摘要
以从如皋火腿中分离得到的一株模仿葡萄球菌(Staphylococcus simulans)YD25为研究对象,采用气质联用法研究不同肥瘦比、糖添加量及后熟时间条件下的发酵香肠中挥发性化合物种类及含量的变化情况,分析模仿葡萄球菌YD25对发酵香肠中挥发性化合物的作用效果。结果表明,在肥瘦比1:9(m/m)、糖添加量1%、后熟时间14d时,发酵香肠中检测到的挥发性化合物种类较多,分别为61、69、74种,而挥发性化合物的含量比例因不同工艺条件而发生相应的变化。
Volatile components in fermented sausages by Staphylococcus simulans YD25 isolated fxom Rugao ham under various processing conditions were investigated. The composition and content of volatile compounds in fermented sausages were determined by gas chromatography and mass spectrometry （GC-MS）. Results indicated that 61, 69 and 74 volatile compounds were identified in fermented sausages under three conditions such as 9：1 （m/m） of lean/fat ratio, 1% of sugar amount and 14 days of maturation time, respectively. Moreover, the content of volatile compounds was also changed due to fermentation processing conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期190-193,共4页
Food Science
基金
江苏省自然科学基金项目(BK2008212)
扬州大学"新世纪人才工程"项目
关键词
模仿葡萄球菌
肥瘦比
糖添加量
后熟时间
挥发性化合物
Staphylococcus simulans YD25
lean/fat ratio
sugar amount
maturation time
volatile compound
