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| The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor |
| FU Xiaoyan;GUO Shanguang;JiANG Aimin;TAN Biyun;LING Shuun;LI Yongzhao |
| College of Food Science,South China Agricultural University,Guangzhou 510642,China |
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Abstract This paper based on the microbial fermentation technology to strengthen Cantonese sausage’s flavor. The study researched the effect of single or mixed fermentation of Staphylococcus(M1、M14) and Lactobacillus(PED、STR) on flavor during sausage producing process and the different fermentation time on the flavor and related physic-chemistry of sausage products.The results showed that Staphylococcus and Lactobacillus alone or mixed fermented can improve the flavor in different degree,but mixed-species fermentation had a better effect than single strain.Cantonese sausage’s flavor gradually emerged with time prolonging and sensory scores came to the highest after finished baking.The pH value changed in sausage production process by different strains or the different ration,and over lowering pH value had an adverse impact in flavor.Volatile basic nitrogen,amino nitrogen and acid value were higher than the control group, but peroxide value was lower than the control group in all different fermentation time corresponding Cantonese sausage products.This demonstrated that the selected strains’ fermentation had a certain role in the hydrolysis of protein and fat in Cantonese sausage.Finally,the research showed that Cantonese sausage had the best flavor,when the mixed ratio of strains was Staphylococcus(M1:M14=1:1) and Lactobacillus (PED:STR=1:1) =1:100 and fermented after 2d.
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2009, Vol. 23 
