以从萨拉米香肠和蓝纹奶酪中分别分离获得的乳酸片球菌(Pediococcus acidilactici,PL)、娄地青霉(Penicillum roqueforti,PR)和它们的混合物(PLR)分别强化发酵萨拉米香肠,以不强化微生物的为对照(CK)。比较分析了萨拉米香肠发酵过程中,理化指标和风味成分等的差异。结果表明,发酵结束时,强化PL、PR和PLR的萨拉米香肠中的亚硝酸盐含量和酸价均显著低于CK(P<0.05),pH值与CK相当;微生物强化后的萨拉米香肠中己醛、庚醇、2-戊基呋喃、乙酸己酯等挥发性风味物质的含量均显著高于CK(P<0.05),从而使强化微生物的萨拉米香肠具有更浓的发酵味、果香味和奶酪味;感官评价表明,PLR强化香肠的总体评分最高,PL和PR的感官也比CK的更好。上述结果表明,同时强化PL和PR可改善萨拉米香肠的品质。研究结果对我国发酵香肠的生产和改良有一定的参考价值。
Pediococcus acidilactici (PL), Penicillium roqueforti (PR) and their mixture (PLR), which were isolated from fermented sausage salami and blue cheese, respectively, were used to strengthen fermented sausage salami, and no adding strain was used as the control (CK). The differences in physicochemical indexes and volatile flavor components were analyzed during salami sausage fermentation. The results showed that at the end of fermentation, the pH values, nitrite contents and acid values of salami sausage samples strengthened by PL, PR and PLR, were significantly lower (P<0.05) than or equivalent to those in CK samples. The contents of hexanal, heptanol, 2-pentylfuran, hexyl acetate and other volatile flavor substances in salami sausage strengthened by PL, PR or PLR, were significantly higher (P<0.05) than those in CK, leading more intense fermentation, fruit and cheese flavors in salami sausage samples strengthened by microbes. The sensory evaluation showed that the overall score of PLR fortified sausage was the highest, and the sensory evaluation of PL or PR fortified sausages was also better than that of CK. These results reveal that the quality of salami sausage can be improved through simultaneously strengthening PL and PR. The results from this study will be useful for the production and improvement of fermented sausage in China.
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