LU506837B1 - Application of Lactobacillus Composite Fermenter in Improving Quality of Sichuan Flavor Yak Meat Sausage - Google Patents
Application of Lactobacillus Composite Fermenter in Improving Quality of Sichuan Flavor Yak Meat Sausage Download PDFInfo
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- 235000019690 meat sausages Nutrition 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 235000019634 flavors Nutrition 0.000 title claims abstract description 37
- 239000002131 composite material Substances 0.000 title claims abstract description 23
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 17
- 235000013580 sausages Nutrition 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 241001134659 Lactobacillus curvatus Species 0.000 claims abstract description 15
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 15
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 15
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 239000006002 Pepper Substances 0.000 claims abstract description 4
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- 238000000855 fermentation Methods 0.000 claims description 17
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- 238000011081 inoculation Methods 0.000 claims description 6
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- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
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- 210000003195 fascia Anatomy 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
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- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000013022 venting Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
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- 238000002203 pretreatment Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 13
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 8
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 abstract description 7
- 229940118019 malondialdehyde Drugs 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 2
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- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
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- 239000002253 acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000013494 PH determination Methods 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 241000295644 Staphylococcaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 235000015278 beef Nutrition 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
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- 238000006114 decarboxylation reaction Methods 0.000 description 1
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- 235000020993 ground meat Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 235000020995 raw meat Nutrition 0.000 description 1
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- 238000002798 spectrophotometry method Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
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Abstract
The invention discloses an application of lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage, including Lactobacillus curvatus Y15 and Lactobacillus plantarum CM25. Yak meat is pre-treated and then grinded, and the auxiliary materials such as chili powder, pepper powder and other auxiliary materials are added and mixed thoroughly, and then place the mixture in the refrigerator at 3±1°C to be marinated for 24 h, 10.0 g of skimmed milk powder and 1.50 g of glucose is weighed and dissolved in 100 ml of distilled water, add 2.0 g of bacterial powder and stir, after activating at (25±1)°C for 2 h, inoculate the marinated raw materials with 107 CFU/g; then fill and ferment to obtain the finished product. Compared with the traditional and single fermenter, the composite fermenter inoculated with Lactobacillus curvatus Y15 and Lactobacillus plantarum CM25 of the invention has the effect of improving the smell and appearance of sausage, making the product more in line with the taste requirements of consumers; it can significantly reduce the pH value of Sichuan fermented yak meat sausage and inhibit the formation of nitrite and malondialdehyde, improve its safety, slow down the oxidization of fat, and improve the quality of the product.
Description
Application of Lactobacillus Composite Fermenter in Improving Quality of Sichuan
Flavour Yak Meat Sausage LUS06837
The invention relates to the technical field of meat ferments, and the specific field is the application of a lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage.
Yak is one of the main specialties of western Sichuan and Tibetan area, which is known as "Boat of the Plateau" with natural high-quality pasture and pollution free weeds as its main food; yak meat is widely regarded as a green, healthy and high-quality protein source with its "high protein, low fat and no pollution”. Its processed product, Sichuan flavour yak meat sausage, is a characteristic traditional meat product of Sichuan and even the southwest region, often using chili peppers, peppercorns, peppers, etc. as auxiliary ingredients, with a heavy and spicy taste, which is widely favoured by consumers.
The natural fermentation of yak meat sausage is mainly through the role of microorganisms in the environment and raw meat itself, which may contain pathogenic bacteria and lead to the decarboxylation of amino acids to form biogenic amines, so there are potential risks of food safety, which has limited the industrial development of Sichuan flavour yak meat sausage. In recent years, as consumers attach great importance to the quality and safety of fermented products, many microbial fermentation agents with excellent performance, which can improve the quality of fermented products, sensory quality and product safety, have become a hot spot in the research of fermented sausages.
The type and role of microorganisms is one of the important factors in the formation of the quality characteristics of fermented sausage, during the fermentation process of meat products, microorganisms are involved in playing the role of hydrolysing proteins and decomposing lipids, which not only improves the quality of the product and nutritional value, but also improves the safety of the product. Functional fermenters are microbial preparations that can exert desirable metabolic activity in sausages, and their research is mainly focused on lactic acid bacteria, coagulase-negative staphylococci, yeasts and moulds. It has been shown that artificial inoculation of lactobacillus fermenters can accelerate the acid production rate of yak beef sausage, inhibit the growth of some harmful microorganisms that are intolerant to acid, improve the physicochemical properties of the sausage, and at the same time, promote the generation of volatile flavour substances, to improve the taste of sausage and prolong the shelf life of the product. It was found that Lactobacillus curvatus has the ability to reduce nitrosamines in liquid medium, and Lactobacillus plantarum, which does not produce amines and has strong amine oxidase activity, was screened.
At present, fermented yak meat sausage still has problems of excessive nitrite content and 506837 unstable quality, therefore, it is an economically significant work to explore the microbial lactobacillus composite fermenter that helps Sichuan yak meat sausage to maintain its unique flavour and nutritional health.
It is an object of the invention to provide a lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage and its application.
In order to realize the above object, the invention provides the following technical solution: an application of lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage, the lactobacillus composite fermenter comprises Lactobacillus curvatus, and Lactobacillus plantarum, both of which are from the key laboratory of Sichuan province colleges and universities of culinary science.
Further, the lactobacillus composite fermenter is a solid bacterial powder, and Lactobacillus curvatus Y15 and Lactobacillus plantarum CM25 are added at a mass ratio of 1:1.
The application of lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage includes the following steps: (1) Pre-treatment: washing the yak meat to remove the fascia and tendon, cutting the meat into uniformly sized pieces (1.5 cm x1.5 cm x1.5 cm), and draining the water on the surface. (2) Marination: mixing yak meat and pig fat according to the mass ratio of 8:2, and 2% salt, 3% chili powder, 1% pepper powder, 0.1% five-spice powder, 0.1% ginger powder, 1% sucrose, 0.1% monosodium glutamate, and 2% cooking wine (all in terms of the mass of the meat) are added, after thorough mixing the mixture are placed in the refrigerator at 3+1°C for marination for 24 h. (3) Activation and inoculation: weighing accurately 10.0 g of skimmed milk powder and 1.50 g of glucose dissolved in 100 ml of distilled water, adding 2.0 g of bacterial powder and stirring, and activating at (25+1)°C for 2 h; inoculating the raw materials that have finished marinating. (4) Filling: Filling the meat in the pig's small intestinal coat, so that the length of each section of the intestine in about 10 cm, and the air inside the intestines is eliminated by knotting with a string and making regular punctures with a venting needle. (5) Fermentation, drying and maturation: fermenting for 5 days at temperature (25+1)°C, with humidity 80%, then moving the sausage to a cool and ventilated environment (15-20°C) to continue air-drying and fermentation for 5 days. (6) Finished product: placing the finished product after vacuum packaging under 3°C to preserve for 7 days to obtain the finished product of Sichuan flavour fermented yak meat sausage.
Among them, the inoculation amount of the composite fermenter of Lactobacillus curvatus and Lactobacillus plantarum in the step (3) is 10’ CFU/g.
BRIEF DESCRIPTION OF THE FIGURES LU506837
Fig. 1 shows the effect of microbial fermentation agent on pH value of Sichuan flavour yak meat sausage;
Fig. 2 shows the effect of microbial fermentation agent on nitrite content of Sichuan flavour yak meat sausage;
Fig. 3 shows the effect of microbial fermentation agent on malondialdehyde content of Sichuan flavour yak meat sausage;
Fig. 4 shows the effect of microbial fermentation agent on the sensory quality of Sichuan flavour yak meat sausage.
Embodiment 1 Activation of lactobacillus strains 10.0 g of skimmed milk powder and 1.50 g of glucose are accurately weighed and dissolved in 100 ml of distilled water, add 2.0 g of bacterial powder and stir, activate at (25 + 1)°C for 2 h.
Embodiment 2 Preparation of Sichuan flavour yak meat sausage
Yak meat is cleaned to remove the fascia and tendon, cut into uniformly sized pieces (1.5 cm x 1.5 cm x1.5 cm), and drained the water on the surface. Yak meat and pig fat were mixed according to the mass ratio of 8:2, and 2% salt, 3% chili powder, 1% pepper powder, 0.1% five- spice powder, 0.1% ginger powder, 1% sucrose, 0.1% monosodium glutamate, and 2% cooking wine (all in terms of the mass of the meat) are added to the mixture, and then place the mixture in the refrigerator at 3+1°C for marination for 24 h. The marinated raw materials are inoculated with 10’ CFU/g. The experiments is divided into 4 groups: natural fermentation group (CK),
Lactobacillus curvatus group (LC), Lactobacillus plantarum group (LP), and Lactobacillus curvatus and Lactobacillus plantarum composite bacterium group (FP). The meat stuffing is poured into the pig small intestine coat so that the length of each section of intestine was about 10 cm, and the air inside the intestine is excluded by knotting with a string and making regular punctures with a venting needle. The fermentation temperature is (25 + 1)°C, the humidity is 80%, the sausage is fermented for 5 days, and then the sausage is moved to a cool and ventilated environment (15-20°C) to continue air-drying and fermentation for 5 d. The finished product after vacuum packaging is placed in 3°C and stored for 7 d to obtain the finished product of Sichuan flavoured yak meat fermented sausage.
Embodiment 3 Determination of indicators of Sichuan flavour yak meat sausage 1. Determination of pH value of Sichuan flavour yak meat sausage
Referring to GB 5009.237-2016 National Standard for Food Safety Determination of pH
Value of Food, it should be repeated three times to take the average value. The results are shown in Fig. 1, the pH values of the four groups of sausages are within the appropriate range (5.117-
5.345), and the pH value of the CK group is significantly higher than that of the treatment groups 06837 inoculated with the fermenter (P < 0.05); the pH values of the LC and LP groups are relatively close to each other, whereas the pH value of the composite bacteria group (FP group) is the lowest, at 5.117. The two types of bacteria had the ability of rapid acid production under the appropriate conditions of temperature and humidity at the stage of fermentation, which keeps the pH value in a low range. The pH value is kept in a lower range, which effectively prevents the product from spoilage caused by excessive proliferation of stray bacteria and prolongs the shelf life of the fermented product. 2. Determination of nitrite content of Sichuan flavour yak meat sausage
Referring to the spectrophotometric method in GB 5009.33-2016 National Standard for Food
Safety Determination of Nitrite and Nitrate in Foods, it should be repeated three times to take the average value. As shown in Fig. 2, the nitrite content of Sichuan yak meat sausage in the four groups does not exceed the safety standard limit of nitrite residue in food (30 mg/kg). The nitrite residue in the CK group was 5.55 mg/kg, which is significantly higher than that in the other three groups (P<0.05), and the nitrite residue in the LC group, LP group, and FP group are 3.86 mg/kg, 3.80 mg/kg, and 2.50 mg/kg, respectively. The above results show that lactobacillus fermenter helps to inhibit the formation of nitrite and improve the safety of Sichuan flavour fermented yak meat sausage, and the effect of Lactobacillus curvatus and Lactobacillus plantarum is better when used in combination. 3. Determination of malondialdehyde content in Sichuan yak meat sausage:
The results are expressed as malondialdehyde content (nmol/mg) per milligram of meat sample, and it should be repeated three times to take the average value. As shown in Fig. 3, the fat oxidation degree of CK group is always significantly higher than that of the other three groups (P<0.05), and the malondialdehyde content is as high as 1.22 nmol/mg, which is 2.35 times higher than that of the composite bacteria group (0.52 nmol/mg), and the malondialdehyde content of the LC group and the LP group is 0.79 nmol/mg and 0.74 nmol/mg, respectively. This result indicates that Lactobacillus curvatus and Lactobacillus plantarum additively reduce the fat oxidation degree of the meat samples. The results indicate that the addition of Lactobacillus curvatus and Lactobacillus plantarum reduces the generation of malondialdehyde and slows down the fat oxidation of the sausage, and the mixture of the two fermenters is more effective. 4. Determination of the colour of Sichuan yak meat sausage
The sausages are cut into 2 cm thick slices, the instrument is calibrated by a white board, and the L*, a* and b* values are determined using a calibrated colorimeter and repeated three times to take the average value. As shown in Table 1, the L* and a* values of the FP group are the largest, 58.52 and 19.93, respectively, followed by the LP group, and the differences of colour parameters between the treatment groups and the blank control group are significant (P < 0.05), while the differences of b* values between the LC group and the LP group are not significant, but are lower than those of the CK group. It indicates that the addition of microbial fermenters in
Sichuan yak meat sausage can positively affect the colour of the sausage, delay the decline of 506837 the colour to improve the stability, in which the composite use of the two fermenters has the most obvious effect on the colour enhancement of the sausage. 5 Table 1 Effect of fermenter on colour parameters of Sichuan yak meat sausage ~~ CK 50.2240.21d = 14574000 1815404280
LC 52.63+0.23C 15.76+0.09c 17.46+0.14b
LP 53.39+0.15b 16.38+0.04b 17.57x0.22b
FP 58.52+0.06a 19.93+0.04a 15.06+0.01c 5. Determination of texture characteristic values of Sichuan flavour yak meat sausage
Sichuan fermented yak meat sausages are cut into 3 cm thick columns after removing the casing, and the texture profile analysis (TPA) of the sausages is determined using a P50 probe.
Hardness, cohesiveness, springiness, gumminess and chewiness are measured. The set measurement parameters are: initial force of 5 N, compression ratio of 50%, test speed: 60 mm/min, depth of 20 mm, minimum inductive force of 0.38 N, pause for 5 s, and it should be repeated three times to take the average value. As shown in Table 2, the differences in the textural properties of yak meat sausage among the groups are significant (P < 0.05), and the hardness value, cohesiveness, springiness, gumminess and chewiness are higher in the FP group than in the other groups. Cohesiveness is an important characteristic of sausage sliceability, and the addition of fermenter has a significant effect on the improvement of cohesiveness of yak meat sausage. There is no significant difference in cohesiveness, springiness, gumminess between LC and LP groups (P>0.05), while the difference between chewiness and hardness of the sausage is significant (P<<0.05), and the chewiness of the CK group is only 101.087 mJ, while it is as high as 299.287 mJ in the FP group, which makes the sausage more chewy. It can be seen that the fermenter plays an important role in improving the texture of yak meat sausage, and the FP group has the best effect.
Table 2 Effect of fermenter on the textural properties of Sichuan flavour yak meat sausage
Group Hardness /N Cohesiveness Springiness Gumminess /N Chewiness /mJ /Ratio /mm © CK 64.757+1.5849 0.560+0.017° 2.570+0.235° 51.270+0.609° 101.087+0.070°
LC 69.510+0.851° 0.663+0.006° 3.290+0.020° 54.127+1.709° 187.297+0.228°
LP 74.283%1.321° 0.640+0.010° 3.437+0.051° 53.590+0.506" 205.637+1.155°
FP 85.833+0.1022 0.700+0.020? 3.903+0.1242 59.110+0.180? 299.287+0.4072
5. Determination of sensory quality of Sichuan flavour yak meat sausage LU506837
Ten (5 men and 5 women) professionals who have learned by sensory scoring are invited to form an evaluation panel. They evaluate from 4 aspects of appearance, taste, texture and odour respectively, with a full score of 80 points, and the specific evaluation criteria are shown in Table 3. The results are shown in Fig. 4, all the indexes of the treatment group with added fermenter are better than that of CK group, among them, the sensory score of Sichuan flavour yak meat sausage in FP group is the highest, which is 72.7 points. The Sichuan yak sausage of the LC group, the LP group, and the FP group is rated higher in the aspect of appearance, texture, and odour, but the difference is not significant (P>0.05); in terms of taste, the FP group rates significantly different from the other groups (P < 0.05), with a score as high as 18.4 points. It indicates that the addition of microbial fermentation promotes the decomposition of proteins and fats to produce flavour substances, improves the taste of Sichuan yak meat sausage, and improves the colour of the product, so that the product is more in line with the requirements of the consumers' taste, and improves the acceptance of the product. Therefore, the quality of Sichuan flavour yak meat sausage produced by the composite bacteria group is better and more suitable for production and promotion.
Table 3 Sensory evaluation criteria of Sichuan flavour fermented yak meat sausage.
Descriptive Evaluation
Aspect 2 (15-20 points) (8-14 points) (0-7 points)
Bright red glossy colour, the
Light reddish colour, Grayish reddish dark colour, sausage casing is dry and appearance slightly moist sausage soggy sausage casings, not torn, closed to the meat casings, slightly torn average fit to the meat filling stuffing
Fairly salty, with a strong,
Moderately salty, with a full Salty or light, weak taste slightly fermented and strong aftertaste aftertaste aftertaste text Firmly ground meat, firm Meat not firm, neatly cut, meat flabby, unevenly cut, exture and neatly cut, no cracks with cracks but not obvious with visible cracks
Strong fermented flavour, Slightly fermented flavour,
Mild aroma, indistinct spice odour moderate spice odour, no weak spice odour, slight odour, off-flavour off-flavours off-flavour
In summary, the addition of microbial fermenter agent can reduce the pH value of the product, inhibit the generation of nitrite, slow down the degree of oxidative rancidity of the sausage fat, and improve the ability of bacterial inhibition, among them, all the indexes of the composite bacteria group are better than that of the natural fermentation group to varying degrees, with a bright red colour and good springiness; meanwhile, the results of sensory scoring show that the inoculation of the fermenter has the effect of improving the odour and appearance of sausage, and can better make up for the lack of taste in sausage in order to improve the safety. Therefore, the quality and, 506837 safety of Sichuan flavour yak meat sausage could be improved by adding fermenters, and the quality of Sichuan flavour yak meat sausage produced by using Lactobacillus curvatus and
Lactobacillus plantarum in combination (1:1) is the best.
Claims (4)
1. An application of Lactobacillus composite fermenter in improving quality of Sichuan flavour yak meat sausage, comprising Lactobacillus curvatus Y15 and Lactobacillus plantarum CM25, obtained from a key laboratory of culinary science of Sichuan provincial colleges and universities.
2. The application of Lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage according to claim 1, wherein the Lactobacillus curvatus and Lactobacillus plantarum are mixed in a mass ratio of 1 : 1.
3. The application of Lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage according to claim 1, comprising the following steps: (1) pre-treatment: washing the yak meat to remove the fascia and tendon, cutting the meat into uniformly sized pieces (1.5 cm x 1.5 cm x 1.5 cm), and draining the water on the surface; (2) marination: mixing yak meat and pig fat according to the mass ratio of 8 : 2, and 2% salt, 3% chili powder, 1% pepper powder, 0.1% five-spice powder, 0.1% ginger powder, 1% sucrose, 0.1% monosodium glutamate, and 2% cooking wine (all in terms of the mass of the meat) are added, after thorough mixing, the mixture are placed in the refrigerator at 3 + 1°C for marination for 24 h; (3) activation and inoculation: weighing accurately 10.0 g of skimmed milk powder and 1.50 g of glucose dissolved in 100 ml of distilled water, adding 2.0 g of bacterial powder and stirring, and activating at (25 + 1)°C for 2 h; inoculating the marinated raw materials; (4) filling: filling the meat in the pig's small intestinal coat, ensuring the length of each section of the intestine of about 10 cm, and the air inside the intestines is eliminated by knotting with a string and making regular punctures with a venting needle; (5) fermentation, drying and maturation: fermenting for 5 days at temperature (25 + 1)°C, with humidity 80%, then moving the sausage to a cool and ventilated environment (15 - 20°C) to continue air-drying and fermentation for 5 days; (6) finished product: placing the finished product after vacuum packaging under 3°C to preserve for 7 days to obtain the finished product of Sichuan flavour fermented yak meat sausage.
4. The application of Lactobacillus composite fermenter in improving the quality of Sichuan flavour yak meat sausage according to claim 3, wherein the inoculation amount of the composite fermenter of Lactobacillus curvatus and Lactobacillus plantarum in the step (3) is 10’ CFU/g.
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