食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 199 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040260

研究报告

植物乳植杆菌KULG13对发酵肉块产生宣威火腿风味的影响

  • 吴昕颖 ,
  • 臧立萍 ,
  • 徐鸿挺 ,
  • 曹建新 ,
  • 张基亮
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  • 1(昆明理工大学 食品科学与工程学院,云南 昆明,650504)
    2(宣威市永进食品有限公司,云南 宣威,655400)
第一作者:硕士研究生(张基亮讲师和曹建新教授为共同通信作者,E-mail:zhangjl2348@163.com;jxcao321@hotmail.com)

收稿日期: 2024-06-22

  修回日期: 2024-08-13

  网络出版日期: 2025-07-11

基金资助

云南省重大科技项目(202202AG050009)

收起

Effect of Lactobacillus plantarum KULG13 on flavor of Xuanwei ham produced by fermented meat

  • WU Xinying ,
  • ZANG Liping ,
  • XU Hongting ,
  • CAO Jianxin ,
  • ZHANG Jiliang
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  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650504, China)
    2(Xuanwei Yongjin Food Co.Ltd., Xuanwei 655400, China)

Received date: 2024-06-22

  Revised date: 2024-08-13

  Online published: 2025-07-11

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摘要

为了打破火腿自然发酵带来的批次间风味、质地和色泽等的差异,该研究从宣威优质火腿中筛选乳酸菌,评价其对发酵肉块的风味和感官的影响。植物乳植杆菌KULG13,可以显著地提高肉块的a*值、同时降低肉块的水分活度、提高肉块硬度、减缓负面风味化合物的形成以及提高肉类风味化合物的浓度(P<0.05)。对干腌肉块整体风味起显著贡献作用的挥发性化合物有13种,包括7种醛类、2种醇类、1种酯类、2种酮类和1种呋喃类。KULG13发酵肉块与优质宣威火腿相比,其风味物质含量和物质种类相似度为79.60%和46.55%,结合感官评价的结果,KULG13最有可能作为产生宣威火腿风味的潜在发酵剂。

关键词： 植物乳植杆菌; 风味化合物; 质构; 感官评价; 发酵剂

本文引用格式

吴昕颖 , 臧立萍 , 徐鸿挺 , 曹建新 , 张基亮 . 植物乳植杆菌KULG13对发酵肉块产生宣威火腿风味的影响[J]. 食品与发酵工业, 2025 , 51(12) : 199 -206 . DOI: 10.13995/j.cnki.11-1802/ts.040260

Abstract

To break the difference in flavor, texture, and color between batches caused by naturally fermented hams, lactic acid bacteria were screened from Xuanwei high-quality ham and evaluated their effect on the flavor and sensory quality of fermented meat.Lactobacillus plantarum KULG13 could significantly increase the a* value of meat, decrease the water activity, increase the hardness of meat, reduce the formation of negative flavor compounds, and increase the concentration of meat flavor compounds (P<0.05) at the same time.There were 13 volatile compounds, including 7 aldehydes, 1 ester, 2 ketones, and 1 furan, which contributed significantly to the overall flavor of fermented meat.Compared with high-quality Xuanwei ham, KULG13 fermented meat had 79.60% and 46.55% similarity in the flavor substance content and species.Combined with the results of sensory evaluation, KULG13 was the most likely a potential starter culture for Xuanwei ham.

Key words： Lactobacillus plantarum; flavor compounds; texture; sensory evaluation; starter culture

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