乳酸菌对萨拉米香肠风味形成的研究进展

Recent Progress in Understanding the Contribution of Lactic Acid Bacteria to Flavor Formation in Salami:A Review

萨拉米香肠是一种以猪肉或牛肉为原料,利用微生物发酵作用生产的具有特殊风味、色泽、质地且保质期较长的肉制品。萨拉米香肠的风味在很大程度上影响萨拉米香肠的总体品质和感官品质的可接受度。与自然发酵的萨拉米香肠相比,采用人工发酵剂能减少其他环境因素的干扰,保证风味物质的稳定,尤其是乳酸菌能通过在基质肉中的代谢活动进一步降低萨拉米香肠酸度,赋予产品独特的风味。本文探讨了萨拉米香肠风味形成的影响因素,并从蛋白质代谢、脂肪代谢、碳水化合物代谢3个方面进一步讨论乳酸菌对其风味形成的贡献及可能的代谢机制,以期为完善萨拉米香肠风味品质研究的理论基础提供借鉴。

Salami is a kind of meat product with special flavor,color and texture as well as long shelf life,which is made from pork or beef by microbial fermentation.The flavor of salami greatly affects its overall quality and sensory acceptability.Compared with natural fermentation,the application of artificial starter cultures can reduce the interference of environmental factors and ensure the stability of flavor substances.In particular,lactic acid bacteria can further reduce the acidity of salami through the metabolic activity in meat matrix,imparting a unique flavor to the product.This article discusses the factors that may influence flavor formation in salami.The contribution of lactic acid bacteria to the formation of flavor and the underlying metabolic mechanism are analyzed in detail from three aspects including protein metabolism,fat metabolism,and carbohydrate metabolism.We expect that this review will provide a theoretical basis for further studies on the flavor quality of salami.