Effect of Staphylococcus simulans YD25 on Volatile Compounds in Fermented Sausages under  Different Conditions

doi:10.7506/spkx1002-6300-200920038

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 190-193.doi: 10.7506/spkx1002-6300-200920038

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Effect of Staphylococcus simulans YD25 on Volatile Compounds in Fermented Sausages under Different Conditions

YU Hai1，JIAO Yu1，LIU Xiang-nong2，WANG Zhi-jun1,*，GE Qing-feng1，JIANG Yun-sheng1，
XUE Dang-chen1，YANG Liu3

1. School of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China；2. Center of Test and Analysis,
Yangzhou University, Yangzhou 225009, China；3. China Cuisine Association, Beijing 100801, China

Received:2009-07-25 Online:2009-10-15 Published:2010-12-29
Contact: WANG Zhi-jun1,*， E-mail:zjwang@yzu.edu.cn

Abstract

Abstract:

Volatile components in fermented sausages by Staphylococcus simulans YD25 isolated from Rugao ham under various processing conditions were investigated. The composition and content of volatile compounds in fermented sausages were determined by gas chromatography and mass spectrometry (GC-MS). Results indicated that 61, 69 and 74 volatile compounds were identified in fermented sausages under three conditions such as 9:1 (m/m) of lean/fat ratio, 1% of sugar amount and 14 days of maturation time, respectively. Moreover, the content of volatile compounds was also changed due to fermentation processing conditions.

Key words: Staphylococcus simulans YD25, lean/fat ratio, sugar amount, maturation time, volatile compound

CLC Number:

TS201.3

YU Hai1，JIAO Yu1，LIU Xiang-nong2，WANG Zhi-jun1,*，GE Qing-feng1，JIANG Yun-sheng1，XUE Dang-chen1，YANG Liu3. Effect of Staphylococcus simulans YD25 on Volatile Compounds in Fermented Sausages under Different Conditions[J]. FOOD SCIENCE, 2009, 30(20 ): 190-193.

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Effect of Staphylococcus simulans YD25 on Volatile Compounds in Fermented Sausages under Different Conditions

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