在空气干燥过程中受Staphylococcus注射影响的铜的物理化学特性和味道的研究
Juanjuan Du1, Linyuan Feng1, Ying Wang1
1Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|February 13, 2026
概括
斯塔菲洛科库斯 (Staphylococcus xylosus) 和斯塔菲洛科库斯 (Staphylococcus carnosus) 的启动培养物可以提高空气干燥的猪肉质量. 接种通过改变物理化学性质和关键代谢物来增强颜色,质地和味道.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 肉类科学 肉科学
背景情况:
- 传统的空气干燥猪肉铜生产面临的挑战是由于不受控制的发酵,加工时间长,质量不稳定.
- 葡萄球菌种类通过将亚酸盐减少到氧化,增强颜色和风味的发展,在肉制中发挥作用.
- 斯塔菲洛哥克菌的氧化形成有助于特有的红色和改善肉的质地.
研究的目的:
- 为了研究用特定的初始培养物,Staphylococcus carnosus和Staphylococcus xylosus接种空气干燥铜的影响.
- 评估Staphylococcus注射对铜的物理化学性质,颜色,质地和器官感受能力的影响.
- 通过使用质子核磁共振 (1H NMR) 光谱学来识别受Staphylococcus注射影响的关键味道相关代谢物.
主要方法:
- 在空气干燥的铜生产中,Staphylococcus carnosus和Staphylococcus xylosus作为起始培养物的应用.
- 测量水活性和pH值,以评估发酵的进展.
- 对仪器颜色,硬度和性进行分析,以评估纹理.
- 使用1HNMR光谱识别和量化味觉活性代谢物.
主要成果:
- 与自然发酵相比,葡萄球菌注射显著降低了水活性和pH值 (p < 0.05).
- 无菌铜呈现出更好的颜色,更高的硬度和更强的性,导致更高的感官可接受性.
- 一小时的NMR分析确定了特定的氨基酸和有机酸,包括素,酸,异黄油酸和异酸,作为潜在的关键代谢物,区分了注射和非注射的铜.
结论:
- 用Staphylococcus xylosus和Staphylococcus carnosus初始培养的注射对空气干燥的铜的物理化学特性产生了积极的影响.
- 使用这些特定的葡萄球菌菌株可以增强颜色,纹理和整体口味的发展,提高产品质量和一致性.
- 这项研究强调了有针对性的初始培养应用的潜力,以优化传统的肉类发酵过程.
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