食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 104 - 112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038714

研究报告

外源亮氨酸对发酵香肠品质的影响

  • 熊怡婷 ,
  • 朱韵琴 ,
  • 陈磊 ,
  • 魏从娇 ,
  • 赵欣欣 ,
  • 刘瑞 ,
  • 于海
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  • 1(扬州大学 食品科学与工程学院, 江苏 扬州, 225127)
    2(江苏省淮扬菜工业化工程中心, 江苏 扬州, 225127)
    3(文化和旅游部中餐非遗技艺传承重点实验室, 江苏 扬州, 225127)
第一作者:本科生(于海教授为通信作者,E-mail:yuhai@yzu.edu.cn)

收稿日期: 2024-01-26

  修回日期: 2024-03-19

  网络出版日期: 2025-02-21

基金资助

国家自然科学基金项目(32172276,32101859);江苏省优青项目(BK20230070);江苏省大学生创新创业省级重点项目(202211117055Z)

收起

Effect of exogenous leucine on quality of fermented sausage

  • XIONG Yiting ,
  • ZHU Yunqin ,
  • CHEN Lei ,
  • WEI Congjiao ,
  • ZHAO Xinxin ,
  • LIU Rui ,
  • YU Hai
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  • 1(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
    2(Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province, Yangzhou 225127, China)
    3(Key Point of Chinese Intangible Cultural Heritage Inheritance of Ministry of Culture and Tourism Laboratory, Yangzhou 225127, China)

Received date: 2024-01-26

  Revised date: 2024-03-19

  Online published: 2025-02-21

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摘要

为研究亮氨酸添加量对发酵香肠品质的影响,采用外源添加不同含量亮氨酸(0.1、0.5、5.0 g/kg)及选用具有改善发酵香肠风味作用的发酵粘液乳杆菌 YZU-06 (L6)和植物乳植杆菌 CGMCC18217 (L10)作为香肠发酵剂(接种量为107 CFU/g),比较不同亮氨酸添加量对发酵香肠的质构、色泽、游离氨基酸、挥发性风味物质及感官等品质的作用。结果表明,5.0 Leu+L6处理组显著提高了发酵香肠的硬度和咀嚼性(P<0.05),5.0 Leu+L10处理组能显著提高发酵香肠红度值(a*)(P<0.05)。5.0 Leu+L6和5.0 Leu+L10两组中产生的风味化合物3-甲基丁醛的含量显著高于其他各组(P<0.05)。其中,5.0 Leu+L10组将亮氨酸转化为3-甲基丁醛的效率最高(P<0.05)。主成分分析显示,相较于仅接菌组(L6、L10),5.0 Leu+L6和5.0 Leu+L10处理组对发酵香肠的整体风味特征具有较大影响。此外,5.0 Leu+L10处理组在感官评价中显示具有最高的滋味得分(13.33)。综上,5.0 Leu+L10处理组更能有效改善发酵香肠的品质。

关键词： 亮氨酸; 发酵粘液乳杆菌 YZU-06; 植物乳植杆菌 CGMCC18217; 风味化合物; 3-甲基丁醛

本文引用格式

熊怡婷 , 朱韵琴 , 陈磊 , 魏从娇 , 赵欣欣 , 刘瑞 , 于海 . 外源亮氨酸对发酵香肠品质的影响[J]. 食品与发酵工业, 2025 , 51(3) : 104 -112 . DOI: 10.13995/j.cnki.11-1802/ts.038714

Abstract

To study the effects of different leucine supplemental levels on the quality of fermented sausage, different concentrations of leucine (0.1 g/kg, 0.5 g/kg, 5.0 g/kg) were added to sausage and Lactobacillus fermentum YZU-06 (L6) and Lactobacillus plant CGMCC18217 (L10) were selected as the starter culture of sausage (the inoculum volume was 107 CFU/g), which have the effect of improving the flavor of fermented sausage.The effects of different contents of leucine supplementation on texture, color, free amino acids, volatile flavor substances, and sensory quality of fermented sausage were compared.Results showed that the 5.0 Leu+L6 treatment group significantly increased the hardness and chewability of fermented sausage (P<0.05), 5.0 Leu+L10 treatment group significantly increased the redness value of fermented sausage (a*) (P<0.05).The content of 3-methylbutyric aldehyde produced in 5.0 Leu+L6 and 5.0 Leu+L10 groups was notably higher than that in other groups (P<0.05).Among them, the 5.0 Leu+L10 group had the highest efficiency of converting leucine to 3-methylbutyraldehyde (P<0.05).Principal component analysis showed that 5.0 Leu+L6 and 5.0 Leu+L10 treatment groups had a greater impact on the overall flavor characteristics of fermented sausages compared with bacteria-only groups (L6 and L10).In addition, the 5.0 Leu+L10 treatment group was shown to have the highest taste score (13.33) on the sensory evaluation.In conclusion, the 5.0 Leu+L10 treatment group can effectively improve the quality of fermented sausage.

Key words： leucine; Lactobacillus fermentum YZU-06; Lactobacillus plantarum CGMCC18217; flavour compounds; 3-methylbutyraldehyde

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