食品科学 ›› 2024, Vol. 45 ›› Issue (7): 119-126.doi: 10.7506/spkx1002-6630-20230811-081

• 生物工程 • 上一篇    下一篇

酿酒酵母Y-8对发酵香肠品质与风味的影响

范鑫洋,张香美,刘程鹏,纪锡伟,车淇   

  1. (河北经贸大学生物科学与工程学院,河北 石家庄 050061)
  • 出版日期:2024-04-15 发布日期:2024-04-23
  • 基金资助:
    河北省省级科技计划资助项目(19227116D);河北经贸大学科学研究与发展计划基金项目(2022SGYB02)

Effect of Saccharomyces cerevisiae Y-8 on the Quality and Flavor of Fermented Sausages

FAN Xinyang, ZHANG Xiangmei, LIU Chengpeng, JI Xiwei, CHE Qi   

  1. (College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China)
  • Online:2024-04-15 Published:2024-04-23

摘要: 为改善发酵香肠的品质与风味,将酿酒酵母Y-8接种到发酵香肠中,探究不同比例酿酒酵母(Saccharomyces cerevisiae)Y-8与植物乳植杆菌(Lactiplantibacillus plantarum)Z43复配对发酵香肠理化性质、挥发性风味物质与脂肪酸的影响。分别通过气相色谱-离子迁移谱、气相色谱-质谱联用技术测定挥发性风味物质与脂肪酸。结果表明:添加酿酒酵母Y-8可以促进发酵香肠中酯类和醇类物质产生、降低乙酸含量、提高最终pH值、增加油酸相对含量、快速降低肠杆菌数;使用正交偏最小二乘判别分析建立模型,结合变量投影重要性(variable importance projection,VIP)值筛选出17 种差异挥发性风味物质(VIP>1),可以对不同比例酿酒酵母Y-8与植物乳植杆菌Z43复配发酵香肠做出很好地区分;植物乳植杆菌Z43与酿酒酵母Y-8以20∶1(植物乳植杆菌Z43接种量为107 CFU/g)比例复配发酵香肠感官综合评分最高、色度值最大,硬度显著高于其他组(P<0.05),且3-羟基-2-丁酮含量明显高于其余3 组;接种酿酒酵母Y-8可以赋予发酵香肠浓郁的醇香和酯香、有效祛除酸味、提高发酵香肠的品质和安全性,此结果可为酿酒酵母在发酵肉制品中的应用提供参考。

关键词: 酿酒酵母;发酵香肠;挥发性风味物质;脂肪酸

Abstract: In order to improve the quality and flavor of fermented sausages, the effects of mixtures of Saccharomyces cerevisiae Y-8 and Lactiplantibacillus plantarum Z43 in different proportions on the physical and chemical properties, volatile flavor compounds and fatty acids of fermented sausages were explored. The volatile flavor compounds and fatty acids were determined by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that the addition of S. cerevisiae Y-8 promoted the production of esters and alcohols, reduced the acetic acid content, increased the final pH and the relative content of oleic acid, and rapidly reduced the number of enterobacteria in fermented sausages. Based on variable importance in the projection (VIP > 1) values obtained from the model established using orthogonal partial least squares discriminant analysis (OPLS-DA), 17 differential volatile flavor compounds were identified, which could effectively distinguish among all fermented sausage samples. Fermented sausage inoculated with L. plantarum Z43 and S. cerevisiae Y-8 in a ratio of 20:1 (the inoculum amount of L. plantarum Z43 was 107 CFU/g) had the highest overall sensory evaluation score and chrominance value, and its hardness was significantly higher than that of the other groups (P < 0.05). In addition, its content of 3-hydroxy-2-butanone was apparently higher than those of the other three groups. Inoculation with S. cerevisiae Y-8 could impart fermented sausages with high alcoholic and estery aromas, effectively eliminate the sour taste, and improve the quality and safety of fermented sausages. This finding can provide a reference for the application of S. cerevisiae in fermented meat products.

Key words: Saccharomyces cerevisiae; fermented sausage; volatile flavor substance; fatty acid

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