乳酸细菌和葡萄球菌通过调节纹理和风味来提高发酵肉质的吞能力
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Updated: Sep 13, 2025
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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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An He1, Yufeng Zou1, Jiaming Cai1
1College of Food Science and Technology, Bohai University, No. 19, Keji Rd., New Songshan District, Jinzhou 121013, Liaoning Province, China. jz_dyliu@126.com.
Food & function
|July 31, 2025
概括
启动培养物 Lactobacillus sakei 和 Staphylococcus xylosus 改善了发酵肉质的质地和风味. 这增强了吞功能,使它们适合患有吞障碍的人.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 发酵的肉质糊通常会带来质地和风味的挑战,影响消费者接受和吞.
- 优化初始培养对于改善发酵食品的生理化学和感官特性至关重要.
研究的目的:
- 研究共同注射的特定起始培养对发酵肉质的质地,风味和吞特性的影响.
- 为了评估这些增强型面粉对患有食障碍的个体的适用性.
主要方法:
- 发酵的肉质面粉是使用Staphylococcus xylosus (S. xylosus),Staphylococcus carnosus (S. carnosus),Lactobacillus sakei (L. sakei) 和Pediococcus pentosaceus (P. pentosaceus) 的组合制备的.
- 进行了纹理分析,蛋白质消化能力,感官评估和挥发性化合物分析.
- 为了评估食品质感的适用性,使用了国际消化不良饮食标准化倡议 (IDDSI) 框架.
主要成果:
- 与L. sakei和S. xylosus (LS组) 共同注射显著增强了蛋白酶活性,降低了硬度,性和性.
- 四种配方 (LC,LS,PC,PS) 符合IDDSI4级标准,适合饮食失调.
- 黄素组显示出最高的蛋白质消化能力和感官可接受性,自由氨基酸和脂肪酸增加.
- 关键的挥发性化合物,1-octen-3-ol和甲基丁酸盐,已被确定并被证明可以增加唾液流速.
结论:
- 与L. sakei和S. xylosus的联合注射显著改善了发酵肉质的质地,风味和吞特性.
- 这些发现为开发适合失调症的食品提供了有希望的方法.
- 该研究强调了特定微生物联盟在增强食品功能和营养价值方面的作用.
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