College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem. 2025 Feb 1;464(Pt 2):141703. doi: 10.1016/j.foodchem.2024.141703. Epub 2024 Oct 18.
Proteins undergo degradation to produce peptides and free amino acids, which in turn promote the production of volatile compounds with important contributions to the taste and aroma. This study investigated the effect of fermentation temperatures (8, 15, and 25 °C) on the bacterial community, flavor profile, and protein degradation of Harbin dry sausages. The physical and chemical properties were improved at 25 °C compared with 8 and 15 °C. Staphylococcus xylosus increased with the increase in fermentation temperature, whereas Latilactobacillus sakei decreased. The degree of protein degradation increased, and the content and proportion of taste peptides and free amino acids increased. Similarly, a higher fermentation temperature led to an increase in volatile compounds, such as aldehydes, alcohols, and esters. In conclusion, there is an inseparable relationship between proteolysis and microbial proteases. The fermentation temperature of 25 °C best contributed to the sensory quality and flavor characteristics of Harbin dry sausages.
蛋白质发生降解生成肽和游离氨基酸，进而促进具有重要风味贡献的挥发性化合物的生成。本研究调查了发酵温度（8、15 和 25°C）对哈尔滨干肠中细菌群落、风味特征和蛋白质降解的影响。与 8°C 和 15°C 相比，25°C 改善了物理和化学性质。葡萄球菌属（Staphylococcus）和片球菌属（Lactobacillus）随发酵温度的升高而增加，而清酒乳杆菌（Latilactobacillus sakei）则减少。蛋白质降解程度增加，味肽和游离氨基酸的含量和比例增加。同样，较高的发酵温度会导致醛类、醇类和酯类等挥发性化合物的增加。总之，蛋白质降解与微生物蛋白酶之间存在着不可分割的关系。25°C 的发酵温度最有利于哈尔滨干肠的感官质量和风味特征。
