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当前位置: 首页 > 文章 > 乳杆菌发酵剂对酸肉挥发性风味成分的影响 肉类研究 2018 (4) 48-55
Position: Home > Articles > Effect of Lactobacillus Starter Cultures on the Volatile Flavor Components of Sour Meat MEAT RESEARCH 2018 (4) 48-55

乳杆菌发酵剂对酸肉挥发性风味成分的影响

作  者：
米瑞芳;陈曦;戚彪;熊苏玥;许典;陈文华;李家鹏;乔晓玲;王守伟
单  位：
北京食品科学研究院中国肉类食品综合研究中心国家肉类加工工程技术研究中心肉类加工技术北京市重点实验室
关键词：
乳杆菌;酸肉;挥发性成分;风味
摘  要：
分别采用植物乳杆菌、清酒乳杆菌和类植物乳杆菌作为发酵剂对酸肉发酵过程中挥发性风味成分的影响。电子鼻分析结果表明,酸肉的整体风味随发酵时间的增加差异显著;利用固相微萃取-气相色谱-质谱技术对酸肉发酵过程中的挥发性风味物质进行检测,结果表明,酯类物质的相对含量显著增加,且增加的主要是乙酯类物质,发酵结束时,添加植物乳杆菌、类植物乳杆菌和清酒乳杆菌组酸肉的乙酯类物质相对含量(56%、53%和60%)均显著高于对照组(47%),说明乳杆菌发酵剂的添加有利于酸肉中乙酯类物质的形成;通过Heatmap聚类分析发现,发酵结束时,添加乳杆菌发酵剂的3组酸肉整体风味比较接近,但与对照组差异较大,说明乳杆菌发酵剂的添加影响了酸肉的风味品质。此外,发酵过程中添加发酵剂的酸肉中乳酸菌数量增加较快,肠杆菌数量显著降低,这保证了酸肉的食用安全性。
译  名：
Effect of Lactobacillus Starter Cultures on the Volatile Flavor Components of Sour Meat
作  者：
MI Ruifang;CHEN Xi;QI Biao;XIONG Suyue;XU Dian;CHEN Wenhua;LI Jiapeng;QIAO Xiaoling;WANG Shouwei;Beijing Key Laboratory of Meat Processing Technology,National Meat Processing and Engineering Center,China Meat Research Center,Beijing Academy of Food Sciences;
单  位：
MI Ruifang%CHEN Xi%QI Biao%XIONG Suyue%XU Dian%CHEN Wenhua%LI Jiapeng%QIAO Xiaoling%WANG Shouwei%Beijing Key Laboratory of Meat Processing Technology,National Meat Processing and Engineering Center,China Meat Research Center,Beijing Academy of Food Sciences
关键词：
Lactobacillus;;sour meat;;volatile compounds;;flavor
摘  要：
The effect of different Lactobacillus starter cultures(Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus paraplantarum) on the volatile flavor components of sour meat was investigated during fermentation. The overall flavor of sour meat as evaluated by electronic nose were significant during fermentation. Then the volatile compounds were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS). In all samples, the relative content of esters, especially ethyl esters, increased significantly during fermentation. At the end of fermentation, the relative content of ethyl esters was higher in samples inoculated with Lactobacillus strains(56%, 53% and60%) compared to 47% in control samples, which revealed that Lactobacillus starter cultures were conducive to the formation of ethyl esters. Cluster analysis indicated that sour meat samples inoculated with different starter cultures had similar flavor characteristics but considerably differed from control samples. Therefore, Lactobacillus starters were important for flavor development in sour meat. In addition, microbial analysis demonstrated that due to starter inoculation, lactic acid bacteria rapidly dominated the microflora and improved the microbiological safety by inhibiting of Enterobacteriacee growth.

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