微生物亚硝化抑制剂对风干肠风味物质形成的影响

Effect of microbial nitrosation inhibitors on the formation of flavor substances in air-dried sausage

目的:研究微生物亚硝化抑制剂(MNI)对风干肠风味物质形成及变化的影响。方法:通过4种不同处理方法制作风干肠:添加MNI(MNI组)、添加MNI并接入PRO-MIX5商业发酵剂(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)(MNIP组)、发酵牛骨调味基料和复配抗氧化剂(FBFA)并接入PRO-MIX5(FBFAP组)及空白对照组(CK)(CK组),并测定各风干肠成品的氨基酸组成及风味。结果:谷氨酸、丙氨酸、牛磺酸和肌肽是4组风干肠中的主要游离氨基酸,加入MNIP能促进风干肠鲜味氨基酸的生成和提高游离氨基酸总量,谷氨酸和丙氨酸这两种呈鲜味和甜味的氨基酸对风干肠的滋味贡献最大,4组风干肠主要呈鲜甜味。4组风干肠在风味和滋味上存在差异,电子鼻和电子舌PCA分析能将其区分开,其中MNI组和MNIP组的风味特征和滋味相似,FBFAP组与CK组的滋味比较接近。加入MNI和MNIP能提高风干肠的鲜味,降低咸味和苦味。正己酸乙酯和异戊酸乙酯是MNIP组的特征风味物质,芳樟醇是MNI组的特征风味物质,癸醛和异戊酸乙酯是FBFAP组的特征风味物质。结论:单独添加MNI或MNI与PRO-MIX5协同作用均能促进风干肠风味的形成。

Objective:To study the effects of microbial nitrification inhibitors on the formation and changes of flavors in air-dried sausages.Methods:Four groups of air-dried sausages were designed:MNI group:0.05%of microbial nitrosation inhibitors(MNI)were added;MNIP group:0.05%MNI and an inoculation of PRO-MIX5 commercial starter(Staphylococcus xylose,Lactobacillus sake,and L.plantarum)were added;FBFAP group:fermented beef flavorings and compound antioxidants were added,and the sausages were inoculated with the PRO-MIX5 commercial starter;and CK group:blank control(CK).The flavor of air-dried sausages was determined by an amino acid analyzer,Heracles iii ultra-fast gas phase electronic nose,electronic tongue and gas chromatography-mass spectrometry(GC-MS).Results:Glutamate,alanine,taurine and carnosine are the primary free amino acids in the four groups of air-dried sausages.The addition of MNIP promoted the production of fresh amino acids and increased the total amount of free amino acids.Glutamate and alanine,two umami and sweet amino acids,contributed the most to the taste of air-dried sausages,and the four groups of air-dried sausages were primarily umami and sweet.There were differences in flavor and taste among the four groups.The electronic nose and electronic tongue principal component analysis(PCA)could distinguish between them.The flavors and taste of the MNI and MNIP groups were similar,and the taste of FBFAP group and CK were similar.The addition of MNI and MNIP improved the umami of air-dried sausage and reduced its saltiness and bitterness.Ethyl hexanoate and ethyl isovalerate were the characteristic flavors of the MNIP group.Linalool was the characteristic flavor of the MNI group,while decanal and ethyl isovalerate were the characteristic flavors of the FBFAP group.Conclusion:The addition of MNI alone or the synergistic effect of MNI and PRO-MIX5 promotes the formation of flavor in the air-dried sausages,indicating that MNI shows great promise at promoting the formation of flavor in air-dried sausages.