木糖葡萄球菌YCC3對發(fā)酵香腸品質(zhì)的影響

打開文本圖片集

Abstract：Fermented sausages arerich innutrients，haveaunique flavor，andboastalongshelf life.However，naturally fermented sausages are often plagued by contamination by spoilage microorganisms and unstable quality.As a result，the aditionofstartercultures iscommonlyemployed toenhance sausagequality.Inthis study，the efectof Staphylococcus xylosus YCC3 on improving the quality of fermented sausage was investigated by measuring the pH ，wateractivity （aw） color，texture characteristics，pigment content，thiobarbituric acid reactive substances （TBARS）value，peroxide value （POV），and nitrite content during the ripening processFermented sausage prepared withonlyacidifiers served as control. Additionally，thefreeaminoacidcontentandsensoryevaluationofthefinalproductsweredetermined.Theresultsshowed that compared with the control group，inoculation with S? xylosus YCC3 improved the color and texture characteristics of the sausage，promoted the decrease in the pH， significantly lowered the TBARS valueand POV ），andreduced thegenerationof nitrite.Attheendofripening，atotalof16freeaminoacidswereidentifiedinboth fermentedsausages， and thecontents of total amino acids，swet amino acids，umami amino acids，and essential amino acids in theYCC3 group was significantly higher than those observed in the control group （P<0.05） .Inoculation with S. xylosus YCC3 improvedthesensoryscoreoffermentedsausage.Inconclusion，inoculationwithS.xylosusYCC3wasabletoimprove the physicochemicalproperties offermentedsausageand enrich itsaminoacid content while ensuring itssafety forconsumption.

Keywords：Staphylococcusxylosus YCC3;fermented sausage;quality;freeaminoacids DOI：10.7506/rlyj1001-8123-20241231-355

中圖分類號：TS251.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）09-0035-08

收稿日期：2024-12-31

引文格式：

董穎穎，劉瑩，栗曉東，等.木糖葡萄球菌YCC3對發(fā)酵香腸品質(zhì)的影響[J].肉類研究，2025，39（9）：35-42.DOI：10.7506/ rlyj1001-8123-20241231-355. http：//www.rlyj.net.cn DONG Yingying，LIU Ying，LI Xiaodong，etal.Efectof Staphylococcus xylosus YCC3 on thequalityoffermented sausage[J]. Meat Research，2025，39（9）：35-42.DOI：10.7506/rlyj1001-8123-20241231-355. http：//www.rlyj.net.cn

發(fā)酵香腸是一種以肉為原料，添加鹽、糖和香辛料后，經(jīng)微生物發(fā)酵形成的一種具有良好色澤和質(zhì)地、獨(dú)特風(fēng)味、可長期貯藏的發(fā)酵肉制品，深受消費(fèi)者喜愛[1]。（剩余17831字）