发酵对植物性干燥 sausages 的挥发性进化的影响
José María Martín-Miguélez1, Josué Delgado1, Alberto González-Mohino2
1Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.
Foods (Basel, Switzerland)
|January 28, 2026
概括
用特定的乳酸细菌 (LAB) 菌株进行发酵,可以改善植物性香肠的香味. 这一过程减少了异味,增强了可取的味道,使植物产品更具吸引力.
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:
- 植物性肉类替代品越来越受欢迎.
- 开发植物性产品的真实感官特征至关重要.
- 发酵是一种传统的方法,用于增强肉类产品的风味和保存.
研究的目的:
- 研究乳酸细菌 (LAB) 发酵对植物性干香肠挥发性成分的影响.
- 为了确定特定的LAB菌株,可以积极影响成熟期间的香味特征.
- 评估LAB发酵在提高植物性肉类类型的感觉质量的潜力.
主要方法:
- 准备了五个实验组的植物性香肠,包括对照组和那些用不同的LAB菌株或商业初始剂接种的实验组.
- 挥发性化合物在11天的发酵期内使用Headspace-Solid Phase微提取-气相色谱-质谱 (HS-SPME-GC-MS) 进行了分析.
- 进行了51种挥发性化合物的量化和鉴定.
主要成果:
- LAB发酵显著改变了植物性香肠的挥发性概况.
- 观察到化物和硫化合物的减少,这些化合物通常与异味有关.
- 检测到挥发性化合物的增加,有助于令人愉快的黄油和水果香味.
- 在LAB菌株Lacticaseibacillus casei116中,它对挥发性概况产生了显著的积极影响.
结论:
- 选择的LAB菌株可以有效调节植物性干燥固化香肠的挥发性成分.
- 用特定的LAB菌株发酵可以增强理想的香味特征,并减少异味.
- 这种方法有望提高植物性肉类替代品的感官吸引力,使它们与传统的肉制品更相似.
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