Effect of microbial starter on the quality of Sichuan yak sausage
To study the effects of microbial starter on the quality of Sichuan yak sausage,the experimental group was inoculated with Lactobacillus curvatus,Lactobacillus plantarum and their compound strains(ratio 1∶1),and the natural fermentation group was blank group.The physicochemical and microbial indexes,color parameters,texture,volatile aroma and sensory quality of Sichuan yak sausage were determined.The results showed that the quality of Sichuan yak sausage of compound strains group was the optimal,and the pH value was 5.12.The color parameter L*value,a*value,b*value was 58.52,19.91 and 15.06,respectively;Its hardness,cohesiveness,elasticity,adhesiveness and chewability were 85.833 N,0.700 Ratio,3.903 mm,59.110 N and 299.287 mJ,respectively.The content of nitrite and malondialdehyde were the lowest,which were 2.50 mg/kg and 0.52 nmol/mg,respectively.The maximum total number of colonies was 10.17 lg(CFU/g),and the sensory score was 72.7.The results of electronic nose analysis showed that the difference of volatile aroma substances between experimental group and blank group was mainly reflected in the difference of alcohol and amine contents.In conclusion,the combined inoculation of Lactobacillus curvatus and Lactobacillus plantarum could better improve the quality indexes of Sichuan yak sausage.
万方数据
维普
