食品与发酵工业 >

2024 , Vol. 50 >Issue 6: 24 - 31

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036037

研究报告

乳酸菌和酵母菌复配发酵对羊肉香肠食用品质的影响

  • 兰沁洁 ,
  • 宋杰 ,
  • 陈沫 ,
  • 候伍加 ,
  • 周娇 ,
  • 裴慧洁 ,
  • 邓霖 ,
  • 杨勇
展开
  • (四川农业大学 食品学院,四川 雅安,625014)
第一作者:硕士研究生(杨勇教授为通信作者,E-mail:yangyong676@ 163.com)

收稿日期: 2023-05-06

  修回日期: 2023-05-19

  网络出版日期: 2024-04-17

基金资助

国家自然科学基金项目(32272435);四川省巴中市市校合作项目(2122239009)

收起

Effect of compound fermentation of lactic acid bacteria and yeast on eating quality of mutton sausages

  • LAN Qinjie ,
  • SONG Jie ,
  • CHEN Mo ,
  • HOU Wujia ,
  • ZHOU Jiao ,
  • PEI Huijie ,
  • DENG Lin ,
  • YANG Yong
Expand
  • (College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)

Received date: 2023-05-06

  Revised date: 2023-05-19

  Online published: 2024-04-17

Fold

摘要

为了提高羊肉香肠的食用品质,降低产品的膻味,该研究采用乳酸菌和酵母菌复配发酵,探究菌株的协同作用对羊肉香肠食用品质的影响以及对最终成品膻味的脱除效果。该研究将前期从羊肉香肠中筛选得到的戊糖片球菌L7和近平滑假丝酵母Y22以2∶1的比例复配发酵生产羊肉香肠,以不接种和单菌接种为对照组,分析了羊肉香肠的基本理化指标、感官品质、游离脂肪酸、挥发性物质和生物胺含量。实验结果显示,复配接种组羊肉香肠的感官评分总分为88.5分,显著高于不接种组的69.5分(P＜0.05)。羊肉香肠成品中,复配接种组的挥发性物质种类更多,共检出91种。相比3个对照组,复配接种组羊肉香肠的膻味最弱,与羊肉膻味相关的肉豆蔻酸相较于不接种组降低了6.54％、棕榈酸降低了10.45％、硬脂酸降低了40.61％、油酸降低了17.55％。该研究表明,乳酸菌和酵母菌复配接种发酵能够降低羊肉香肠的膻味,提高羊肉香肠的可接受度,提升羊肉香肠的食用品质。

关键词： 乳酸菌; 酵母菌; 发酵; 羊肉香肠; 膻味; 食用品质

本文引用格式

兰沁洁 , 宋杰 , 陈沫 , 候伍加 , 周娇 , 裴慧洁 , 邓霖 , 杨勇 . 乳酸菌和酵母菌复配发酵对羊肉香肠食用品质的影响[J]. 食品与发酵工业, 2024 , 50(6) : 24 -31 . DOI: 10.13995/j.cnki.11-1802/ts.036037

Abstract

To enhance the eating quality and reduce the mutton odor of mutton sausages, a combination of lactic acid bacteria and yeast fermentation was used to explore the synergistic effect of the strains on the eating quality and mutton odor removal of the final product.In this study, the mutton sausages were fermented with the mixture of Pediococcus pentose L7 and Candida parapsilosis Y22 isolated from mutton sausages in previous research at a 2∶1 ratio.The physical and chemical indexes, sensory quality, free fatty acids, volatile matter, and biogenic amine contents of mutton sausages were analyzed, with no inoculation and single strain inoculation as the control group.Results showed that the total sensory score of the mutton sausage inoculated with mixed strains was 88.5 points, significantly higher than the 69.5 points of the non-inoculated group (P<0.05).Among the finished mutton sausages, the sausages from the co-inoculation group had more volatile substances, with a total of 91 substances detected.Compared to the three control groups, the mutton sausage co-inoculated with lactic acid bacteria and yeast had the weakest mutton odor.Furthermore, the fatty acids related to mutton odor were decreased in the co-inoculated mutton sausages compared with the ones from the non-inoculation group, with a decrease of 6.54% in myristic acid, 10.45% in palmitic acid, 40.61% in stearic acid, and 17.55% in oleic acid.The results demonstrated that combining lactic acid bacteria and yeast could reduce the mutton odor and enhance the acceptability and eating quality of the mutton sausage.

Key words： lactic acid bacteria; yeast; fermentation; mutton sausage; mutton odor; eating quality

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