功能性发酵剂对发酵香肠氧化稳定性及挥发性风味物质的影响

以功能性发酵剂植物乳杆菌(Lactobacillus plantarum CD101)和模仿葡萄球菌(Staphylococcus simulans NJ201)为混合发酵剂制作发酵香肠,同时以商业发酵剂和自然发酵为对照。结合过氧化值(peroxidevalue,POV)、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值、羰基值、巯基值和挥发性风味物质等探究功能性发酵剂对发酵香肠脂肪和蛋白质氧化以及风味的影响。结果表明:在香肠加工和贮藏过程中,随着时间的延长,不同处理组香肠的POV、TBARS值、羰基值总体呈现上升趋势,巯基值呈现下降趋势。接种功能性发酵剂制作发酵香肠在一定程度上能够抑制产品的脂肪氧化和蛋白氧化,显著提升挥发性风味物质种类(P0.05),其抑制脂肪氧化的能力显著优于商业发酵剂(P0.05),抑制蛋白氧化的能力与商业发酵剂效果相当。

CAO Chenchen,FENG Meiqin,SUN Jian,XU Xinglian,ZHOU Guanghong

Fermented sausages were manufactured with a mixed functional starter culture of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201, and a commercial starter culture and natural fermentation were used as the controls. We aimed to study the effect of the functional starter culture on fat and protein oxidation and flavor profile in fermented sausages by determining peroxide value (POV), thiobarbituric reactive substances (TBARS) value, protein carbonyl and sulfhydryl content and volatile flavor compounds. The results indicated that during the processing and storage of sausages, the POV, TBARS value and protein carbonyl content in each group increased generally, while protein sulfhydryl content showed a downward trend. Inoculation of the functional starter culture could inhibit lipid oxidation and protein oxidation in fermented sausages, and significantly increase the varieties of volatile compounds (P < 0.05). Its ability to inhibit lipid oxidation was significantly stronger than that of the commercial product (P < 0.05), and its ability to inhibit protein oxidation was comparable to that of the commercial product.