干酪乳杆菌和植物乳杆菌对广式腊肠品质的影响  

Effects of Lactobacillus casei and Lactobacillus plantarum on the Quality of Cantonese Sausage

作　　者：李小妮 于立梅[1] 曾晓房[1] 冯卫华[1] 刘湘玲 李海霞 LI Xiao-ni;YU Li-mei;ZENG Xiao-fang;FENG Wei-hua;LIU Xiang-ling;LI Hai-xia(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国调味品》2020年第8期31-34,43,共5页China Condiment

基　　金：广州市科技计划项目(201704020028,201704020029);广东省研究生教育创新计划(2017QTLXXM24);2018年广东省联合培养研究生示范基地项目(粤教研函[2018]17号);仲恺农业工程学院研究生科技创新项目(KJCX2019011)。

摘　　要：将不同添加量的干酪乳杆菌(Lactobacillus casei)、植物乳杆菌(Lactobacillus plantarum)和混合两种菌接种到广式腊肠中,以不添加菌种的广式腊肠为对照,研究添加菌种后对腊肠水分、pH值、质构、色泽、感官以及风味的影响。结果表明:当干酪乳杆菌菌液浓度为1×106 CFU/mL、添加量为3%时,与对照组相比,水分含量增加,pH值降低,亮度、红度和黄度值均增加,弹性和内聚性都有所提高,且感官评分最优,在挥发性风味检测中,酯类物质含量增加,且产生己醛,表明接种干酪乳杆菌不会对腊肠的质构和感官产生不利影响,并且增加了腊肠的色泽和风味,改善了腊肠的品质。Lactobacillus casei,Lactobacillus plantarum and mixed two bacteria are inoculated into Cantonese sausage with different additive amount.The effects of different strains on water content,pH value,texture,color,sensory quality and flavor of sausage are studied compared with Cantonese sausage without adding strains.The results show that when the concentration of Lactobacillus casei solution is 1×106 CFU/mL and the additive amount is 3%,compared with the control group,the water content is increased the pH value is decreased,the brightness,redness and yellowness values are all increased,the elasticity and cohesion are improved,and the sensory score is the optimal.In the detection of volatile flavor substances,the content of esters is increased and aldehyde is produced,indicating that the inoculation of Lactobacillus casei has no adverse effect on the texture and sensory quality of sausage,the color and flavor of sausage are increased,and the quality of sausage is improved.

关 键 词：干酪乳杆菌 植物乳杆菌 广式腊肠 品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]