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羊肉发酵香肠的理化性质初探

The reseach of physico-chemistry of fermented sausage with mutton

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【Author】 LIU Cheng-jiang 1 LI De-ming 1 LI Ji-Xin 1 LIU Lei 1 MA Xiao-mei 2 (1.Speciality Food Process Research Center,Xinjiang Academy of Agricultural and Reclamation Sciences,Shihezi, Xinjiang 832000,China; 2.Cotton Research Institute,Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi,Xinjiang 832000,China)

【机构】新疆农垦科学院特产食品开发研究中心；新疆农垦科学院棉花研究所新疆石河子832000；新疆石河子832000；新疆石河子832000；

【摘要】采用干酪乳杆菌和玫瑰色微球菌按一定比例混合的组合发酵剂生产羊肉发酵香肠 ,并对其理化性质进行了研究。结果表明 :实验组的脂肪酸总量变化不显著 ,氨基酸的含量比对照组显著增加 ,亚硝酸盐的含量明显下降。更多还原

【Abstract】 Lactobacillus casei and micrococcus roseus were used as starter culture to produce fermented sausage with mutton and studied the physico-chemistry property of sausages. The results showed the total of fatty acid had no change,the contents of amino acid in the group increased apparently. The contents of nitrite in the group decreased apparently.更多还原

【关键词】羊肉发酵香肠；脂肪酸；氨基酸；亚硝酸盐；
【Key words】 Fermented sausage with mutton； Amino acid； Fatty acid； Nitrite；

【文献出处】食品与机械 ,Food and Machinery , 编辑部邮箱 ,2004年03期

【分类号】TS251.65
【被引频次】14
【下载频次】140

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