【作者】 李福存；

【导师】 熊善柏；

【作者基本信息】 华中农业大学 ， 农产品加工及贮藏工程， 2010， 硕士

【摘要】 发酵肉制品以其营养丰富、风味独特、货架期长等优点成为肉制品发展行业的主要趋势。畜禽屠宰后会产生丰富的血液资源。将动物血液运用到发酵肉制品中鲜见报道。本文从传统腊肠中,分离出适合发酵肉制品的乳酸菌,并将其应用到血肠发酵中,研究了腌制工艺、发酵工艺、熟制工艺、品质改良剂对发酵血肠的感官及理化指标的影响,确定了发酵血肠生产工艺条件并分析了产品品质特点,为发酵血肠的开发提供依据。主要结论如下：1、腊肠中乳酸菌的筛选及菌种生长特性的研究。从3种传统腊肠中分离出86株菌,经革兰氏染色、葡萄糖产酸、过氧化氢酶及生理生化试验筛选出18株乳酸菌。经糖发酵试验鉴定,其中7株菌为戊糖片球菌、4株为乳酸片球菌、2株为食品乳杆菌、4株为植物乳杆菌、1株是弯曲乳杆菌。5种乳酸菌在食盐浓度低于8%、温度15℃-45℃范围内均生长良好,但戊糖片球菌、食品乳杆菌生长速率和产酸速率优于其他3种乳酸菌。2、研究了发酵血肠的腌制、发酵和熟制条件以及品质改良剂对产品品质的影响。腌制条件对制品品质有显著影响,在猪肉中添加25%的鸭血、2.5%的NaCl、0.4%的姜粉,混匀后于4℃腌制1h,所得产品感官、质构等特性较好。发酵条件对产品质量有显著影响,经正交试验优化,其适宜的发酵条件是食品乳杆菌与戊糖片球菌之比为1：1、葡萄糖添加量为0.75%、接种量为107cfu／g,于30℃发酵18 h,然后在55℃下烘制3 h,终止发酵。在发酵血肠中添加0.60%卡拉胶可显著改善其凝胶特性,添加0.03%抗坏血酸钠可有效抑制亚硝酸钠的产生。3、研究了发酵过程中发酵血肠的理化及微生物的变化。接种发酵血肠与自然发酵血肠在理化特性、乳酸菌菌数等存在明显差异。接种发酵所制得发酵血肠的水溶性固形物、水溶性蛋白质含量分别为0.87%、80.03mg/g、,比自然发酵血肠的分别高14%、20.87mg/g、接种后的乳酸菌菌数4×109cfu／g比自然发酵的高出100倍。接种发酵血肠的品质优于自然发酵血肠的,其发酵风味明显、适口性好、营养价值高。4、测定了发酵血肠的理化指标和微生物指标并制订了产品的质量标准。最佳工艺条件下制备发酵血肠含水分50.91%、蛋白质19.28%、总糖10.69%、脂肪11.48%、灰分6.80%,乳酸菌数4×109cfu/g,大肠菌群阴性、致病菌未检出,感官特性良好。更多还原

【Abstract】 Fermented meat products will be the main trend in meat industry duo to its rich nutrient, unique flavor and long shelf-life. Rich blood resource can be obtained after the butchering of livestock and poultry. Applying animal blood in Fermented meat products have been scarcely reported. In my paper, the predominant lactic acid bacteria were isolated from the traditional fermented sausages, and then it was used in the fermented blood sausage. The effects of curing, fermentation, baking and the amendment of quality on physicochemical and sensory indexes were studied. Meanwhile, the process condition for fermented blood sausage were obtained and the quality of the product was analyzed, which provided a sound theoretical basis for development of fermented meat products. The results were as follows:1. Isolation of Lactic Acid Bacteria from natural fermented sausages and study on the growing characteristics of strain.86 predominant colonies were isolated from three kinds of traditional fermented sausages.18 strain were identified by experiments of gram staining, catalase. negative, sugar fermentation and physio-biochemistry, the results of identification were as follows:7 strain were proved to be P.pentosaceus,4 strain were P. acidilactici,2 strain were food Lactobacillus,4 strain were L. plantarum, 1 strain was L.curvat. The growth performance of 5 kinds of Lactic Acid Bacteria was good at salt concentration 8%, temperature 15℃-45℃, however, growth rate and acid generation of P. pentosaceus and food Lactobacillus were better than 3 kinds of Lactic Acid Bacteria.2. The effects of the curing conditions, fermentation conditions, baking technology and addition of amendment on the quality of product were studied and the curing conditions had significant effect on the quality of product, duck blood 25%, NaCl2.5%, and 0.4%ginger powder were added and mixed, then 4℃cured for 1h, the obtained product had good sensory and textural property. The fermentation conditions had significant effect on the quality of product. The optimal fermentation conditions obtained through orthogonal experiment were:the ratio of Lactobacillus lactis to Pediococcus pentosaceus 1:1, glucose amount 0.75%, inoculation 107cfu/g, fermentation temperature 30℃, fermentation time 18h, baking temperature and time 55℃,3h..Addition of 0.60% carrageenan gel could significantly improve the gel properties. Addition of sodium ascorbic acid up to 0.03% could inhibit the generation of sodium nitrite.3. Study on the physiochemical and microbiological changes of fermented blood sausage during fermentation process. The physicochemical property and the total counts of lactobacillus of products obtained by inoculation had significant difference to that of the product by natural fermentation. The water-soluble solid and water-soluble protein for fermented blood sausage by inoculation were 0.87%、80.03mg/g, and 14%、20.87mg/g higher than that of the product by natural fermentation respectively, and for products by inoculation, the total bacteria counts of lactobacillus was 4×109cfu/g,100 times of that of the product by natural fermentation. And the quality of fermented blood sausage by inoculation was better than the product by natural fermentation due to obvious fermenting flavor, good palatability, high nutrition value.4. Physiochemical and microbiological index were determined and the quality standard of products was established. The fermented blood sausage under the optimal process condition were:Water content 50.91%, Protein 19.28%, total sugar 10.69%, fat 11.48% and ash content 6.80%, Lactic acid bacteria 4×109 cfu/g, coliform group Negative, pathogenic bacteria ND, good sensory quality.更多还原