The Application And Development Of Fermented Fat In Fermented Sausage

In the dietary structure of Chinese,pork is the most important source of meat,with the consumption is accounted for 67% of the total of meat,and mainly in the form of hot and cold fresh pork into the market.As the comparatively low processing level,the lard cannot be eaten alone because of its high fat content andgreasy taste.Therefore,the sale of pork fat has become the bottleneck of pig slaughtering and processing industry.China has long been eating the fat fried oil,and used it as a kind of cooking oil meal.However,people want to get diversity of healthy meat products since the improvement of living standards.Fermented meat products become one of focused meat in the past few years,with its features of unique flavor,easy to digest and absorb,and high security.Despite of this,there is still need some time to achieve industrialization and meet the market demand,because the production process of fermented meat is complex,the fermentation cycle is long,the product quality standards is difficult to control and many other reasons.This study proposed a method of product a pork product.To ferment the pork fat separately and obtain the consistent quality fermentation material,the material can be used in fermented sausage,fermented meat pie and other products with characteristics of fermentation,then the fermentation cyclecan be shorten,the quality of fermentation productscan be controlled.The results were as follows:(1)Lactobacillus plantarum,Lactobacillus plantarum,Lactobacillus capsaicum,Lactobacillus sake,Staphylococcus aureus and Hansenula were used as the starting strains.Through combining both of each bacteria and saccharomyces cerevisiae for fermenting the pork fat,assessingthe sensory indexes of the products and integrating the antibacterial effect,the results showed that C group of pentose Hansen Yeast is the most suitable fattening agent.The products of the C group have the highest sensory scores and the best effect of antibacterial,with translucent color,good surface gloss,clear sauce,coordinated smell,full particle,and no liquid on the surface.(2)Salt,alcohol,fattening agent,time and temperature were selected as effect factors on the production process of fermented pork fat.Acid value,peroxide value and sensory evaluation were chosen as index.The single factor test showed that salt and wine had some effects on the inhibition of qualitative changes in fermented fat.The range of the amount of added alcohol was 0.6%-1.4%,the acid value increased with the increase of the amount of added alcohol when the addition was 0.6%-0.8%,which indicated that the low concentration of alcohol couldn't inhibited the microorganism;while the high concentrations could inhibit the microorganism and prevent acid production when the added amount of 0.8%-1.4%,as the higher amount,the lower acid value.When the amount of salt is 1.0%-1.8%,it has inhibitory effect on the microbes of fermented pork fat,and the difference of peroxide value and acid value is not significant in this range.Fermentation time is the most important factor that affect the fat,acid value,peroxide value and sensory index,followed by the amount of inoculation and the amount of alcohol added.Altogether,the optimal fermentation conditions were as follows: the addition amount of wine was 1.2%,the inoculation amount of fermentation agent was 1%,the fermentation temperature was 26 ? and the fermentation time was 2 days.(3)The researchesin sausage formula showed that the ratio of fermented pork fat and lean(the best ratio is pork fat : lean=1:4),the amount of salt added(optimum content is 2.5%)and the amount of sucrose added(optimum content is6.0%)were more significant by five groups of single factor tests(contains the ratio of pork fat and lean,the amount of salt,sucrose,chicken extract,and liquor),which were analyzed by sensory test and TPA.Under that condition,the results show that the sensory score was 91,the hardness was 2948.301,the elasticity was 0.899,and the cohesiveness was 0.247,and the sausage had the uniformLooking ratio of fat and leak,tight and flexible organization,the compact and delicate cut,and a strong fermentation flavor,as well as accompanied by a trace of sweet.This study has developed a new type of natural fermented flavor sausage,enriched sausage varieties,shorten the sausage production time,and saved costs.The fermented pork fat,as a new semi-finished products in slaughter and processing industry,canbe achieved industrialization through further systematic research in the field of food,which will be tested and promoted in the meat pie,meat balls,lime and bacon and other products.