應用乳酸菌醱酵米糠埋植法製作中式香腸之品質特性

The objective of this study was to investigate the biogenic amines and quality characteristics of Chinese-style sausage implanted in rice bran bed fermented by different lactic acid bacteria (P: Lactobacillus plantarum; A: Lactobacillus acidophilus; L: Lactococcus lactis subsp. lactis; M: mixed of three strains). Stuffed sausage was implanted in a fermented rice bran bed for 72 hrs at 0-4℃, dried by 10℃, RH 80% for 72 hours, and then vacuum-packaged products were stored at 0-4℃ for 8 weeks. The pH value and lactic acid bacteria counts (LAB) of fermented rice bran bed were analysed. The Chinese-style sausage samples were collected for analysis of water activity, pH value, 2-thiobarbituric acid reactive substances (TBARS), biogenic amines content (BAs), total plate counts (TPC) and lactic acid bacteria counts (LAB). The results showed that the pH value of fermented rice bran bed decreased while LAB was increased (p ＜ 0.05) at the first day of fermentation. Water activities of the Chinese-style sausage are decre