CAJ | 학술논문

研究了S酵母的添加对牛肉酱基质发酵过程中理化指标以及对成品酱有机酸含量和挥发性风味物质的影响，结果表明，S酵母的添加在理化指标方面使得成品牛肉酱的还原糖含量由3.05 g/100 m L降低到了1.05 g/100 m L，同时乙醇含量由0.29 g/100 m L上升至0.54 g/100 m L。有机酸方面，S酵母的添加使酱基质中多检测出了琥珀酸和酒石酸，并大幅度提高了乳酸、乙酸、柠檬酸和富马酸的含量。挥发性风味物质的检测结果表明，S酵母的加入使得风味物质重点增加了醇类的数目及种类，并影响了酯类的组成。
연구료S효모적첨가대우육장기질발효과정중이화지표이급대성품장유궤산함량화휘발성풍미물질적영향，결과표명，S효모적첨가재이화지표방면사득성품우육장적환원당함량유3.05 g/100 m L강저도료1.05 g/100 m L，동시을순함량유0.29 g/100 m L상승지0.54 g/100 m L。유궤산방면，S효모적첨가사장기질중다검측출료호박산화주석산，병대폭도제고료유산、을산、저몽산화부마산적함량。휘발성풍미물질적검측결과표명，S효모적가입사득풍미물질중점증가료순류적수목급충류，병영향료지류적조성。
EffectofS yeastaddition on physicaland chem icalindicators,organic acid contentand volatile flavorsubstances ofbeefpaste w ere stud-ied.The results show thatafteradding S yeast,the reducing sugarcontentofbeefpaste decreased from 3.05 g/100 m lto 1.05 g/100 m l,and ethanol contentincreased from 0.29 g/100 m lto 0.54 g/100 m l.In the aspects oforganic acid,succinic acid and tartaric acid w ere detected by S yeastaddi-tion,and the contentsoflactic acid,acetic acid,citric acid and fum aric acid w ere obviously im proved.In the m onitoring ofvolatile flavorsubstances, the S yeastaddition increased the contentand speciesofalcoholsand im pacted the com position ofesters.