功能性发酵剂对发酵香肠抗氧化及挥发性风味物质的影响

摘要/Abstract

摘要： 以功能性发酵剂植物乳杆菌（Lactobacillus plantarum CD101）和模仿葡萄球菌（Staphylococcus simulans NJ201）为混合发酵剂制作发酵香肠，同时以商业发酵剂和自然发酵为对照。结合POV值、TBARS值、羰基含量、巯基值和挥发性风味物质等探究功能性发酵剂对发酵香肠脂肪和蛋白质氧化以及风味的影响。结果表明：在香肠加工和贮藏过程中，随着时间的增长不同处理组香肠的POV值、TBARS值、羰基含量总体呈现上升趋势，巯基含量呈现下降趋势。接种功能性发酵剂制作发酵香肠在一定程度上能够抑制产品的脂肪氧化和蛋白氧化，显著提升挥发性风味物质种类（P<0.05），其中抑制脂肪氧化的能力显著优于商业发酵剂（P<0.05），抑制蛋白氧化的能力与商业发酵剂效果相当。

关键词: 功能性发酵剂, 发酵香肠, 脂肪氧化, 蛋白质氧化, 挥发性风味物质

Abstract: The Lactobacillus plantarum CD101 and Staphylococcus Simulans NJ201 were inoculated into fermented sausages, and natural fermentation and inoculation of commercial starters were used as controls. We aimed to study the effect of functional starter cultures on antioxidant and volatile compound in fermented sausages by determining the POV value, TBARS value, carbonyl content, sulfhydryl content and volatile compound. The results indicated that during the processing and storage of sausages, the POV value, TBARS value and carbonyl content of different groups showed an increasing trend with the time growing, and the result of sulfhydryl content showed downward trend. Inoculation of functional starter cultures to produce fermented sausages can inhibit the lipid oxidation and protein oxidation of the product to some extent, and significantly increase the variety of volatile compounds（P<0.05）. The ability to inhibit lipid oxidation was significantly better than that of commercial starters (P<0.05), and the ability to inhibit protein oxidation was comparable to that of commercial starters.

Key words: Functional Starter Cultures, Fermented sausages, lipid oxidation, protein oxidation, volatile compound

中图分类号:

TS251.1

曹辰辰冯美琴孙健徐幸莲周光宏. 功能性发酵剂对发酵香肠抗氧化及挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.

Chen-chen Cao sun jian Xing-Lian Xu Guanghong Zhou. Effect of Functional Starter Cultures on Antioxidant and Volatile Compound in Fermented Sausages[J]. FOOD SCIENCE, 0, (): 0-0.

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