乳酸菌接种发酵对牛肉黄豆复合酱品质的影响

doi:10.7506/spkx1002-6630-20240519-128

食品科学 ›› 2024, Vol. 45 ›› Issue (23): 93-101.doi: 10.7506/spkx1002-6630-20240519-128

• 生物工程 • 上一篇

乳酸菌接种发酵对牛肉黄豆复合酱品质的影响

邹金浩，沈虹妘，龙正玉，杨怀谷，唐道邦

（广东省农业科学院蚕业与农产品加工研究所，农业农村部功能食品重点实验室，广东省农产品加工重点实验室，广东广州 510610）

发布日期:2024-12-06
基金资助:
广东省农业科研类及技术推广示范类项目（4400002200000000017411）；广东省现代农业产业技术体系创新团队项目（2023KJ114）

Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste

ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

(Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)

Published:2024-12-06

摘要/Abstract

摘要： 利用乳酸菌接种发酵提升复合豆酱的品质，比较自然发酵、接种植物乳杆菌（Lactobacillus plantrum，Lp）、戊糖片球菌（Pediococcus pentosaceus，Pp）、乳酸菌复配菌（Lp-Pp，复配比1∶1）发酵后牛肉黄豆酱的理化性质和游离氨基酸与挥发性风味物质组成。结果表明，乳酸菌接种发酵导致牛肉黄豆酱的pH值、氨基酸态氮和总游离氨基含量下降，总酸含量和还原糖升高，挥发性风味物质的种类和含量增加，其中Lp-Pp组含有最多种（16 种）的酯类物质。通过相对气味活性值结合正交偏最小二乘判别分析得出，乳酸菌接种发酵改变了牛肉黄豆酱中关键挥发性风味物质组成，其中接种Lp-Pp发酵促进了辛酸乙酯、异戊醛、苯甲醛、苯乙醛的产生，有助于牛肉黄豆酱良好风味的形成。本研究为乳酸菌接种发酵生产高品质复合豆酱提供了理论依据。

关键词: 复合豆酱；乳酸菌；接种；品质；关键风味物质

Abstract: To test the feasibility of inoculated fermentation with lactic acid bacteria for improving the quality of fermented beef-soybean paste, samples prepared by natural and inoculated fermentations with Lactobacillus plantrum (Lp), Pediococcus pentosaceus (Pp) or their mixture (Lp:Pp = 1:1) were comparatively evaluated for their physicochemical properties, free amino acid composition and volatile flavor composition. The results showed that compared with natural fermentation, inoculated fermentation with lactic acid bacteria decreased the pH, amino nitrogen and total free amino acid contents, and increased the total acid and reducing sugar contents as well as the number and amount of volatile flavor substances in the paste. The Lp-Pp fermented paste contained the largest number (16) of ester compounds. By calculation of relative odor activity value (ROAV) as well as using orthogonal partial least squares-discriminant analysis (OPLS-DA), it was found that inoculated fermentation with lactic acid bacteria changed the composition of key volatile flavor compounds in the paste, with Lp-Pp inoculation promoting the generation of ethyl octanoate, isovaleraldehyde, benzaldehyde and phenylacetaldehyde, thereby contributing to the good flavor of the paste. Collectively, this study provides a theoretical basis for the production of quality fermented beef-soybean paste inoculated with lactic acid bacteria.

Key words: composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances

中图分类号:

TS264.2

邹金浩，沈虹妘，龙正玉，杨怀谷，唐道邦. 乳酸菌接种发酵对牛肉黄豆复合酱品质的影响[J]. 食品科学, 2024, 45(23): 93-101.

ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang. Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste[J]. FOOD SCIENCE, 2024, 45(23): 93-101.

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乳酸菌接种发酵对牛肉黄豆复合酱品质的影响

Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste

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