Department of Food Science and Engineering, Vocational Technical College, Inner Mongolia Agricultural University, Tuyouqi 014109, China.
Meat Sci. 2011 Aug;88(4):761-6. doi: 10.1016/j.meatsci.2011.03.010. Epub 2011 Mar 13.
The microbiological, physico-chemical and free fatty acid composition of dry fermented mutton sausages were determined during ripening and storage. Three sausage mixtures (starter culture [SC], SC and black pepper [SC+BP] and SC, BP and cumin [SC+BP+C]) were compared with a control (CO). In general, the lactic acid bacteria populations in the SC+BP increased significantly to 9 log CFU/g and were higher than the CO (8 log CFU/g) (P<0.05) from fermentation to ripening. The pH values of the SC, SC+BP and SC+BP+C were 4.81, 4.55 and 4.53 respectively, significantly lower (P<0.05) than the CO at the end of fermentation. The water activity (a(w)) in all sausages decreased significantly to 0.88 at Day 7. The total free fatty acid (TFFA) in the treatments increased significantly (P<0.05) during ripening and storage. The levels of MUFA+PUFA/SFA in SC+BP and SC+BP+C at Day 7 were 2.44 and 2.31 respectively, higher than the control (1.65) (P>0.05).
在成熟和贮藏过程中，测定了干发酵羊肉香肠的微生物学、理化和游离脂肪酸组成。将三种香肠混合物（发酵剂[SC]、SC 和黑胡椒[SC+BP]以及 SC、BP 和孜然[SC+BP+C]）与对照（CO）进行了比较。一般来说，从发酵到成熟，SC+BP 中的乳酸菌数量显著增加到 9 log CFU/g，高于 CO（8 log CFU/g）（P<0.05）。SC、SC+BP 和 SC+BP+C 的 pH 值分别为 4.81、4.55 和 4.53，显著低于发酵结束时 CO 的 pH 值（P<0.05）。所有香肠的水分活度（a(w)）在第 7 天显著下降到 0.88。在成熟和贮藏过程中，所有处理的总游离脂肪酸（TFFA）均显著增加（P<0.05）。SC+BP 和 SC+BP+C 在第 7 天的 MUFA+PUFA/SFA 水平分别为 2.44 和 2.31，高于对照（1.65）（P>0.05）。
