Abstract：The effects of Lactobacillus plantarum 6003 inoculation and sucrose addition (0.4% and 1.5%) on the quality of fermented sausages were studied. The results showed that this strain could accelerate the decrease of pH value during fermentation. The thiobarbituric acid reactive substances (TBARs) value and total volatile basic nitrogen (TVB-N) content were significantly reduced in the inoculated samples (P < 0.05). Total bacterial and lactic acid bacteria counts increased rapidly during the fermentation process (P < 0.05), and decreased significantly from the 4th to the 14th day of storage and then tended to be stable. The total bacterial and lactic acid bacterial counts of the inoculated samples were significantly higher than those of the naturally fermented samples (P < 0.05). The inoculated samples had higher hardness values and better overall acceptability scores, but showed no difference in color. In addition, with the increase in storage time, the pH value and acidity of each group of sausages did not change, whereas the cohesiveness, brightness value, redness value and water activity decreased significantly. The yellowness value, TBARs value, TVB-N content, hardness, chewiness and stickiness were significantly increased. There were only small effects of different sucrose levels on the investigated parameters. Therefore, addition of 0.4% sucrose and inoculation with 7 (lg (CFU/g)) of Lactobacillus plantarum 6003 were used to produce fermented sausages.
郭玲玲. 接种植物乳杆菌和蔗糖添加量对发酵香肠品质特性的影响[J]. 肉类研究, 2020, 34(3): 20-26.
GUO Lingling. Effects of Inoculation with Lactobacillus plantarum and Sucrose Addition on Quality Characteristics of Fermented Sausage. Meat Research, 2020, 34(3): 20-26.
2020, Vol. 34 
