摘要
为研究微生物发酵对风干肠风味形成及其变化的影响,分别将SHI-59(木糖葡萄球菌、戊糖片球菌、植物乳杆菌)、WBL-45(木糖葡萄球菌、肉葡萄球菌、清酒乳杆菌)、PRO-MIX5(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)复合型商业发酵剂接种到肉馅中,经过12 d的风干过程生产发酵型风干肠,3个接菌组分别用SHI、WBL、PRO表示,以不接种作为对照组(CK)。分别取风干6、12 d的样品进行游离氨基酸含量的分析;运用HeraclesII超快速气相电子鼻、电子舌和气相色谱-质谱(gas chromatography-mass spectrometry,GCMS)仪分别测定风干12 d样品的风味变化。结果表明,随着风干时间的延长,风干12 d比风干6 d游离氨基酸总量明显增多,SHI、WBL和PRO组的游离氨基酸总量分别为2409.78、2317.74、2655.18 mg/100 g,显著高于CK组(2137.82 mg/100 g)(P<0.05);4组样品在气味和滋味上可以明显区分,PRO组味觉丰富性最强,SHI组和WBL组次之,且气味和滋味较接近,CK组丰富性最小,CK、SHI、WBL、PRO组中分别检测出80、79、76种和83种挥发性风味物质,酯类、醛类、醇类、酸类是风干肠主要的风味物质,酯类物质在SHI(20.6%)、WBL(24.13%)和PRO(21.71%)组中的百分占比较CK(19.13%)组高,尤其在SHI组(2271.62μg/kg)中的含量最高。(E,E)-2,4-壬二烯醛、3-甲基丁酸对CK、SHI组风味贡献最大,SHI、WBL组中含有OAV>1呈果子香味的庚醛,呈菠萝芳香气味的丁酸乙酯(OAV>1)是PRO组所特有的。结果表明,利用PRO-MIX5复合发酵剂更有利于提高风干肠的风味,改善滋味。
In order to study the effect of microbial fermentation on the formation and change of flavor substances in air-dried sausages,commercial mixed-strain starters SHI-59(Staphylococcus xylose,Pediococcus pentosaceus,and Lactobacillus plantarum),WBL-45(S.xylose,S.botulinus,and L.sake)and PRO-MIX5(S.xylose,L.sake,and L.plantarum)were inoculated separately into minced meat and after 12 days of air drying,fermented airdried sausages were produced and denoted as SHI,WBL and PRO,respectively,and a non-inoculated sample was used as a control.Samples subjected to air drying for 6 and 12 days were analyzed for the content of free amino acids.The flavor changes of air dried sausages during the air drying process were determined by a Heraclesii ultra-fast gas chromatography electronic nose,an electronic tongue and gas chromatography-mass spectrometry(GC-MS).The results showed that as the air drying time increased from six to 12 days,the total amount of free amino acids significantly increased,and the total amounts of free amino acids in SHI,WBL and PRO were 2409.78,2317.74 and 2655.18 mg/100 g,respectively,significantly higher than that in the control group(2137.82 mg/100 g)(P<0.05).The four groups of samples could be clearly distinguished in terms of their smell and taste.The flavor richness of PRO was the strongest,followed by SHI and WBL,which had similar smell and taste,and the control group had the smallest flavor richness.Totally 80,79,76 and 83 volatile flavor substances were detected in the control,SHI,WBL and PRO groups,respectively.Esters,aldehydes,alcohols,acids and heterocyclic compounds were the major flavor substances of air-dried sausages.The percentages of esters in SHI(20.6%),WBL(24.13%)and PRO(21.71%)were higher than that in the control(19.13%)group,and the ester content of SHI was the highest(2271.62μg/kg).(E,E)-2,4-Nonadienal and 3-methylbutyric acid made the greatest contribution to the flavor of the control and SHI groups.SHI and WBL contained heptanaldehyde with an odor activity value(OAV)greater than 1,responsible for the fruit flavor,while ethyl butyrate(OAV>1),responsible for the pineapple-like aroma,was unique to PRO.The results showed that the application of PRO-MIX5 was more conducive to improve the flavor and taste of air-dried sausage compared with the other commercial starters.
作者
陈援援
马凯华
牛文秀
孙慧娟
任小青
马俪珍
CHEN Yuanyuan;MA Kaihua;NIU Wenxiu;SUN Huijuan;REN Xiaoqing;MA Lizhen(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第14期125-135,共11页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0401500)。
关键词
微生物发酵剂
风干肠
氨基酸
电子舌
电子鼻
气相色谱-质谱
microbial starter
air-dried sausage
amino acids
electronic tongue
electronic nose
gas chromatography-mass spectrometry
