贵州荔波传统酸肉发酵期间理化成分与发酵风味物质分析

Analysis of Components and Fermented Flavor Substances in Libo Sour Meat from Guizhou during Fermentation Period

针对贵州荔波传统酸肉不同发酵期理化成分和发酵风味物质变化进行动态观察与分析。结果显示:pH值呈阶段性下降趋势,10d内显著性下降(从pH7.20下降到pH4.50),10d后缓慢下降,至第45天达到最低值(pH3.60);蛋白质、脂肪含量在整个发酵期呈上升趋势,而水分含量呈下降趋势,总糖含量总体呈下降趋势,代谢产物总酸、氨基酸态氮、游离氨基酸、挥发性盐基氮的含量随发酵期的延长逐渐增加,从传统酸肉风味物质中分析出34种主要化合物,包括酸类15种、醛类11种、烷烃类1种、烯类1种、酯类3种、醇类3种,以酸味物质为主,占总组分的44%。

Dynamic observation and analysis of components and fermented favor substances in Libo sour meat from Guizhou during fermentation period were investigated in this paper. The results showed that pH of sour meat revealed a decreasing trend from pH 7.20 to 4.5, especially at the first 10 days. A slow decrease in pH after 10 days was observed and the pH reached the lowest level of pH 3.60. Protein and fat in sour meat during the whole fermentation process displayed an increasing tend. Similarly, metabolic products such as total acids, amino nitrogen, free amino acids and total volatile salt- basic nitrogen revealed a gradual increase as the extension of fermentation time. However, water content and total sugar exhibited an opposite changing trend. Totally 34 flavor compounds were obtained from traditional sour meat, which included 15 acids, 11 aldehydes, 1 hydrocarbon, 1 allyl, 3 estercoholdens and 3 alcohols. The compounds contributing to sour taste were predominant and accounted for 44% of total flavor compounds.