Abstract：The effects of mixed starter culture and actinidin on the quality of fermented horse meat sausage were studied experimentally. Fresh horse meat was added with actinidin and inoculated with a mixed starter culture for fermentation. Changes in pH value, water activity (aw), moisture content, color difference, thiobarbituric acid (TBA) value and sensory evaluation were monitored during the fermentation process. The results showed that compared with the control (unfermented) group (CK), the starter culture (group A) significantly decreased pH value, aw and TBA value, accelerated the decrease of water content, and increased brightness value (L*) and redness value (a*) of horse meat sausage; yellowing value (b*) slightly decreased during the late period of fermentation. Compared with the starter culture, its combination with actinidin (group B) increased pH value, decreased aw, accelerated the decrease of water content, but had little effects on the L*, a * and b * and no significant effect on TBA value. The sensory evaluation of the finished products showed that thet aste of group B was better than that of groupA and CK.
2018, Vol. 32 
