食品科学 ›› 2021, Vol. 42 ›› Issue (9): 169-176.doi: 10.7506/spkx1002-6630-20200402-016

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西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析

冉渺,何腊平,朱秋劲   

  1. (贵州大学酿酒与食品工程学院,贵州省农畜产品贮藏与加工重点实验室,贵州 贵阳 550025)
  • 出版日期:2021-05-15 发布日期:2021-06-02
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401200);贵州省生态特色肉制品科技创新人才团队项目([2020]5004); 贵州省高层次创新型人才培养计划项目(黔科合平台人才[2016]5662)

Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures

RAN Miao, HE Laping, ZHU Qiujin   

  1. (Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2021-05-15 Published:2021-06-02

摘要: 为揭示西式熏煮火腿在不同贮藏温度下细菌与挥发性风味化合物的关系。本研究分别通过高通量测序技术和气相色谱-质谱法测定了在4 ℃贮藏的前、中期及4、10、15、20 ℃和25 ℃贮藏后期西式熏煮火腿的细菌群落和挥发性化合物含量,利用相对气味活度值(relative odor activity value,ROAV)法确定了芳樟醇等19 种挥发性风味化合物。通过正交偏最小二乘判别分析发现样品可明显分为两类,筛选出不动杆菌属等11 种细菌为差异细菌,它们的相对丰度均与正己醛ROAV呈显著正相关(r≥0.776,P<0.05)。4、10 ℃贮藏后期的优势菌——沙雷氏菌属相对丰度与α-蒎烯ROAV呈极显著正相关(r=0.896,P<0.01),贮藏温度越高,肠杆菌属、肠球菌属相对丰度越高,它们与茚ROAV呈极显著正相关(r≥0.952,P<0.01)。研究结果为西式熏煮火腿贮藏及风味保鲜工艺优化方案提供参考。

关键词: 西式熏煮火腿;不同贮藏温度;细菌多样性;挥发性风味化合物

Abstract: In order to reveal the relationship between the bacterial community and volatile flavor compounds of cooked cured ham at different storage temperatures, high-throughput sequencing technology and gas chromatography-mass spectrometry (GC-MS) were used to determine the compositions of bacterial communities and volatile compounds in ham samples at the early and middle stages of storage at 4 ℃, and at the late stage of storage at 4, 10, 15, 20 and 25 ℃. According to their relative odor activity values (ROAV), 19 volatile flavor compounds were identified such as linalool. Orthogonal partial least squares discriminant analysis (OPLS-DA) divided all samples into two distinct groups. Eleven species of bacteria such as Acinetobacter were found to differ between the two groups. The relative abundance of each species was significantly positively correlated with hexanal ROAV (r ≥ 0.776, P < 0.05). The relative abundance of Serratia as the dominant bacterium at the late stage of storage at 4 and 10 ℃ was highly significantly positively correlated with α-pinene ROAV (r = 0.896, P < 0.01). Higher storage temperature resulted in higher relative abundance of Enterobacter and Enterococcus, which were highly significantly positively correlated with indene ROAV (r ≥ 0.952, P < 0.01). This study will provide a reference for the flavor preservation of cooked cured ham during storage.

Key words: cooked cured ham; different storage temperatures; bacterial diversity; volatile flavor compounds

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