不同微生物菌株对干腌肉块挥发性风味化合物的影响

以干腌猪肉块为原料，分别接种表皮葡萄球菌(Staphylococcus epidermidis)、木糖葡萄球菌(Staphylococcus xylosus)和耳氏葡萄球菌(Staphylococcus auricularis)后按火腿加工工艺进行发酵生产干腌肉块。采用固相微萃取(SPME)和气相色谱- 质谱联用(GC-MS)进行挥发性风味化合物的测定，研究不同干腌发酵肉块中挥发性风味化合物的种类和相对含量，以探讨不同微生物发酵剂对干腌发酵肉块中挥发性风味化合物的影响。本实验共鉴定出149 种挥发性风味化合物，包括17 种醛、32 种醇、44 种烷烃、28 种酯、10 种酮、10 种酸、5 种杂环化合物、1 种酚和1种醚。不同微生物菌株对干腌发酵肉块挥发性风味化合物的种类、数量和相对含量都产生了非常明显的影响。对照处理组的发酵肉块中烃类物质的相对含量较高，木糖葡萄球菌处理的发酵肉块中杂环类化合物相对含量较高，木糖葡萄球菌处理的发酵肉块中醛类物质相对含量较高、耳氏葡萄球菌处理的发酵肉块中酯类物质的相对含量较高。

Effect of Fermentation Strains on Volatile Flavor Components in Dry-cured Pork

Pork was used as the material to prepare into dry-cured pork with Staphylococcus epidermidis, Staphylococcus xylosus and Staphylococcus auricularis according to the technological processing of Rugao ham. Solid-phase micro-extraction and gas chromatography-mass spectrometer were used to determine the relative contents of volatile flavor components and identify the species in dry-cured pork. Meanwhile, the effect of microorganism fermentation strain on volatile flavor compounds in drycured pork was explored. Totally 149 compounds including 17 aldehydes, 32 alcohols, 44 hydrocarbons, 28 esters, 10 ketones, 10 acids, 5 heterocyclics, 1 phenol and 1 ether were identified in four samples. Different microorganism fermentation strains had significant impacts on the species and relative contents of flavor compounds in dry-cured pork. Compared with the control group, hydrocarbons in dry-cured pork exhibited a higher content. Whereas, heterocyclics exhibited a higher content in Staphylococcus xylosus group; aldehydes were more in Staphylococcus xylosus group and esters were more in Staphylococcus auricularis group.