restrain the toxin bacteria growing and lower TBV-N and TBA. The preserving method is safety and economizing.