曹雨澜,胡陆军,徐腾,熊大可,赵志峰

• 1:四川轻化工大学生物工程学院
• 2:四川大学轻工科学与工程学院

摘要(Abstract)：

为探究混菌发酵对兔肉糜品质的影响，该研究基于蛋白酶活性、脂肪酶活性和氨基酸脱羧酶活性筛选出3组发酵剂，分别对兔肉糜进行混菌发酵，并对发酵过程中的理化指标进行检测，同时对发酵产生的风味物质进行分析比较。结果表明，在兔肉糜发酵成熟过程中，4组发酵兔肉糜的pH值、水分活度呈显著下降趋势，菌落总数呈现先上升后下降的趋势，经过40 h发酵后，4组发酵兔肉糜的pH值、水分活度均接近成熟期。QT组发酵剂对兔肉糜的硬度、咀嚼性影响较大，ZT组和QT组的水分含量显著低于CT组和RT组。混菌发酵组丙二醛含量显著低于自然发酵组(P<0.05),表明ZT组和QT组发酵剂对兔肉糜的质构特性和脂质氧化有一定的改善作用。GC-MS结果表明混菌发酵组风味物质种类显著多于新鲜兔肉组，并且ZT组发酵兔肉糜的风味物质种类在酸类、醛类、醇类和其他类中均高于其他组；电子鼻测定结果显示ZT组中硫化氢、硫磺、芳香族化合物、醇类、有机溶剂含量最高，这些物质对发酵兔肉糜挥发性风味物质的累积产生了积极作用。

关键词(KeyWords)： 兔肉;混菌发酵;GC-MS;电子鼻

Abstract:

Keywords:

基金项目(Foundation): 四川轻化工大学研究生创新基金资助项目(Y2022086);; 四川省科技计划项目(2022NSFSC1132)

作者(Author): 曹雨澜,胡陆军,徐腾,熊大可,赵志峰

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