不同浓度的植物乳杆菌对风鹅风味的作用  

Effect of Different Concentrations of Lactobacillus plantarum on Volatile Flavors of Dry-cured Goose

作　　者：赵北辰 段立昆 刘鸿中 陈丽娟 高丽娟 柳宏扬 于海[1] ZHAO Beichen;DUAN Likun;LIU Hongzhong;CHEN Lijuan;GAO Lijuan;LIU Hongyang;YU Hai(School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学食品科学与工程学院

出　　处：《农产品加工》2019年第19期44-48,52,共6页Farm Products Processing

基　　金：扬州大学大学生科技创新基金项目(X20171037);江苏省农业科技自主创新资金项目[CX(16)1007]

摘　　要：以风鹅为对象,研究不同浓度植物乳杆菌发酵对风鹅风味及品质改善效果。采用静态顶空固相微萃取和气相色谱-质谱联用法进行挥发性风味物质的测定。共检测到挥发性风味物质57种,其中醇类11种,酸类7种,酯类9种,酮类6种,烃类13种,醛类9种,其他类2种。其中,接种量为1×10^7CFU/g的植物乳杆菌发酵的样品组挥发性风味物质的含量最高,为478.79μg/kg,对风鹅产品的风味改善效果明显。随后测定了各组的a^*值,b^*值,L^*值,pH值,Aw值和TBARS值,结果表明,接种植物乳杆菌可以有效改善风鹅产品的色泽及品质。综上所述,在风鹅风干期间用接种量为1×10^7CFU/g的植物乳杆菌发酵可以有效提高风鹅的风味物质含量,有助于其风味形成,并且可以对风鹅品质改善起一定的作用。This paper used dry-cured goose as a research object,exploring the effect of volatile flavors and meat quality of dry-cured goose which inoculates Lactobacillus plantarum solution.This experiment used solid-phase micro-extraction to extract volatile flavors,then used gas chromatography-mass spectrometer to analyze it.57 compounds were found totally,including 11 alcohols,7 acids,9 esters,6 ketones,13 hydrocarbons,9 aldehydes and 2 other kind of compounds.The group which inoculated 1×10^7 CFU/g Lactobacillus plantarum solution had a highest content of volatile flavors,which was 478.79 μg/kg,dramatically improving the taste of dry-cured goose.Then a^*,b^*,L^*,pH,Aw and TBARS values of each group were measured,showed that the group which inoculates 1×10^7 CFU/g Lactobacillus plantarum solution had a better colour protection effect and meat quality.In summary,inoculateing 1×10^7 CFU/g Lactobacillus plantarum solution during dry-cured process could improve the content of volatile flavors,which contributed to flavor development,and the quality of dry-cured goose.

关 键 词：风鹅 微生物发酵 挥发性风味物质 植物乳杆菌 品质 

分 类 号：S831.5[农业科学—畜牧学]