應用乳酸菌醱酵米糠埋植法製作中式香腸之品質特性

The objective of this study was to investigate the biogenic amines and quality characteristics of Chinese-style sausage implanted in rice bran bed fermented by different lactic acid bacteria (P: Lactobacillus plantarum; A: Lactobacillus acidophilus; L: Lactococcus lactis subsp. lactis; M: mixed of three strains). Stuffed sausage was implanted in a fermented rice bran bed for 72 hrs at 0-4℃, dried by 10℃, RH 80% for 72 hours, and then vacuum-packaged products were stored at 0-4℃ for 8 weeks. The pH value and lactic acid bacteria counts (LAB) of fermented rice bran bed were analysed. The Chinese-style sausage samples were collected for analysis of water activity, pH value, 2-thiobarbituric acid reactive substances (TBARS), biogenic amines content (BAs), total plate counts (TPC) and lactic acid bacteria counts (LAB). The results showed that the pH value of fermented rice bran bed decreased while LAB was increased (p ＜ 0.05) at the first day of fermentation. Water activities of the Chinese-style sausage are decreased duirng storage. pH value of sausage decreased from 5.42-5.70 to 4.13-4.51 (p ＜ 0.05) duirng 0-3 week storage. At first week of storage, TBARS value was increased (p ＜ 0.05). The biogenic amine content was variable, and the total content of biogenic amines in group L and M was lower than other groups; tyramine could be detected in all groups; cadaverine was only detected at 0 week of storage; putrescine was not detected in all groups; histamine content was low in all groups, especially no histamine was detected in group P. TPC and LAB were increased (p ＜ 0.05) at 2-4 weeks of storage, and then increased gradually during storage. TPC of group P was lower (p ＜ 0.05) than that of other groups.

關鍵字

中式香腸；米糠；菌酛；生物胺

並列摘要

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並列關鍵字

Chinese-style sausage ； Rice bran ； Starter culture ； Biogenic amines

國際替代計量

應用乳酸菌醱酵米糠埋植法製作中式香腸之品質特性

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