杨扬，翟钰佳，陈佳瑞，钱英红，段艳，*

（1.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特010018；2.内蒙古自治区农牧业科学院，内蒙古呼和浩特010031）

不同脂肪含量对羊肉发酵香肠品质特性的影响

杨扬1，翟钰佳1，陈佳瑞1，钱英红2，段艳1，*

（1.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特010018；2.内蒙古自治区农牧业科学院，内蒙古呼和浩特010031）

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107CFU/g。各组Aw（水分活度）在加工过程中存在显著差异（p＜0.05），且20%组Aw值下降最快。脂肪含量的不同对pH值无显著影响（p＞0.05）。在加工结束后，20%组的硬度值显著低于10%组（p＜0.05）。随加工时间的延长，硫代巴比妥酸值（TBRSA）显著增加（p＜0.05）；加工结束后，组间存在显著差异（p＜0.05）。综合以上各项指标，降低脂肪的添加量至20%对羊肉发酵香肠的品质无不良影响，可以为低脂发酵香肠的开发提供一定的试验依据。

羊肉发酵香肠；脂肪含量；乳酸菌；肉制品；质地

Abstract：The effect of the fat reduction on the physicochemical and microbiological characteristics was discussed of fermented sausages.Three gradient of fat content（10%，20%，30%）was selected and the quality characteristics was tested of fermented sausage.The results showed that number of lactic acid bacteria both reached 107CFU/g at the end of process.There were significant differences in the processing of water activity in each group （p＜0.05）.The water activity of 20 percent group was significantly lower than the other two groups during process.Difference of fat content was no significant for pH value （p＞0.05）.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.

Key words：fermented mutton sausage；fat content；lactic acid bacteria；meat food；texture

发酵香肠是指将碎肉、脂肪、香辛料、发酵剂、糖、盐等混合后灌入肠衣，通过微生物发酵制成的具有稳定的微生物特性与感官特性的肉类制品[1]。发酵香肠具有独特的口味、浓郁的香味，是发酵肉制品中产量最大的一类产品，而且它无需冷藏保存、可即食，因此在我国有很大的市场潜力[2]。

干发酵香肠中的脂肪对其风味有重要影响。脂肪不仅可以产生一些风味化合物，也是一些芳香化合物的溶剂[3]。……