嗜根考克氏菌K45对发酵猪肉品质的影响

为了研究嗜根考克氏菌（Kocuria rhizophila）K45对发酵猪肉品质的影响，以自然发酵肉为对照组，通过测定发酵组的色度、挥发性风味化合物和游离氨基酸等探究菌株K45对发酵肉品质的影响。结果表明，菌株K45发酵组红度a*值显著高于自然发酵组（P<0.05），添加菌株K45能促进发酵肉发色；游离氨基酸含量为（365.97±3.68）mg/100 g，显著高于自然发酵组（P<0.05）；两组发酵肉中共检测到136种挥发性风味物质，菌株K45发酵组中检测到131种，有8种挥发性物质仅在菌株K45发酵组被检出，说明菌株K45可以促进发酵肉滋味和香味的形成。通过火山图分析结合相对气味活度值（ROAV）结果，发现菌株K45发酵组的特征性风味物质为双乙酰、三甲基吡嗪、2,5-二甲基吡嗪、3-甲基丁醛、2-甲基丁酸乙酯、2,3-二甲基吡嗪和萘；特征呈味氨基酸为天冬氨酸、谷氨酸、甘氨酸、精氨酸和酪氨酸。综上，接种菌株K45发酵可改善发酵肉制品的色泽和整体风味。

Effect of Kocuria rhizophila K45 on the quality of fermented pork

In order to study the effects of Kocuria rhizophila K45 on the quality of fermented pork, using naturally fermented meat as control group, the color, volatile flavor compounds and free amino acids of fermentation group were measured to explore the effects of strain K45 on the quality of fermented meat. The results showed that the redness a* value of strain K45 fermentation group was significantly higher than that of natural fermentation group (P＜0.05), and strain K45 inoculation could promote the color development of fermented meat. The free amino acids content was (365.97±3.68) mg/100 g, which was significantly higher than that of natural fermentation group (P＜0.05). A total of 136 volatile flavor compounds were detected in the 2 groups of fermented meat, 131 were detected in strain K45 fermentation group, including 8 volatile compounds exclusively detected in strain K45 fermentation group, indicating that strain K45 could promote the formation of taste and flavor of fermented meat. Through volcano plot analysis combined with the results of relative odor activity value (ROAV), it was found that the characteristic flavor compounds of strain K45 fermentation group were diacetyl, trimethylpyrazine, 2,5-dimethylpyrazine, 3-methylbutanal, ethyl 2-methylbutyrate, 2,3-dimethylpyrazine and naphthalene, and its characteristic flavor amino acids were aspartic acid, glutamic acid, glycine, arginine and tyrosine. In conclusion, strain K45 inoculation could improve the color and flavor of fermented meat products.