花椒对哈尔滨风干肠菌系及其菌系对风味的影响

Chinese Prickly Ash Affects the Microflora of Harbin Air-Dried Sausage and Therefore Its Flavor

以哈尔滨风干肠制作中常用香辛料花椒粉作为研究对象,探究其添加量对风干肠加工过程中菌系的影响及其菌系对风味的影响,利用选择性培养基对风干肠中的菌群进行分离培养,采用同时蒸馏萃取法结合气相色谱-质谱联用技术对挥发性风味成分进行测定。结果表明,风干肠中的花椒可以调节乳酸菌、葡萄球菌、微球菌、酵母菌菌群的生长关系,十四酸乙酯、十六酸乙酯、亚油酸乙酯、癸酸乙酯等酯类挥发性成分的改变源于香辛料对菌群的作用。花椒的添加有效抑制了菌落总数的增加,明显促进了乳酸菌的生长,对葡萄球菌、微球菌、酵母菌具有先促进后抑制的作用。混合香辛料对风干肠发酵过程中优势菌的促进作用及有害菌的抑制作用均高于单一添加花椒的作用,对风干肠风味的影响也明显强于花椒组和空白组,相对于单一添加花椒,混合香辛料的使用更有利于风干肠优良风味的形成。花椒对哈尔滨风干肠菌系有明显的影响,菌系的变化进而改变了产品的风味。

The effect of adding different amounts of Chinese prickly ash,a commonly used spice,on the microflora and flavor of Harbin air-dried sausage was explored.Towards this goal,the selective medium was used to isolate microbial populations from air-dried sausage.Simultaneous distillation extraction(SDE)and gas chromatography-mass spectrometry(GC-MS)were used to determine the volatile flavor components.The results showed that Chinese prickly ash could adjust the relationship among the growth of Lactobacillus,Staphylococcus,Micrococcus,and yeast.Chinese prickly ash resulted in changes in volatile esters such as ethyl hydride,ethyl palmitate,ethyl linoleate and ethyl decanoate by affecting the microflora of Harbin air-dried sausage.Addition of Chinese prickly ash effectively inhibited the increase in the total number of colonies,significantly promoted the growth of lactic acid bacteria,and first promoted and then suppressed the growth of Staphylococcus aureus,Micrococcus and yeast during the fermentation.Co-addition of Chinese prickly ash and another spice(s)was more effect in promoting the growth of the dominant microorganisms and inhibiting the growth of harmful microorganisms than Chinese prickly ash alone during the fermentation process,and was significantly better for flavor formation in Harbin air-dried sausage than single Chinese prickly ash and blank control.Conclusively,Chinese prickly ash had a significant impact on the microflora of Harbin air-dried sausage and thus changed the flavor of the product.