以腐生葡萄球菌(Staphylococcus Saprophyticus)CGMCC 3475为发酵剂发酵里脊猪肉,以不接菌的样品为对照,通过测定各发酵阶段(发酵30 d、50 d、70 d、90 d、110 d)的游离脂肪酸(FFA)、硫代巴比妥酸值(TBARS)、双烯值和羰基值等来研究腐生葡萄球菌对发酵里脊猪肉脂质分解氧化规律的影响。通过测定醛和酮等挥发性风味物质来研究腐生葡萄球菌对发酵里脊猪肉脂质的氧化产物对风味特性的影响。结果表明,接菌处理发酵里脊猪肉中的SFA、MUFS、PUFA的含量除发酵50天显著低于对照发酵里脊猪肉外(P<0.05),其余各个阶段这3种脂肪酸的含量都显著高于对照发酵里脊猪肉(P<0.05)。2个处理发酵脊猪肉中的SFA、PUFA的含量都在发酵90天达到最大值,而MUFA的含量在发酵过程中持续增加。TBARS值整体趋势都是减少的,只有在发酵70天的时候有所增加。羰基值从发酵30天到90天都是呈显著增加的(P<0.05),到发酵110天时有所降低。双烯值都是显著增加的(P<0.05),而且接菌处理发酵里脊猪肉的双烯值均显著高于对照处理发酵里脊猪肉(P<0.05)。发酵70天时,接菌处理发酵里脊猪肉检测出高达56.71%的酯类物质而检测出相比对照处理发酵里脊猪肉较少的直链醛和酮外,其余各个发酵阶段的直链醛和酮的含量均显著高于对照处理发酵里脊猪肉(P<0.05)。

Effects of Staphylococcus saprophyticus CGMCC 3475 as starter culture on lipolysis-oxidation and quality of fermented pork loin during processing(fermented for 30d,50d,70d,90d and 110d) were studied,with non-inoculated pork loin as control.Lipolysis-oxidation and its correlation during fermenting were studied by analyzing free fatty acids(FFA),thiobarbituric acid(TABRS),diene value and carbonyl value.Volatile flavor compounds such as aldehydes and ketons were also studied.The results showed that the content of SFA,MUFA and PUFA of the inoculated pork loin increased significantly(P<0.05) than that of in the non-inoculation during fermenting except at 50 days.Content of SFA and PUFA of both samples reached highest value at 90 days,and content of MUFA increased throughout the fermenting.TBARS value decreased throughout the fermenting but increased at 70 days.Carbonyl value and diene value increased during fermenting,and both values of the inoculation were higher significantly(P<0.05) than the non-inoculation.Compared to control fermented pork loin,less linear chain aldehydes and ketons but 56.7% esters were detected in the inoculated pork loin at 70 days,while the content of linear chain aldehydes and ketons were significantly higher(P<0.05) during other fermenting stages.