食品科学 ›› 2018, Vol. 39 ›› Issue (22): 32-38.doi: 10.7506/spkx1002-6630-201822006

• 食品化学 • 上一篇    下一篇

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响

周慧敏,张顺亮,赵冰,李素,潘晓倩,任双,曲超,成晓瑜*   

  1. (中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京 100068)
  • 出版日期:2018-11-25 发布日期:2018-11-21
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401503)

Effect of Starter Culture Mixture of Staphylococcus xylosus and S. carnosus on the Quality of Dry-Cured Meat

ZHOU Huimin, ZHANG Shunliang, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang, QU Chao, CHENG Xiaoyu*   

  1. (Beijing Key Laboratory of Meat Processing Technology, China Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China)
  • Online:2018-11-25 Published:2018-11-21

摘要: 以不添加发酵剂的腊肉为空白对照,从理化特性、微生物分析、感官评价、香气活性化合物组成及电子鼻分析角度,研究木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响。结果表明,添加葡萄球菌混合发酵剂对产品的品质影响较大。与空白组比,葡萄球菌混合发酵剂可显著提高产品的酸价(2.12→3.28?mg/g)、蛋白质降解指数(16.32%→19.24%)、红度值a*(9.25→11.08)、香气和接受度得分及氨基酸代谢源香气活性化合物的种类和含量(3-甲基丁醛、3-甲基丁酸),同时显著降低产品的过氧化值(0.15→0.07?g/100?g)、硫代巴比妥酸反应物含量(0.25→0.17?mg/kg)和脂肪氧化源香气活性化合物的含量(己醛和壬醛),而对成品的基本理化指标(水分含量、水分活度、pH值)没有显著影响。电子鼻传感器能够将2?组产品区分开,说明加入发酵剂后,腊肉的风味有所改变。因此,通过添加木糖葡萄球菌和肉葡萄球菌混合发酵剂可以显著促进腊肉中蛋白质和脂肪的水解、改善产品的色泽,促进发酵风味快速形成,同时延缓脂肪氧化。

关键词: 葡萄球菌发酵剂, 腊肉, 品质, 理化特性, 风味物质

Abstract: The effect of a starter culture mixture of Staphylococcus xylosus and S. carnosus on the quality of dry-cured meat was studied by physicochemical and microbial analysis, sensory evaluation, aroma composition analysis and electronic nose evaluation. Dry-cured meat produced without starter culture served as a blank control. The results showed that the effect of the starter culture on the quality of products was significant. Compared with the blank group, the starter culture significantly increased acid value (from 2.12 to 3.28 mg/g), protein degradation index (from 16.32% to 19.24%), a* value (from 9.25 to 11.08), sensory scores for aroma and acceptance, and the types and amounts of aroma active compounds derived from amino acid metabolism (3-methylbutyraldehyde and 3-methylbutanoic acid). Furthermore, it reduced peroxide value (POV) (from 0.15 to 0.07 g/100 g lipid), thiobarbituric acidreactive substance (TBARS) value (from 0.25 to 0.17 mg/kg) and the contents of aroma active compounds derived from lipid oxidation (hexanal and nonylaldehyde). However, some physicochemical indexes (water content, aw, and pH) were not significantly affected. The electronic nose could distinguish between the two groups, which illustrated that the flavor was changed after adding the starter culture. Therefore, the starter culture mixture of S. xylosus and S. carnosus could significantly promote proteolysis and lipolysis, improve color, promote fermented flavor development, and delay lipid oxidation in dry-cured meat.

Key words: Staphylococcus starter cultures, dry-cured meat, quality, physicochemical properties, aroma compounds

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