风羊腿微生物特征及其对风味特性的影响
|
摘要
采用基于Biolog-ECO微生物分析系统的微生物群落的代谢特征以及多样性特征分析法,以及气相色谱-质谱联用仪(gas chromatography-mass spectrometer,GC-MS)对挥发性风味物的检测,对添加或不添加微生物发酵剂传统风干发酵的风羊腿,进行了风味和微生物特性的比较。结果表明,添加微生物发酵剂组的平均吸光度(average well color development,AWCD)显著高于传统自然风干组,且对6类碳源的利用强度也是微生物接种组较高,微生物对6类碳源的利用强弱依次为:醇类>酯类>氨基酸类>聚合物类>酸类>胺类。风味物特性分析结果也显示出自然风干和添加微生物发酵剂的产品存在显著差异,添加微生物发酵剂的产品风味物种类达到41种,而未添加的自然风干组仅为25种,尤其是在醇类、醛类及酯类物质的种类和含量上,添加微生物发酵剂的产品均更为丰富,而且随着发酵贮藏期的延长SM-194微生物发酵菌的作用越发显现。
Biolog-ECO microorganism analysis system was used to analyze the metabolic characteristics of the microbe, together with diversity characteristic analysis and GC-MS analysis to detect volatile flavor compounds, the flavor and microorganism characteristics of traditional goat ham with or without microbial starter culture were compared. The results showed that the AWCD(average well color development) in products with microbial starter culture was significantly higher than those without starter culture. In addition, products with microbial starter culture had higher utilization rates of 6 kinds of carbon source. The order of microorganisms utilizing 6 carbon sources was as follows: alcohols>esters>amino acids>polymers>acids>amines. Flavor components characteristic analysis also showed that there were significant differences between products made with natural drying method and those with microbial starter culture. There were up to 41 flavor compounds in products with starter culture, while only 25 compounds in those made with natural drying method. In particular, products with microbial starter culture were more abundant in types and levels of alcohols, aldehydes, and esters. Furthermore, the microbial starter culture SM-194 played a more prominent role with longer storage period.
Biolog-ECO microorganism analysis system was used to analyze the metabolic characteristics of the microbe, together with diversity characteristic analysis and GC-MS analysis to detect volatile flavor compounds, the flavor and microorganism characteristics of traditional goat ham with or without microbial starter culture were compared. The results showed that the AWCD(average well color development) in products with microbial starter culture was significantly higher than those without starter culture. In addition, products with microbial starter culture had higher utilization rates of 6 kinds of carbon source. The order of microorganisms utilizing 6 carbon sources was as follows: alcohols>esters>amino acids>polymers>acids>amines. Flavor components characteristic analysis also showed that there were significant differences between products made with natural drying method and those with microbial starter culture. There were up to 41 flavor compounds in products with starter culture, while only 25 compounds in those made with natural drying method. In particular, products with microbial starter culture were more abundant in types and levels of alcohols, aldehydes, and esters. Furthermore, the microbial starter culture SM-194 played a more prominent role with longer storage period.
引文
[1] 郭黎洋,闵成军,董庆利,等.山羊腿干腌发酵成熟工艺过程中脂质分解氧化研究[J]. 食品科学,2009,30(2):92-98.
[2] 缪婷,吴双,黄灏,等.传统发酵火腿的理化和贮藏特性分析[J].食品与发酵科技,2012,48(4):52-55.
[3] 王晶,章建浩,杨海燕.干腌羊火腿工艺过程部分理化性状的动态变化研究[J].新疆农业大学学报,2008,31(4):87-90.
[4] 陈旭.金华火腿晾挂发酵阶段抗氧化活性及风味的研究[D].上海:上海应用技术学院,2015:10-42.
[5] 李俊霞,王卫,王新惠,等.发酵香肠风味物质的来源和形成[J].食品科技,2015,40(5):160-166.
[6] WANG W, ZHANG J M, TANG R Y,et al. Staerter cultures improve Sichuan bacon[J].Fleisch Wirtschaft, 2014(5):50-55.
[7] WANG W, JAEGER F, KAMPHAUSEN R, et al. Moderne prozessfuhrung sorgt fur sicherheit[J]. Fleisch Wirtschaft, 2017(2):42-47.
[8] 刘晓强,刘金云,逯家富.单一菌种和混合菌种发酵对发酵火腿品质的影响[J]. 食品工业,2012,33(9):64-66.
[9] 蒋云升,闫婷婷,汪志君,等.兔肉发酵火腿的研制[J]. 扬州大学烹饪学报,2010, 27(1):38-42.
[10] 王卫,刘洋,王新惠,等.微生物发酵剂对四川腊肠可贮性和风味特性的影响[J].食品科技,2014,39(9):159-165.
[11] JIANG L L, HAN G M, LAN Y, et al. Corn cob biochar increases soil culturable bacterial abundance without enhancing their capacities in utilizing carbon sources in Biolog Eco-plates [J]. Journal of Integrative Agriculture, 2017, 16(3): 713-724.
[12] RUTGERSA M, WOUTERSE M, DROST S M, et al. Monitoring soil bacteria with community-level physiological profiles using BiologTM ECO-plates in the Netherlands and Europe [J].Applied SoilEcology,2015(6):1-12.
[13] ZHANG D, WANG C, ZHANG L P, et al. Structural and metabolic responses of microbial community to sewage-borne chlorpyrifos in constructed wetlands [J]. Journal of Enviromental Science,2016,44(7):4-12.
[14] 聂志强,王敏,郑宇. 3种分子生物学技术在传统发酵食品微生物多样性研究中的应用[J].食品科学,2012,33(23):346-351.
[15] 李朦,季民,王灿. Biolog-ECO法用于PAC-A/O系统微生物群落分析[J].中国给排水,2015, 21(1):10-12.
[16] STOJANOVIC Z S, SVARC J V. A simple and rapid method for histamine determination in fermented sausages by mediated chronopotentiometry [J]. Food Control, 2011, 22(12): 2 013-2 019.
[17] 唐小丽,翟磊,信春晖,等.利用Biolog技术分析芝麻香型白酒高温大曲微生物群落结构及多样性[J].酿酒科技,2015(12):7-12.
[18] 林先贵.土壤微生物研究原理与方法[M]. 北京:高等教育出版社,2010:170-171.
[19] ZHANG H F, LI G, SONG X L, et al.Changes in soil microbial functional diversity under different vegetation restoration patterns for Hulunbeier Sandy Land [J]. Acta Ecologica Sinica,2013,33(12):38-44.
[20] 李志斐,谢骏,郁二蒙,等.基于Biolog-ECO技术分析杂交鳢和大口黑鲈高产池塘水体微生物碳代谢特征[J].农业环境科学学报,2014,33(1):185-192.
[21] 陈喜蓉,金映虹,欧滨,等.基于Biolog-ECO技术分析不同林下种植竹荪地土壤微生物功能多样性[J].基因组学与应用生物学,2017, 36(1):370-375.
[22] TABANELLI G, MONTANARI C, GRAZIA L, et al. Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages[J]. Meat Science, 2013,94:177-186.
[23] 张峰. 生物多样性测度[M]. 北京:科学出版社,2011:70-73.
[24] 詹萍. 羊肉特征香气成分的鉴定及其肉味香精的制备[D]. 无锡:江南大学,2013:17-27.
[25] 陈海涛,张宁,徐晓兰,等. SPME和SDE-GC-MS分析贾永信腊羊肉挥发性风味成分[J]. 食品科学,2013,34(14):187-191.
[26] XIE J C, SUN B G, WANG S B. Aromatic constituents from Chinese traditional smoke-preserved bacon of Mini-pig[J]. Food Science and Technology International, 2008, 14(4): 329-340.
[2] 缪婷,吴双,黄灏,等.传统发酵火腿的理化和贮藏特性分析[J].食品与发酵科技,2012,48(4):52-55.
[3] 王晶,章建浩,杨海燕.干腌羊火腿工艺过程部分理化性状的动态变化研究[J].新疆农业大学学报,2008,31(4):87-90.
[4] 陈旭.金华火腿晾挂发酵阶段抗氧化活性及风味的研究[D].上海:上海应用技术学院,2015:10-42.
[5] 李俊霞,王卫,王新惠,等.发酵香肠风味物质的来源和形成[J].食品科技,2015,40(5):160-166.
[6] WANG W, ZHANG J M, TANG R Y,et al. Staerter cultures improve Sichuan bacon[J].Fleisch Wirtschaft, 2014(5):50-55.
[7] WANG W, JAEGER F, KAMPHAUSEN R, et al. Moderne prozessfuhrung sorgt fur sicherheit[J]. Fleisch Wirtschaft, 2017(2):42-47.
[8] 刘晓强,刘金云,逯家富.单一菌种和混合菌种发酵对发酵火腿品质的影响[J]. 食品工业,2012,33(9):64-66.
[9] 蒋云升,闫婷婷,汪志君,等.兔肉发酵火腿的研制[J]. 扬州大学烹饪学报,2010, 27(1):38-42.
[10] 王卫,刘洋,王新惠,等.微生物发酵剂对四川腊肠可贮性和风味特性的影响[J].食品科技,2014,39(9):159-165.
[11] JIANG L L, HAN G M, LAN Y, et al. Corn cob biochar increases soil culturable bacterial abundance without enhancing their capacities in utilizing carbon sources in Biolog Eco-plates [J]. Journal of Integrative Agriculture, 2017, 16(3): 713-724.
[12] RUTGERSA M, WOUTERSE M, DROST S M, et al. Monitoring soil bacteria with community-level physiological profiles using BiologTM ECO-plates in the Netherlands and Europe [J].Applied SoilEcology,2015(6):1-12.
[13] ZHANG D, WANG C, ZHANG L P, et al. Structural and metabolic responses of microbial community to sewage-borne chlorpyrifos in constructed wetlands [J]. Journal of Enviromental Science,2016,44(7):4-12.
[14] 聂志强,王敏,郑宇. 3种分子生物学技术在传统发酵食品微生物多样性研究中的应用[J].食品科学,2012,33(23):346-351.
[15] 李朦,季民,王灿. Biolog-ECO法用于PAC-A/O系统微生物群落分析[J].中国给排水,2015, 21(1):10-12.
[16] STOJANOVIC Z S, SVARC J V. A simple and rapid method for histamine determination in fermented sausages by mediated chronopotentiometry [J]. Food Control, 2011, 22(12): 2 013-2 019.
[17] 唐小丽,翟磊,信春晖,等.利用Biolog技术分析芝麻香型白酒高温大曲微生物群落结构及多样性[J].酿酒科技,2015(12):7-12.
[18] 林先贵.土壤微生物研究原理与方法[M]. 北京:高等教育出版社,2010:170-171.
[19] ZHANG H F, LI G, SONG X L, et al.Changes in soil microbial functional diversity under different vegetation restoration patterns for Hulunbeier Sandy Land [J]. Acta Ecologica Sinica,2013,33(12):38-44.
[20] 李志斐,谢骏,郁二蒙,等.基于Biolog-ECO技术分析杂交鳢和大口黑鲈高产池塘水体微生物碳代谢特征[J].农业环境科学学报,2014,33(1):185-192.
[21] 陈喜蓉,金映虹,欧滨,等.基于Biolog-ECO技术分析不同林下种植竹荪地土壤微生物功能多样性[J].基因组学与应用生物学,2017, 36(1):370-375.
[22] TABANELLI G, MONTANARI C, GRAZIA L, et al. Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages[J]. Meat Science, 2013,94:177-186.
[23] 张峰. 生物多样性测度[M]. 北京:科学出版社,2011:70-73.
[24] 詹萍. 羊肉特征香气成分的鉴定及其肉味香精的制备[D]. 无锡:江南大学,2013:17-27.
[25] 陈海涛,张宁,徐晓兰,等. SPME和SDE-GC-MS分析贾永信腊羊肉挥发性风味成分[J]. 食品科学,2013,34(14):187-191.
[26] XIE J C, SUN B G, WANG S B. Aromatic constituents from Chinese traditional smoke-preserved bacon of Mini-pig[J]. Food Science and Technology International, 2008, 14(4): 329-340.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |