多菌发酵对如式香肠营养与风味的影响  

Effects of Multi-strain Microbial Fermentation on Nutrition and Flavor of Rugao Fermented Sausage

作　　者：蒋云升[1] 于海[1] 汪志君[1] 王畏畏[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《食品科学》2009年第23期301-305,共5页Food Science

基　　金：江苏省科技厅自然科学基金项目(BK2008212);南通市科技创新计划项目(AL2007002)

摘　　要：以米酒乳杆菌L04、耳式葡萄球菌C131和德巴利汉逊酵母Y163为复合发酵剂研制一种新型如式香肠,以不接菌的自然发酵样品为对照,测定其游离氨基酸与脂肪酸、挥发性风味物含量。结果显示:优配方组起始菌数构成比L04:C131:Y163为1:2:1的氨基酸总量、必需氨基酸含量分别比对照组提高103%、54%;亚油酸、花生四烯酸分别提高59%、45%;脂肪酸构成饱和脂肪酸(SFA):单不饱和脂肪酸(MUFA):多不饱和脂肪酸(PUFA)之比由1.0:1.1:0.4优化为1.0:1.2:0.5;醛类、酮类香气物质分别提高62.07%、13.96%,理想效果归于C131作用以及与其他菌的巧妙搭配。Effects of the composite starter （comprising Staphyloccus auricularis C131, Dabaryomyces hansenii Y163 and Lactobacillus sake L04） on nutrition and flavor of a new type Rugao fermented sausage were studied and sausage without fermentation served as a control. Results showed that the total amount of amino acid and the essential amino acids were significantly elevated to 103% and 54% in the optimized formula group with the respect to free fatty acid, the concents of linoleic acid and arachidonic acid were increased by 59% and 45% respectively, and the proportion of SFA： MUFA： PUFA varied from 1.0：1.1：0.4 to 1.0：1.2：0.5. Analysis of the volatile flavor compounds by adopting headspace solid phase microextraction （HS-SPME） and GC-MS indicated that the relative contents of aldehydes and ketones were increased by 62.07% and 13.96% respectively. We also founded that the unique flavor, the suitable proportion fatty acid and the high contents of essential amino acid of Rugao fermented sausage were attributed to the effect of C131 as well as the optimization of composition of the three strains.

关 键 词：如式香肠 多菌复合发酵 氨基酸 脂肪酸 挥发性风味化合物 

分 类 号：R151.3[医药卫生—营养与食品卫生学]