肉类研究2026，Vol.40Issue(3)：26-35,10.DOI:10.7506/rlyj1001-8123-20250411-109
酵母菌菌株及其接种方式对即食发酵香肠食用品质的影响
Effects of Yeast Strains and Their Inoculation Methods on the Eating Quality of Ready-to-Eat Fermented Sausages
摘要
Abstract
To investigate the effects of different yeast strains and their inoculation methods on the sensory attributes,physicochemical properties,and flavor of ready-to-eat fermented sausages,a bacterial consortium consisting of Staphylococcus equorum E-1,Staphylococcus xylosus NY-2,and Lacticaseibacillus paracasei YL-1 combined with Debaryomyces hansenii MF4,D.hansenii MF5,Candida parapsilosis MA3 or C.parapsilosis MY6 was used as a starter to produce fermented sausages.The yeast strains were inoculated either sprayed on the surface or into the interior of fermented sausages.The results showed that surface spraying with D.hansenii promoted the accumulation of esters,aldehydes,and alcohols while reducing the content of acids,thereby enhancing the sweet,floral,fruity and mushroom-like aromas of the sausage.The sausage sprayed with D.hansenii MF4 was preferred by sensory panelists,and the cross-sectional observation exhibited a ruby red color with distinct marbling.Therefore,the combination of the bacterial consortium with surface spraying of D.hansenii MF4 can effectively enhance the flavor complexity and overall eating quality of ready-to-eat fermented sausages.关键词
发酵香肠/酵母菌/表面喷涂/内部接种/理化特征/挥发性化合物Key words
fermented sausage/yeast/surface spraying/internal inoculation/physicochemical properties/volatile compounds分类
轻工纺织引用本文复制引用
姚亚芳,李儒仁,张靖唯,张迪,宋富彤,张楠,李文倩,荣良燕..酵母菌菌株及其接种方式对即食发酵香肠食用品质的影响[J].肉类研究,2026,40(3):26-35,10.基金项目
陕西省教育厅服务地方专项科学研究计划项目(产业化培育项目)(24JC015) （产业化培育项目）
秦创原引用高层次创新创业人才项目(QCYRCXM-2023-053) （QCYRCXM-2023-053）
国家自然科学基金面上项目(32072242) （32072242）
陕西省三秦英才引进计划青年项目(SXV20240516) （SXV20240516）
