复合微生物菌种对风干兔的挥发性风味成分的影响Effects of Complex Microbial Strains on Volatile Flavor Components of Air-dried Rabbits
白婷,李晓燕,侯薄,陈林,王卫
摘要(Abstract)：
以风干兔为对象,研究添加和不添加复合微生物菌种对风干兔挥发性风味成分的影响,对加工后产品运用顶空固相微萃取和气相色谱-质谱联用仪(SPME-GC-MS)进行挥发性风味成分的分析,探讨微生物菌种对风干兔挥发性风味化合物的影响。结果显示:共鉴定出60种挥发性化合物,包括7种醇、24种醛、7种酸、10种酯、3种酮、7种烷烃、1种呋喃和1种醚。醛类化合物相对含量最高,是风干兔主要的风味化合物。发酵组中风味化合物种类、数量和含量高于对照组,尤其对风味贡献较高的醛类含量达到73.14%,说明微生物菌种对风干兔的风味具有一定的促进作用。
关键词(KeyWords)： 复合微生物菌种;风干兔;挥发性风味成分
基金项目(Foundation): 成都大学2017年校青年基金项目(2017XJZ21);; 肉类加工四川省重点实验室开放基金(17-R-09);; 四川省科技支撑项目(2016NZ0006)
作者(Author): 白婷,李晓燕,侯薄,陈林,王卫
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