Department of Food Technology, Nutrition and Hygiene, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain.
Meat Sci. 2011 Apr;87(4):381-6. doi: 10.1016/j.meatsci.2010.11.015. Epub 2010 Nov 27.
The ripening properties were evaluated in semi-ripened pork Salami started by different cultures: CXP (Pediococcus pentosaceus, Staphylococcus xylosus and Staphylococcus carnosus); RAP (Lactobacillus plantarum, Lactobacillus sakei, S. xylosus and S. carnosus); and GY2 (L. sakei, S. xylosus and S. carnosus). These starters were chosen by their technological activities: CXP (rapid acidifying); RAP (medium acidifying); and GY2 (slow acidifying plus intense reddening-flavouring). Salami was enhanced with Ponceau 4R red and sodium glutamate, stuffed in pig gut and aged for 12 days at 15 °C/65-85%RH. Dehydration, reddening, proteolysis, fat acidity and lipid oxidation were hardly affected by the starters. Acidification by LAB strongly influenced the flavour. L. sakei plus L. plantarum provided a better flavouring than a low dose of L. sakei, and, especially, than over-acidifying P. pentosaceus. A final pH of 5 seems to be suitable for preventing aroma and taste defects in semi-ripened Salami. Spontaneous lactic microflora showed great acidifying potential.
研究了不同发酵剂（戊糖片球菌、木糖葡萄球菌和乳球菌）、（植物乳杆菌、清酒乳杆菌、木糖葡萄球菌和乳球菌）和（清酒乳杆菌、木糖葡萄球菌和乳球菌）对半干型萨拉米香肠成熟特性的影响。这些发酵剂的选择是基于其技术特性：CXP（快速酸化）；RAP（中等酸化）；GY2（缓慢酸化和强烈的红润风味）。萨拉米用诱惑红 4R 红色素和谷氨酸钠强化，装在猪肠衣中，在 15°C/65-85%相对湿度下成熟 12 天。脱水、红润、蛋白水解、脂肪酸度和脂质氧化几乎不受发酵剂的影响。LAB 的酸化强烈影响风味。与低剂量的清酒乳杆菌相比，特别是与过度酸化的戊糖片球菌相比，清酒乳杆菌和植物乳杆菌的组合提供了更好的风味。最终 pH 值为 5 似乎适合防止半干型萨拉米的香气和味道缺陷。自发的乳酸菌群具有很强的酸化潜力。
