摘要
以牛骨肉末为原料,在传统肉味香精的制备工艺中增加发酵技术,研究比较不同菌种发酵对牛肉调味基料的赋香效果。将牛骨肉末经过热压浸提、酶解后分成5组:不接种发酵剂的对照(CK)组;分别接种0.02%意大利萨科WBL-45(肉葡萄球菌+木糖葡萄球菌+清酒乳杆菌)、WBX-43(肉葡萄球菌+木糖葡萄球菌)、BOM-13(清酒乳杆菌)和THM-17(木糖葡萄球菌+戊糖片球菌)的实验组,30℃发酵12 h后进行美拉德反应制成牛肉调味基料。采用感官评定结合电子鼻和电子舌对其挥发性气味和滋味成分进行分析。结果表明,经发酵处理得到的牛肉调味基料在气味和滋味上与CK组之间差异显著(p<0.05),而4种菌株之间比较,接种THM-17对牛肉调味基料的赋香作用更为明显。实验说明,选用适宜菌株进行微生物发酵对牛肉调味基料具有明显的赋香效果,从而为工业化生产调味基料提供了新思路和新方法。
Beef paste flavoring were manufactured from minced beef bone, by high pressure extraction followed by enzyme hydrolysis,after which fermentation processes were introduced to expect a better flavor, and Maiflard reaction. Beef paste flavoring were divided into to 5 groups in terms of fermentation processes：control group,without any starter cuhure;WBL-45 group ,inoculated with WBL-45 mixed starter culture （Staphylococcus aureus ＋ Staphylococcus xylose ＋ Lactobacillus sake ）; WBX-43 （ Staphylococcus aureus ＋ Staphylococcus xylose ） ; BOM - 13 （ Lactobacillus sake ） ; THM - 17 （ Staphylococcus xylose ＋ Pentose phosphate）.After 30℃ fermentation for 12 h, Maillard reactions led to the final beef flavoring. Sensory evaluation combined with electronic nose and electronic tongue were used to analyze the volatile odor and taste components. The results showed that fermented samples had quite different and better odor and taste component patterns, compared to the control sample.According to the comprehensive analysis results of four beef flavorings were treated with different strains, beef flavoring manufactured with THM- 17 was the best among all the samples, with the most different smell and taste patterns from the control samples（ maximum p 〈 0.05 ）.The results proved that microbial fermentation has the ability to enhance odor and taste of beef flavoring,which provide a new idea for the industrialized production of seasoning.
作者
樊晓盼
马俪珍
张伯男
仇泓博
FAN Xiao-pan1 ,MA Li-zhen1 ,2,, ,ZHANG Bo-nan1 ,QIU Hong-bo1(1.College of Food Engineering and Bioteehnology,Tianjin Agriculture University,Tianjin 300384, China; 2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第7期64-69,共6页
Science and Technology of Food Industry
基金
天津市农委科技合作项目(201604060)
关键词
牛骨肉末
发酵
电子鼻
电子舌
牛肉调味基料
minced beef bone
fermentation
electronic nose
electronic tongue
beef paste flavoring
