阐明两个维度的发酵香肠蒸过程中的风味演变模式:菌株发酵和蒸时间
Xuefei Shao1, Huhu Wang1, Xiangyu Song1
1State Key Laboratory of Meat Quality Control and Cultured Meat Development; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology; Nanjing Agricultural University, Nanjing 210095, PR China.
Food chemistry
|March 28, 2025
概括
选择特定的初始培养物,如LS菌株,并蒸发发酵香肠30分钟显著改善了味道. 这一过程减少了氧化,并增强了可取的风味化合物,以获得更好的味道和质地.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 感官科学 感官科学
背景情况:
- 发酵香肠在后期加工过程中经历了重大变化,特别是蒸.
- 蒸汽影响水含量,蛋白质/脂肪氧化和风味化合物的产生.
- 优化蒸条件和初始培养对于所需的香肠特性至关重要.
研究的目的:
- 为了研究初始培养菌株和蒸时间对发酵香肠风味的影响.
- 分析蒸过程中风味化合物,氧化和质感的变化.
- 确定最佳条件,以增强发酵香肠的感官属性.
主要方法:
- 发酵香肠是使用特定的起始培养物 (LS菌株:乳植物菌植物菌和Staphylococcus simulans) 准备的.
- 样品经过不同时间的蒸.
- 分析包括测量水损失,蛋白质和脂肪氧化,自由氨基酸,自由脂肪酸,风味化合物 (化物,,,梅拉德反应产物),纹理和感官评估.
主要成果:
- 蒸汽导致水的流失和增加蛋白质/脂肪的氧化.
- 用LS注射的香肠显示氧化减少,自由氨基酸和自由脂肪酸水平较高.
- 蒸30分钟后的LS香肠具有良好的质地,更高的,和基因含量,以及更高的感官分数.
- 特定的风味化合物,如化物,和梅拉德反应产物,在蒸过程中增加.
结论:
- 启动培养选择 (LS菌株) 和30分钟蒸协同作用,增强发酵香肠的味道.
- 这些发现为优化发酵香肠生产提供了科学基础,以改善口味和质量.
- 该研究强调了受控加工参数对于理想的最终产品特性的重要性.
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