摘要
研究了乳酸菌发酵香肠中风味物质的变化,结果表明:发酵香肠中的主要风味物质乳酸、游离氨基酸和游离脂肪酸含量在发酵过程中都有明显增加。添加纯菌种发酵24 h后,乳酸、游离氨基酸和游离脂肪酸含量分别达到0.94%、4.38%(干基)和1.40%(干基),鲜味氨基酸谷氨酸和天冬氨酸分别是发酵前的15.3倍和11.3倍。在成熟期,各种风味物质仍保持平缓增势。
Changes of flavor matter in lactobacillus fermented sausage were studied in this paper.The results indicated: during fermentation the major flavor matter lactic acid, free amino acid and free fatty acid increased in evidence .After fermenting 24h with pure strain, the content of lactic acid, free amino acid and free fatty acid reached 0.94%, 4.38%(dry matter) and 1.40%(dry matter) respectively, the content of glutmatic acid and aspartic acid is 15.3 times and 11.3 times that of nonfermentation respectively. The flavor matter present slow increasing trend in ripeness.
出处
《食品科技》
CAS
北大核心
2003年第5期29-31,共3页
Food Science and Technology
关键词
发酵香肠
风味物质
发酵
成熟
fermented sausage
flavor matter
fermentation
ripeness
