霉菌发酵剂对干发酵香肠的理化指标、氧化程度及风味的影响

The effects of mould starter on the physicochemical parameters,oxidationdegree and flavor of dry-cured sausage

为探究将分离自传统宣威火腿中的霉菌作为优良发酵剂的可行性,将其中的枝孢菌P27作为发酵剂接种于干发酵香肠中,研究其对干发酵香肠理化性质、氧化程度以及风味的影响。结果表明,枝孢菌没有显著地改变干发酵香肠的pH和水分活度值,但使细菌总数显著降低,并且通过降低香肠硬度、增加香肠弹性而改善香肠质构。不同加工阶段接菌组香肠的脂肪氧化和蛋白质氧化程度显著低于空白组,说明枝孢菌具有一定的抗氧化能力。通过气质联用仪对发酵30 d后的干发酵香肠的风味物质进行检测,共检出23种物质,发现接菌组香肠的醇类、酯类、酮类和萜类等物质含量增多。综上所述,枝孢菌作为发酵剂可以减少干发酵香肠的杂菌含量、改善香肠质构、减缓香肠氧化、丰富香肠风味,未来可作为发酵剂应用于发酵肉制品的生产。

In order to explore whether the mould isolated from the traditional Xuanwei ham can be used as a starter culture,the mould Cladosporium cladosporioides P27 was inoculated to dry-cured sausage to investigate the effects of Cladosporium cladosporioides on physicochemical properties,oxidation level and flavor of the sausage.There was no significant difference in the pH and water activity between the inoculated group and the control group,but the total number of bacteria was significantly reduced.Besides,Cladosporium cladosporioides inoculation improved the texture of sausages by reducing hardness and increasing elasticity.Additionally,the degree of lipid and protein oxidation of the inoculated group was lower than that of the control group,which indicated that Cladosporium cladosporioides had certain antioxidant capacity.Finally,a total of 23 volatile compounds of dry-cured sausage after 30 days of fermentation were detected by GC-MS.The inoculation group had higher contents of alcohols,esters,ketones and etc than those of the control.Overall,the results of this study showed that Cladosporium cladosporioides could reduce the number of bacteria and oxidation levels,improve the texture,and enrich the flavor of sausages.Therefore,it can be used as a potential starter culture in the fermented meat products manufacture in the future.