食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 249 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040734

研究报告

副干酪乳杆菌和马克思克鲁维酵母接种发酵对藏猪火腿品质的影响

  • 王菲 ,
  • 落桑央吉 ,
  • 黄晶晶 ,
  • 罗章 ,
  • 刘振东 ,
  • 张二豪 ,
  • 拉毛才旦 ,
  • 李梁 ,
  • 谢宁宁
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  • 1(西藏农牧学院 食品科学学院,西藏 林芝,860000)
    2(安徽省农业科学院农产品加工研究所,安徽 合肥,230031)
    3(西藏自治区食品药品检验研究所,西藏 拉萨,850000)
第一作者:硕士研究生(李梁副教授和谢宁宁副研究员为共同通信作者,E-mail:jwllok@sina.com;ningxie512@163.com)

收稿日期: 2024-08-13

  修回日期: 2024-09-03

  网络出版日期: 2025-07-11

基金资助

西藏自治区科技计划项目(XZ202202YD0004C,XZ202001YD0019C);安徽省重点研发科技援藏项目(2022j11020001)

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Effect of Lactobacillus paracasei and Kluyveromyces marxianus on quality of Tibetan pig ham

  • WANG Fei ,
  • Luosangyangji ,
  • HUANG Jingjing ,
  • LUO Zhang ,
  • LIU Zhendong ,
  • ZHANG Erhao ,
  • Lamaocaidan ,
  • LI Liang ,
  • XIE Ningning
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  • 1(School of Food Science, Xizang Agriculture and Animal Husbandry College, Nyingchi 860000,China)
    2(Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031,China)
    3(Institute of Food and Drug Inspection of Tibet Autonomous Region, Lhasa 850000,China)

Received date: 2024-08-13

  Revised date: 2024-09-03

  Online published: 2025-07-11

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摘要

藏猪作为高原特色经济猪种,其肉质鲜美,营养丰富,是一种优异的发酵肉原料。利用副干酪乳杆菌(Lactobacillus paracasei,LP)和马克思克鲁维酵母(Kluyveromyces marxianus,KM)接种发酵藏猪后腿,研究单一菌种(LP或KM)和复配菌种(LP+KM,简称LK)方式下,火腿腌制、晾晒、发酵、成熟后的理化(pH值、水分活度)和物理性质(色差、质构特性)变化规律,比较发酵终点藏猪火腿挥发性风味和感官评价差异。结果显示,接种发酵与自然发酵(NF,未接种)相比,在发酵后和成熟后表现出明显差异(P＜0.05),接种发酵降低了藏猪火腿的pH值(均小于6.75)、水分活度(降低约2%~10%),以及硬度、咀嚼性、胶着性,同时提升了色泽、亮度和弹性(P＜0.05),其中LP和LK发酵后弹性提升约40%。接种发酵使成熟火腿总醛、总酮、总酯含量增加,KM及LK处理组形成多种新的醇类、醛类、酮类风味物质。此外,LK处理组的组织形态、色泽外观、口感等感官品质优于单菌发酵组。可见,LP和KM复配对增强藏猪火腿品质,提升其风味方面具有重要作用,可作为优良的品质改良剂在藏猪火腿工业化生产中发挥应用潜力。

关键词： 藏猪; 火腿; 接种发酵; 理化品质; 风味

本文引用格式

王菲 , 落桑央吉 , 黄晶晶 , 罗章 , 刘振东 , 张二豪 , 拉毛才旦 , 李梁 , 谢宁宁 . 副干酪乳杆菌和马克思克鲁维酵母接种发酵对藏猪火腿品质的影响[J]. 食品与发酵工业, 2025 , 51(12) : 249 -258 . DOI: 10.13995/j.cnki.11-1802/ts.040734

Abstract

As a characteristic economic pig breed in the plateau, Tibetan pigs have delicious meat and rich nutrition, making them an excellent fermented meat raw material.Using Lactobacillus paracasei (LP) and Kluyveromyces marxianus (KM) to inoculate fermented Tibetan pig hind legs, this study investigated the changes in physicochemical properties (pH value, water activity) and physical properties (color difference, texture characteristics) of cured, air dried, fermented, and matured Tibetan pig ham under single strain (LP or KM) and complex strain (LP+KM, abbreviated as LK) methods, and compared the differences in volatile flavor and sensory evaluation of Tibetan pig ham at the fermentation endpoint.Results showed that compared with natural fermentation (NF, unvaccinated), inoculation fermentation showed significant differences (P<0.05) after fermentation and maturation.Inoculation fermentation reduced the pH value (below 6.75), water activity (decreased by 2%-10%), hardness, chewiness, and adhesiveness of Tibetan pig ham, while improving its color, brightness, and elasticity (P<0.05).Among them, the elasticity of LP and LK fermentation increased by about 40%.Inoculation fermentation increased the total aldehyde, total ketone, and total ester contents of mature ham, and the KM and LK treatment groups formed various new alcohol, aldehyde, and ketone flavor compounds.In addition, the sensory qualities such as tissue morphology, color, appearance, and taste of the LK treatment group were superior to those of the single bacterium fermentation group.It can be seen that the combination of LP and KM plays an important role in enhancing the quality and flavor of Tibetan pig ham, and can be used as a quality improver in the industrial production of Tibetan pig ham.

Key words： Tibetan pig; ham; inoculated fermentation; physical and chemical quality; flavor

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