中国食物与营养2025，Vol.31Issue(6)：40-46,7.
自然发酵和人工接种发酵湘西香肠的挥发性风味组分和品质分析
Quality Analysis of Natural Fermentation and Artificial Inoculation of Fermented Xiangxi Sausage
摘要
Abstract
[Objective]To compare the quality difference between natural fermentation and artificial inoculation.[Method]The liquid(SPME-GC-MS)and liquid was extracted,histamine,nitrite content and pH values.[Result]There was a significant difference between the main volatile flavors of artificial inoculation and natural fermented Xiangxi sausage.Totally 43 volatile flavor components were isolated and identified in 4 groups of Xiang-xi fermented sausages,Among them,26 species of naturally fermented sausage group A,24 species were identified with Lactobacillus plantarum in group B,22 species of Lactobacillus acidophilus fermented sausage group C,and 22 species of volatile flavor substances were identified with Lactobacillus plantarum and Lactobacillus acidophilus in group D.The histamine,nitrite content and pH values of sausages in groups B,C and D were significantly lower than group A,and the sensory scores were higher than group A.[Conclusion]Artificial inoculation can improve the flavor and quality of fermented Xiangxi sausage and improve the safety of its products.关键词
自然发酵/人工接种发酵/挥发性风味组分/湘西香肠/组胺/亚硝酸盐Key words
natural fermentation/artificial inoculation fermentation/volatile flavor component/Xiangxi sausage/histamine/nitrite引用本文复制引用
居荣芳,何佳,徐杰,周珊珊,陈彬缤,扈麟,侯爱香..自然发酵和人工接种发酵湘西香肠的挥发性风味组分和品质分析[J].中国食物与营养,2025,31(6):40-46,7.基金项目
湖南省重点研发项目(项目编号:2022NK2035,2022NK2027) （项目编号:2022NK2035,2022NK2027）
湖南省草食动物产业技术体系产品加工与综合利用岗位专家(项目编号:HARS-08) （项目编号:HARS-08）
湖南省计量检测研究院(项目编号:2024JJ8293) （项目编号:2024JJ8293）
筑科合同[2024]2-3号《低钠盐、低亚硝酸盐、低苯并芘高品质腊肉生产新技术研发》 （）
黔科合成果[2023]重大012-9《"三低"腌腊肉制品加工与质量控制技术应用与示范》 （）
