Effects of Microbial Nitrosation Inhibitors on the Changes of Microbial Colony during the Fermentation and Maturation of Air Dried Sausage and Sensory Evaluation Analysis
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Abstract:
In order to study the effects of microbial nitrosation inhibitors (MNI) on the dynamic changes of microbial community during the fermentation and maturation of air-dried sausage and sensory properties, four groups of air-dried sausages were designed: MNI group: MNI was added; MNIP group: MNI was added and PRO-MIX5 commercial starter (Staphylococcus xylose, Lactobacillus sake, Lactobacillus plantarum) were inoculated; FBFAP group: PRO-MIX5 commercial starter was inoculated while adding fermented beef flavorings and compound antioxidant; CK group: blank control group (CK). The results showed that in the fermentation stage, the number of lactic acid in the air-dried sausages of the four groups gradually increased, MNI group and MNIP group meat stuffing reached the fermentation end point at 15 h and 12.5 h respectively, that is, the pH decreased to 5.4~5.6, and the number of Lactic acid bacteria was 8.99 lg cfu/g and 8.91 abundance of lg cfu/g respectively, which was significantly higher than that in CK group (8.88 lg cfu/g at 22 h) (p<0.05). At the end of maturity, the relative Gram-negative spoilage microorganisms in MNI group was the lowest (19.35%), and the inhibition rates of Enterobacteriaceae and Pseudomonas were 30.43% and 27.22% respectively, second only to MNIP group 37.00% and 33.79%, which was better than CK group and FBFAP group. Comprehensive analysis shows that MNI can be used as a growth promoting factor to promote the growth of Lactobacillus in meat stuffing, the inhibitory effect of MNI on spoilage microorganisms was better than that of FBFAP. The addition of MNI alone or the synergistic effect of MNI and PRO-MIX5 can improve the microbial safety and sensory performance of air-dried sausages, indicating that MNI has a broad application prospect in improving the safety quality of air-dried sausages.
