不同发酵剂对北方风干香肠色泽和风味品质的改良作用

被引：45

作者：

潘晓倩

成晓瑜

张顺亮

赵冰

艾婷

乔晓玲

王守伟

机构：

[1] 不详

[2] 中国肉类食品综合研究中心

[3] 不详

来源：

食品科学 | 2015年 / 14期

关键词：

发酵剂; 北方风干香肠; 色泽; 风味;

D O I：

暂无

中图分类号：

TS251.65 [];

学科分类号：

摘要：

以不接菌的自然发酵样品为对照,分析商业发酵剂对北方风干香肠色泽和风味的改良作用。结合产品特点选取3种不产酸,且具有护色增香功效的发酵剂。在生产过程中测定其色泽变化,并对最终产品进行感官评价、气相色谱-质谱(gas?chromatography-mass?spectrometry,GC-MS)联用分析和电子鼻分析。结果表明,3种发酵剂的加入均能促进风干香肠产品色泽形成,即红度值a*显著增加。电子鼻传感器能够将4组产品区分开,说明加入发酵剂后,风干香肠的风味有所改变。GC-MS结果显示,添加S-SX发酵剂和T-SC-200发酵剂能够显著增加产品风味物质含量,尤其是醛类、酮类、酯类风味物质相对含量有所提高。感官分析表明,S-SX发酵剂处理组的综合评分最高,其产品风味和口感更好。

引用

页码：81 / 86

页数：6

共 19 条

[11] Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
Bonomo, M. G.
Ricciardi, A.
Zotta, T.
Parente, E.
Salzano, G.
[J]. MEAT SCIENCE, 2008, 80 (04) : 1238 - 1248
[12] Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage[J] . Plearnpis Luxananil,Ruangurai Promchai,Srianant Wanasen,Sanit Kamdee,Preenapa Thepkasikul,Vethachai Plengvidhya,Wonnop Visessanguan,Ruud Valyasevi.International Journal of Food Microbiology . 2008 (3)
[13] Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation
Zhang, Xue
Kong, Baohua
Xiong, Youling L.
[J]. MEAT SCIENCE, 2007, 77 (04) : 593 - 598
[14] Chemical and microbiological characterization of alheira : A typical Portuguese fermented sausage with particular reference to factors relating to food safety[J] . Meat Science . 2006 (4)
[15] Functional meat starter cultures for improved sausage fermentation[J] . Frédéric Leroy,Jurgen Verluyten,Luc De Vuyst.International Journal of Food Microbiology . 2005 (3)
[16] Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona[J] . Diana Ansorena,Olga Gimeno,Iciar Astiasarán,José Bello.Food Research International . 2001 (1)
[17] Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part II. The Influence of Growth Parameters[J] . L.H Stahnke.LWT - Food Science and Technology . 1999 (6)
[18] Bacterial role in flavour development[J] . M.C. Montel,F. Masson,R. Talon.Meat Science . 1998
[19] Flavour formation in meat and meat products: a review[J] . Donald S. Mottram.Food Chemistry . 1998 (4)

← 1 2 →