关于微生物和风味在MianningHam不同加工阶段的变化和相关性的研究
Yue Huang1, Zhengli Wang2, Ling Gan3
1Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China.
Foods (Basel, Switzerland)
|August 29, 2024
概括
这就是米宁火腿的意思.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 苗宁火腿是来自中国西南部的干火腿.
- 它因其安全性而受到青,因为没有添加人工化物.
- 在加工过程中的微生物变化显著影响味道.
研究的目的:
- 在米安宁火腿生产过程中调查微生物和风味化合物变化.
- 探索微生物群落和味道之间的相关性.
- 提供改善火腿加工和风味质量的基础.
主要方法:
- 用于微生物分析的16S和ITS测序.
- 固相微提取-气色谱-质谱 (SPME-GC-MS) 用于风味化合物.
- 微生物群和风味特征之间的相关性分析.
主要成果:
- 微生物群主要由蛋白质菌,菌菌和阿斯科米科塔菌组成.
- 确定了324种挥发性化合物;27种主要的调味成分,主要是化物.
- 科贝提亚 (细菌) 和山田/阿斯伯吉洛斯 (真菌) 显著影响了关键的风味化合物.
- 经过两年的发酵火腿表现出最丰富的风味特征,其中包括草,土,黄油和烤土豆的音调.
结论:
- 两年的米安宁火腿表现出最具特色的味道.
- 像Yamadazyma和Aspergillus这样的真菌对味道产生积极影响,需要进一步研究.
- 这些发现为增强米安宁火腿的风味和市场竞争力提供了理论基础.
- 由于没有添加的亚酸盐和碳化合物积累,因此需要进一步调查.
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