乳酸菌发酵对酸笋的感官、理化及风味品质的影响

Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots

中文关键词:  酸笋  乳酸菌发酵  风味分析  感官评价

英文关键词:sour bamboo shoots  lactic acid bacteria fermentation  flavor analysis  sensory evaluation

中文摘要:

      目的 探究乳酸菌发酵对酸笋的感官、理化及风味品质的影响。方法 将新鲜麻竹笋进行切条处理, 采用乳酸菌微生物发酵和纯净水自然发酵腌制酸笋, 以纯净水自然发酵为对照, 研究乳酸菌发酵酸笋的总酸、氨基态氮、亚硝酸盐、感官评价及挥发性风味物质的变化。结果 发酵完成后(60 d), 乳酸菌发酵酸笋的总酸、氨基态氮含量分别为19.28 g/kg、0.506 g/100 g, 显著高于纯净水自然发酵酸笋(总酸、氨基态氮含量分别为16.14 g/kg、0.448 g/100 g), 而亚硝酸盐含量不及纯净水自然发酵酸笋的二分之一, 发酵完成后的亚硝酸盐含量均低于2.9 mg/kg。固相微萃取-气相色谱-质谱(solid-phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)技术检测乳酸菌发酵酸笋的挥发性风味物质为10种, 纯净水自然发酵为9种, 主要风味物质为对甲苯酚。乳酸菌发酵酸笋色泽分布均匀、呈乳白色、清脆爽口、香味浓郁、酸度适宜, 感官评价得分为88分。结论 乳酸菌发酵酸笋感官评分高、品质较佳、食用安全性高。

英文摘要:

      Objective To investigate the Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots. Methods Fresh Dendrocalamus latiflorus bamboo shoots were cut into strips and subjected to fermentation using lactic acid bacteria or natural fermentation in pure water as a control. The study investigated changes in total acidity, amino nitrogen, nitrite content, sensory evaluation, and volatile flavor compounds in sour bamboo shoots fermented with lactic acid bacteria compared to natural fermentation. Results After 60 days of fermentation, the total acidity and amino nitrogen content of the lactic acid bacteria-fermented sour bamboo shoots were 19.28 g/kg and 0.506 g/100 g, respectively, significantly higher than those of the naturally fermented sour bamboo shoots (16.14 g/kg and 0.448 g/100 g, respectively). The nitrite content of the lactic acid bacteria-fermented sour bamboo shoots was less than half that of the naturally fermented sample, with both fermentation methods yielding nitrite levels below 2.9 mg/kg. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis detected 10 kinds of volatile flavor compounds in the lactic acid bacteria-fermented sour bamboo shoots, compared to 9 in the naturally fermented ones, with p-cresol being the primary flavor compound. The lactic acid bacteria-fermented sour bamboo shoots exhibited a uniform milky-white color, crisp texture, rich aroma and moderate acidity, achieving a sensory evaluation score of 88 points. Conclusion Sour bamboo shoots fermented with lactic acid bacteria have high sensory scores, good quality, and high food safety.