本研究调查了甘氨酸(Gly)和戊糖片(Pp)的应用效果,单独或组合,关于物理化学性质,氧化稳定性,哈尔滨干香肠的口感品质。结果表明,经过9天的发酵,Gly+Pp组水分含量(19.04%)显著降低(P<0.05),水活度(0.686),和pH值(4.78),值得注意的是(P<0.05)更高的乳酸菌计数(8.11logCFU/g香肠)和红度值(17.2),与其他三组相比(P<0.05)。此外,Gly+Pp组的干香肠表现出最低的过氧化值(0.34meq/kg香肠),硫代巴比妥酸反应性物质(0.46MAD/kg香肠),发酵过程中的蛋白质羰基含量(1.26nmol/kg蛋白质),紧随其后的是Gly集团,PP组,和对照组。电子舌(e-舌)和感官评价显示,与戊糖P.pososacusR1和Gly的组合处理导致优异的味道特征。此外,偏最小二乘回归(PLSR)分析表明,使用电子舌表征的味道品质与感官评价结果一致,和总游离氨基酸(FAA)和有机酸有助于干香肠的味道特性。总之,Gly和PentosaceusR1的联合应用增强了理化性质,氧化稳定性,哈尔滨干香肠的味道。
This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages\' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.