Ye Jialing, Zhang Xuying, Yuan Shuge, Zhang Yuemei, Cao Jinxuan, Teng Wendi, Wang Ying
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2024 Aug 28;13(17):2723. doi: 10.3390/foods13172723.
This study aimed to explore the effects of coagulase-negative inoculation on flavor generation and lipolysis-oxidation in Coppa. Acid lipase, neutral lipase, phospholipase, and lipoxygenase (LOX) activities, as well as free fatty acids, volatile compounds, and sensory evaluation, were determined during the fermentation and air-drying processes of Coppa over 40 days. and or a combination of both strains were selected for this study, and natural fermentation was treated as a control. The results showed that inoculation significantly enhanced lipase and LOX activities, and mixed strains had a superior effect. Palmitic acid, stearic acid, linoleic acid, and oleic acid were identified as the predominant free fatty acids in Coppa, with the mixed fermentation group exhibiting the highest contents. Acids, aldehydes, alcohols, ketones, esters, and phenols were found for the volatile compounds in Coppa. These findings thus suggested a positive role of inoculation in activating lipolysis-oxidation and contributing to the flavor formation of Coppa during the air-drying stage.
本研究旨在探讨凝固酶阴性菌接种对科帕火腿风味形成及脂肪分解氧化的影响。在科帕火腿40天的发酵和风干过程中，测定了酸性脂肪酶、中性脂肪酶、磷脂酶和脂氧合酶（LOX）的活性，以及游离脂肪酸、挥发性化合物和感官评价。本研究选择了两种菌株单独接种或联合接种，并将自然发酵作为对照。结果表明，接种显著提高了脂肪酶和LOX的活性，混合菌株的效果更佳。棕榈酸、硬脂酸、亚油酸和油酸被确定为科帕火腿中主要的游离脂肪酸，混合发酵组的含量最高。在科帕火腿中发现了挥发性化合物中的酸、醛、醇、酮、酯和酚类。这些发现表明，接种在风干阶段激活脂肪分解氧化和促进科帕火腿风味形成方面具有积极作用。
