摘要
为改善素肉肠品质与风味,以大豆蛋白为基料,分别接种商业酿酒酵母(Saccharomyces cerevisiae)32717和酿酒酵母13-1制备发酵大豆蛋白素肉肠,以未发酵大豆蛋白素肉肠为对照,采用气相色谱-质谱联用(GC-MS)法、电子鼻、电子舌、色差仪及感官评价分析其挥发性风味物质、气味、滋味、颜色参数及感官评分。结果表明,菌株13-1、32717发酵大豆蛋白素肉肠组及对照组分别共检出24种、26种、21种挥发性风味物质,菌株13-1、32717发酵大豆蛋白素肉肠组中醇类、吡嗪类、醛类、呋喃类物质含量分别为164.38μg/kg、220.91μg/kg、30.81μg/kg、54.93μg/kg;536.34μg/kg、657.89μg/kg、35.99μg/kg、53.76μg/kg。与对照组比较,发酵大豆蛋白素肉肠组醇类及吡嗪类物质含量显著增加(P<0.05),醛类和呋喃类物质含量显著降低(P<0.05)。电子鼻、电子舌分析结果表明,菌株13-1发酵大豆蛋白素肉肠醇醛酮、芳香成分、硫化物等气味更丰富,滋味层次、鲜味强度及色泽更佳,损失率和挤压出汁率最低,分别为5.46%、0.62%,感官评分最高(88分)。
To improve the quality and flavor of vegetarian sausages,using soy protein as the base material,fermented soy protein vegetarian sausage was prepared by inoculating commercial Saccharomyces cerevisiae 32717 and S.cerevisiae 13-1,respectively,and using unfermented soy protein veg-etarian sausages as the control.The volatile flavor compounds,odor,taste,color parameters,and sensory scores were analyzed by gas chromatogra-phy-mass spectrometry(GC-MS),electronic nose,electronic tongue,colorimeter,and sensory evaluation.The results showed that a total of 24,26 and 21 volatile flavor compounds were detected in the fermented soy protein vegetarian sausages inoculated with strains 13-1 and 32717 and in the control group,respectively.The contents of alcohols,pyrazines,aldehydes and furans in the soy protein vegetarian sausages fermented by strain 13-1 and 32717 were 164.38μg/kg,220.91μg/kg,30.81μg/kg and 54.93μg/kg;536.34μg/kg,657.89μg/kg,35.99μg/kg and 53.76μg/kg.Compared with the control group,the contents of alcohols and pyrazines in the fermented soy-protein vegetarian sausage groups were significantly increased(P<0.05),and the contents of aldehydes and furans were significantly decreased(P<0.05).The electronic nose and electronic tongue analysis indicated that strain 13-1 fermented soy protein vegetarian sausage had richer odors of alcohols,aldehydes,ketones,aromatic components,sulfides,etc.,better taste layers,umami intensity and color,the lowest loss rate and squeezed juice yield,which were 5.46%and 0.62%,respectively,and the highest sensory score(88 points).
作者
王佳仪
王正荣
潘晓倩
赵畅雯
林冬梅
WANG Jiayi;WANG Zhengrong;PAN Xiaoqian;ZHAO Changwen;LIN Dongmei(China Meat Research Center,Beijing 100068,China;College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China)
出处
《中国酿造》
北大核心
2026年第2期216-223,共8页
China Brewing
基金
国家重点研发计划(2024YFD2100204)。
关键词
酿酒酵母
发酵大豆蛋白
素肉肠
气味
滋味
颜色
感官评价
Saccharomyces cerevisiae
fermented soybean protein
vegetarian sausage
odor
taste
color
sensory evaluation
