食品与发酵工业2025，Vol.51Issue(12)：199-206,中插2-中插10,27.DOI:10.13995/j.cnki.11-1802/ts.040260
植物乳植杆菌KULG13对发酵肉块产生宣威火腿风味的影响
Effect of Lactobacillus plantarum KULG13 on flavor of Xuanwei ham produced by fermented meat
摘要
Abstract
To break the difference in flavor,texture,and color between batches caused by naturally fermented hams,lactic acid bac-teria were screened from Xuanwei high-quality ham and evaluated their effect on the flavor and sensory quality of fermented meat.Lactoba-cillus plantarum KULG13 could significantly increase the a∗ value of meat,decrease the water activity,increase the hardness of meat,re-duce the formation of negative flavor compounds,and increase the concentration of meat flavor compounds(P<0.05)at the same time.There were 13 volatile compounds,including 7 aldehydes,1 ester,2 ketones,and 1 furan,which contributed significantly to the overall flavor of fermented meat.Compared with high-quality Xuanwei ham,KULG13 fermented meat had 79.60%and 46.55%similarity in the flavor substance content and species.Combined with the results of sensory evaluation,KULG13 was the most likely a potential starter cul-ture for Xuanwei ham.关键词
植物乳植杆菌/风味化合物/质构/感官评价/发酵剂Key words
Lactobacillus plantarum/flavor compounds/texture/sensory evaluation/starter culture引用本文复制引用
吴昕颖,臧立萍,徐鸿挺,曹建新,张基亮..植物乳植杆菌KULG13对发酵肉块产生宣威火腿风味的影响[J].食品与发酵工业,2025,51(12):199-206,中插2-中插10,27.基金项目
云南省重大科技项目(202202AG050009) （202202AG050009）
