基于SPME-GC-MS、电子鼻、电子舌技术联用对不同替代盐干腌火腿风味成分表征  

Characterization of Flavor Components of Dry-Cured Ham with Different Salt Substitute Formulations Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry,Electronic Nose and Electronic Tongue

作　　者：刘鑫 牟柏德[1] 鞠铭 崔福顺[1] 李官浩[1] 朴春香[1] 崔明勋[1] LIU Xin;MU Baide;JU Ming;CUI Fushun;LI Guanhao;PIAO Chunxiang;CUI Mingxun(Food Research Center of Yanbian University,Yanji 133000,China)

机构地区：[1]延边大学食品研究中心,吉林延吉133000

出　　处：《食品科学》2022年第6期246-256,共11页Food Science

基　　金：国家自然科学基金地区科学基金项目(32060555)。

摘　　要：研究不同食盐配方对干腌发酵火腿理化特性、细菌菌群变化、挥发性风味物质、风味特征的影响。以4种盐配方发酵火腿,分别为对照组(CK:100%氯化钠)、替代组1(K:30%乳酸钾+70%氯化钠)、替代组2(K+L:18%乳酸钾+12%赖氨酸+70%氯化钠)、替代组3(K+J:18%乳酸钾+12%精氨酸+70%氯化钠)。结果表明:与CK组相比,K+L组火腿水分、蛋白质含量较高,灰分、食盐含量较低(P<0.05),降盐量最大;Illumina MiSeq测序结果表明,葡萄球菌属和乳酸菌属为优势菌属;通过固相微萃取-气相色谱-质谱共检出64种挥发性化合物,电子鼻、电子舌分析结果表明,第0天和第270天K+L组火腿可以明显与CK组火腿区分。感官评价以及电子舌结果均证明K+L组火腿接受性较好。偏最小二乘回归分析表明,十五醛、2-丁基-1-辛醇、己酸乙酯是K+L组火腿风味形成的关键性标志物。挥发性化合物和微生物相关性分析表明,葡萄球菌和乳酸菌对挥发性化合物的生成具有促进作用。总之,K+L是干腌火腿一种理想的低盐替代配方,可以降低干腌火腿15.71%食盐含量,为干腌火腿提供较好风味。This work aimed to study the effects of different salt formulations on the physicochemical properties,bacterial flora changes,volatile flavor compounds,and flavor characteristics of dry-cured ham.For this purpose,four groups were set up,namely,one control group(100%sodium chloride),and three groups of NaCl replacement(K:30%potassium lactate+70%sodium chloride;K+L:18%potassium lactate+12%lysine+70%sodium chloride;K+J:18%potassium lactate+12%arginine+70%sodium chloride).Results showed that the contents of moisture and proteins were higher,ash and salt contents were lower(P<0.05),and salt reduction was greater in the K+L group as compared to the control group.Illumina MiSep sequencing indicated that Staphylococcus and lactic acid bacteria were the dominant microorganisms in dry-cured sausage.Sixty-four volatile compounds were identified by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),and the results of electronic nose and electronic tongue showed that K+L group samples were clearly distinguished from the control group on days 0 and 270 of ripening.Sensory evaluation and electronic tongue proved that the K+L group had better acceptance.Partial least squares regression analysis showed that pentadecanal,2-butyl-1-octanol,and ethyl caproate were the key markers for the formation of ham flavor in the K+L group.Correlation analysis of volatile compounds and microorganisms showed that Staphylococcus and lactic acid bacteria could promote the production of volatile compounds.In conclusion,18%potassium lactate+12%lysine is an ideal substitute for sodium chloride in dry-cured ham,which can reduce the salt content of dry-cured ham by 15.71%and impart better flavor for dry-cured ham.

关 键 词：低盐干腌火腿 固相微萃取-气相色谱-质谱法 风味分析 电子鼻 电子舌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]