米瑞芳 陈曦 戚彪 熊苏玥 许典 陈文华 李家鹏 乔晓玲 王守伟

摘 要：分别采用植物乳杆菌、清酒乳杆菌和类植物乳杆菌作为发酵剂对酸肉发酵过程中挥发性风味成分的影响。电子鼻分析结果表明，酸肉的整体风味随发酵时间的增加差异显著；利用固相微萃取-气相色谱-质谱技术对酸肉发酵过程中的挥发性风味物质进行检测，结果表明，酯类物质的相对含量显著增加，且增加的主要是乙酯类物质，发酵结束时，添加植物乳杆菌、类植物乳杆菌和清酒乳杆菌组酸肉的乙酯类物质相对含量（56%、53%和60%）均显著高于对照组（47%），说明乳杆菌发酵剂的添加有利于酸肉中乙酯类物质的形成；通过Heatmap聚类分析发现，发酵结束时，添加乳杆菌发酵剂的3 组酸肉整体风味比较接近，但与对照组差异较大，说明乳杆菌发酵剂的添加影响了酸肉的风味品质。此外，发酵过程中添加发酵剂的酸肉中乳酸菌数量增加较快，肠杆菌数量显著降低，这保证了酸肉的食用安全性。

关键词：乳杆菌；酸肉；挥发性成分；风味

Abstract： The effect of different Lactobacillus starter cultures （Lactobacillus plantarum， Lactobacillus sakei and Lactobacillus paraplantarum） on the volatile flavor components of sour meat was investigated during fermentation. The overall flavor of sour meat as evaluated by electronic nose were significant during fermentation. Then the volatile compounds were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry （SPME-GC-MS）. In all samples， the relative content of esters， especially ethyl esters， increased significantly during fermentation. At the end of fermentation， the relative content of ethyl esters was higher in samples inoculated with Lactobacillus strains （56%， 53% and 60%） compared to 47% in control samples， which revealed that Lactobacillus starter cultures were conducive to the formation of ethyl esters. Cluster analysis indicated that sour meat samples inoculated with different starter cultures had similar flavor characteristics but considerably differed from control samples. Therefore， Lactobacillus starters were important for flavor development in sour meat. In addition， microbial analysis demonstrated that due to starter inoculation， lactic acid bacteria rapidly dominated the microflora and improved the microbiological safety by inhibiting of Enterobacteriacee growth.

Keywords： Lactobacillus； sour meat； volatile compounds； flavor

DOI：10.7506/rlyj1001-8123-201804009

中圖分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2018）04-0048-08

肉主要产于我国贵州、湖南及广西等地，是侗族、苗族、傣族等少数民族地区的特色肉制品[1]。作为历史悠久的中国传统发酵肉制品，酸肉具有风味独特、营养、健康等特点，近年来越来越受到关注[2-4]。然而，由于生产工艺和自然环境的不同，不同地区生产的酸肉挥发性风味物质组成差异较大[5-7]。这是由于传统酸肉多为自然发酵，其生产所采取的不同工艺可以筛选和富集出不同类型及代谢特征的微生物菌群，而微生物群落的结构组成对酸肉的风味品质具有重要影响。……