羊肉香肠的发酵工艺优化及不同种类脂肪对其品质的影响
Process optimization and effects of different fats on quality of fermented sausage with mutton
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摘要: 本文研究添加不同动物油脂对发酵香肠的品质,尤其是对风味的影响。羊肉发酵香肠最优工艺为:接种量0.02%,温度26℃,相对湿度95%,发酵20 h。在羊肉发酵香肠的工艺优化的基础上,分别添加入猪脂、羊脂和牛脂。结果表明,发酵时添加不同动物脂肪,对羊肉发酵香肠的外观及风味有一定影响。添加猪脂的发酵香肠的色泽、口感及风味与添加羊脂的发酵香肠差异不明显,而牛脂香肠的硬度要显著高于猪脂和羊脂香肠。添加脂肪的种类对羊肉香肠的气味影响非常明显。添加羊脂的发酵香肠有一定羊膻味,而添加牛脂的香肠羊膻弱,添加猪脂的羊膻味最轻。添加牛脂的发酵香肠硬度明显高于羊脂和猪脂香肠。综合考虑,猪脂和牛脂均可以替代羊脂添加于发酵香肠,都可以有效减少羊膻味。Abstract: Basic characters and sensory of mutton fermented sausages with different fats were analyzed in this paper.The optimal process of mutton fermented sausage were obtained as follows: inoculation 0.02%,relative humidity 95%,fermentation at 26 ℃ for 20 h. On the basis of process optimization,different fats,such as pig fat,mutton fat and tallow were added into fermented sausages.The results showed that there were some differences in appearance and flavor among the three fermented sausages,and there was no significant differences of color,and taste between mutton fermented sausage with pig fat and mutton fat. However,the hardness of fermented sausage with tallow was the highest in those three samples. Kinds of fats had.The a huge impact on the odour of mutton fermented sausage.The mutton odour of fermented sausage with mutton fat was most the strongest of those three samples,and the fermented sausage with pig fat indicated the weakest mutton odour.Considering the above results,tallow and pig fat can be used as substitutions of mutton fat.
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