期刊
FOOD CONTROL
卷 32, 期 2, 页码 591-596出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2013.01.050
关键词
Chinese sausages; Lactobacillus sakei; Microbiological quality; Nitrite depletion
资金
- Open Fund of Meat-processing Application Key Lab of Sichuan Province [11-R09, 13-R25]
- China Spark Program [2011GA810017]
- Applied Basic Research Program of Sichuan Province [2012JY0131]
- Support Program of Sichuan Province Science Technology [2012ZC1292, 2012NZ0005, 2011NZ003-4]
- State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation, Southwest Petroleum University [PLN 1125]
In order to improving the food safety of Chinese fermented sausages, Lactobacillus sakei as starter cultures was inoculated into sausages and effects on qualities of sausages were studied. The results clearly demonstrated that due to L. sakei inoculation, lactic acid bacteria rapidly dominated the total of microflora and the growth of food-borne pathogens, such as Escherichia coli and Enterobacteriaceae, was completely inhibited during sausages fermentation. The pH of sausages fermented by L sakei significantly decreased from 631 at to 4.52, whereas that of spontaneous fermentation dropped from 6.41 to 5.42. Furthermore, the nitrite content of sausages fermented by L. sakei dropped rapidly from 100 ppm to 9.6 ppm. Accordingly, for spontaneous fermentation, the nitrite content dropped slowly from 100 ppm to 32.1 ppm. After sensory evaluation, sausages fermented by L sakei was more likely accepted and enjoyed by consumers. L. sakei inoculation was beneficial for microbiological quality against the growth of food-borne pathogens and contributed to nitrite depletion as well as to improving sensorial characteristics. (C) 2013 Elsevier Ltd. All rights reserved.
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