Chen Lei, Wei Congjiao, Liu Rui, Wu Mangang, Ge Qingfeng, Yu Hai
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Food Chem. 2025 May 1;473:143091. doi: 10.1016/j.foodchem.2025.143091. Epub 2025 Jan 26.
This study investigated the effects of α-ketoglutaric acid (α-KG) and leucine (Leu) supplementation on 3-methylbutanal abundance by Lactococcus lactis CGMCC 31087. Leu was kept constant, while α-KG concentrations varied across three models: PBS model, minced meat, and fermented sausage. In the PBS model, increasing α-KG (0.1 to 1 mM) raised both 3-methylbutanal and glutamic acid levels, but no further increase in 3-methylbutanal occurred in 10 mM α-KG group. In minced meat, 3-methylbutanal initially rose with α-KG (5-10 mM) but then fell at higher concentrations (20-40 mM). Excessive α-KG lowered pH in both minced meat and sausages, inhibiting microbial growth and Leu utilization. The highest 3-methylbutanal concentration (133.73 μg/kg) in sausages occurred with 3 mM α-KG, enhancing umami taste, aromas, and texture. These findings suggest that an optimal Leu-to-α-KG ratio facilitates 3-methylbutanal production and sensory quality, providing a potential strategy for improving flavor development and accelerating ripening in fermented meat products.
本研究调查了添加α-酮戊二酸（α-KG）和亮氨酸（Leu）对乳酸乳球菌CGMCC 31087产生3-甲基丁醛含量的影响。Leu保持恒定，而α-KG浓度在三种模型中有所不同：磷酸盐缓冲液（PBS）模型、碎肉和发酵香肠。在PBS模型中，增加α-KG（0.1至1 mM）会提高3-甲基丁醛和谷氨酸水平，但在10 mM α-KG组中3-甲基丁醛没有进一步增加。在碎肉中，3-甲基丁醛最初随α-KG（5 - 10 mM）增加，但在较高浓度（20 - 40 mM）时下降。过量的α-KG会降低碎肉和香肠的pH值，抑制微生物生长和Leu的利用。在香肠中，3 mM α-KG时3-甲基丁醛浓度最高（133.73μg/kg），增强了鲜味、香气和质地。这些发现表明，最佳的Leu与α-KG比例有利于3-甲基丁醛的产生和感官品质，为改善发酵肉制品的风味形成和加速成熟提供了一种潜在策略。
