Lactobacillus plantarum and Saccharomyces cerevisiae were used to produce single bacteria fermented and mixed bacteria fermented pork jerky. Gas phase electronic nose and solid phase microextraction-gas chromatography-mass spectrometry were used to compare the differences in flavor compounds in traditional pork jerky, single bacteria fermented pork jerky, and mixed bacteria fermented pork jerky. The results showed that the electronic nose could well distinguish different pork jerky samples. Combining the analysis of volatile compounds through gas chromatography-mass spectrometry and sensory evaluation results, it was found that fermentation could significantly enhance the flavor of pork jerky, and the flavor of mixed bacteria fermented pork jerky was superior to the single bacteria fermented one. The key flavor compounds of mixed bacteria fermented pork jerky were 1-octene-3-ol, heptanal, decyl aldehyde, nonanal, ethyl butyrate, ethyl hexanoate, ethyl valerate, ethyl heptanoate, ethyl octanoate, and 2-ethyl methacrylate.
[1] KIM H J,PAIK H D.Functionality and application of dietary fiber in meat products[J].Korean Journal for Food Science of Animal Resources,2012,32(6):695-705.
[2] 李培红.嫩化和保湿联合作用改善猪肉脯品质的研究[D].无锡:江南大学,2010.
[3] 杨锋,张晓军,徐丽娜.红茶风味肉脯的加工方法[J].肉类工业, 2015(9):6-9.
[4] Quality characteristics of restructured pork jerky according to addition of sliced cheese[J].The Korean Journal of Food and Nutrition,2007,20(3):304-310.
[5] KIM H J,JUNG S,YONG H I,et al.Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor[J].Radiation Physics & Chemistry,2014,98(5):22-28.
[6] 蔡金龙,万里遥,石秀清.酱香味猪肉脯的研发[J].肉类工业,2017(6):1-5.
[7] 王新惠,张崟,谭茂玲,等.添加复合发酵剂对发酵猪肉干食品安全性的影响[J].食品工业科技,2015,36(20):234-237.
[8] ZHAO C,ZHAO,X,LU Z,et al.Production of fermented pork jerky using Lactobacillus bulgaricus[J].LWT - Food Science and Technology,2016,72:377-382.
[9] ARO J M A,NYAM-OSOR P,TSUJI K,et al.The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages[J].Food Chemistry,2010,119(1):279-285.
[10] CANDOGAN K,WARDLAW F B, ACTON J C.Effect of starter culture on proteolytic changes during processing of fermented beef sausages[J]. Food Chemistry,2009,116(3):731-737.
[11] 徐婧君,安兴娟,张彩娇,等.植物乳杆菌CGMCC8198发酵果蔬奶的制备工艺研究[J].食品工业,2017,38(3):59-63.
[12] 杨帆,盛雅萍,岳建平,等.不同发酵剂对羊肉发酵香肠理化特性及生物胺含量的影响[J].食品科技,2017,42(4):106-112.
[13] 赵岩.果蔬复合发酵鹿肉脯发酵菌种筛选及干燥方法研究[D].长春:吉林大学,2015.
[14] 明庭红,裘迪红,周君,等.基于植物乳杆菌发酵草鱼脱腥增香的研究[J].中国食品学报,2017,17(10):202-210.
[15] 曾雪峰.淡水鱼发酵对酸鱼品质影响的研究[D].无锡:江南大学,2013.
[16] 黄露,郇延军.抗氧化型发酵剂对香肠发酵过程中脂肪氧化的影响[J].食品与发酵工业,2016,42(12):38-44.
[17] S′LIWIN′SKA M,WIN′NIEWSKA P,DYMERSKI T,et al.Application of electronic nose based on fast GC for authenticity assessment of polish homemade liqueurs called Nalewka[J].Food Analytical Methods,2016, 9(9):2 670-2 681.
[18] SONCIN S,PANSERI S,RUSCONI M,et al.Improved determination of 2-dodecylcyclobutanone in irradiated ground beef patties by gas chromatography–mass-spectrometry (GC/MS) coupled with solid-phase microextraction (SPME) technique[J].Food Chemistry, 2012,134(1):440-444.
[19] ANUPAM G,KAZUFUMI O,TOSHIAKI O.Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2010,120(2):621-631.
[20] 刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报,2009,32(2):173-176.
[21] BRAGA C M,ZIELINSKI A A,SILVA K M,et al.Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics[J].Food Chemistry,2013,141(2):967-974.
[22] 朱清顺,柏如发.养殖中华绒鳌蟹风味品质比较研究[J].中国农学通报,2008,24(3):463-468.
[23] 刘继栋.代谢工程改造酿酒酵母生产单萜的关键问题解析[D].无锡:江南大学,2013.
[24] CHUNG H.Aroma extract dilution analysis of volatile compounds from crab meat[J].Journal of Agricultural and Food Chemistry,1994,42(12):2 867-2 870.
[25] CHEN De-wei,ZHANG Min.Analysis of volatile compounds in Chinese mitten crab[J].Journal of Food and Drug Analysis, 2010,14(3):297-300.
[26] 荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128.
[27] 夏延斌.食品风味化学[M].北京:化学工业出版社,2008:9.
[28] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[29] GIRI A,OSAKO K,OHSHIMA T.Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J].Food Chemistry,2010,120(2):621-631.
[30] 解万翠,杨锡洪,章超,等.顶空固相微萃取-气象色谱-质谱法测定北极虾虾头的挥发性成分[J].分析化学,2011,39(12):1 852-1 857.
[31] 戴群,曹大林,刘祥义.基于GC/MS测定的松茸挥发性特征香气研究[J].云南化工,2017,44(1):30-33.
[32] 章建浩,朱健辉,王莉,等.干腌火腿品级风味品质指标分析研究[J].食品科学,2005,26(9):95-100.
[33] 蔺佳良,廖芳芳,苏秀榕,等.中华绒螯蟹不同部位挥发性物质的研究[J].核农学报,2014,28(2):259-269.
