Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage
LI Xiuming, ZHOU Wei, BAO Jiatong, LIU Jingjing, YANG Hua, MA Lizhen
1.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; 2.College of Animal Science and Medicine, Tianjin Agricultural University, Tianjin 300384, China
Abstract：The effect of lactic acid bacteria fermentation on the quality of red sausage was investigated in order to apply it to red sausage, originally produced without fermentation, and different starter cultures were screened for improved sausage quality. Seven common commercial mixed starter cultures, Staphylococcus xylosus + Pediococcus pentosaceus (THM-17), Staphylococcus xylosus + Lactobacillus sake + Lactobacillus plantarum (PRO-MIX5), Staphylococcus xylosus + Staphylococcus carnosus + Lactobacillus sake (WBL-45), Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum (VHI-41), Staphylococcus xylosus + Pediococcus pentosaceus + Lactobacillus plantarum (SHI-59), Staphylococcus carnosus + Staphylococcus xylosus (WBX-43), Pediococcus pentosaceus + Staphylococcus xylosus + Staphylococcus carnosus+ Pediococcus acidilactici (VBM-60), and 8 single cultures (Lactobacillus curvatus, Lactobacillus pentosus, Lactobacillus sake-1, Pediococcus pentosaceus, Staphylococcus xylosus, Staphylococcus carnosus, Lactobacillus sake-2, and Lactobacillus plantarum) were inoculated to minced meat at 107 CFU/g and fermented at 35 ℃ and 80% humidity for 12 h. The number of lactic acid bacteria and the total number of bacteria were measured at the end of fermentation. Then the product was dried, steamed, smoked, and baked to determine its sensory quality, pH value, color difference, texture, nitrite, nitrate, biogenic amine, and N-nitrosamine content. The results showed that pure Staphylococcus xylosus and pure Lactobacillus plantarum were better than the other cultures. The prepared products had pH values of 5.26 and 5.04, respectively. The color was good, the elasticity was moderate, and the residual nitrite content (10.84 and 10.13 mg/kg) was low. The formation of N-nitrosamines was significantly inhibited in the products fermented by the two pure cultures (N-nitrosodimethylamine content was 1.29 and 2.51 μg/kg, respectively), and the total amount of biogenic amine was low. Therefore, Staphylococcus xylosus and Lactobacillus plantarum can significantly improve the safety and quality of red sausage.
李秀明，周 伟，鲍佳彤，刘静静，杨 华，马俪珍. 不同乳酸菌发酵剂对发酵红肠品质的影响[J]. 肉类研究, 2019, 33(7): 7-13.
LI Xiuming, ZHOU Wei, BAO Jiatong, LIU Jingjing, YANG Hua, MA Lizhen. Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage. Meat Research, 2019, 33(7): 7-13.
2019, Vol. 33 
