渝黔地区细菌发酵型豆豉食用安全性及风味特点比较分析  

Edible safety and flavor characteristics of bacterial fermented Douchi in Chongqing and Guizhou regions

作　　者：杨智博 谭小琴 周才琼[1,2] YANG Zhibo;TAN Xiaoqin;ZHOU Caiqiong(College of Food Science,Southwest University,Chongqing 400715,China;Engineering&Technology Research Centre of Characteristic Food,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2023年第5期124-133,共10页Food and Fermentation Industries

基　　金：西南大学全面提升研究生教育质量工程研究生导师团队建设项目(XYDS201905)。

摘　　要：采集了渝黔地区传统细菌发酵型豆豉样品,检测其卫生指标和比较分析风味品质特点。结果显示不同产地豆豉含水量分布差异大。食品卫生指标硫代巴比妥酸(thiobarbituric acid,TBA)、过氧化值(peroxide value,POV)、挥发性盐基氮和亚硝酸盐分别在1.50~2.89 mg/100 g、0.03~1.94 meq/kg、0.58~5.13 mg/g和0.6~2.3 mg/kg之间,均低于相关限量标准;POV变异系数高于TBA值,表明不同豆豉样品初级氧化产物差异大。微生物分析显示各样品菌落总数在5.0~8.4 lg CFU/g,进一步进行微生物生理生化鉴定,发现各样品中主要为枯草芽孢杆菌。滋味品质分析显示,不同来源及不同含水量豆豉的酸、鲜、甜和咸的味感差异较大,湿豆豉游离氨基酸、总酸和可溶性糖含量均值低于干豆豉,变异系数高于干豆豉,干豆豉食盐含量均值远高于湿豆豉。选择8个不同含水量和地域的样品进行挥发性风味成分分析,结果显示羧酸类、烃类、酯类和醇类是影响传统细菌型豆豉主要的风味成分;1、10、12和15号3-甲基戊酸的气味贡献值(odor contribution value,OCV)分别为39.73%、41.83%、40.01%和49.71%,苦味明显;9号样品D-柠檬烯和芳樟醇的OCV合计43.17%,带柠檬和玉兰香气;13号样品受2,3,5-三甲基吡嗪和D-柠檬烯影响,焙烤香中带有柠檬味;8个样品中均含异戊酸,OCV在0.04%~1.57%。研究结果显示渝黔地区传统作坊式细菌发酵型豆豉由于发酵完成后的食用方式和地域性风味偏好,其风味特征差异较大,但均可安全食用。The samples of traditional bacterial fermented Douchi from Chongqing and Guizhou were collected, and their hygienic indexes were detected and the characteristics of flavor and quality were compared and analyzed. The results showed that the distribution of water content in Douchi from different origins was very different. Food hygiene indicators, i.e. content of thiobarbituric acid(TBA), peroxide value(POV), volatile base nitrogen(TVB-N) and content of nitrite were in the range of 1.50-2.89 mg/100g, 0.03-1.94 meq/kg, 0.58-5.13 mg/g,and 0.6-2.3 mg/kg, lower than the relevant limit standards;the coefficient of variation of POV was higher than that of TBA content, indicating that the primary oxidation products of different Douchi samples were different. Microbiological analysis showed that the total number of colonies in each sample was 5.0-8.4 lg CFU/g, and no yeast, mold and lactic acid bacteria were detected. The taste quality analysis showed that the sour, fresh, sweet, and salty tastes of Douchi from different sources and different water contents were quite different, the average salt content of dry Douchi was much higher than that of wet Douchi. Eight samples with different water content from different regions were selected for analysis of volatile flavor components. The results showed that carboxylic acids, hydrocarbons, esters,and alcohols were the main flavor components affecting traditional bacterial Douchi. The odor contribution value(OCV) of 3-methylvaleric acid in No. 1, 10, 12 and 15 was 39.73%, 41.83%, 40.01% and 49.71%, respectively, with obvious bitterness;the total OCV of D-limonene and linalool of sample No.9 was 43.17%, with the aroma of lemon and magnolia. Flavor of No.13 was affected by 2,3,5-trimethylpyrazine and D-limonene, showing a roasted aroma with lemon note;all 8 samples contained isovaleric acid, and the OCV value was 0.04%-1.57%. The traditional workshop-style bacterial-fermented Douchi in the Chongqing and Guizhou regions has great differences in flavor characteristics due to the eati

关 键 词：豆豉 细菌发酵型 食用安全 风味品质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]