风羊腿微生物特征及其对风味特性的影响

Characteristics of microbial starter culture and its effects on the flavor of goat ham

采用基于Biolog-ECO微生物分析系统的微生物群落的代谢特征以及多样性特征分析法,以及气相色谱-质谱联用仪(gas chromatography-mass spectrometer,GC-MS)对挥发性风味物的检测,对添加或不添加微生物发酵剂传统风干发酵的风羊腿,进行了风味和微生物特性的比较。结果表明,添加微生物发酵剂组的平均吸光度(average well color development,AWCD)显著高于传统自然风干组,且对6类碳源的利用强度也是微生物接种组较高,微生物对6类碳源的利用强弱依次为:醇类>酯类>氨基酸类>聚合物类>酸类>胺类。风味物特性分析结果也显示出自然风干和添加微生物发酵剂的产品存在显著差异,添加微生物发酵剂的产品风味物种类达到41种,而未添加的自然风干组仅为25种,尤其是在醇类、醛类及酯类物质的种类和含量上,添加微生物发酵剂的产品均更为丰富,而且随着发酵贮藏期的延长SM-194微生物发酵菌的作用越发显现。

Biolog-ECO microorganism analysis system was used to analyze the metabolic characteristics of the microbe, together with diversity characteristic analysis and GC-MS analysis to detect volatile flavor compounds, the flavor and microorganism characteristics of traditional goat ham with or without microbial starter culture were compared. The results showed that the AWCD (average well color development) in products with microbial starter culture was significantly higher than those without starter culture. In addition, products with microbial starter culture had higher utilization rates of 6 kinds of carbon source. The order of microorganisms utilizing 6 carbon sources was as follows: alcohols>esters>amino acids>polymers>acids>amines. Flavor components characteristic analysis also showed that there were significant differences between products made with natural drying method and those with microbial starter culture. There were up to 41 flavor compounds in products with starter culture, while only 25 compounds in those made with natural drying method. In particular, products with microbial starter culture were more abundant in types and levels of alcohols, aldehydes, and esters. Furthermore, the microbial starter culture SM-194 played a more prominent role with longer storage period.