食品与发酵工业 >

2023 , Vol. 49 >Issue 18: 242 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034113

研究报告

不同发酵剂对发酵香肠品质的影响

  • 杨小莹 ,
  • 肖珊 ,
  • 庞煜 ,
  • 王波 ,
  • 蔡燕雪 ,
  • 王际辉
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  • 1(东莞理工学院 生命健康技术学院,广东 东莞,523808)
    2(大连工业大学 生物工程学院,辽宁 大连,116034)
第一作者:硕士研究生(肖珊副教授和王际辉教授为共同通信作者,E-mail:xiaoshan@dgut.edu.cn;wangjihui@dgut.edu.cn)

收稿日期: 2022-10-27

  修回日期: 2022-11-24

  网络出版日期: 2023-10-25

基金资助

东莞理工学院高层次人才科研启动项目(GC300501-139);东莞市科技特派员项目(20201800500192;20201800500762)

收起

Different starters on the quality of fermented sausage

  • YANG Xiaoying ,
  • XIAO Shan ,
  • PANG Yu ,
  • WANG Bo ,
  • CAI Yanxue ,
  • WANG Jihui
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  • 1(College of life health technology, Dongguan University of Technology, Dongguan 523808, China)
    2(School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2022-10-27

  Revised date: 2022-11-24

  Online published: 2023-10-25

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摘要

微生物群落对发酵香肠的品质特征的形成具有重要作用,目前很多研究应用单一菌种作为发酵剂来改善发酵香肠品质,但将酵母菌与腐生葡萄球菌混合作为发酵香肠的发酵剂的相关研究还未见报道。该文研究了自然发酵(空白组)、接种腐生葡萄球菌、德巴汉逊氏酵母菌以及同时接种两种菌(1∶1)对发酵香肠的微生物、理化性质和风味的影响。结果表明,发酵结束后,空白组的菌落总数和pH值显著高于其他3组;3个接菌组香肠的亮度值、红度值和黄度值显著高于空白组;接种单一和混合发酵剂显著抑制了发酵香肠的脂肪和蛋白质氧化;接种不同发酵菌株显著增加了发酵香肠挥发性风味物质的丰度,减少了醛类物质的产生。综上,德巴汉逊氏酵母与腐生葡萄球菌单一和混合接入发酵香肠后,均可在不同程度上抑制杂菌生长,促进发色,促进酯类等风味物质产生,其中,混菌发酵组效果最佳。

关键词： 德巴汉逊氏酵母菌; 腐生葡萄球菌; 发酵香肠; 风味

本文引用格式

杨小莹 , 肖珊 , 庞煜 , 王波 , 蔡燕雪 , 王际辉 . 不同发酵剂对发酵香肠品质的影响[J]. 食品与发酵工业, 2023 , 49(18) : 242 -249 . DOI: 10.13995/j.cnki.11-1802/ts.034113

Abstract

The microbial community plays an important role in fermented sausages. At present, many studies have used single strain as starter to improve the quality of fermented sausages, but there is no report on mixing yeast and Staphylococcus saprophyticus as starter for fermented sausage processing. In this paper, the effects of S. saprophyticus, Debaryomyces hansenii, and mixed of the two microorganisms (1∶1) on the microbiology, physicochemical indexes, and flavor of fermented sausages were investigated. The results showed that the total viable count in control group was significantly higher than other three groups; the pH value of the microorganism-adding groups were significantly lower than that control group; the values of L*, a* and b* of sausages in the three inoculated groups were significantly higher than those in control group; the oxidation of lipid and protein in fermented sausage was significantly inhibited by inoculating single and mixed starters; inoculation of different strains significantly increased the abundance of volatile flavor substances in fermented sausage and reduced the production of aldehydes. To sum up, D. hansenii and S. saprophyticus single or mixed inoculation of fermented sausage could promote color parameters and enhance the production of esters and other volatile substances. While, the group of mixed inoculation with D. hansenii and S. saprophyticus demonstrated better effects.

Key words： Debaryomyces hansenii; Staphylococcus saprophyticus; fermented sausage; flavor

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