中国食品添加剂2024，Vol.35Issue(1)：216-223,8.DOI:10.19804/j.issn1006-2513.2024.1.025
乳酸菌对添加马铃薯全粉的低盐干发酵香肠性能的影响
Effect of lactic acid bacteria on properties of low-salt dry fermented sausage with potato powder
摘要
Abstract
The traditional dry sausages are highly popular in China because of its unique quality characteristics,but they contain high salt content.Therefore,the purpose of this study was to evaluate the impact of lactic acid bacteria(LAB)on the quality characteristics of low-salt dry fermented sausage with potato powder.The lactic acid bacteria used in the study included Lactobacillus casei(LC),Lactobacillus fermentum(LF)and Lactobacillus plantarum(LP).The results showed that LP sausages had higher shear force(P＜0.05);LC,LP and LF sausages L* value were higher than that of the control group(P＜0.05).A total of 54 volatile compounds were detected in the dry sausages,mainly including 5 aldehydes,14 alcohols,8 ketones,7 organic acids and 20 esters.Lactobacillus casei,Lactobacillus fermentum and Lactobacillus plantarum could be used as potential starters to produce low-salt dry fermented sausage with improved texture,color and flavor.关键词
干发酵香肠/乳酸菌/低盐/马铃薯全粉Key words
dry fermented sausage/lactic acid bacteria/salt reduction/potato powder分类
轻工纺织引用本文复制引用
陈景鑫,裴绍林..乳酸菌对添加马铃薯全粉的低盐干发酵香肠性能的影响[J].中国食品添加剂,2024,35(1):216-223,8.基金项目
齐齐哈尔市科技计划创新激励项目(CNYGG-2021001). （CNYGG-2021001）
