干发酵香肠中发酵剂活化条件的研究

干发酵香肠中发酵剂活化条件的研究 (?J?u?3?????n?????Y???????????k ?J?u?|?a?N???n?????Y?2?????????????k?J?u300134) ?????a?K???s?????????????R?????+???P?S?????k?P???0???P?S?J??x(?P?S?????????????????????? ????????????????x3???????2?k?P?S?J?????P?S?????????????????????????M??(p<0?205)?c?k?????????? ???????????????????????g?M???2??????????80m1?2?9kg???k???????n?????G???n?m??x3???P?S?J????22d0?^ ??33d0???k?????+???????????V???'?c?J???????^???k?????????h?h????x3?k?G3??9h???k??????pH???P ?S???????????M???m???k9h??????5?227?k?P?S??????????15h?kpH???K?????b??x3?)?????+???????j?3???? ?R?k?????????????'40mL?9kg?k32d0?m????12h?k?????????????????'?k?n?????G????x3???S?k?K?????R???? ?P?S?????n?????????R???????????????'9?21ms?9ks?k?Z?<???????D?????????????????????????k?????????? ?N????x3 ???E???a?????????c?P?S?J???c?P?S?????c???????????? ?R???)?????aTS251?26???E?p???(?aA?????S???a1006os251312009)05os0125os05 Theactivatingconditionsofleaveningin thedriedfermentedsausage ZHANGJing-wei?kZHANGKun-shengoA?kRENYun-xia (TianjinKeyLaboratoryofFoodBiotechnology?k DepartmentofFoodEngineering?kTianjinUniversityofCommerce?2Ti?oin300134) Abstract?aThispaperstudiedtheactivitiesconditionsofleaveninthefermentedsamage?2Theresearchmainlybased on temperature?kperiod?kquantityofthesubstrate?2Thosefactorsaffectedtheactivityofacidproducingofthesausage?2 Resultshowedthattherewel'esignificantdifference(P<0?205)inthetemperatureandtime?2Thequantityofthesub- strateaffectedtotheactivityofacidproducingw?Cnotsignificant?2IfthequantityofthesubstrateWasatthelevelof 80mL?9kg?ktheorganolepticqualitydeclinedquickly?2TheactivityofacidproducingWaS strongerbythetemperature from22x3Cto33ac?kwhilethetemperaturew??higher?ktheactivityofacidproducingbecamelower?2Atthelevelof3?? 9h?kthetimegoneuP?kthepHgonedownobviously?2Bythetimeof9h?kthepHdroppeddownto5?227?2Whenthe timegoneupto15h?kthepBbecametoastablelevel?2Theactivityofacidproducingc??bestrongenoughifthosefac- totswerecontrolledproperly?2Thesefactorswereasfollow8?adegreaacdmilkassubstratewiththequalityof40mL?9kg?k continuouscultivationatthetemperatureof32d0and12hours?2Atthesametime?2theorganolepticqualityisthebest?2 Moreover?kthesausageinwitchproducedunderthosefactorstheamountofresidueofthesodiumnitriteWas9?21rng?9kg?2 Thislevelmeetstherequirementsofthenationalstandards?kata hishlevelofsecurity?2 Keywords?afermentedsausage?cactivationtemperature?cactivationtime?cmediumconcentration ?D?O???n?a2009os03os18 ?????????a?????????Y?s?????????7(863)(2006AAIOZ343)?c???a?????4 ???4?????a?o???n(1986??)?k?U?k?????s???n?k?s?????H?'?????????2?E??x3 lJx3???????????????N ?????????r?-?????D???a?????D?????'???Q?k?? ?G?o???????????n?????D????20?S?????n???G?N ?????????k???????????????+?????n?????????? ?'?p??x3???G?????n?????Y?V???????????????D ???Y?????????????s?D???n???????nx3?2?4?G?n ?????m?R?k?????????n???????????k??????pH ?I?m???k???D?????????n?????n????Jx3?k?????n ?????n????????x(?3???z?)?????R???????G?h?' ???L???????C?D???a?????G?????k?)?????R???3 ?????h?'???????u???N?3?????S???????G?k???? ?????5??????????????????qJx3 ???S?J?G?????????+?????????????a?S?n?? ?????????k?|?H???????'?????+???P???????s?n ???h?K?=???g?m?k?????????????????????a?S?n ????1x3?K?????)?3?E???|?????G?????????????? ???k?A?S?????+???P?S?????k???k?n???????G?b ??x(???n???????????????k?'???????????????a ?S?n???????)????????????????x3 1?????????2???? 1?21????x(???+?2???? ?K?????5?G???????-?Z?????????R???u???? ?3?kGDLx(????x(???1??x(???????z?^?'?3?E?? ????x3?P?????????p?5?9???????'x(?9?????? ?'x(???J??????????x(?9???????'x(?????????? ?????V???px3?P???????5HZQosC???s???Y?? ??x(??????x(?B???9?????????4x(?B???J??x(?? ?????????zx3 1?22???????? 1?22?21???????????D?p07??1 ?????+(???|????)?????????'101cfu?9gx3 ?????????????_?m???m?a ?Z??_+?p??????????????(?????????(x(?0 ????)??????_???????h???????2???h?? 1?22?22?????????????????? 1?22?22?21?????o???? ?K?????P???0???????????+?P?S???5?-???? ???o?a?P?S?J??x(?P?S????x(????????????x3?? ?>?s?????-???o?)?w?????????????????????k?? ?k?????1???o???F??x3 1?22?22?22???????????? ?q???8???????R???????????o?F???k?????? ??????x3 1?23?V?????? 1?23?21pH?V????1 ????109???????????U???k?M??200mL???? ?R?k????90mL?????F?k????30rain?k?D?2?????k ??????????pH?V??x3 1?23?22???????V????o] ???8??????50mL?k???????'?p?'?+?k?G 0?21mol?9L??NaOH?p???????????????????k???m ?Q?6NaOH?????^???k?G?m?9?????a ?????a???H???????????a?i ???R0?209?Y?p?21mL?f?N?S???p???????? ??[c(NaOH)=1moL?9L]?????????V???'???????G ???k?????'gx3 1?23?23???????????V?? ?????????w?????V?????G?????A???????? (GB?9T5009?233os2003)x3 1?23?24?n?????? ?K???????G?a?+?d???<?????d???k???????? ???????n?????G????x3?j12?g?????L?a???????h ?n???????9???k?5?S??x(???????(x(????x(?s?? ?????k?h?????????????????????o?????????)?k ?]???????'?a?S??(0?225)x(???????((0?225)x( ????(0?225)x(?s??(0?225)??11x3 1?23?25?????)?? ?????)?????GSPSS(14?20)?????????)???? ??x3 2?????2???? 2?21?P?S???????????? ???????+3???k?)?w????40mL???????1?? ??????x(?j?3???????????|?|?Rx3????32x3C?m?? ??12h?k???^???????x???U?Rx3?D?2?G32d0x( 98?25?4???????m????24h?k???V????pH?I???? ???k????????lx3 1?g?k?????????????????????????????? TablelTheeffectsofdifferentmediumsinactivity ofacidproducingofthefermentedsausage ?j??1?????k?????????????????????????5 ?2?M??????x3?j?3?????????????1?????????r?? ??????????pH?I?)?w?'5?222??5?231?k???>???2 ?M?A?????????|?|???'??????x3???R?????j?3?? ?????'?????????k????pH?I?????k?????????k ?s?????????????????k?n???>???2?M?A???????r ???k?=?K?????5?G?j?3???????'?????+?P?S???? ????x3 2?22?P?S?J?????????????????????? ??5???????????+?2???j?3?????k?)?w???? 22d0x(27d0x(32d0x(37d0??42d0?m????12h?k?D ?2?G32c|cx(98?25?4???????m????24h?k???V???? pH?I???????k????????1x3 1?22 1?21 1 o?29?? ?? 0?28?x 0?27 O?26 ?? ?? ?Y ?? 2227323oe742 ?P?S?J??(d0) activationtemperature(d0) ??1?P?S?J?????????????????????? FiglTheeffectsofactivationtemperatureinactivity ofacidproducingofthefermentedsausage ?j??1?????k???P?S?J????????(22?? 32qC)?kpH?I???Q?P?S?J?????^???m???????c 32x3C???kpH?I????5?224x3?k?P?S?J????32x3C?^ ??42d0???kpH?I???S?g?Nx3?????G22d0??32d0 ?V???k???Q?J?????8?^?M???????k32d0???????' 1?205?4x3???P?S?J????32d0?^??42x3C?k?????L?? ?8?^?k???Y???'?????J?????|???5???-???3???n ???J???0???k?????S???????0?????k?????????n ???_?????x?????k???k??????????????????x3 2?23?P?S???????????????????????? ???????????+?2???j?3????5???k????32d0 ?m?)?w????3hx(6hx(9hx(12h??15h?k?5???8?? ????????24h?k???V????pH?I???????k???????? 2x3 5?27 5?26 5?25 5?24 ?? ?? 5?23 5?22 5?21 5 20406080100 ?P?S????(h) activationtime(h) ??2?P?S???????????????????????? Fig2Theeffectsofactivationtimeinactivity ofacidproducingofthefermentedsausage ?j??2?????k?G3??9h????????pH?I???Q ?P?S???????????M???m???k9h??????5?227x3?k?2 ?P?S??????????15h?2pH???K?????b??x3?????? ?????S?????8?m?k???Q?P?S???????????k?????M ??????x3?P?S?????'9h???k?????????n?????L?k ?????????bx3???????Y???'?G???-?P?S???m?R?k ?????J?????|???????????n???????n???n?k9h?? ?????b???n???n?k???????Q?????????????????? ?_?????????K?????b???k?????????????????? ?nx3 2?24???????????????????????????????? ???????J?????|????5???k?)?w?????? 20mLx(40mLx(60mLx(80mL??100mL?j?3???? ?R?k?G32d0?m????12hx3?)?w?????x5???U???R?k ??96???Cp12???????? 2 1 9 8 7 6 l l l 0 O n O 6 9 8 7 6 5 4 3 2 1 5 5 5 5 5 5 5 5 5 ln???k??A?&fffoe?k??=??=== ?4???^???k???5?8??????????24h?k?V????pH?I ???????k???????????n???????k???????mx3 ????????(mL) culturemediumconcenlxation(mL) ??3???????????????????????????? Fig3Theeffectsofmediumconcentrationinactivity ofaddproducingofthefermentedsausage ?j??3?????k???Q???????????????k?????? pH?I?h?h?m???k???????????'100mL?9kg?U?? ???k??????????????pH?I?'5x309x3?k?????e?? ?Q???????????????h?h?8?^?k?????????'100mL?9 kg?U?????k???????????????'1?213?k?|?????? pH?I?????m?x??5?208?k?Y?j??pH?????'?????? ???R?C??H+???a?H?k?k?????????1?????N???G ???P?????k?4?????????????R?????????N???Gx3 ??2?1?????????????n?????G Table2Sensualqualityoffermentedsausages ?j??2?????k?????????????'20x(40?? 60mL?9kg?U?????k?n?????G?????k???R???????? ?'40mL?9kg?U?????k?n?????G?????k???^???) 9?23?c?k??????????????80x(lOOmL?9kg?U?????k ???????n?????G?M???m??x3???????????????? ???k?????p???g?????k?5?2?M?????k?R?????5?? ?S?????k?>???o??x3 2?25???????????????P?S???? ?q???8???P?S?J??x(?P?S???????????????? ???????????????????????????k?)?w?????5?F ???k?5?Gk(34)?????????kx3???o?F??????3x3?? ???G32d0x(98?25?4???????m????24h?k???n???? ?G??pH?I?'?p?p?k?a???)???k???????????P?S ????x3 ??3?????????????o?F???? Table3Factorsandlevelsoforthogonaltest x(?I????(factor)A?P?S?J??(d0)B?P?S????(h) ?F??(1evel)?IAactivationtemperature(d0)Bactivation time(h) C????????(mL?9kg) Cmediumconcentration(mL?9kg) l 2 3 32 37 42 20 40 60 2?25?21?n?????????? ????????????9???????????????n???????k ????????4x3 ????4???n?????)???S???m?k7x(8x(9?5?? ???n?????)?????k???R?????????????'40mL?9kg?k 42d0?m????12h?k?D????????????????????x(?p ???R???5???S?????c?k?K2x(3?????n?????)?? ???k???r???????p???5?z???k?????>?????????? ???????k?3???????S???Z?????k???5?????????? ?5??????x3 2?25?22?????????????V?????? ?a???V????????????pH?I?k???????????? ???????c????????????pH?I?????k?????????? ????????x3???m????????????????pH?I?????) ???k???????????P?S????x3 ^??_)?C?j2^???????? H ?? u? ?? fv ?c ?)?c?cll 4?1?????????????n?????G Table4Sensualqualityoffermentedsausages 8?28 9?20 9?23 8?28 8?26 8?29 8?23 8?25 8?21 2?25?22?21?????)?? ??5???????????????)???? Table5TherangeanalysisofOrthogonalexperiment 15?258 15?276 16?22l 0?263 16?205 15?285 15?265 0?24 15?281 15?29l 15?283 0?208 15?2?1 15?28l 15?285 0?204 5?226 5?220 5?212 5?234 5?226 5?216 5?245 5?239 5?237 ?j??5?????kAx(Bx(C?5???o??R(????)?I ?)?w?'0?263x(0?24??0?208?k???????)???k?????5 ???o?????????????????????P?d?????'A>B> Cx3???P?S?J???'?P???????????o?k???d?Y?P?S ?????k?????????????????????9x3?1???o?????? ???<?????'Ax3B?kC?a?k???????P?S?????'?a?P?S?J ??32d0x(?P?S????12hx(????????????40mL?9kgx3 2?25?22?22?????)?? ?'?????????????????????5?-???o???????m ???????????????????x???k???m?????????????? ???)??x3??6?R??D?'???6?k?????????k???? ?????d?????????? ?????????????????'???????N?9?k???G??????Ax( Bx(C?5???o???G???M???Nx3 ???????)???k?P?S?J?????P?S???????????? ?????????????M??(P<0?205)?c?????????????? ?????g?M??x3?????k?5?????o???????d???'A> B>C?k?2?????)?????????kx3?k?j??2?????k?? ?????????'40mL?9kg???k?????n?????G????x3 3???? ?K???????????2?k?5?G?j?3???????'?????? ???k????????????????x3?P?S?J?????P?S?????? ???????????????????M??(P<0?205)x3???P?S?J ????22d0?^??33d0???k?????+?????????????V?? ?'?c?J???????^???k???????????S?g?Nx3?)???? ?+???????j?3?????R?k?G?????????????'40raL?9 kg?m?k32d0?m????12h?k?????????????????'?k ?n?????G????x3 ???0???E?a [1]?9???F?2???D?????????)?????Y[M]?2?6???a?S?????a?? ?>?M?k2003?2 [2]BrunaJ?2M?2?kHierroE?2M?2?kdelaHozetal?2Thecotrltriblgdoll0fPenicilli?? ummmm?I???j?Wmtodlcvolatilecomposition andsemotyqIl?Hlityof ?jyfermentedmumges[J]?2MeatSeieme?22f101?k59?a9?9??107?2 [3]?o?????k?A?????2?g?<???R?9???????s??[J]?2?????????2 2005(5)?a118??119?2 [4xHEvemonC?2w?2?kDannerW?2E?2Improvedstartercukutefor fvnidrysausage[J]?2FoodTechnology?k1970?k24?a42os44?2 xh5]Hamm??W?2P?kKnaufH?2J?2Startersintheprocessingofmeat products[JJ?2MeatScience?21994?236?a155os168?2 [6]ClevelandJ?2?kMontvileT?2J?kNeeI?2F?2eta?21Bacteriocins safe?k]fllStUllIlantimicrobialsforfoodprefvrvation[J]?2Internos ationalJournalofFoodMicrobiology?k2001?k71?a1os20?2 [7]StahnkeLH?2?kHolckA?2?kJensenA?2?ketalMaturityacceleration ofItaliandriedsausagebyStaphylococcuscm????relationship betwfvnmaturityandflavorcompoun&[J]?2JournalofFoodSei- ellCCx32002?k67?a1914os1921?2 [8]GarciaosVaronaM?2?kSantosE?2M?2Chsracterization0fmicro- Coccsce4teisolatedfromdifferentvarieties0fchorizo[J]?2Inter- nationalJournalofFoodMicrobiology?22000?k54?a189os195?2 [9]?x?>??x3?o?????2?R?9???????????????N???s??[J]x3???? ?<?0?N???????22001(6)?a77os80?2 [10]?A?A?W?k???W?W?2?R?9???n?????????????????????s?? [J]?2???????n?k2005?k(12)?a24os26?2 [11]???'?H?2?????????R?????????+?????N?????o???s??[J]?2 ?????????k2001x322(10)?a56os59?2 1 2 3 3 l 2 2 3 l l 2 3 2 3 l 3 l 2 l 2 3 l 2 3 l 2 3 l l l 2 2 2 3 3 3 l 2 3 4 5 6 7 8 9 l 2 3 3 1 2 2 3 1 l 2 3 2 3 1 3 l 2 l 2 3 l 2 3 l 2 3 l l l 2 2 2 3 3 3 1 2 3 4 5 6 7 8 9 Id?d?R