摘要
为评判植物乳杆菌(L77)和木糖葡萄球菌(S120)复配发酵剂的优良特性,本研究以不接菌为空白对照组,采用顶空固相微萃取/气相色谱-质谱联用(HS-SPME/GC-MS)等技术分析比较了L77-S120组和L77组对发酵香肠的常规理化和微生物指标、主体挥发性风味化合物数量含量及香型、感官品质的影响.结果显示,L77-S120组的TBARS值、亚硝酸盐含量和肠杆菌数量均显著低于空白组和L77组(P<0.05);L77-S120组的主体挥发性风味物质的数量和含量最多,有 10种醛类、3种醇类、2种酯类、1种酸类,4种其他类,差异风味化合物包括庚醛、(E)-2-庚烯醛、蘑菇醇、2-戊基呋喃、反-2-辛烯醛、反-2,4-癸二烯醛、反-2-十一烯醛、2-乙基丁酸、癸酸乙酯、戊醛和壬醇,并且主体挥发性风味物质产油脂香、奶油香和花果香的能力最强.结合感官评价,植物乳杆菌L77和木糖葡萄球菌S120复配组合更适合作为发酵香肠的产香型发酵剂.
Abstract
In this study,headspace solid-phase microextraction/gas chromatography-mass spectrometry(HS-SPME/GC-MS)and other techniques were used to analyze the regular physical-chemical and microbiological properties,the content and aroma pattern of main volatile flavors,and the sensory evaluation of fermented sausages made with the inoculation of the mixed culture Lactobacillus plantarum L77 and Staphylococcus xylosus S120(L77-S120)and the individual culture Lactobacillus plantarum 77(L77),with the non-inoculated group as blank.The results showed that the TBARS value,nitrite content and Enterobacteriaceae count of the L77-S120 group were significantly lower than those of the blank and L77 group(P<0.05).The L77-S120 group had the highest number and content of major volatile flavor compounds,of which there were 10 aldehydes,3 alcohols,2 esters,1 acid and 4 others.The differential aroma compounds for the L77-S120 group included heptanal,(E)-2-heptenal,mushroom alcohol,2-pentyl-furan,trans-2-octenal,trans-2,4-decadienal,trans-2-undecanonal,2-ethyl-butyric acid,ethyl decanoate,pentanal and nonanol,and these main volatile flavor compounds had the most potential in the production of oily,creamy,floral and fruity aromas.In combination with the results of sensory evaluation,the mixed culture of Lactobacillus plantarum L77 and Staphylococcus xylosus S120 could be as a flavor-producing starter culture for the production of fermented sausages.
基金项目
四川省自然科学基金面上项目(2022NSFSC0118)
固态发酵资源利用四川省重点实验室开放基金项目(2021GTJC06)
维普
万方数据