食品科学 ›› 2018, Vol. 39 ›› Issue (18): 217-226.doi: 10.7506/spkx1002-6630-201818034

• 工艺技术 • 上一篇    下一篇

响应面法优化海带脱腥工艺及其色泽品质评价

顾赛麒,唐文燕,周洪鑫,张晨超,刘璘,周绪霞,丁玉庭*   

  1. (浙江工业大学海洋学院,浙江?杭州 310014)
  • 出版日期:2018-09-25 发布日期:2018-09-18
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601500);浙江省公益性技术研究农业项目(2016C32056); 浙江省教育厅项目(Y201534918);宁波市自然科学基金项目(2017A610283)

Optimization of Deodorization Process for Laminaria japonica by Response Surface Methodology and Evaluation of Its Color Quality

GU Saiqi, TANG Wenyan, ZHOU Hongxin, Zhang Chenchao, LIU Lin, ZHOU Xuxia, DING Yuting*   

  1. (College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China)
  • Online:2018-09-25 Published:2018-09-18

摘要: 选取不同工艺发酵后的海带为研究对象,综合考察感官评分、pH值、色差、叶绿素含量的结果,确定各因素的较优作用水平。在此基础上,通过3因素3水平的响应面试验确定最优发酵工艺:酵母添加量0.17%、发酵温度28?℃、发酵时间100?min。据此工艺发酵后,海带样品的感官评分和叶绿素a、b总含量均较高,分别为74.6?分和2.23?mg/kg。对发酵前后的海带样品进行整体材料吸附萃取-气相色谱-质谱联用分析,共检出7 大类43?种挥发物,其中11?种为气味活性物质。与原料海带相比,发酵后海带中挥发物种类从43?种降至23?种,挥发物总含量从287.65?ng/g降至151.92?ng/g,气味活性值总和从91.75降至55.28,脱除率高达39.75%,脱腥效果良好。本研究成果可为海带加工企业改进生产工艺提供实验参考。

关键词: 海带, 酵母发酵, 脱腥, 响应面, 感官评价, 色差

Abstract: In this study, the fermentation of kelp (Laminaria japonica) by yeast was carried out to deodorize it. Fermentation conditions were optimized using response surface methodology based on a three-variable, three-level experimental design. The responses were sensory score, pH value, color deference and chlorophyll content. The optimal fermentation conditions were determined as 0.17% inoculums size, 28 ℃ and 100 min. Under these conditions, higher sensory score of 74.6 points and higher total chlorophyll (a + b) content of 2.23 mg/kg were obtained. By monolithic material sorptive extraction coupled with gas chromatography and mass spectrometry (MMSE-GC-MS), a total of 43 volatile compounds, belonging to seven chemical groups, were detected in unfermented and fermented kelp, 11 of which were identified as odor-active compounds with odor activity value (OAV ≥ 1). Compared with unfermented kelp, the number of volatile compounds in fermented kelp decreased from 43 to 23, the total concentration of volatiles from 287.65 to 151.92 ng/g, and summated OAV value from 91.75 to 55.28. The efficiency of deodrization was 39.75%. The findings of this study can provide experimental data for improving kelp processing technologies.

Key words: kelp, yeast fermentation, deodorization, response surface methodology, sensory evaluation, color difference

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