摘要
通过接种天然乳清和复合发酵剂(木糖葡萄球菌、肉葡萄球菌、戊糖片球菌和植物乳杆菌比例为1∶1∶2∶1),将试验分为复合发酵剂组、乳清组、乳清+发酵剂组,以自然发酵为对照,探究不同发酵剂对发酵羊肉干亚硝酸盐和亚硝胺残留量与挥发性风味物质形成的影响。结果表明:乳清组的亚硝酸盐含量(1.86 mg/kg)、亚硝胺含量(110.61μg/kg)显著低于其它3组(P<0.05);从乳清+发酵剂组的肉干中检出22种风味物质,高于对照组21种,其风味物质的相对含量也显著高于对照组和乳清组;亚硝酸盐的存在会产生部分醇类(如1-辛烯-3-醇、沉香醇),然而其会抑制醛类物质的产生,对酮类及其它物质影响较小。乳清可降低肉干中亚硝酸盐和亚硝胺残留量,提高肉干的安全性和风味感官品质。
By inoculating whey and compound fermentation(Staphylococcus xylose,Staphylococcus aureus,Pediococcus pentosaceus and Lactobacillus plantarum ratio:1∶1∶2∶1),the experiment was divided into compound fermentation group,a whey group,whey+starter group,and control by natural fermentation,the effect of different starter cultures on nitrite,nitrosamine residue and flavor formation in mutton jerky was explored.The results showed that the nitrite content(1.86 mg/kg)and nitrosamine content(110.61μg/kg)in the whey group were significantly lower than the other three groups(P<0.05),indicating that whey can reduce the residue of nitrite and nitrosamine.Totally 22 kinds of flavor substances were detected in the whey+starter group,which were higher than 21 kinds in the control group;the relative content of the flavor substances was also significantly higher than that of the control group and the whey group.The presence of nitrite produces some alcohols(such as 1-octene-3-ol,linalool),but it inhibits the production of aldehydes and has less effect on ketones and other substances.Therefore,whey can reduce the residual amount of nitrite and nitrosamine in jerky,and improve the safety and flavor sensory quality of jerky.
作者
刘建林
孙学颖
刘志鹏
赵丽华
靳烨
赵富元
Liu Jianlin;Sun Xueying;Liu Zhipeng;Zhao Lihua;Jin Ye;Zhao Fuyuan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010020;Mengyuan Kuan Food Co.,Ltd.of Inner Mongolia,Bayan Nur 015000,Inner Mongolia)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第4期318-325,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
“双一流”学科创新团队建设人才培育项目(NDSC2018-13)
内蒙古传统发酵食品加工与安全关键技术项目(201802067)。
关键词
发酵剂
发酵羊肉干
亚硝酸盐
亚硝胺
风味
starter cultures
fermented mutton jerky
nitrite
nitrosamine
flavor
作者简介
刘建林(1994-),女,硕士生;通信作者:赵丽华,E-mail:8670516757@qq.com。
