关键词: 鲶鱼肉, 猪肉, 风干肠, 发酵, 理化指标

Abstract: In order to study the effects of different raw meat ratios on the fermentation characteristics and quality of air- driedsausage, four groups of catfish meat and lean pork with different mass ratios（100%∶0,85%∶15%,70%∶30%,55%∶45%, denoted as F100, F85, F70, F55）were used to make fermented air-dried sausage. The quality and security indicators were determined at 0, 3, 6, 9, and 12 days after air-drying,and sensory quality and biogenic amine contents of the final products were measured. The results showed that: during the drying process, the water content, Aw and L* of the four groups of air-dried sausages showed a decreasing trend, a* gradually decreased from 0-6 d, and gradually increased from 6-12 d, and the pH value decreased first. After the upward trend, the hardness value gradually increased. At the end of air-drying 12 days, the finished products of the four groups of air-dried sausages all showed bright red, the water content of F70 air dried sausages was 31.49%, and the pH was 5.18. The hardness value was 13 841.85 g. The air-dried sausages had proper hardness, good tenderness and chewiness. The overall acceptability of F70 group air-dried sausages is the highest. The nitrite residue, TBARs value and biogenic amine content of the four groups of sausages meet the limited standard, which ensures the safety of the air-dried sausages. In summary, 70%∶30% for catfish meat and lean pork（F70 group）is the best raw meat ratio for processing fermented air-dried sausages.

Key words: catfish meat, pork, air-dried sausage, fermentation, physical and chemical indicators