中文摘要：

将浓缩型冻干发酵剂应用于鸭肉发酵香肠中，对比液体发酵剂和自然发酵对香肠发酵过程中的影响。结果表明：接种冻干发酵剂的香肠48h内pH值降到5．3以下，能够快速发酵产酸达到发酵香肠安全控制范围，且水分含量呈下降趋势，发酵末期降N30％左右；对各处理组鸭肉香肠的质构进行分析比较，接种冻干发酵剂处理组（s2处理组）以及液体发酵剂（L2处理组）的香肠硬度、弹性和咀嚼性均显著（P〈0．05）高于自然发酵（对照组）；此外，香肠发酵过程中酸价呈上升趋势，过氧化值先上升后下降，各处理组差异不显著（P〉0．05），推断内源性脂酶比微生物发酵剂产生的脂酶发挥更大作用；各类型脂肪酸占总游离脂肪酸的比例大小顺序为：饱和脂肪酸〉单不饱和脂肪酸〉多不饱和脂肪酸，接种发酵剂的处理组游离脂肪酸总量显著高于对照组（P〈0．05），表明发酵剂的添加对游离脂肪酸的释放起到一定促进作用，在一定程度上丰富了香肠风味的前体物质。

英文摘要：

A concentrated freeze-dried starter was used in fermented duck sausage and the effects of liquid starter and natural fermentation applied in the sausage fermentation process were compared. The results showed that the pH value of sausage inoculated with the freeze-dried starter decreased to 5.3 at 48 h, suggesting that the fermentation process can produce much more acids, allowing to rapidly reach the pH range within which the safety of the fermented sausage can be easily controlled. Meanwhile, the water content showed a decreasing trend and was reduced to 30% at the end of fermentation. Texture properties of duck sausages with different treatments were analyzed. The hardness, springiness and chewiness of duck sausages inoculated with freeze-dried starter or liquid starter were individually much higher than those of the natural fermentation （control check, CK）. During the fermentation process, acid value （AV） showed an increasing tendency. Peroxide value （POV） increased first and then decreased, and the treatment groups differed in POV but the difference was not significant. This suggests that the effect of endogenous lipase is much greater than that of lipase from microbial starters. Various types of fatty acids from all the treatments showed the decreasing order： saturated 〉 monounsaturated 〉 polyunsaturated, and the total free fatty acid （FFA） content of duck sausages inoculated with freeze-dried starter was significantly higher than that of control group. These results indicate that inoculated starters can increase the release of FFAs, promoting more flavor precursors to a certain extent.