该研究将前期从发酵肉制品中筛选得到的植物乳杆菌R3与腐生葡萄球菌S25以2∶1的比例接种于四川酱肉中,探究接种发酵对四川酱肉的感官品质、微生物、基本理化指标及挥发性风味物质的影响。实验结果表明,接种发酵四川酱肉感官评分总分为87.6分,显著改善了产品的色泽、质地;微生物结果均呈现先升高后下降的趋势,其中实验组霉菌和酵母菌数量仅为对照组的0.4倍;接种发酵能显著降低生物胺(总生物胺、组胺、酪胺)的含量(P<0.05),相较于对照组分别降低79%、47%、80%;挥发性物质共检测到39种,实验组38种,对照组19种,其中实验组醛类和脂类物质含量最多,两者都占总挥发性物质的30.77%。该研究表明,乳酸菌和葡萄球菌接种发酵能提高四川酱肉的食用品质,同时提升四川酱肉挥发性物质的含量,保证其安全质量。
In this study, Lactobacillus plantarum R3 and Staphylococcus saprophyticus S25 screened from fermented meat products were inoculated in a ratio of 2∶1 in Sichuan sauce meat to explore the effects of inoculation and fermentation on the sensory quality, microorganisms, basic physical and chemical indexes, and volatile flavor compounds of Sichuan sauce meat.Results showed that the total sensory score of inoculated fermented Sichuan sauce meat was 87.6 points, which significantly improved the color and texture of the product.The microbial results showed a trend of first increasing and then decreasing, and the number of molds and yeasts in the experimental group was only 0.4 times that of the control group, and the content of biogenic amines (total biogenic amines, histamine, and tyramine) could be significantly reduced by inoculation and fermentation (P<0.05), which were 79%, 47%, and 80% lower than those in the control group, respectively.A total of 39 volatile compounds were detected, 38 in the experimental group and 19 in the control group, among which the experimental group had the highest content of aldehydes and lipids, both of which accounted for 30.77% of the total volatile compounds.This study showed that lactic acid bacteria and staphylococcus inoculation and fermentation could improve the eating quality of Sichuan sauce meat, and at the same time increase the content of volatile substances in Sichuan sauce meat to ensure its safety and quality.
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