不同菌种发酵对牛肉酱品质的影响OA

Fermented beef sauce was produced using three starter cultures-Lactiplantibacillus plantarum,Saccharomyces cerevisiae,and Aspergillus oryzae.The pH,textural properties,volatile flavor compounds,electronic nose responses value,and sensory scores were determined by conventional methods,gas chromatography-mass spectrometry(GC-MS),electronic nose,and sensory evaluation,respectively.The effects of different fermentation agents on the quality of beef sauce were investigated,and principal component analysis(PCA)was conducted on each group of beef sauce based on the electronic nose response values.The results indicated that the yeast-fermented beef sauce exhibited a moderate pH of 4.87,along with appropriate hardness(74.96 N)and chewiness(75.57 mJ).A.oryzae reduced hardness and chewiness through enzymatic hydrolysis,but decreased adhesiveness led to a loose texture and darkened color.The yeast-fermented beef sauce showed the richest variety of volatile compounds(53 types).Compared with the control,the relative contents of alcohols and esters were increased by 14.04 and 20.7 percentage points,respectively,imparting unique fruity and floral aromas.The yeast-fermented beef sauce was sensitive to alcohols,aldehydes,ketones,and nitrogen oxides,and its aroma profile was significantly better than those of the other groups.PCA could effectively distinguish beef sauce fermented with different strains based on electronic nose response values.Sensory evaluation results showed that the yeast-fermented group achieved the highest sensory score(85.89±4.48).In summary,S.cerevisiae exhibited the optimal performance in enhancing the comprehensive quality of beef sauce by regulating the synthesis of volatile flavor compounds and optimizing texture.