不同发酵剂对北方风干香肠色泽和风味品质的改良作用.PDFVIP

※成分分析 食品科学 2015, Vol.36, No.14 81 不同发酵剂对北方风干香肠色泽和 风味品质的改良作用 潘晓倩，成晓瑜，张顺亮，赵 冰，艾 婷，乔晓玲，王守伟* （中国肉类食品综合研究中心，北京 100068 ） 摘  要：以不接菌的自然发酵样品为对照，分析商业发酵剂对北方风干香肠色泽和风味的改良作用。结合产品特点 3 选取 种不产酸，且具有护色增香功效的发酵剂。在生产过程中测定其色泽变化，并对最终产品进行感官评价、气 - gas chromatography-mass spectrometry GC-MS 3 相色谱 质谱（ ， ）联用分析和电子鼻分析。结果表明， 种发酵剂的 a* 4 加入均能促进风干香肠产品色泽形成，即红度值 显著增加。电子鼻传感器能够将 组产品区分开，说明加入发酵 剂后，风干香肠的风味有所改变。GC-MS结果显示，添加S-SX发酵剂和T-SC-200发酵剂能够显著增加产品风味物 质含量，尤其是醛类、酮类、酯类风味物质相对含量有所提高。感官分析表明，S-SX发酵剂处理组的综合评分最 高，其产品风味和口感更好。 关键词：发酵剂；北方风干香肠；色泽；风味 Analysis of Color and Flavor Improvement of Different Starter Cultures on Northern Air-Dried Sausage * PAN Xiaoqian, CHENG Xiaoyu, ZHANG Shunliang, ZHAO Bing, AI Ting, QIAO Xiaoling, WANG Shouwei (China Meat Research Center, Beijing 100068, China) Abstract: Effects of commercial starter cultures on improvement of both color and flavor of northern air-dried sausage were studied. Naturally fermented sausage without commercial starter cultures served as a control. Three kinds of starter cultures not producing acid and having the reddening and flavoring features were chosen according to product characteristics. The changes in color during different phases were measured. Sensory and flavor evaluation of the final product were also conducted by both gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that all the three starter cultures contributed to good color and significantly increa