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在成熟的羊肉上表面和加工区域自发生长的真菌和产生的挥发性化合物

Tiago Santos de Almeida¹, Bibiana Alves Dos Santos¹, Andrieli Stefanello¹

¹Graduate Program in Food Science and Technology, Rural Sciences Center, Federal University of Santa Maria - UFSM, CEP: 97105-900 Santa Maria, RS, Brazil.

Food research international (Ottawa, Ont.)

|October 7, 2023

概括

调味直接影响绵羊火腿上的真菌生长,影响成熟环境. 种群,特别是阿斯伯吉勒斯种类,有助于最终产品的挥发性化合物和感觉质量.

科学领域:

食品微生物学食品微生物学
菌类学菌类学是指菌类学.
食品科学食品科学食品科学

背景情况:

生火腿生产涉及自然微生物种群,塑造产品特征.
菌群体在干燥制肉的发酵和成熟中发挥着至关重要的作用.
了解真菌动态对于控制原料羊肉的质量和安全至关重要.

研究的目的:

在加工生羊肉时分析真菌种群.
调查调味料对真菌多样性和分布的影响.
为了将真菌存在与挥发性化合物形成和感官质量相关联.

主要方法:

在整个180天的成熟过程中,对原料,调味料,设施空气和火腿表面的真菌学分析.
使用18%的二二糖醇 agar用于真菌清单.
主要成分分析 (PCA) 用于数据解释,气色谱-质谱 (GC-MS) 用于挥发性化合物分析.

主要成果:

调味的火腿表现出与香料的真菌相似性,而未经调味的火腿则反映了成熟的室内空气.
90天后,Aspergillus物种在经过调味和未经调味的火腿中占主导地位.
在经过调味的火腿中观察到较高的真菌数量 (7.19 log CFU/cm2) 与未经调味的火腿相比 (5.78 log CFU/cm2).

结论:

调味料直接影响调味的表面菌群,并通过共享环境间接影响非调味.
菌群体有助于挥发性化合物的发展,影响生羊肉的感官属性.
检测到一种潜在的 ochratoxigenic Aspergillus 种类,突出显示需要进行监测.

关键词:

成熟的肉制品成熟的肉制品调味料调味料是一种调味品.绵羊肉绵羊肉是一种肉类.挥发性挥发性的挥发性异性恋的阿斯伯吉洛斯 (Aspergillus) 是一个异性恋的阿斯伯吉洛斯.

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