Preparation of Direct Vat Starter and Its Effect on Flavor Quality of Fermented Ham
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Abstract:
Staphylococcus xylosus (SX) and Lactobacillus plantarum (LP) were used as research objects to investigate the effects of different starter cultures (SX; SX+LP) on ham flavor. The cryoprotectant formula of SX (8.05% skim milk, 8.83% sucrose, 7.78% sorbitol) and LP (6.43% for skim milk, 7.91% for sucrose, 4.28% for sorbitol) were optimized by single-factor and response surface tests. Direct vat starter of SX and LP was prepared for ham fermentation. SX and SX+LP were inoculated into fermented ham to study the effect of different starter cultures on the flavor quality of fermented ham. The HS-SPEM-GC-MS technique was used to detect the type and content of volatile flavor compounds in SX+LP, SX and control sample, 53, 52 and 31 volatile flavor substances were detected, respectively. In samples with starter culture, the content of aldehydes with lower odor thresholds increased, while the content of hydrocarbons with higher odor thresholds decreased. The amount of the main flavor substance in the SX+LP sample was the most, followed by the SX and the control sample. At the same time, the PCA biplot showed that SX+LP sample can be discriminated by 11 main flavor substances on PC1, SX sample can be distinguished on PC2 by four main flavor substances, and only one characteristic flavor substance can be used to identify control sample. This result indicated that both SX and LP can improve the flavor quality of fermented ham, and the mixture culture starter is better than the single culture starter.
