The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

被引：239

作者：

Chen, Qian ^{[1
,2
]}

Kong, Baohua ^{[1
]}

Han, Qi ^{[1
]}

Xia, Xiufang ^{[1
]}

Xu, Li ^{[2
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[2] Northeast Agr Univ, Coll Anim Sci, Harbin 150030, Heilongjiang, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 77卷

基金：

中国国家自然科学基金;

关键词：

Dry sausage; Bacterial fermentation; Lipid hydrolysis; Lipid oxidation; Volatile compounds; COMMERCIAL STARTER CULTURES; FATTY-ACID-COMPOSITION; VOLATILE COMPOUNDS; PHYSICOCHEMICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; STAPHYLOCOCCUS-XYLOSUS; PROTEIN; MEAT; GENERATION; HYDROLYSIS;

D O I：

10.1016/j.lwt.2016.11.075

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sakei and Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid oxidation in Harbin dry sausages and their relation to flavour development. The free fatty acid (FFA) contents of both muscle and fat tissues were higher in the inoculated sausages than those of the non-inoculated control, especially with mixed strains (P < 0.05). The predominant FFAs in both tissues at the end of the fermentation were palmitic acid, stearic acid and oleic acid. The inoculation of dry sausages with bacterial strains, especially mixed strains, significantly decreased the peroxide value and thiobarbituric acid reactive substances (P < 0.05). Furthermore, a lower level of volatile compounds related to lipid-oxidation, such as aldehydes, ketones and hydrocarbons, was observed in the inoculated sausage (P < 0.05). The results demonstrate that Harbin dry sausage can be inoculated with a starter culture mixture of P. pentosaceus, L. curvatus and S. xylosus to promote lipid hydrolysis, inhibit lipid autoxidation and improve fermented flavour development. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：389 / 396

页数：8

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