Effect of lactic acid bacteria fermentation agent on the flavor quality of air-dried intestines

Air-dried sausage has the characteristics of low pH, low water content and high salt content, which belongs to the traditional fermented meat products in northern China, and its storage resistance, high nutritional value, and broad market spaceThe traditional production process of air-dried sausages is mostly natural fermentation, unstable product quality, long production cycle and the growth of hybrids are prone to the production of toxins, resulting in food safety hazardsIn recent years, many enterprises will be natural air-drying mature process to high-temperature baking, so that although the traditional process of production to avoid some shortcomings, but the quality of product flavor greatly reducedTherefore, how to make air-dried sausage in the industrial production to maintain its original unique flavor is the focus of attentionpan Xiaoxuan, Cheng Xiaoyu, Zhang Shunliang, Zhao Bing, Qiao Xiaoling, Chen Wenhua, Li Jiapeng, Qu Chao, Wang Shouwei,China Meat Food Integrated Research Center, made dried powder fermenters using 1 plant Lactobacillus (Plant Lactobacillus 10M-7) isolated from traditional cured meat products that are naturally fermentedThe change of pH value of the period, and the use of electronic nose sensor and solid phase micro-extraction-gas chromatography-mass spectrometry (solid-phase microextraction-gas chromat-gas chromat-mass spectrometry, SPME-GC-MS) method to compare the flavor composition and change of air-dried intestinemade with the traditional method of adding lactic acid bacteria, in order to provide theoretical basis for further optimization of new technologies in the industrialization of air-dry intestines1, the change in pH in the process of air-dried intestine processingthe traditional air-dry intestine without the addition of lactic acid bacteria fermentation agent, decreased slightly in pH throughout the process (from 5.87 to 5.72)The pH of the experimental group in the early stage of air-dried bowel processing decreased rapidly, and after air drying matured, its pH was significantly lower than that of the control group, which improved the edible safety and storage of the product2, the analysis of volatile flavor substances in the air-dried intestinesthe results of the electronic nose analysis showed that there were significant differences between the flavor of air-dried intestines in the experimental group with lactic acid fermentation agent, and the GC-MS analysis results showed that the addition of lactic acid fermentation agent could effectively promote alcoholins in air-drying enterology productsThe relative content of ketones and acids increased, and the pickled bacon products detected in the air-dry intestines of the experimental group were of more flavor-characteristic substances, with relatively high eras, such as 3-hydroxyl-2-butyl, ethyl acetate, 2-pyreth and 2-pyretosone3, the sensory evaluationsensory evaluation results show that adding lactic acid bacteria fermentation agent can improve and improve the flavor of the air-dried intestine, the overall acceptability of the product is better than the control group, indicating that the lactic acid fermentation agent is suitable for use in air-dried intestinal productsconclusionthe laboratory isolated screening of 1 lactic acid bacteria (plant Lactobacillus 10M-7) into dry powder fermentation agent production air-dried intestines, with the natural fermentation of the non-added fermentation agent as a control The results showed that the pH of the air-dried intestines in the experimental group was significantly lower than that of the control group, and the results of the electronic nasal analysis showed that there were significant differences between the flavor and control group of the air-dry intestines in the experimental group with lactic acid bacteria fermentation agent, and the GC-MS analysis results showed that the addition of lactic acid fermentation agent could affect the formation of flavor substances in the air-dried intestines, and the sensory evaluation results showed that the addition of flavor substances in the air-dried intestines was different; This study provides a reference for the industrial production of air-dried intestinal products and the development of compound fermentation agents Source: Meat Research