Effect Of P.pentosaceus And S.xylosus On Volatile Substance Of Fermented Sausage

Dry-fermented sausages are popular with consumers and the environmental conditions during maturation are favorable for the growth of virus-producing mildew or other fungi on their surfaces.These molds as a whole can improve sensory characteristics;However,some of them can produce mycotoxins,such as cyclopiazolate(CPA).CPA is mainly produced by penicillium and penicillium griseolum found in dried cured meat products,and corresponding countermeasures should be formulated to solve the problems.Therefore,in this paper,pentose-tablet coccus and xylose-staphylococcus were used as the main leavening agents to produce fermented sausages.The dominant bacteria of meat fermentation could inhibit the growth of some molds,extend the storage period,and improve the flavor by producing acid.In this paper,headspace solid phase microextraction combined with gc-ms analysis was used to analyze the flavor substances of fermented sausage.The volatile flavor substances in different proportion of fermented sausage were analyzed to explore the key volatile flavor substances of fermented sausage.The whole evaluation model of fermented sausage was established by using artificial sensory evaluation and texture analysis.The best fermented sausage with overall score was obtained,and then the amino acid was determined.Finally,electronic nose was used to verify the overall evaluation of volatile flavor in fermented sausage.The results showed that:1.The best extraction parameters are 75?mCAR/PDMS Supelco at 75? for a time frame of 40 mins and 2g extract weight.2.After the analysis on the volatility matter from six different fermented dry sausages,we found that the main volatility matter are aldehydes and esters,and the key chemicals are aldehydes,such as aldehyde C-9 and heptanal.Moreover,the kinds of volatility matter obtained from the fermented dry sausages varied dramatically with the percentage of leavening agent added.when VS Pediococcus pentosaceus VS staphylococcus xylosus as 2:1,the most kinds of volatility matter,which number is 67.The staphylococcus xylosus VS Pediococcus pentosaceus as 1:2,the volatile flavor substances were 65.The staphylococcus xylosus VS Pediococcus pentosaceus as 1:1,the volatile flavor substances were 60.The experiment data shows that the natural fermenting without leavening agent contains 46 kinds of volatility matter;pure staphylococcus xylosus as leavening agent produces 47 kinds.while pure Pediococcus pentosaceus as leavening agent produces 56 kinds;We also found that the best overall points is given to the percentage of 1:1 combination.3.The multiple linear regression equation obtained in the experiment is: human sense evaluation(Y)= 142.494-0.002*chewiness + 0.027* gelling function-326.65* adhesion + 4.718* elasticity-0.009*hardness.4.When using the e-nose the tell the differences among all experiment groups,the results show that the first major ingredient(PC1)contributes 96.07%,and the second major ingredient(PC2)contributes 3.27%,and in total these two make the sum of 99.34%,in this case,we can conclude that the combination of PC1 and PC2 contains most of the information,therefor it could be taken as the result for the whole group.Further verification by PCA analysis for all three groups shows that the differentiation index reaches 91.63,and the LDA analysis agrees with the result as well,which proves that e-nose can be used to differentiate fermented dry sausages groups.The above research results show that different ratios ofP.pentosaceusandS.xylosuswere different in different groups of sausage,and provided reference for the industrial production of artificially inoculated fermented sausage,and greatly promoted the healthy development of fermented sausage industry.