发酵时间和发酵剂种类对牛肉调味料风味的影响

Effects of Fermentation Time and Starter Cultures on Flavor of Beef Flavorings

为研究发酵剂种类和发酵时间对发酵牛肉调味基料(fermented beef flavorings,FBF)风味的影响,将发酵剂THM-17(木糖葡萄球菌+戊糖片球菌)、WBL-45(木糖葡萄球菌+肉葡萄球菌+清酒乳杆菌)、VHI-41(木糖葡萄球菌+戊糖片球菌+植物乳杆菌)及清酒乳杆菌(Lactobacillus sake,LS)分别接种于牛骨肉酶解液中发酵12 h和16 h制作FBF,同时设置不发酵的对照组,采用电子鼻、电子舌、气相色谱-离子迁移谱和气相色谱-质谱联用分析不同组别FBF的风味差异和挥发性化合物组成。结果表明:对照组与发酵组FBF的气味和滋味均存在较大差异,其中,LS组和VHI-41组FBF风味具有特殊性;含硫化合物和醛类化合物是FBF中的关键风味化合物,醇类、酮类化合物对FBF的总体风味有重要的修饰作用,2-甲基-3-呋喃硫醇和双(2-甲基-3-呋喃基)二硫及壬醛的相对含量是引起处理组FBF风味差异的关键。

The effects of different starter cultures and fermentation times on the flavor of fermented beef flavorings(FBF)were studied.FBF were Maillard reaction products derived from an enzymatic hydolysate of bovine bones fermented for 12 or 16 h with THM-17(Staphylococcus xylosus+Pediococcus pentosaceus),WBL-45(Staphylococcus xylosus+Staphylococcus carnosus+Lactobacillus sakei),VHI-41(Staphylococcus xylosus+Pediococcus pentosaceus+Lactobacillus plantarum)or Lactobacillus sakei(LS).The flavor characteristics and volatile components of FBF were analyzed by gas chromatography-ion mobility spectrometry,gas chromatography-mass spectrometry,an electronic tongue and an electronic nose.The results showed that there were significant differences in flavor and taste between FBF and the unfermented control.FBF prepared with LS or VHI-41 had distinctive flavors.Sulfur-containing compounds and aldehydes were the key flavor compounds in FBF.Alcohols and ketones played an important role in modifying the overall flavor of FBF.The flavor difference among the nine groups may be ascribed to the relative contents of 2-methyl-3-furanethiol and bis(2-methyl-3-furyl)disulfide and nonanal.