摘要
研究米兰萨拉米加工过程中的微生物菌群变化及风味物质变化。结果表明:乳酸菌、葡萄球菌、酵母菌和霉菌是米兰萨拉米发酵成熟过程中的主要优势菌;随着发酵时间的延长,产品中的微生物数量呈显著的先升高后降低趋势,其中高温发酵成熟阶段及发酵15 d的成熟阶段是米兰萨拉米发酵成熟过程中微生物生长的主要阶段;通过气相色谱-质谱法分析米兰萨拉米中的挥发性风味物质,共检出58种挥发性风味物质,分别为烃类(12种)、醇类(12种)、醛类(10种)、酯类(4种)、酮酸类(7种)、酚醚类(5种)及其他(8种),发酵过程中的微生物对于这些风味物质的形成起着至关重要的作用。
This study examined the changes of microbial flora and flavor compounds during the processing of Milan Salami. The results showed that lactic acid bacteria, Staphylococcus, yeast and mold were the dominant microbes during the fermentation process. Microbial counts showed an initial significant increase(P<0.05) followed by a decrease with prolonged fermentation time. Microbial growth mainly occurred from the end of the high temperature fermentation stage to day 15 of fermentation. A total of 58 volatile flavor substances were identified in Milan Salami by gas chromatography-mass spectrometry, including 12 hydrocarbons, 12 alcohols, 10 aldehydes, 4 esters, 7 keto acids, 5 phenol ethers, and 8 other compounds. The microorganisms responsible for the fermentation process played a vital role in the formation of these flavor compounds.
作者
韦友兵
吴香
周辉
徐宝才
李新福
WEI Youbing;WU Xiang;ZHOU Hui;XU Baocai;LI Xinfu(State Key Laboratory of Meat Processing and Quality Control,Jiangsu Yurun Meat Industry Co. Ltd.,Nanjing 211806,China;Ma'anshan Yurun Food Co. Ltd.,Ma'anshan 243000,China;School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;School of Food Science and Engineering,Hefei University of Technology,Hefei 230009,China)
出处
《肉类研究》
北大核心
2018年第12期48-54,共7页
Meat Research
基金
“十三五”国家重点研发计划重点专项(2016YFD0400703).
关键词
萨拉米
微生物
发酵肉制品
Salami
microbial flora
fermented meat products
