乳酸菌对添加马铃薯全粉的低盐干发酵香肠性能的影响  

Effect of lactic acid bacteria on properties of low-salt dry fermented sausage with potato powder

作　　者：陈景鑫[1] 裴绍林 CHEN Jingxin;PEI Shaolin(Qiqihar Institute of Engineering,Qiqihar 161003;Yihai Kerry(Fuyu)Oils,Grains&Foodstuffs Industries Co.,Ltd.,Qiqihar 161200)

机构地区：[1]齐齐哈尔工程学院,齐齐哈尔161003 [2]益海嘉里(富裕)粮油食品工业有限公司,齐齐哈尔161200

出　　处：《中国食品添加剂》2024年第1期216-223,共8页China Food Additives

基　　金：齐齐哈尔市科技计划创新激励项目(CNYGG-2021001)。

摘　　要：传统的干香肠因其独特的品质特点而在中国备受推崇,但其含盐量很高。因此,本研究旨在评估乳酸菌(lactic acid bacteria,LAB)对添加马铃薯全粉的低盐干发酵香肠质量特征的影响,该乳酸菌包括干酪乳杆菌(Lactobacillus casei,LC)、发酵乳杆菌(Lactobacillus fermentum,LF)和植物乳杆菌(Lactobacillus plantarum,LP)。结果表明,与其他香肠相比,LP香肠显示出更高的剪切力值(P<0.05),同时LC、LP和LF香肠组的L*值高于对照香肠组(P<0.05)。干香肠中共检测到54种挥发性化合物,主要包括5种醛、14种醇、8种酮、7种有机酸和20种酯类化合物。干酪乳杆菌、发酵乳杆菌和植物乳杆菌可以作为潜在的发酵剂,以生产具有改善质地、颜色和风味的低盐干发酵香肠。The traditional dry sausages are highly popular in China because of its unique quality characteristics,but they contain high salt content.Therefore,the purpose of this study was to evaluate the impact of lactic acid bacteria(LAB)on the quality characteristics of low-salt dry fermented sausage with potato powder.The lactic acid bacteria used in the study included Lactobacillus casei(LC),Lactobacillus fermentum(LF)and Lactobacillus plantarum(LP).The results showed that LP sausages had higher shear force(P<0.05);LC,LP and LF sausages L*value were higher than that of the control group(P<0.05).A total of 54 volatile compounds were detected in the dry sausages,mainly including 5 aldehydes,14 alcohols,8 ketones,7 organic acids and 20 esters.Lactobacillus casei,Lactobacillus fermentum and Lactobacillus plantarum could be used as potential starters to produce low-salt dry fermented sausage with improved texture,color and flavor.

关 键 词：干发酵香肠 乳酸菌 低盐 马铃薯全粉 

分 类 号：TS202.3[轻工技术与工程—食品科学]