发酵香肚工艺优化及其风味成分的测定  

Optimization of Process and Determination of Flavor Components for Fermented Sausage in Bladder Skin

作　　者：付晶晶[1] 王正雯 潘道东[1,2] 曹锦轩[1] 孙杨赢[1] 何俊 FU Jingjing;WANG Zhengwen;PAN Daodong;CAO Jinxuan;SUN Yangying;HE Jun(Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo,Zhejiang 315211;Food Science ＆ Nutrition Department of Nanjing Normal University, Nanjing, Jiangsu 210097)

机构地区：[1]宁波大学浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211 [2]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《核农学报》2018年第7期1384-1392,共9页Journal of Nuclear Agricultural Sciences

基　　金：国家水禽产业技术体系岗位科学家基金(CARS-42-25)

摘　　要：为了改善传统香肚制作周期长,风味单一的不足,本研究添加鸭肉与猪肉混合,以木糖葡萄球菌和嗜酸乳杆菌为发酵菌种,通过单因素及正交试验优化发酵香肚工艺条件,并对发酵香肚的游离氨基酸和挥发性风味物质进行测定。结果表明,发酵香肚的最佳工艺条件为鸭肉、猪肉添加比例1∶1、木糖葡萄球菌∶嗜酸乳杆菌菌种配比1∶2、发酵温度20℃、发酵时间16 h,此条件下制得的发酵香肚具有较好的感官特性和抗氧化性。发酵香肚游离氨基酸中谷氨酸、丙氨酸、亮氨酸、苏氨酸和苯丙氨酸含量较高。挥发性风味物质检测出74种,主要为芳香族化合物、萜烯类和醛类。其中,茴香脑、右旋柠檬烯、己醛和苯甲醛是发酵香肚成品的主要风味成分。与市售香肚相比,发酵香肚游离氨基酸的含量和挥发性风味物质的种类显著增多。本研究为香肚的发酵工艺研究提供了一定的理论依据。In order to improve the deficiencies of traditional sausage in bladder skin with long period of production and deficiency of flavor in this study, the process optimization was carried out with combination of single factor method andorthogonal test for the production of fermented sausage in bladder skin from duck and pork using a mixture of staphylococcus xylosus and Lactobacillus acidophilus as starter culture. Free amino acid and volatile compounds offermented sausage in bladder skin were determined. The results indicated that the optimal processing parameters offermented sausage in bladder skin were as follows： the mixture ratio of duck and pork was 1∶ 1, the ratio ofstaphylococcus xylosus and Lactobacillus acidophilus was 1∶ 2, and fermented at 20℃ for 16 h. Under these conditions,the fermented sausage in bladder skin exhibited better sensory characteristic and antioxidant effect. The main free aminoacids were glutamic acid, alanine, leucine, threonine, and phenylalanine. 74 volatile compounds were detected infermented sausage in bladder skin mainly including aromatic compounds, terpenes and aldehydes. Among them,anethole, d-limonene, hexanal and benzaldehyde were the primary volatile flavor compounds in fermented sausage inbladder skin. Compared with commercial sausage in bladder skin, the content of free amino acid and specie of volatileflavor compounds for fermented sausage in bladder skin significantly increased. The results could provide a theoretical basis for the fermentation process of sausage in bladder skin.

关 键 词：发酵香肚 工艺优化 游离氨基酸 挥发性风味物质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]