College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2022 Jan;183:108658. doi: 10.1016/j.meatsci.2021.108658. Epub 2021 Aug 19.
The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB strains decreased the levels of lipid autoxidation-derived aldehydes (e.g., hexanal, heptanal, octanal, and nonanal). In addition, inoculation of P. acidilactici BP2 increased the levels of esters. Principal component analysis of the E-nose and GC-IMS results could effectively differentiate non-inoculated beef jerky and beef jerky separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis for the identification of different beef jerky formulations and selection of autochthonous starter cultures for beef jerky fermentation.
采用电子鼻（E-nose）和气相色谱-离子迁移谱（GC-IMS）分别分析了单独接种不同本土乳酸菌（Lactobacillus sakei BL6、Pediococcus acidilactici BP2 和 Lactobacillus fermentum BL11）和未接种对照牛肉干的风味特征。GC-IMS 结果显示牛肉干中共有 42 种挥发性化合物。接种三种乳酸菌菌株降低了脂质自动氧化衍生醛（如己醛、庚醛、辛醛和壬醛）的水平。此外，接种 P. acidilactici BP2 增加了酯类的水平。E-nose 和 GC-IMS 结果的主成分分析可以有效区分未接种的牛肉干和分别接种不同 LAB 菌株的牛肉干。此外，E-nose 和 GC-IMS 结果之间具有高度相关性，为不同牛肉干配方的鉴定和牛肉干发酵中本土发酵剂的选择提供了理论依据。
