Stahnke L H
Department of Biotechnology, Technical University of Denmark, Building 221, Lyngby 2800, Denmark.
Meat Sci. 1995;41(2):193-209. doi: 10.1016/0309-1740(94)00069-j.
Sausages, with added Staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The volatile compounds from the sausages were collected by dynamic headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. The effects of temperature and different ingredients on the levels of individual volatiles were tested using multiple linear regression and analysis of variance. The study showed that sausages fermented under modern production conditions (high temperature, addition of glucose, nitrite, Pediococcus pentosaceus) in contrast to 'old-fashioned' sausages (added nitrate and fermented at low temperature) are likely to contain higher amounts of volatile acids, but lower levels of ethyl esters, certain short chain aldehydes as well as lipid autoxidation products. Several nitriles, nitro-alkanes and one organic nitrate were identified for the first time in fermented sausages. Reaction mechanisms for those compounds and other classes of compounds are proposed and discussed in detail.
添加了木糖葡萄球菌的香肠，按照六因素部分实施设计，在不同温度下以及添加不同水平的盐、葡萄糖、亚硝酸盐、硝酸盐和戊糖片球菌进行发酵。通过动态顶空进样收集香肠中的挥发性化合物，并采用气相色谱和气相色谱 - 质谱联用仪进行定量和鉴定。利用多元线性回归和方差分析测试温度和不同成分对单个挥发性物质含量的影响。研究表明，与“老式”香肠（添加硝酸盐并在低温下发酵）相比，在现代生产条件下（高温、添加葡萄糖、亚硝酸盐、戊糖片球菌）发酵的香肠可能含有更高含量的挥发性酸，但乙酯、某些短链醛以及脂质自氧化产物的含量较低。在发酵香肠中首次鉴定出几种腈类、硝基烷烃和一种有机硝酸盐。详细提出并讨论了这些化合物以及其他类化合物的反应机理。
