不同接种量的清酒乳杆菌对低钠盐风干肠品质的改善作用研究  

Study on Different Inoculation Levels of Lactobacillus sakei on the Improvement of Quality Characteristics of Low-sodium Dry Sausages

作　　者：朱嘉敏 么紫瑶 李梦彤 辛悦琦 朱迎澳 王辉[1] 陈倩[1] ZHU Jiamin;MO Ziyao;LI Mengtong;XIN Yueqi;ZHU Ying'ao;WANG Hui;CHEN Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2023年第7期133-142,共10页Science and Technology of Food Industry

摘　　要：本实验研究了不同清酒乳杆菌的接种量(10^(5)、10^(6)和10^(7)CFU/g)对低钠盐风干肠品质特性的影响。以不接种的风干肠为对照,分别在发酵的第0、3、6和9 d测定4组风干肠的水分含量、水分活度、pH、乳酸菌数、色差和剪切力,并采用气相色谱-质谱技术结合电子鼻对第9 d样品进行风味特征的分析。结果表明,接种量为10^(6)和10^(7)CFU/g降低了风干肠发酵结束时的pH(P<0.05),与对照组相比,10^(6)CFU/g的接种促进了终产品水分含量和水分活度的提升,而色差和剪切力并未在组间发现显著差异(P>0.05)。清酒乳杆菌的接种降低了醛类物质含量,且仅接种10^(6)CFU/g增加了醇类、酸类和酯类物质含量(P<0.05),进而使电子鼻“感知”到了比对照组更为浓烈的特征气味。感官评价结果表明,接种量为10^(6)CFU/g对低钠盐风干肠苦味和金属味的改善效果最佳,整体可接受性最好。理化特性和感官特性的偏最小二乘回归分析结果与上述研究结果一致,10^(6)CFU/g的接种在风干肠提升品质和形成良好风味方面具有积极的作用。The effects of different inoculation levels(10^(5),10^(6) and 10^(7) CFU/g) of Lactobacillus sakei on the quality characteristics of low-sodium dry sausages were investigated in this study.The uninoculated dry sausage was the control,and the moisture content,water activity,pH,lactic acid bacteria count,color and shear force were measured on days 0,3,6 and 9,respectively.Meanwhile,the flavor characteristics of the dry sausages on day 9 were analyzed by combination of gas chromatography-mass spectrometry and electronic nose.The results showed that pH of dry sausages inoculated with 10^(6) and 10^(7) CFU/g L.sakei significantly decreased at the end of fermentation(P<0.05),and the inoculation of 10^(6) CFU/g could promote the improvement of moisture content and water activity of final product compared with the control.In addition,the color and shear force of all dry sausages did not change significantly with the inoculation levels(P>0.05).The inoculation of L.sakei reduced the contents of aldehydes,and only the inoculation of 10^(6) CFU/g increased the contents of alcohols,acids and esters(P<0.05),which caused a stronger characteristic odor than the control.Sensory evaluation results showed that inoculation of 10^(6) CFU/g had the best effect on improving the bitterness and metallic taste,which resulted in the best overall acceptability of low-sodium dry sausages.Partial least squares regression analysis of physicochemical and sensory characteristics of dry sausages were consistent with the above results.The inoculation of 10^(6) CFU/g had a positive effect on improving quality and developing good flavor of dry sausages.

关 键 词：清酒乳杆菌 接种量 低钠盐风干肠 理化特性 感官特性 偏最小二乘回归分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]