| The fermenting microorganisms in traditional Chinese fermented sausages are mainly derived from raw materials and microorganisms of the environment.In addition to beneficial microorganisms,there are many harmful bacteria,which makes the quality of the products difficult to control and Shelf life is not long.The purpose of this article is to improve this shortcoming by inoculating artificial leavening agents,using modern technology and traditional meat products.Using microorganisms,physical and chemical properties testing methods and sensory evaluation indicators,the effects of inoculant fermentation on the safety quality of sausages were studied,and the best formula and flavor analysis for the processing of fermented sausages was determined and optimized.The test results were as follows:1.In order to investigate the influence of artificial inoculant mixed inoculation fermentation on sausage safety quality and its changing trend,the changes of microorganisms,pH,Aw,nitrite,and TVB-N during the fermentation process were tested and compared with the natural fermentation group..The results showed that in the 12 h fermentation process,the mixed strain fermentation significantly affected the pH change rate in the relatively natural fermentation group;after 6 h fermentation,the nitrite accumulation rate in the starter group was lower than that in the natural fermentation group and the volatile nitrogen increased rapidly.The content of putrescine,histamine,tyramine,spermine and spermidine in the starter group was significantly lower than that in the natural fermentation group;the coliform group in the starter group had a long-term growth rate after the 6th hour.Lower than the natural fermentation group.2.During the 12 h fermentation of sausages,the coliform bacteria and the total bacterial count of the fermentation were significantly lower than that of the fermentation for 6 h and 9 h.The whole fermentation process of TVB-N and nitrite was always far below the national standard fresh meat.The minimum amount of TVB-N 15 mg/100g and the final residue in meat products must not exceed the standard of 30 mg/kg.Sensory evaluation:From the aspects of sausage texture,slicing effect,color and texture during the fermentation process,the sensory quality of the 6h sausage was optimal,but the sausage was also accepted for 9 h.Based on the results of the previous experiments,fermentation temperature and salt concentration factors of fermented sausage were limited under the conditions of 6 h and 9 h of fermentation,and the product was organoleptically evaluated to determine that the fermentation temperature was 32 ?.and the salt concentration was 2.0%.Sausage has a high degree of safety and taste is highly acceptable.3.The effects of salt,fat/thin ratio,and spices on the sensory evaluation of fermented sausages were studied by single-factor tests.Through the analysis of the central composite experimental design principle of Response Box Box-Behnken,the best process parameters were obtained:the amount of salt added 2.03%,the amount of spice added 3.52%,and the ratio of fat to thin 0.42.4.The single factor test was used to analyze the influence of the three factors of sample size,extraction time and extraction temperature on the extraction effect.The sample mass was determined to be 3.0 g,the extraction time was 50 min,and the extraction temperature was 60?,aroma components in sausages were compared between 6 h and 9 h.The results showed that the composition and relative content of aroma components in fermented sausages after 6 h fermentation and 9 h fermentation had obvious differences.Among them,59 and 22 aroma components were identified in sausages 6 h and 9 h after fermentation respectively;esters were the main volatile components in the intestine for 6 h,and alcohols were the main components in the intestine during 9 h of fermentation.Occupying 70.9%of the alcohols,the peak of the ethanol spectrum is much higher than that of other compounds,which greatly masks the peaks of other compounds. |
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