乳酸菌发酵对手撕牛肉干质构和风味特性的影响  

Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky

作　　者：王雨婷 蔡嘉铭 陶润米 滑伟明 张莹莹 李科新 刘登勇 WANG Yuting;CAI Jiaming;TAO Runmi;HUA Weiming;ZHANG Yingying;LI Kexin;LIU Dengyong(College of Food Science and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《食品科学》2025年第8期131-142,共12页Food Science

摘　　要：为探究商业发酵剂科汉森DENPSR^(R)丹麦乳酸菌对手撕牛肉干质构和风味特性的影响,以牛后腿肉为原料,利用乳酸菌制作发酵手撕牛肉干,未添加乳酸菌发酵剂作为空白组,并以2组风味优良的市售产品为对照组,测定各组产品的pH值、水分活度、基本营养物质、色泽等理化指标,通过质构仪、电子鼻、电子舌、气相色谱-质谱联用仪测定其质构和风味特性,并进行感官评价。研究表明,乳酸菌的发酵可以显著降低产品的硬度至6997.18 g,增加游离氨基酸和游离脂肪酸水平至5.66 mg/g和41064.73μg/mL,增强产品的风味,其中醇类、烯烃类、酸类、酯类、含硫化合物等25种挥发性化合物含量均增加。同时,通过挥发性化合物气味活性值找出关键性风味化合物,再进行气味描述查询,发现与空白组相比,乳酸菌发酵可减少手撕牛肉干的油脂味,增添甜味、柑橘味、卷心菜味和黄油味,形成特殊的发酵风味。This study aimed to explore the effect of a commercial starter culture,Hansen DENPSR^(R)Danish lactic acid bacteria,on the texture and flavor characteristics of hand-torn beef jerky.Fermented and non-fermented beef jerky were made from beef round.Two samples of commercial beef jerky with good flavor were taken as controls.Their physicochemical indicators including pH,water activity(aw),basic nutritional components,and color were measured.Their texture and flavor characteristics were determined using a texture analyzer,an electronic nose,an electronic tongue,and gas chromatography-mass spectrometry(GC-MS),and sensory evaluations were performed.The results showed that lactic acid bacteria fermentation significantly reduced the hardness to 6997.18 g and increased the contents of free amino acids and free fatty acids to 5.66 mg/g and 41064.73μg/mL in beef jerky,respectively.Furthermore,it enhanced the flavor and increased the contents of 25 volatile compounds such as alcohols,alkenes,acids,esters,and sulfur-containing compounds.Meanwhile,the odor activity values(OAV)of volatile compounds were calculated to identify key flavor compounds,and odor description query was performed.It was found that compared with the non-fermented control,lactic acid bacteria fermentation reduced the greasy flavor and resulted in the formation of sweet,citrus-like,cabbage-like,and buttery flavors,thereby forming a unique fermented flavor.

关 键 词：手撕牛肉干 乳酸菌 质构 风味 气相色谱-质谱联用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]