【作者】 冯秀娟；

【导师】 刘成国；

【作者基本信息】 湖南农业大学 ， 农产品加工及贮藏工程， 2012， 硕士

【摘要】 我国生产发酵肉制品具有悠久的历史,在传统自然发酵肉制品中存在广泛的菌种资源,这些菌可以筛选用于发酵肉制品中作为发酵剂。但是自然发酵存在不可控以及不可靠等因素,人们通过对产品添加优良发酵剂来控制和改善产品质量。本试验以分离出专门适用于发酵香肠的优良菌株为目的,从湖南湘西传统特色的腊肉不同加工阶段中分离筛选优良的菌株,并对其进行分离、筛选以及鉴定等试验与应用研究。其主要内容包括：1、从湖南湘西传统腊肉中分离筛选优良的乳酸菌和葡萄球菌。经纯培养分别得到2株性能较好的乳酸菌R1、R2和2株葡萄球菌A1、A2。经形态特征鉴定以及生化鉴定(《参照常用细菌鉴定手册》东秀珠2001)得出R1为植物乳杆菌(L. plantarus),R2为食品乳杆菌(L. alimentarius);A1、A2都为肉葡萄球菌(S. carnosus)。将所筛选出的3株菌,R1植物乳杆菌、R2食品乳杆菌与A1肉葡萄球菌混合培养,根据菌株的拮抗作用得到R1与A1可以作为发酵肉制品的混合发酵剂。2、将筛选出得优势菌应用在发酵香肠中,研究了菌种的配比、接种量、发酵温度等条件,进行三因素三水平的正交试验设计,得出了香肠的最佳发酵条件。最后,通过正交试验与感官评分得出：香肠的最佳发酵条件为：菌种配比R1植物乳杆：菌A1肉葡萄球菌=1：1；发酵温度25℃、接种量为6%。3、对加添了发酵剂的发酵香肠的部分理化特性进行了研究,并以不添加发酵剂的香肠为参照,添加了发酵剂的发酵香肠最终产品的水分含量为22%,pH值为4.3,菌落总数为7.51og cfu/g,亚硝酸盐残留量为10mg/kg。而作为参照组的未添加发酵剂的香肠最终产品水分含量为24%,pH值为4.8,菌落总数为8.31og cfu/g,亚硝酸盐残留量为28mg/kg。对致病菌的检测结果都为未检出,对质构的测定得出添加发酵剂的试验组口感特性优于未添加发酵剂的参照组。由此可见,添加了发酵剂的发酵香肠其各方面都优于未添加发酵剂的香肠。更多还原

【Abstract】 There existing long history of fermented meat product in China, and we have wide-ranged bacterium resource in traditional fermented meat products in natural way. All these bacterium can be selected as leaven for fermented meat products. The prior bacterium in Western Hunan bacon products of traditional characteristics were separated and screened. Identification and apply of the bacterium has been done. The main results are as follows:1Lactobacillus and staphylococcus were separated from traditional Western Hunan bacon,2prior colonies of lactobacillus R1, R2and2colonies of staphylococcus A1, A2are obtained after being fostered. R1were identified as L. planetarium and R2were assigned to the species of L.alimentarius. Both A1and A2are S.carnosus. The selected3colonies of bacterium R1, R2and A1were fostered in mix, and we found that R1and A1can be mixed leavening foe fermented meat products according to antagonism of different colonies of bacterium.2Conditions such as percentage, inoculum size and fermenting temperature were studied, and orthogonal tests were designed. The best condition for sausage fermentation was worked out. By orthogonal tests and sensory evaluation, the best condition for sausage fermentation includes:R1:A1=1:1,fermenting temperature25℃and inoculum size5%.3Sectional physical chemistry properties of fermented sausage with leavening added to it were studied. With the sausage without leaven in it as reference, the final moisture of fermented sausage with leaven in it is22percent, pH is4.3, colony count is7.5cfu/g, and the residual nitrate is10mg/kg. The reference’s moisture is24percent, pH is4.8colony count is8.3cfu/g, and the residual nitrate is28mg/kg. The test results for pathogenic bacterium are Non-detected, and the mouth feel of treatment g roup containing leavening is prior to reference group’s. The results indicate that the total effect of sausage with leavening added to it is better than the ones’without leavening added to them.更多还原