复合微生物菌种对风干兔的挥发性风味成分的影响

Effects of Complex Microbial Strains on Volatile Flavor Components of Air-dried Rabbits

以风干兔为对象,研究添加和不添加复合微生物菌种对风干兔挥发性风味成分的影响,对加工后产品运用顶空固相微萃取和气相色谱-质谱联用仪(SPME-GC-MS)进行挥发性风味成分的分析,探讨微生物菌种对风干兔挥发性风味化合物的影响。结果显示:共鉴定出60种挥发性化合物,包括7种醇、24种醛、7种酸、10种酯、3种酮、7种烷烃、1种呋喃和1种醚。醛类化合物相对含量最高,是风干兔主要的风味化合物。发酵组中风味化合物种类、数量和含量高于对照组,尤其对风味贡献较高的醛类含量达到73.14%,说明微生物菌种对风干兔的风味具有一定的促进作用。

Take air-dried rabbits as the object,the effects of adding or not adding complex microbial strains on the volatile flavor compounds of air-dried rabbits are studied.The volatile flavor components are analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS)after processing,and the effects of microbial strains on the volatile flavor compounds in air-dried rabbits are investigated.The results show that a total of 60 volatile compounds are identified,including 7 alcohols,24 aldehydes,7 acids,10 esters,3 ketones,7 hydrocarbons,1 furan and 1 ether.Aldehydes have the highest relative content,which are the main flavor compounds of air-dried rabbits.The variety and content of flavor compounds in the fermentation group are higher than those in the control group.The content of aldehydes that contributes to the flavor is 73.14%,which shows that microbial strains have a certain role in promoting the air-dried rabbits'flavor.