不同发酵剂对费力诺萨拉米品质的影响

Effects of different starter on the quality of Felino Salami

中文关键词:  发酵香肠  发酵剂  菌种  质构  色度

英文关键词:fermented sausages  starter  cultures  texture  chromaticity

中文摘要:

      目的 研究不同商用发酵剂对费力诺萨拉米发酵香肠成熟过程中生化指标及感官品质的影响。方法 采用3种商用发酵剂SHI-59、VHI-41和VBL-97对费力诺萨拉米进行接种, 探究发酵香肠在发酵失重20%、30%、40%和成熟点时的pH、微生物数量、质构以及色度变化趋势, 并利用核磁共振技术研究3种发酵剂发酵萨拉米的水分分布变化情况, 同时感官评价小组对成熟的发酵萨拉米进行了感官评定。结果 SHI-59接种的发酵香肠微生物数量最多; VBL-97发酵萨拉米的L* (42.33)和a*/b* (2.48)较高, 能保持更好的色度; VBL-97发酵萨拉米的弛豫时间低至4.44~52.42 ms, 其自由水最少, 其硬度最大, 黏聚性和咀嚼性较好, 感官评定分数较好, 更适于国内大众口味。结论 VBL-97商用发酵剂更适合用于费力诺萨拉米的发酵生产, 本研究为开发更适合于国人口味的费力诺萨拉米发酵剂的选用提供了参考资料。

英文摘要:

      Objective To study the effects of different commercial starter on biochemical indices and sensory quality of Felino Salami fermented sausage during ripening. Methods Felino Salami was inoculated with 3 kinds of commercial starter, SHI-59, VHI-41 and VBL-97 to investigate the pH, microbial quantity, texture and color change trend of fermented sausages at the fermentation weightlessness of 20%, 30%, 40% and maturity points, and the water distribution of fermented salami of 3 kinds of starter was studied by nuclear magnetic resonance technology. At the same time, the sensory evaluation team conducted a sensory assessment of mature fermented Salami. Results SHI-59 inoculated Felino Salami had the highest number of microorganisms. VBL-97 inoculated Felino Salami had higher L* (42.33) and a*/b* (2.48) to maintain better color. VBL-97 fermented Salami had a relaxation time as low as 4.44?52.42 ms, its free water was the least, its hardness was the greatest, its adhesion and chewability were better, and the sensory evaluation score was better, which was more suitable for domestic public tastes. Conclusion VBL-97 commercial starter culture is more suitable for Felino Salami fermentation production, this study provides a reference for the selection of Ferino Salami starter suitable for Chinese taste.