文献类型：期刊文献

中文题名：副干酪乳杆菌和木糖葡萄球菌对发酵香肠品质和风味的影响

英文题名：Effects of Lactobacillus paracasei and Staphylococcus xylose on the quality and flavor of fermented sausages

作者：慕婷婷[1];吴建军[1];荣良燕[2];李儒仁[2]

第一作者：慕婷婷

机构：[1]甘肃中医药大学公共卫生学院,甘肃兰州730030;[2]陕西科技大学食品科学与工程学院,陕西西安710000

第一机构：甘肃中医药大学公共卫生学院

年份：2023

卷号：49

期号：15

起止页码：129

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD2023_2024】；

基金：国家自然科学基金青年科学基金项目(32102012);国家自然科学基金面上项目(32072242)。

语种：中文

中文关键词：副干酪乳杆菌;木糖葡萄球菌;发酵香肠;感官特性;挥发性风味物质

外文关键词：Lactobacillus paracasei;Staphylococcus xylosus;fermented sausage;sensory characteristic;volatile components

摘要：为了探究副干酪乳杆菌、木糖葡萄球菌对发酵香肠品质和风味的影响,为我国发酵香肠加工工艺的进一步优化提出理论参考依据。本研究将副干酪乳杆菌YL-1、木糖葡萄球菌E-2、木糖葡萄球菌NY-2以单一菌株和复配的方式加入香肠中,以未添加菌株的自然发酵为对照组,对香肠理化指标、挥发性风味物质及感官质量进行评定。结果表明,与自然发酵香肠相比,评定小组成员更偏爱添加发酵剂的香肠,复配菌株发酵处理的香肠其口感、气味、滋味、总体可接受度都优于单菌株发酵香肠。添加副干酪乳杆菌YL-1的酸度高于其他组,试验组香肠的色泽、质构特性都优于对照组。但菌株复配只在硬度、咀嚼度、感官特性、风味物质的产生方面发挥协同效应,对酸度、色泽影响不大。添加不同菌株产生的风味物质不同,菌株引起的共生效应对发酵香肠挥发性风味物质的形成具有积极贡献,添加菌株组产生了更多酯类物质,减少了部分醇类、醛类物质的种类和数量。
In order to explore the effects of Lactobacillus paracasei and Staphylococcus xylosus on the quality and flavor of fermented sausage,and provide theoretical reference for further optimization of fermented sausage processing technology in China.In this study,Lactobacillus paracasei YL-1,Staphylococcus xylosus E-2,and Staphylococcus xylosus NY-2 were added to the sausage in the form of single strain and compound.The natural fermentation without starter added was used as the control group,the physical and chemical indexes,volatile flavor substances and sensory quality of sausages were evaluated.The results showed that compared with naturally fermented sausage,the evaluation panel preferred the sausage with added strains,the palatability,smell,taste and overall acceptability of the sausage fermented by mixed strains were better than that of the sausage fermented by single strains.The acidity of the sausage added with L.paracasei YL-1 was better than that of the other groups,and the color and texture characteristics of the sausage in the experimental group were better than those in the control group.However,the mixed strain only plays a synergistic effect in hardness,chewiness,sensory characteristics,and flavor substances,and has little effect on acidity and color were observed.The co-effect caused by the addition of different strains should actively contribute to the formation of volatile flavor substances of fermented sausages,and the added strain group produced more esters,which reduced the types and quantities of some alcohols and aldehydes.