添加胡卜和乳糖对干燥固的乳头微生物群的影响及其对香味发展的影响
Lei Li1, Monica Flores1, Ana Salvador1
1Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda. Agustín Escardino 7, E-46980 Paterna, Valencia, Spain.
International journal of food microbiology
|June 8, 2024
概括
胡卜和乳糖显著改变干燥制的腰部微生物群和香味. 胡卜会增强特定的感觉音符,而乳糖会影响细菌的优势,影响整体的风味.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 感官分析 感官分析
背景情况:
- 干燥制的乳头是传统的肉制品,受加工原料的影响.
- 了解像胡卜和乳糖这样的添加剂对微生物群和香味的影响对于产品质量至关重要.
研究的目的:
- 为了分析胡卜和乳糖对干燥固化乳头微生物群组成和香味特征的影响.
- 研究这些成分如何影响物理化学参数,自由氨基酸和挥发性化合物.
主要方法:
- 用乳糖 (D),胡卜 (P) 或两者 (DP) 制造干燥固化乳头.
- 使用物理化学分析,自由氨基酸,挥发性化合物,感官分析,微生物计数和16S rRNA基因转基因组学进行表征.
主要成果:
- 挥发性化合物清楚地区分了所有腰部类型;自由氨基酸将P从D/DP腰部分开.
- 帕普里卡添加增强了帕普里卡,烟的,治愈的,的,和乳酪的感官音符.
- 转基因组学揭示了不同的微生物群落:Latilactobacillus主导P系,Staphylococcus主导D系,两者都存在DP系. 发现了真菌差异,DP骨干中Debaryomyces的增加.
- DP腰部微生物群控制了脂质氧化,减少了味,并增加了氨基酸中的可取挥发物.
结论:
- 胡卜和乳糖在很大程度上影响了干燥硬化的腰部的微生物生态和感觉特征.
- 超基因组学比传统计数提供了对微生物转移的更深入的见解.
- 在DP腰部中,胡卜素和乳糖的组合优化了风味的发展,并通过控制脂质氧化来减少腐烂.
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