乳酸菌发酵剂对风干肠风味品质的影响

Effects of Lactic Acid Bacteria Starter Culture on the Flavor Quality of Air-Dried Sausage

采用自然发酵传统腌腊肉制品中分离鉴定出的1株乳酸菌(植物乳杆菌10M-7)制成干粉发酵剂,将其应用于风干肠的生产加工,以未添加发酵剂的自然发酵风干肠作为对照,研究乳酸菌发酵剂的添加对风干肠风味品质的影响。结果表明:实验组风干肠加工初期的p H值迅速下降,且风干成熟后,其p H值明显低于对照组;电子鼻分析结果表明,添加乳酸菌发酵剂的实验组风干肠的风味与对照组存在明显差异;气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)分析结果表明,乳酸菌发酵剂的添加能够有效促进风干肠产品中醇类、酮类和酸类物质相对含量的提高,且实验组风干肠中检出的腌腊肉制品呈香特征物质种类较多,相对含量较高,如3-羟基-2-丁酮、乙酸乙酯、2-庚酮和2-壬酮;感官评价结果表明,添加乳酸菌发酵剂能够改善和提高风干肠的风味,产品的整体可接受性优于对照组。

Lactobacillus plantarum 10M-7, a lactic acid bacterium isolated from naturally fermented traditional cured meat product, was used as a starter culture to produce air-dried sausage. Naturally fermented sausages were used as a control to assess the effect of inoculation with Lactobacillus plantarum on the flavor quality of air-dried sausage. The results showed that the pH value decreased rapidly during the early stage of lactic acid bacterial fermentation and its final value was apparently lower than that of the control. The experimental and control groups exhibited high variability in flavor quality as detected by an electronic nose. Gas chromatography-mass spectrometry （GC-MS） analysis indicated that the relative contents of alcohols, ketones and acids in the experimental group were higher than in the control group. In the meantime, the types and relative contents of characteristic aroma compounds identified in the experimental group such as 3-hydroxy-2-butanone, butyric acid ethyl ester, 2-heptanone and 2-nonanone were higher. To conclude, addition of the starter culture could improve the flavor quality and overall acceptance of air-dried sausage.