食品与发酵工业 >

2020 , Vol. 46 >Issue 4: 57 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022514

研究报告

乳酸菌对发酵牦牛肉灌肠理化性质及挥发性风味物质的影响

  • 龚珏 ,
  • 唐善虎 ,
  • 李思宁 ,
  • 郑娇 ,
  • 谭雪梅
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  • (西南民族大学 生命科学与技术学院, 四川 成都, 610041)
硕士研究生(唐善虎教授为通讯作者,E-mail:stang01@126.com)

收稿日期: 2019-10-11

  网络出版日期: 2020-04-07

基金资助

国家重点研发计划(2018YFD0400101);研究生创新项目(CX2019SZ150)

收起

Effect of lactic acid bacteria on physicochemical properties and volatile flavor substances of fermented yak meat sausage

  • GONG Jue ,
  • TANG Shanhu ,
  • LI Sining ,
  • ZHENG Jiao ,
  • TAN Xuemei
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  • (College of Life Science and Technology, Southwest Minzu University, Chengdu 610041,China)

Received date: 2019-10-11

  Online published: 2020-04-07

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摘要

该文以自然发酵为对照,研究了清酒乳杆菌(Lactobacillus sakei,LS)、植物乳杆菌(Lactobactillus plantarum,LP)和戊糖片球菌(Pediocccus pentosaceus,PP)作为发酵剂对牦牛肉灌肠理化性质及挥发性风味物质的影响。测定牦牛肉灌肠发酵过程中的pH值、水分含量、色泽、挥发性盐基氮(total voatile base nitrogen,TVB-N)、质构(texture,TPA)以及挥发性风味物质,探究乳酸菌发酵剂对牦牛肉灌肠理化指标及挥发性风味物质的影响。结果表明,随着发酵时间的延长,pH值和水分含量快速下降,接种乳酸菌的处理组下降速度更快,其中pH值最终都降至5.2以下,水分含量降至20%左右;接种了乳酸菌处理组的TVB-N要显著低于对照组(P＜0.05);PP组的L*值、a*值、b*值均显著高于其他组(P＜0.05);LS、LP组则检测出更大的硬度、黏聚性和咀嚼性;挥发性物质测定结果显示接种乳酸菌的处理组有更多种、更高相对含量的醛类、酮类等物质被检出。接种功能性乳酸菌发酵制作牦牛肉发酵灌肠在一定程度上改善香肠理化特性,同时能促进挥发性风味物质的生成。

关键词： 发酵灌肠; 牦牛肉; 乳酸菌; 理化性质; 挥发性风味物质

本文引用格式

龚珏 , 唐善虎 , 李思宁 , 郑娇 , 谭雪梅 . 乳酸菌对发酵牦牛肉灌肠理化性质及挥发性风味物质的影响[J]. 食品与发酵工业, 2020 , 46(4) : 57 -64 . DOI: 10.13995/j.cnki.11-1802/ts.022514

Abstract

The effects of Lactobacillus sakei (LS), Lactobacillus plantarum (LP) and Pediococcus pentosaceus (PP) as starter culture on the physicochemical properties and volatile flavor substances of yak meat sausage were studied and compared with naturally fermented control group. The pH value, moisture content, color, total volatile base nitrogen (TVB-N), texture (TPA) and volatile flavor substances in the fermentation process of yak meat sausage were determined which in order to explore the effects of lactic acid bacteria on the quality of yak meat sausage. The results showed that with the prolongation of fermentation time, the pH value and moisture content decreased rapidly. The pH value and moisture content of the groups inoculated with lactic acid bacteria decreased faster than those of the control group. The pH value eventually fell to 5.2, and the moisture content decreased about 20%. The TVB-N content in the lactic acid bacteria-treated groups were significantly lower than that of the control group (P<0.05). The L* value, a* value and b* value of the PP group were significantly higher than those of the other groups (P<0.05). LS and LP groups had greater hardness, cohesiveness and chewiness. Higher contents of aldehydes, ketones and other substances of volatile substances were detected in the groups inoculated with lactic acid bacteria. Fermentation with lactic acid bacteria can improve the physicochemical properties and promote the formation of volatile flavor substances of yak meat sausage.

Key words： fermented sausage; yak meat; lactic acid bacteria; physicochemical properties; volatile flavor substances

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