葡萄球菌Staphylococcus condimenti对广式腊肠风味的影响  

Effect of Staphylococcus condimenti on the Volatile Compounds of Cantonese Sausage

作　　者：吴燕涛[1,2] 赵谋明[1] 吴娜[1] 孙为正[1] 曹宝森[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]国家食品质量安全监督检验中心,北京100094

出　　处：《食品与发酵工业》2010年第3期151-155,共5页Food and Fermentation Industries

基　　金：粤港关键领域突破项目(No.2005A20303002);2006年省部产;学;研结合专项资金项目(2006D90202001);广东省食品工业公共实验室开放课题(FIPL05001)

摘　　要：采用固相微萃取方法结合气质联用仪,对Staphylococcus condimenti发酵广式腊肠中风味物质成分进行测定,分析接种分离菌株对广式腊肠风味的影响。从对照组和接种组(SC)中均鉴定出22种风味物质成分,主要为醇类、醛类、酮类和酯类物质,还有部分烃类和环类化合物。研究表明,Staphylococcus condiment可以加速脂肪和蛋白质的降解与氧化,有助于腊肠风味的改善。The effects of Staphylococcus condimenti （S. condimenti） on the flavour of Cantonese sausage were investigated. Two Cantonese sausage samples were prepared： control, sausage inoculated with S. condimenti （SC）. The volatile compounds were extracted by a headspace solid-phase micro-extraction （SPME） method, quantified and identified by a gas chromatography - mass spectrometry （GC-MS）. A total of 22 volatile compounds were identified from the two samples respectively. Larger amount of volatile compounds （alcohols, aldehydes, ketones and esters） were detected in the sausage; in addition, small amount of hydrocarbons and heterocyclic were detected. The results showed that S. condimenti could accelerate the degradation and oxidation of lipids and proteins, and improve the flavour characteristics of Cantonese sausage.

关 键 词：广式腊肠 葡萄球菌 STAPHYLOCOCCUS CONDIMENT 风味 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]