半干发酵水肉肠加工过程中植物油对pH值的影响

I. Khan, Saghir Ahmad
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引用次数: 0

摘要

以菜籽油、红花油和橄榄油为原料,分别添加15%、20%和25%的植物油,研究乳酸发酵和烟熏对半干发酵水牛肉肠pH值的影响。目的是用不同水平的植物油(菜籽油、红花油和橄榄油)代替水牛白脂肪,使产品对人类更健康,因为所摄取的植物油含有大量的单不饱和脂肪酸、多不饱和脂肪酸、生育酚、植物甾醇和多酚。随着与饱和脂肪过量有关的问题在社会上变得普遍,特别是在城市人群中,即心血管疾病(动脉粥样硬化、动脉硬化)、2型糖尿病、多囊卵巢等。在实验室按15%、20%和25%的替代水平分别制备3种植物油样品。采用植物乳杆菌MTCC 1407和短乳杆菌MTCC1750菌株在22℃条件下分批发酵48h,对水牛肉肠进行发酵。在最佳条件下,乳酸菌在生长阶段产生乳酸,使香肠样品的pH值基本降低。发酵48 h后,样品的pH值由发酵前的6.02降至5.20。吸烟后,样品的pH值略有上升。在70-80℃条件下干燥3-5天后,样品的pH值下降。半干发酵水肉肠加工过程中植物油对pH值的影响
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage
The experiments were conducted to deduce the effect of lactic acid fermentation and smoking on the pH of semidry fermented Buffalo meat sausage incorporated with different vegetable oils viz., Canola oil, Safflower oil and olive oil with levels of 15%, 20%, 25% individually. The aim was to replace the buffalo white fat with the different levels of vegetable oils (Canola oil, Safflower oil and olive oil) to make a product healthier for human beings as the taken vegetable oils contain good amount of monounsaturated fatty acids, polyunsaturated fatty acids, tocopherols, phytosterols and polyphenols. As the problems related to overdose of saturated fat become prevalent in the society particularly in urban people viz., cardiovascular diseases (atherosclerosis, arteriosclerosis), type-2 diabetes mellitus, polycystic ovary etc. Three samples with each vegetable oil were prepared by taking 15%, 20% and 25% substitution level in the laboratory. The fermentation of Buffalo meat sausage was performed with the bacterial strains of Lactobacillus plantarum MTCC 1407 and Lactobacillus brevis MTCC1750 in the batch process at 22°C temperature for 48 hrs. The Lactobacillus bacteria produced the lactic acid during the growth phase under optimum conditions which basically caused the reduction in the pH of sausage samples. The pH values of samples were found to reduce from 6.02 before fermentation to the 5.20 after the 48 hrs of fermentation process. A slight increase in the pH of samples was recorded after smoking. The pH value of the samples was found to decrease after the drying process which was done for 3-5 days for 70-80°Cs. Influence of Vegetable Oils on pH Profile during Processing of Semidry Fermented Buffalo Meat Sausage
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