Changes of microbial flora and effects on flavor during salami fermentation and maturation

Milan salami is a typical fermented meat products, in Europe has a great consumer market, but in China's production and consumption is less, the development and production of domestic consumers suitable for consumption of salami has gradually become a new direction of domestic meat products developmentMeat Processing and Quality Control National Key Laboratory, Jiangsu Yurun Meat Food Co., Ltd., Maanshan Yurun Food Co., Ltd., Anhui Agricultural University School of Tea and Food Science and Technology, Hefei University of Technology School of Food Science and Engineering Wei Youbing, Wu Xiang, Zhou Hui, Xu Baocai, Li Xinfu to Milan Salami fermented sausage as the research object, in view of the number of the main fermentation bacteria in the fermentation process, study the changes in the microbial flora during the fermentation processBy monitoring the total number of colonies, lactic acid bacteria, staphylococcus, yeast and mold during salami process, the change trend of the microbiome during salami fermentation and maturation and its effect on product quality were determinedAt the same time, by analyzing the flavor substances in fermented meat products, it is important to distinguish the flavor quality of the products by analyzing the flavor substances in fermented meat productsIn addition, the analysis of the composition and relative content of flavor substances in salami plays an important role in promoting the study of the process and mechanism of flavor formation in the process of salami fermentation maturitythe change of microbial flora in the process of salami fermentation and maturitythe total number of coloniesin the process of salami processing fermentation, the total number of colonies with the fermentation maturity process showed a significant increase in the first and then slowly increased the trend of significant lying and then significantly reducedIn the process of pickling dehydration and high temperature fermentation, due to the high temperature of the product, relative humidity, water activity significantly increased, resulting in rapid reproduction of microorganisms;the change of lactic acid bacteriausing improved MRS media, the number of lactic acid bacteria with fermentation time changes by means of calcium ring screeningAfter inoculating the fermentation bacteria, the number of lactic acid bacteria in the process of fermentation and maturation of salami showed the trend of increasing significantly before stabilizing and then decreasing significantly, which was consistent with the change trend of the total number of coloniesthe main growth stage of staphylococcusthe staphylococcus growth stage is the dehydration stage, after the fermentation bacteria in the raw material, the number of the number of rapidly increased to 7.35 (lg (CFU/g);changes in the number of yeasts and moldsthe number of yeasts and molds changes due to the absence of yeast in the raw fermentation bacteria, the number of yeasts and molds in the raw materials after inoculation is only 5.31 (lg (lg(CFU/g);the analysis of volatile substances in salami salami detected a total of 58 volatile flavor substances, respectively, hydrocarbons (12 species), alcohols (12 species), aldehydes (10), esters (4), ketoic acids (7), phenolic ethers (5) and others (8) The relative content of different flavor substances were hydrocarbons 34.30%, alcohols 13.29%, aldehydes 17.17%, esters 1.43%, ketoic acids 8.21%, phenolic ethers 18.39%, and other 7.21% Salami Quality Inspection Report with Q/MYB 0007S-2017 "Fermented Meat Products Series" as the implementation standard, salami testing The items tested by Salami, including sensory indicators, peroxide values, heavy metal content, nitrite content and other indicators are in line with the Q/MYB 0007S-2017 standard requirements, indicating that in the production process of Salami, effective control of fermentation temperature, time, relative humidity and fermentation bacteria can effectively improve the quality and safety of the product conclusion lactic acid bacteria, staphylococcus, yeast and mold are the main advantages of Milan Salami fermentation and maturation process, and with the extension of fermentation time, the number of microorganisms in the product showed the trend of first increase and then decrease, in which the high temperature fermentation maturity stage and the medium temperature fermentation stage is the main stage of microbial growth in the process of Milan Salami fermentation maturity The volatile flavor substances in Milan salami were analyzed by GC-MS, and 58 volatile flavor substances were detected, namely hydrocarbons (12 kinds), alcohols (12), aldehydes (10), esters (4), ketoacids (7), phenolic ethers (5) and others (8) During fermentation, fermentation dominant bacteria have a positive effect on the flavor substances in the process of salami maturation In addition, the results of the projects tested by Salami in Milan are in accordance with the requirements of the Q/MYB 0007S-2017 standard This study can provide theoretical basis and technical guidance for the production and processing of Milan Salami, and provide a scientific and complete quality evaluation system, which will help to improve the quality quality of Milan Salami, further meet the needs of consumers, and help promote the development of China's meat industry Citation Format: Wei Youbing, Wu Xiang, Zhou Hui, etc . .