探讨降低脂肪含量对羊肉发酵香肠理化及微生物特性的影响.选取3个梯度的脂肪添加量(10%、20%、30%)以相同工艺加工羊肉发酵香肠,对其品质特性进行测定.加工结束后,各组乳酸菌数均达到107 CFU/g.各组Aw(水分活度)在加工过程中存在显著差异(p0.05).在加工结束后,20%组的硬度值显著低于10%组(p0.05) . The hardness of 20 percnt group was significantly lower thah 10 percent group after processing. TBARS was significantly increased during process(p<0.05).There was a significant difference between groups after processing(p<0.05). Comprehensive the above features, fat content of 20 percent could maintain the fermentation characteristics of mutton sausage well , a theoretical basis was provided for the development of low-fat fermented sausage.
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