不同复合菌种发酵驴肉香肠的风味特性

Flavor properties of donkey sausages fermented by different compound bacteria

分析了不同复合菌种发酵驴肉香肠的风味特性。结果表明,与自然发酵相比,接种干酪乳杆菌与肉葡萄球菌发酵的驴肉香肠中乳酸含量增加了776.45%,醋酸含量降低了20.09%,游离氨基酸含量增加了12.61%,挥发性风味成分的种类与含量无明显变化;接种植物乳杆菌与肉葡萄球菌发酵的驴肉香肠中乳酸含量增加了641.46%,醋酸含量无明显变化,游离氨基酸含量降低了6.56%,挥发性成分中戊酸乙酯、正己酸乙酯和2,4-壬二烯醛含量均有增加,香气活性值(OAV)增大,提高了水果味和鸡肉味对其风味的贡献度,同时苯乙醛、癸醛、芳樟醇和1-辛烯-3-酮等物质的增加使香肠的风味更为丰富。感官评价结果显示,接种干酪乳杆菌与肉葡萄球菌可明显改善发酵驴肉香肠的滋味,接种植物乳杆菌与肉葡萄球菌可明显改善发酵驴肉香肠的气味。

Flavor properties of donkey sausages fermented by different compound bacteria were analyzed.Donkey sausages fermented by Lactobacillus casei and Staphylococcus carnosus had higher contents of lactic acid and free amino acids but lower content of acetic acid than those spontaneously fermented,of which the first two values increased by 776.45%and 12.61%,respectively,and the last one decreased by 20.09%,but no significant changes were observed in the content and variety of volatile compounds in the inoculated sausages.Donkey sausages fermented by Lactobacillus plantarum and Staphylococcus carnosus showed a higher content of lactic acid and a lower content free amino acids,of which the former increased by 641.46%and the latter decreased by 6.56%.And no significant changes appeared in their content of acetic acid.In addition,they contained more of ethyl pentanoate,ethyl caproate and 2,4-nonadienal,and the odor active values increased,thus enhancing the contribution of fruit and chicken flavor to the flavor the fermented donkey sausages.Meanwhile,an increase in the contents of phenylacetaldehyde,decanal,linalool and 1-octen-3-one enriched their flavor.Sensory evaluation results showed that Lactobacillus casei and Staphylococcus carnosu could improve the taste of fermented donkey sausages,and Lactobacillus plantarum and Staphylococcus carnosus could enrich their flavor.