Effects of Exogenous Inhibitors on the Microbial Community Composition and Flavor Changes of Air-Dried Sausage
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摘要: 为了解外源抑制物对风干肠风味物质变化的影响，本研究将风干肠设置为6组，对照组（Control check，CK），CA组（复合抗氧化剂，Compound antioxidants），CS组（复合香辛料Compound spice，CS），CSA组（CA与CS复配），FBF组（发酵牛骨调味基料，Fermented Beef Flavorings），FBFA组（FBF与CA复配），取各组风干终点（12 d）的风干肠样品进行电子鼻、电子舌和GC-MS分析，并作感官评定。结果表明，6组样品在气味和味觉上均可以显著区分，鲜味、咸味、丰富性和苦味是风干肠样品有效且重要的味觉指标，其中FBF和FBFA之间气味相对比较接近。6组样品中鉴定出的挥发性风味成分包括9大类135种，CK、CA、CS、CSA、FBF、FBFA组分别检测出38、49、58、58、32和47种挥发性成分，其中对风味有重要贡献（OAV>10）的分别有7、4、5、5、7、6种。各组中均含有较高浓度的桉叶油醇、辛酸乙酯和癸酸乙酯风味物质。由此说明，外源抑制物对风干肠的风味物质和感官品质变化均有重要的影响，结合感官评定和各组指标变化，FBF组和FBFA组的综合品质较好。Abstract: To understand the effects of exogenous inhibitors on the flavor change of air-dried sausage,six groups of experiments were designed during the processing of the air-dried sausage in this study,including control group(CK),CA(compound antioxidants)group,CS(compound spice)group,CSA(CA combined with CS)group,FBF(fermented beef Flavorings)group,FBFA(FBF combined with CA)group. The samples of air-dried sausage at the end of air drying(12 d)were analyzed by the electronic nose,electronic tongue and GC-MS,and then the sensory evaluation was made. The results showed that the analysis of electronic nose and electronic tongue showed that the samples in six groups could be significantly distinguished in smell and taste,umami,saltiness,richness and bitterness are the effective and important taste indexes of air-dried sausage samples,FBF and FBFA groups were relatively close to each other. Among the six groups,135 species in 9 categories of volatile flavor components were identified. 38,49,58,58,32 and 47 kinds of volatile components were detected in the CK,CA,CS,CSA,FBF and FBFA groups,respectively,among them,there were 7,4,5,5,7 and 6 kinds that have important contributions to flavor(OAV>10). Each group contained higher concentrations of the flavor substances,eudesmol,ethyl caprylate and ethyl decanoate. These results showed that exogenous inhibitors had an important effect on the flavor substances and sensory quality of air-dried sausage. The sausage in FBF group and FBFA group had comprehensive better quality based on the sensory assessment and index changes analysis of each group.
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Keywords:
- exogenous inhibitor /
- air-dried sausage /
- flavor substance /
- sensory quality
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