响应面法优化牛肝菌协同发酵制备低脂风味香肠OA

This study aims to develop low-fat fermented sausages by adding porcini mushroom powder and Lactococcus lactis.The experiment was conducted with pork as the raw material,and four variables:Porcini mushroom powder,fermentation broth,salt and sugar,were selected,which were initially screened by a one-way test,and then the process was optimized by response surface methodology,with sensory score as the core index.The optimal process of porcini mushroom fermented sausages was optimized as follows:With the basic formula unchanged,porcini mushroom powder 1.5％,fermentation broth 3.0％,salt 1.5％,sugar 3.0％,and fermentation at 30 ℃ for 36 h.Under this process,the hardness was(42.45±1.23)N,the elasticity was 0.78±0.03,the chewiness was(24.67±0.78)N,the cohesion was 0.62±0.04,the resilience was 0.16±0.01,the L*value was 90.85±1.56,a*value was 8.8±0.13,b*value was 14.73±0.22,pH value was 5.35±0.06,fat content was 25.60％±0.31％,protein content was 13.12％±0.41％,moisture content was 27.31％±0.42％,and thiobarbituric acid reactive substances(TBARS)value was(0.25±0.02)mg/kg.Freezing and thawing loss was 1.61％±0.25％,drying loss was 9.91％±0.48％and cooking loss was 2.19％±0.35％.The electronic nose test showed that the content of methyl compounds,nitrogen oxides,hydride,and organic sulfides increased in the fermented sausages with the addition of porcini mushrooms compared to the fermented sausages without the addition of porcini mushrooms.The conclusion indicated that the porcini mushroom powder synergized with lactic acid bacteria fermentation could simultaneously achieve fat reduction and flavor optimization,providing an effective technical path for the development of healthy meat products.