不同接种量的清酒乳杆菌对低钠盐风干肠品质的改善作用研究

本实验研究了不同清酒乳杆菌的接种量(10⁵、10⁶和10⁷ CFU/g)对低钠盐风干肠品质特性的影响。以不接种的风干肠为对照,分别在发酵的第0、3、6和9 d测定4组风干肠的水分含量、水分活度、pH、乳酸菌数、色差和剪切力,并采用气相色谱-质谱技术结合电子鼻对第9 d样品进行风味特征的分析。结果表明,接种量为10⁶和10⁷ CFU/g降低了风干肠发酵结束时的pH(P<0.05),与对照组相比,10⁶ CFU/g的接种促进了终产品水分含量和水分活度的提升,而色差和剪切力并未在组间发现显著差异(P>0.05)。清酒乳杆菌的接种降低了醛类物质含量,且仅接种10⁶ CFU/g增加了醇类、酸类和酯类物质含量(P<0.05),进而使电子鼻“感知”到了比对照组更为浓烈的特征气味。感官评价结果表明,接种量为10⁶ CFU/g对低钠盐风干肠苦味和金属味的改善效果最佳,整体可接受性最好。理化特性和感官特性的偏最小二...

Study on Different Inoculation Levels of Lactobacillus sakei on the Improvement of Quality Characteristics of Low-sodium Dry Sausages

The effects of different inoculation levels (105, 106 and 107 CFU/g) of Lactobacillus sakei on the quality characteristics of low-sodium dry sausages were investigated in this study. The uninoculated dry sausage was the control, and the moisture content, water activity, pH, lactic acid bacteria count, color and shear force were measured on days 0, 3, 6 and 9, respectively. Meanwhile, the flavor characteristics of the dry sausages on day 9 were analyzed by combination of gas chromatography-mass spectrometry and electronic nose. The results showed that pH of dry sausages inoculated with 106 and 107 CFU/g L. sakei significantly decreased at the end of fermentation (P<0.05), and the inoculation of 106 CFU/g could promote the improvement of moisture content and water activity of final product compared with the control. In addition, the color and shear force of all dry sausages did not change significantly with the inoculation levels (P>0.05). The inoculation of L. sakei reduced the contents of aldehydes, and only the inoculation of 106 CFU/g increased the contents of alcohols, acids and esters (P<0.05), which caused a stronger characteristic odor than the control. Sensory evaluation results showed that inoculation of 106 CFU/g had the best effect on improving the bitterness and metallic taste, which resulted in the best overall acceptability of low-sodium dry sausages. Partial least squares regression analysis of physicochemical and sensory characteristics of dry sausages were consistent with the above results. The inoculation of 106 CFU/g had a positive effect on improving quality and developing good flavor of dry sausages.