食品工业科技2011，Vol.32Issue(7)：207-209,213,4.
内源性发酵剂Macrococcus caseolyticus发酵广式腊肠的风味物质成分分析
Analysis of volatile compounds of cantonese sausage fermented by Macrococcus caseolyticus separated from cantonese sausage
摘要
Abstract
The volatile compounds of cantonese sausage fermented by Macrococcus caseolyticus (M.caseolyticus) were investigated. Two cantonese sausage samples were prepared: control, sausage inoculated with M. Caseolyticus( MC).The volatile compounds were extracted by a headspace solid-phase micro-extraction(SPME) method,quantified and identified by a gas chromatography-mass spectrometry(GC-MS).A total of 22 and 25 volatile compounds were identified from the two samples respectively. Larger amount of volatile compounds (alcohols,aldehydes,ketones and esters) were detected in the sausage,in addition,amount of hydrocarbons and heterocyclic were detected.The results showed that M.caseolyticus could accelerate the degradation and oxidation of lipids and proteins,and improve the flavor characteristics of cantonese sausage.关键词
广式腊肠/巨球菌/溶酪大球菌/风味Key words
cantonese sausage/Macrococcus/Macrococcus caseolyticus/volatile分类
轻工纺织引用本文复制引用
吴燕涛,赵谋明,孙为正,曹宝森..内源性发酵剂Macrococcus caseolyticus发酵广式腊肠的风味物质成分分析[J].食品工业科技,2011,32(7):207-209,213,4.基金项目
粤港关键领域突破项目(2005A20303002) （2005A20303002）
2006年省部产、学、研结合专项资金项目(2006D90202001) （2006D90202001）
广东省食品工业公共实验室开放课题(FIPLD5001). （FIPLD5001）
