【作者】 杨洁；

【导师】 赵丽华；

【作者基本信息】 内蒙古农业大学 ， 食品加工与安全（专业学位）， 2016， 硕士

【摘要】 本试验将实验室筛选出的植物乳杆菌X3-9和干酪乳杆菌X3-12分别与木糖葡萄球菌进行复配,并制作发酵羊肉香肠。通过研究不同发酵剂对发酵羊肉香肠的常规理化指标和挥发性风味物质的影响,为自主产权发酵剂的研发以及发酵羊肉香肠风味的改善提供了理论依据。本试验研究结果如下：发酵结束后,各试验组pH值均显著低于D组,X3-9组显著低于X3-9+M组(P<0.05),X3-12组显著低于X3-12+M组(P<0.05)。贮藏4周后,各试验组Aw值均显著低于D组,X3-12组最低为0.802；X3-12+M组的亚硝酸盐含量最低为1.378 mg/kg；各试验组的e值均显著大于D组。说明发酵剂可降低pH、Aw、亚硝酸盐含量,改善发酵羊肉香肠色泽。单一组比混合组降低pH更显著,X3-12降低Aw最显著,X3-12+M降解亚硝酸盐最显著。贮藏4周后,由蛋白质产生的挥发性风味物质中,2-甲基-丁醛在X3-12组中含量最高为1.718 ug/g。3-甲基-正丁醛在X3-12+M组中的含量(20.699 ug/g)最高。由脂肪产生的物质中,3-甲基-丁醇在X3-9+M组中含量最高为21.904 ug/g。己醛在X3-12+M组香肠中含量最高为0.644 ug/g。反-2-十一烯醛含量为0.035 ug/g,仅X3-12+M组香肠中检出。由碳水化合物产生的物质中,乙酸甲酯在X3-12+M组中含量最高为1.718 ug/g,乙酸乙酯在X3-9+M组中含量最高为1.119 ug/g。乙酸的含量在X3-9+M组(0.116 ug/g)中最高。而2,3-丁二醇只有X3-9+M组检出,其含量为0.044 ug/g。就挥发性风味物质种类和总含量而言,X3-9+M组和X3-12+M组均较高。说明发酵剂可促进香气风味的形成,且混合发酵剂对其影响更突出。X3-12有利于2-甲基-丁醛增加,X3-9+M有利于3-甲基-丁醇、乙酸乙酯、乙酸、2,3-丁二醇等增加,而X3-12+M有利于3-甲基-正丁醛、己醛、反-2-十一烯醛、乙酸甲酯等增加。更多还原

【Abstract】 In this experiment the laboratory screening of Lactobacillus plantarum X3-9 and Lactobacillus casei X3-12 respectively with Staphylococcus xylosus were mixed, and the fermented mutton sausage was producted. By studying the effects of different fermentation agents on the physical and chemical indexes and volatile flavor compounds of fermented mutton sausage, the theoretical basis is provided for the research and development of the independent property right starter and the flavor improvement of fermented mutton sausage. The results of this study are as follows:After the fermentation, the pH of each test group was significantly lower than that of D group, the X3-9 group was significantly lower than the X3-9+M group (P<0.05), the X3-12 group was significantly lower than the X3-12+M group (P<0.05). After 4 weeks of storage, the Aw of each test group was significantly lower than that of D group, the lowest X3-12 group was 0.802; The nitrite content of X3-12+M group was the lowest 1.378mg/kg; The e value of each test group was significantly higher than that of D group. It showed that the fermentation agent could reduce the content of pH, Aw and nitrite, and improve the color and luster of fermented mutton sausage. The single group was more significant than the mixed group in reducing the pH, X3-12 decreased Aw most significantly, X3-12+M degradation of nitrite was the most significant.After 4 weeks of storage, the volatile flavor compounds produced by proteins, 2-methyl butanal in X3-12 group content highest for 1.718 ug/g. The content of 3-methyl-butyl aldehyde was highest in the X3-12+M group (20.699 ug/g). Substance produced by fat,3-methyl butyl alcohol content in the X3-9+M group was the highest 21.904 ug/g. Hexanal content was the highest (0.644 ug/g) in X3-12+M group sausage. The content of anti-2-eleven was 0.035 ug/g, that was detected in X3-12+M group sausage only. Of substances produced by carbohydrates, the content of methyl acetate in X3-12+M group was the highest 1.718 ug/g, the content of ethyl acetate in X3-9+M group was the highest 1.119 ug/g. The content of acetic acid was highest in X3-9+M group (0.116 ug/g). And 2,3-butyl glycol was only X3-9+M group detected, the content of 0.044 ug/g. On the species and content of volatile matter, X3-9+M group and X3-12+M group were higher. It showed that the fermentation agent could promote the formation of aroma flavor, and the effect of the mixed starter was more prominent. X3-12 is conducive to the increase of 2-methyl-butyl aldehyde, X3-9+M is beneficial to the increase of 3- methyl butyl alcohol, ethyl acetate, acetic acid,2,3-butanediol, X3-12+M helps 3- methyl-butyraldehyde, hexanal,2-hexenal, anti-2-eleven methyl acetate increased.更多还原