摘要
对清真发酵香肠发酵成熟和贮藏期间的理化和微生物指标进行研究,结果表明:发酵后产品的pH值下降,实验组水分活度下降迅速,水分含量变化实验组和对照组差异不显著(p>0.05),细菌总数的变化实验组和对照组差异极显著(p<0.01),实验组个别氨基酸如天门冬氨酸、胱氨酸、酪氨酸、脯氨酸等显著增加,清真发酵香肠中主要的脂肪酸为棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸和二十碳稀酸亚麻酸和二十碳烯酸,发酵成熟后,对照组不饱和脂肪酸含量为47.7%,实验组香肠不饱和脂肪酸含量为49.7%,不饱和脂肪酸含量升高了2%。
Physico - chemical and microbial indexes were studied during the maturing and storage processing of fermented sausage. The resuhs showed that after fermentation, pH value and water activity decreased sharply; the water content decrease was not significant （p 〉 0.05 ） ; total bacterial count changed very significantly. During the fermented process, the aspartie acid, cystine, tyrosine and proline increased obviously in the trial. The main fatty acid in muslim fermented sausage were hexadeeanoic acid, stearic acid, oleie acid, linoleic acid and eicosenoie acid. The contents of unsaturated fatty acids increased by 2%.
出处
《中国酿造》
CAS
北大核心
2009年第8期84-87,共4页
China Brewing
关键词
发酵香肠
清真
理化变化
fermented sausage
muslim
physieo - chemical changes
