中文摘要：

亚硝酸钠作为一种传统的发色、防腐剂应用于肉制品中，但亚硝酸钠容易诱发动物癌变。研究新型发色剂对进一步提高香肠质量和营养价值有很重要的意义。以生鲜肉为主要原料，以戊糖乳杆菌为发色剂，研究其在肉制品中的发色效果。对发酵温度、发酵时间、乳酸菌接种量和NaCl浓度4个因素分别进行单因素实验，在单因素实验的基础上进行Box—Benhnken中心组合实验，以发酵香肠的红度值为指标，采用响应面分析法确定最优发色工艺参数。最优发色工艺参数为：NaCl浓度为2．7％，接种量为10^7cfu／g，腌制温度为5℃，腌靠4时间为26h。结果表明戊糖乳杆菌能有效促进肉品发色，提高香肠红度值、亮度值和安全性。

英文摘要：

Nitrite was a traditional curing agent and preservative adding to meat products, however it could lead to cancer in experiment animal. The study of new curing agent would have great meaning in further improving the quality and nutritive value of sausage. Lactobacillus pentoeus acted as curing agent instead of nitrite in meat-curing was studied with fresh meat as the main raw material. The effect of NaCI concentration, inoculating concentration, fermentation temperature, fermentation time on color of curing meat was studied. Based on the single factor experiment, Box-Benhnken center combination test was designed with red value as the index. The optimal process parameters were determined with response surface analysis method. The result showed that the best NaCI concentration was 2.7%, inoculating concentration was 10^7 cfu/g, curing temperature was 5 ℃, curing time was 26 h. The results showed that Lactobacillus pentoeus could effectively promote the meat color, improve the sausage red value, brightness value and safety.