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本地发酵剂共接种：一种改善哈尔滨红肠风味特征并抑制生物胺生成的策略。

Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage.

作者信息

Sui Yumeng, Liu Jiaqi, Lu Jiasheng, Gao Yuan, Badar Iftikhar Hussain, Li Xiang-Ao, Chen Qian, Kong Baohua, Qin Ligang

机构信息

Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

出版信息

Food Chem X. 2024 Jul 15;23:101655. doi: 10.1016/j.fochx.2024.101655. eCollection 2024 Oct 30.

DOI:10.1016/j.fochx.2024.101655
PMID:39157655
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11327478/
Abstract

The effects of separately coinoculating S8 (LP) with L8 (LP + SC), M6 (LP + PK), and L8 and M6 (LP + SC + PK) on the flavor characteristics and biogenic amines (BAs) production in Harbin dry sausages were investigated. The coinoculated sausages exhibited higher free amino acids (FAAs) content than the noninoculated and LP sausages. Moreover, inoculated dry sausages exhibited lower BA contents (174.45, 239.43, 190.24, and 206.7 mg/kg for the LP, LP + SC, LP + PK, and LP + PK + SC sausages, respectively) than the noninoculated sausage (339.73 mg/kg). Meanwhile, the LP + PK and LP + SC + PK sausages had the highest contents of esters (996.70 μg/kg) and alcohols (603.46 μg/kg), respectively. A sensory evaluation demonstrated that the LP + SC + PK sausage had the highest fermented odor and the lowest fatty odor. Pearson correlation analysis revealed that FAAs were correlated with most key volatile compounds and BAs. This study provides new insights into flavor development and BA inhibition in dry sausages through coinoculation.

摘要

研究了分别将S8（LP）与L8（LP + SC）、M6（LP + PK）以及L8和M6（LP + SC + PK）共接种对哈尔滨干香肠风味特征和生物胺（BAs）产生的影响。共接种的香肠比未接种和仅接种LP的香肠表现出更高的游离氨基酸（FAAs）含量。此外，接种的干香肠的BA含量（LP、LP + SC、LP + PK和LP + PK + SC香肠的BA含量分别为174.45、239.43、190.24和206.7 mg/kg）低于未接种的香肠（339.73 mg/kg）。同时，LP + PK和LP + SC + PK香肠的酯类（996.70 μg/kg）和醇类（603.46 μg/kg）含量分别最高。感官评价表明，LP + SC + PK香肠的发酵气味最强，脂肪气味最弱。Pearson相关性分析表明，FAAs与大多数关键挥发性化合物和BAs相关。本研究为通过共接种来研究干香肠的风味形成和BA抑制提供了新的见解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/acdbf548a041/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/d7daa8bf2e30/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/89d60ae79362/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/acdbf548a041/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/d7daa8bf2e30/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/89d60ae79362/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f1ed/11327478/acdbf548a041/gr3.jpg

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