| 不同工艺条件下模仿葡萄球菌YD25对发酵香肠挥发性化合物的影响 |
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| 引用本文： | 于 海,焦 玉,刘向农,汪志君,葛庆丰,蒋云升,薛党辰,杨 柳.不同工艺条件下模仿葡萄球菌YD25对发酵香肠挥发性化合物的影响[J].食品科学,2009,30(20):190-193. |
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| 作者姓名： | 于 海 焦 玉 刘向农 汪志君 葛庆丰 蒋云升 薛党辰 杨 柳 |
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| 作者单位： | 1.扬州大学食品科学与工程学院 2.扬州大学测试中心 3.中国烹饪学会 |
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| 基金项目： | 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 |
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| 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。
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| 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 |
| 收稿时间： | 2009-07-25 |
Effect of Staphylococcus simulans YD25 on Volatile Compounds in Fermented Sausages under Different Conditions |
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| YU Hai,JIAO Yu,LIU Xiang-nong,WANG Zhi-jun,GE Qing-feng,JIANG Yun-sheng,XUE Dang-chen,YANG Liu.Effect of Staphylococcus simulans YD25 on Volatile Compounds in Fermented Sausages under Different Conditions[J].Food Science,2009,30(20):190-193. |
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| Authors: | YU Hai JIAO Yu LIU Xiang-nong WANG Zhi-jun GE Qing-feng JIANG Yun-sheng XUE Dang-chen YANG Liu |
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| Affiliation: | 1. School of Food Science and Engineering, Yangzhou University, Yangzhou 225001, China；2. Center of Test and Analysis,
Yangzhou University, Yangzhou 225009, China；3. China Cuisine Association, Beijing 100801, China |
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| Abstract: | Volatile components in fermented sausages by Staphylococcus simulans YD25 isolated from 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. |
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| Keywords: | Staphylococcus simulans YD25 lean/fat ratio sugar amount maturation time volatile compound |
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