肉类研究2017，Vol.31Issue(12)：50-55,6.DOI:10.7506/rlyj1001-8123-201712009
乳酸菌发酵剂对风干肠风味品质的影响
Effects of Lactic Acid Bacteria Starter Culture on the Flavor Quality of Air-Dried Sausage
摘要
Abstract
Lactobacillus plantarum 10M-7,a lactic acid bacterium isolated from naturally fermented traditional cured meat product, was used as a starter culture to produce air-dried sausage. Naturally fermented sausages were used as a control to assess the effect of inoculation with Lactobacillus plantarum on the flavor quality of air-dried sausage.The results showed that the pH value decreased rapidly during the early stage of lactic acid bacterial fermentation and its final value was apparently lower than that of the control. The experimental and control groups exhibited high variability in flavor quality as detected by an electronic nose. Gas chromatography-mass spectrometry (GC-MS) analysis indicated that the relative contents of alcohols, ketones and acids in the experimental group were higher than in the control group. In the meantime, the types and relative contents of characteristic aroma compounds identified in the experimental group such as 3-hydroxy-2-butanone, butyric acid ethyl ester, 2-heptanone and 2-nonanone were higher. To conclude, addition of the starter culture could improve the flavor quality and overall acceptance of air-dried sausage.关键词
乳酸菌/发酵剂/风干肠/风味Key words
lactic acid bacteria/starter culture/air-dried sausage/flavor分类
轻工纺织引用本文复制引用
潘晓倩,成晓瑜,张顺亮,赵冰,乔晓玲,陈文华,李家鹏,曲超,王守伟..乳酸菌发酵剂对风干肠风味品质的影响[J].肉类研究,2017,31(12):50-55,6.基金项目
公益性行业(农业)科研专项(201303082) （农业）
