微生物亚硝化抑制剂对风干肠风味物质形成的影响

目的:研究微生物亚硝化抑制剂(MNI)对风干肠风味物质形成及变化的影响.方法:通过4种不同处理方法制作风干肠:添加MN I(MN I组)、添加MN I并接入PRO-MIX5商业发酵剂(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)(MNIP组)、发酵牛骨调味基料和复配抗氧化剂(FBFA)并接入PRO-MIX5(FBFAP组)及空白对照组(CK)(CK组),并测定各风干肠成品的氨基酸组成及风味.结果:谷氨酸、丙氨酸、牛磺酸和肌肽是4组风干肠中的主要游离氨基酸,加入MNIP能促进风干肠鲜味氨基酸的生成和提高游离氨基酸总量,谷氨酸和丙氨酸这两种呈鲜味和甜味的氨基酸对风干肠的滋味贡献最大,4组风干肠主要呈鲜...

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Published in食品与机械 Vol. 38; no. 7; pp. 25 - 36
Main Authors 陈援援, 马凯华, 张雨婷, 郑翔飞, 张新渝, 马俪珍
Format Journal Article
LanguageChinese
Published 天津农学院食品科学与生物工程学院,天津 300384 01.07.2022
Subjects
微生物亚硝化抑制剂
电子舌
电子鼻
风干肠
风味物质
游离氨基酸
Online AccessGet full text
ISSN1003-5788
DOI10.13652/j.spjx.1003.5788.2022.90146

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Abstract 目的:研究微生物亚硝化抑制剂(MNI)对风干肠风味物质形成及变化的影响.方法:通过4种不同处理方法制作风干肠:添加MN I(MN I组)、添加MN I并接入PRO-MIX5商业发酵剂(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)(MNIP组)、发酵牛骨调味基料和复配抗氧化剂(FBFA)并接入PRO-MIX5(FBFAP组)及空白对照组(CK)(CK组),并测定各风干肠成品的氨基酸组成及风味.结果:谷氨酸、丙氨酸、牛磺酸和肌肽是4组风干肠中的主要游离氨基酸,加入MNIP能促进风干肠鲜味氨基酸的生成和提高游离氨基酸总量,谷氨酸和丙氨酸这两种呈鲜味和甜味的氨基酸对风干肠的滋味贡献最大,4组风干肠主要呈鲜甜味.4组风干肠在风味和滋味上存在差异,电子鼻和电子舌PCA分析能将其区分开,其中MNI组和MNIP组的风味特征和滋味相似,FBFAP组与CK组的滋味比较接近.加入MNI和MNIP能提高风干肠的鲜味,降低咸味和苦味.正己酸乙酯和异戊酸乙酯是MNIP组的特征风味物质,芳樟醇是MNI组的特征风味物质,癸醛和异戊酸乙酯是FBFAP组的特征风味物质.结论:单独添加MNI或MNI与PRO-MIX5协同作用均能促进风干肠风味的形成.
AbstractList 目的:研究微生物亚硝化抑制剂(MNI)对风干肠风味物质形成及变化的影响.方法:通过4种不同处理方法制作风干肠:添加MN I(MN I组)、添加MN I并接入PRO-MIX5商业发酵剂(木糖葡萄球菌、清酒乳杆菌、类植物乳杆菌)(MNIP组)、发酵牛骨调味基料和复配抗氧化剂(FBFA)并接入PRO-MIX5(FBFAP组)及空白对照组(CK)(CK组),并测定各风干肠成品的氨基酸组成及风味.结果:谷氨酸、丙氨酸、牛磺酸和肌肽是4组风干肠中的主要游离氨基酸,加入MNIP能促进风干肠鲜味氨基酸的生成和提高游离氨基酸总量,谷氨酸和丙氨酸这两种呈鲜味和甜味的氨基酸对风干肠的滋味贡献最大,4组风干肠主要呈鲜甜味.4组风干肠在风味和滋味上存在差异,电子鼻和电子舌PCA分析能将其区分开,其中MNI组和MNIP组的风味特征和滋味相似,FBFAP组与CK组的滋味比较接近.加入MNI和MNIP能提高风干肠的鲜味,降低咸味和苦味.正己酸乙酯和异戊酸乙酯是MNIP组的特征风味物质,芳樟醇是MNI组的特征风味物质,癸醛和异戊酸乙酯是FBFAP组的特征风味物质.结论:单独添加MNI或MNI与PRO-MIX5协同作用均能促进风干肠风味的形成.
Author 陈援援
张雨婷
马俪珍
郑翔飞
张新渝
马凯华
AuthorAffiliation 天津农学院食品科学与生物工程学院,天津 300384
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ZHENG Xiang-fei
ZHANG Xin-yu
MA Kai-hua
MA Li-zhen
CHEN Yuan-yuan
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Keywords 微生物亚硝化抑制剂
电子舌
电子鼻
风干肠
风味物质
游离氨基酸
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