霉菌发酵剂的制备及其对干腌肉块品质的影响  

Preparation of mold starter cultures and its effect on the quality of dry-cured pork

作　　者：臧立萍 魏建平 何厚德 向俊 陈言杰 赵晓霞 汪雪娇 曹建新[1] ZANG Liping;WEI Jianping;HE Houde;XIANG Jun;CHEN Yanjie;ZHAO Xiaoxia;WANG Xuejiao;CAO Jianxin(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China;College of Food Science and Technology,Northwest University,Xi’an 710069,China;Teh-ho Canned-Food Company,Kunming 650500,China)

机构地区：[1]昆明理工大学食品科学与工程学院,云南昆明650500 [2]西北大学食品科学与工程学院,陕西西安710069 [3]昆明德和罐头食品有限责任公司,云南昆明650500

出　　处：《食品与发酵工业》2024年第21期144-153,I0001-I0005,共15页Food and Fermentation Industries

基　　金：云南省重大科技项目(202202AG050009);云南省“兴滇英才支持计划”青年人才项目(KKRD202246038);国家自然科学基金项目(32001673)。

摘　　要：以干腌肉块作为宣威火腿的模拟体系,探讨6组霉菌发酵辅助剂对其物理化学特性和风味品质的影响。在6组发酵辅助剂中,鲁本斯青霉W10-1+褐藻青霉V8展现出了最高的中性、酸性蛋白酶和脂肪酶酶活性。将发酵辅助剂接种至干腌肉块中,发现相较于自然发酵组,接种霉菌均能提高干腌肉块的水分活度、pH、蛋白降解指数,且能使其维持在干腌肉制品的最佳范围内;此外,能增加挥发性风味化合物的种类并降低醛类物质的含量,改善亮度和红度,降低剪切力和硫代巴比妥酸值。其中,W10-1+V8组表现最为优异。电子鼻分析表明,W10-1+V8组与自然发酵组的风味特性最为接近,还能缓解脂质过度氧化。电子舌分析表明,W10-1+V8组在鲜味、丰富度上显著高于自然发酵组,酸味显著低于自然发酵组。因此,鲁本斯青霉W10-1+褐藻青霉V8最适宜作为干腌肉制品的发酵剂,为提升宣威火腿的品质提供技术支撑。The effects of six mold starter cultures on the physicochemical properties and flavor of dry-cured pork,as the simulation system of Xuanwei hams,were investigated.Among the six mold starter cultures,the Penicillium rubens W10-1+Penicillium fuscoglaucum V8 group exhibited the highest neutral/acid protease and lipase activities.The mold starter cultures were inoculated on the dry-cured pork,it was found that the inoculation of molds improved the water activity,pH,and protein degradation index of the dry-cured pork compared to the natural fermentation group.Notably,the mentioned physiochemical properties were still maintained within the optimal range for the dry-cured meat product.Furthermore,inoculating molds increased the variety of volatile flavor compounds,reduced the content of aldehydes,improved brightness and redness,and decreased shear force and thiobarbituric acid value.Among them,the P.rubens W10-1+P.fuscoglaucum V8 group performed the best in improving the quality of dry-cured pork.Electronic nose analysis showed that the flavor characteristics of the P.rubens W10-1+P.fuscoglaucum V8 group was most similar to the natural fermentation group,and also reduced lipid oxidation.Electronic tongue analysis indicated that the umami and richness of the P.rubens W10-1+P.fuscoglaucum V8 group were significantly higher than those in the natural fermentation group,while the sourness was significantly lower than that in the natural fermentation group.Therefore,the P.rubens W10-1+P.fuscoglaucum V8 group was the most suitable mold starter culture for dry-cured meat products and provided a technical support for enhancing the quality of Xuanwei hams.

关 键 词：干腌肉块 霉菌发酵剂 理化性质 风味 滋味 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]