Abstract：In this experiment, three commercial mixed starter cultures of SBM-52, SHI-59 and VBM-60 were used to produce fermented sausages. Sausage without starter culture was used as control. The changes in pH value, non-protein nitrogen (NPN) content, acid value, nitrite content, water activity (aw), color and other physicochemical indicators were detected at 0, 1, 4, 7 and 10 days of ripening with a view to understanding the effect of the starter cultures on the physicochemical properties of fermented sausages during the ripening process. The results showed that at the end of fermentation, the pH values of the four fermented sausages were all less than 5.0 and the nitrite contents were less than 30 mg/kg, which fully guaranteed the safety of the fermented sausages. The results of non-protein nitrogen content, aw and mass loss rate showed that the addition of each of these starter cultures enhanced proteolysis in the fermented sausage and accelerate the maturation process. The acid values of the SBM-52 and VBM-60 groups was lower than that of the control group, indicating that both of them could inhibit fat oxidation.
李玉娥，李晓宏，朱迎春，闫玉雯. 商业发酵剂对发酵香肠成熟过程中理化性质的影响[J]. 肉类研究, 2019, 33(8): 42-47.
LI Yu’e, LI Xiaohong, ZHU Yingchun, YAN Yuwen. Effects of Commercial Starter Cultures on Physicochemical Properties of Fermented Sausage during Ripening. Meat Research, 2019, 33(8): 42-47.
2019, Vol. 33 
