不同发酵剂对北方风干香肠色泽和风味品质的改良作用  

Analysis of Color and Flavor Improvement of Different Starter Cultures on Northern Air-Dried Sausage

作　　者：潘晓倩[1] 成晓瑜[1] 张顺亮[1] 赵冰[1] 艾婷[1] 乔晓玲[1] 王守伟[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《食品科学》2015年第14期81-86,共6页Food Science

基　　金：公益性行业(农业)科研专项(201303082)

摘　　要：以不接菌的自然发酵样品为对照,分析商业发酵剂对北方风干香肠色泽和风味的改良作用。结合产品特点选取3种不产酸,且具有护色增香功效的发酵剂。在生产过程中测定其色泽变化,并对最终产品进行感官评价、气相色谱-质谱(gas?chromatography-mass?spectrometry,GC-MS)联用分析和电子鼻分析。结果表明,3种发酵剂的加入均能促进风干香肠产品色泽形成,即红度值a*显著增加。电子鼻传感器能够将4组产品区分开,说明加入发酵剂后,风干香肠的风味有所改变。GC-MS结果显示,添加S-SX发酵剂和T-SC-200发酵剂能够显著增加产品风味物质含量,尤其是醛类、酮类、酯类风味物质相对含量有所提高。感官分析表明,S-SX发酵剂处理组的综合评分最高,其产品风味和口感更好。Effects of commercial starter cultures on improvement of both color and flavor of northern air-dried sausage were studied. Naturally fermented sausage without commercial starter cultures served as a control. Three kinds of starter cultures not producing acid and having the reddening and flavoring features were chosen according to product characteristics. The changes in color during different phases were measured. Sensory and flavor evaluation of the final product were also conducted by both gas chromatography-mass spectrometry（GC-MS） and electronic nose. The results showed that all the three starter cultures contributed to good color and significantly increased redness（a＊） value. Electronic nose sensors could identify four groups, which illustrated that the flavor was changed after adding starter cultures. The GC-MS results indicated that both S-SX and T-SC-200 starter cultures played an important role in the increase of flavor substances, especially aldehyde, ketones and esters. S-SX treatment group got the highest synthetic scores, contributing to better flavor and taste based on sensory analysis.

关 键 词：发酵剂 北方风干香肠 色泽 风味 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]