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