食品与发酵工业 >

2023 , Vol. 49 >Issue 21: 74 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034726

研究报告

乳酸菌发酵液对调理牛肉品质及风味的影响

  • 孔琪 ,
  • 饶胜其 ,
  • 杭锋
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  • 1(扬州大学 食品科学与工程学院,江苏 扬州,225127)
    2(江南大学(扬州)食品生物技术研究所 江苏 扬州,225000)
第一作者:硕士研究生(饶胜其副教授和杭锋正高级工程师为共同通信作者,E-mail:sqrao@yzu.edu.cn;fhang0427@126.com)

收稿日期: 2022-12-27

  修回日期: 2023-01-29

  网络出版日期: 2023-12-08

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Effect of lactic acid bacteria fermentation broth on the quality and volatile flavor compounds of marinated beef

  • KONG Qi ,
  • RAO Shengqi ,
  • HANG Feng
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  • 1(College of Food Science and Engineering,Yangzhou University, Yangzhou 225127, China)
    2(Jiangnan University (Yangzhou) Institute of Food Biotechnology, Yangzhou 225000,China)

Received date: 2022-12-27

  Revised date: 2023-01-29

  Online published: 2023-12-08

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摘要

该文联合应用常规调味料和乳酸菌发酵液(植物乳杆菌VSCDJY5-L5∶鼠李糖乳杆菌FAHWH5L1∶乳酸片球菌ZT45=1∶1∶1)低温腌制(10 ℃、8 h)获得新型调理牛肉,并对比分析发酵液辅助调味料腌制调理牛肉(发酵液组)、调味料腌制调理牛肉(对照组)和未腌制牛肉(空白组)的品质和风味成分差异。质构及感官评定分析结果表明,发酵液组相较对照组和空白组硬度、咀嚼性显著降低(P＜0.05),同时,风味、多汁性、总体可接受度得到明显改善。固相微萃取-气相色谱-质谱联用技术及主成分分析结果表明,相比对照组和空白组,发酵液组牛肉中挥发性风味物质种类显著增加,其中含硫、含氮类物质增加尤为明显;2-甲基吡嗪是发酵液组的关键风味物质,使调理牛肉呈现烤香香气。综上,乳酸菌发酵液能够显著改善调理牛肉的质构和风味。该研究为乳酸菌发酵液在调理牛肉制作中的直接应用及其工业化生产提供了理论基础和技术支持。

关键词： 乳酸菌发酵液; 调理牛肉; 质构; 感官评价; 挥发性风味物质

本文引用格式

孔琪 , 饶胜其 , 杭锋 . 乳酸菌发酵液对调理牛肉品质及风味的影响[J]. 食品与发酵工业, 2023 , 49(21) : 74 -82 . DOI: 10.13995/j.cnki.11-1802/ts.034726

Abstract

A new type of seasoned and marinated beef was obtained by curing with the conventional seasoning and lactic acid bacteria (LAB) fermentation broth (Lactobacillus plantarum VSCDJY5-L5:Lactobacillus rhamnosus FAHWH5L1:Pediococcus acidilactici ZT45 = 1:1:1) at 10 ℃ for 8h. The differences in quality and flavor components of the beef marinated by the LAB broth-assisted seasoning (LAB broth group), the beef marinated by the seasoning (control group) and uncured beef (blank group) were compared and analyzed. The results of the texture and sensory evaluation analysis showed that the hardness and chewiness of the LAB broth group were significantly lower compared to the control and blank groups (P<0.05), while the flavor, juiciness, and overall acceptability were remarkably increased. The results of solid phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) and principal component analysis showed that compared with the control and the blank group, the variety of volatile flavor compounds in the LAB broth group were notably increased, especially those containing sulfur and nitrogen. Furthermore, 2-methylpyrazine is the key flavor substance in LAB broth group, which is beneficial to the roasted aroma of marinated beef. In conclusion, LAB broth can observably improve the texture and flavor of marinated beef. This study provides a theoretical basis and technical support for the application of LAB broth in the preparation of marinated beef and its industrial production.

Key words： lactic acid bacteria fermentation broth; marinated beef; texture; sensory evaluation; volatile flavor compounds

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