超声辅助处理对发酵鲐鱼酶解液风味品质的影响

doi:10.7506/spkx1002-6630-20221028-296

食品科学 ›› 2023, Vol. 44 ›› Issue (19): 91-98.doi: 10.7506/spkx1002-6630-20221028-296

• 食品工程 • 上一篇

超声辅助处理对发酵鲐鱼酶解液风味品质的影响

郭正畅，刘智禹，方旭波，陈小娥，周小敏，李真，马宇乔，陈贝，高潇楠，杨会成

（1.浙江海洋大学食品与药学学院，浙江舟山 316022；2.福建省海洋生物增养殖与高值化利用重点实验室，福建厦门 361013；3.浙江国际海运职业技术学院，浙江舟山 316021；4.浙江兴业集团有限公司，浙江舟山 316000，5.浙江省海洋开发研究院，浙江舟山 316021）

发布日期:2023-11-07
基金资助:
浙江省基础公益研究计划项目（LGN21C200010）；定海区科技计划项目（2022C1109）；舟山市揭榜挂帅项目（2022C01016）；福建省海洋生物增养殖与高值化利用重点实验室开放基金项目（2020fjscq02）；浙江省大学生科技创新活动计划暨新苗人才计划项目（2022R411C051）

Effect of Ultrasonic-Assisted Treatment on the Flavor and Quality of Fermented Mackerel Enzymatic Hydrolysate

GUO Zhengchang, LIU Zhiyu, FANG Xubo, CHEN Xiao’e, ZHOU Xiaomin, LI Zhen, MA Yuqiao, CHEN Bei, GAO Xiaonan, YANG Huicheng

(1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; 2. Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, Xiamen 361013, China; 3. Zhejiang International Maritime College, Zhoushan 316021, China; 4. Zhejiang Xingye Group Co., Ltd., Zhoushan 316000, China; 5. Zhejiang Marine Development Research Institute, Zhoushan 316021, China)

Published:2023-11-07

摘要/Abstract

摘要： 为了探究超声辅助酵母菌发酵处理对鲐鱼酶解液风味品质的影响，本实验以鲐鱼酶解液为原料，利用长孢洛德酵母进行发酵增香，通过菌落数、氨基酸态氮含量测定和感官评价以及电子鼻信息主成分分析（principal component analysis，PCA），研究在不同发酵阶段下发酵鲐鱼酶解液经超声处理后风味品质的变化情况，并对发酵产物进行游离氨基酸组成分析和必需氨基酸营养评价，同时利用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）技术分析发酵产物中风味物质组成情况。结果表明，PCA可以有效区分超声处理与未超声处理组鲐鱼酶解液发酵过程中风味差异。整个发酵过程中，超声处理组菌落数、氨基酸态氮含量、感官评分均高于未超声处理组。在发酵12 d时，超声处理组风味品质最佳，其菌落数为8.90（lg（CFU/mL）），氨基酸态氮含量为0.78 g/100 g，发酵液鲜香味浓郁，伴有果香味；发酵产物游离氨基酸总量为6.373 g/100 g，必需氨基酸指数为82.90，营养价值较高。GC-IMS检测结果表明，相比于未超声处理组，超声处理组在发酵12 d后饱和直链醛等不良风味物质含量逐渐减少或消失，不饱和醇类及酮类、酯类等香味活性物质含量明显增加。综上，适当条件下超声辅助处理可以使发酵鲐鱼酶解液的风味品质得到提高。本研究可为超声波技术在海鲜调味料中的应用和开发提供理论参考。

关键词: 鲐鱼；超声辅助处理；酶解液；发酵；风味品质

Abstract: In order to investigate the effect of ultrasound-assisted fermentation on its flavor and quality, mackerel enzymatic hydrolysate was, fermented with Saccharomyces longosporus to enhance the flavor, and flavor and quality changes during different fermentation stages were monitored by measurement of total bacterial count and amino acid nitrogent content, sensory evaluation, and principal component analysis (PCA) of electronic nose data. Meanwhile, nutritional evaluation of the fermented product was carried out by analysis of free and essential amino acid composition, and the composition of flavor compounds was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). It was found that PCA effectively distinguished the flavor differences between the ultrasound and control groups during the fermentation process. The total bacterial count, amino acid nitrogen content and sensory score of the ultrasound group were higher than those of the control group during the whole fermentation process. On day 12 of fermentation, the ultrasound group had the best flavor quality with a total bacterial count of 8.90 (lg(CFU/mL)) and an amino acid nitrogen content of 0.78 g/100 g, and the fermented product had a rich umami taste and a fruity aroma. Moreover, the content of total free amino acids in the fermented product was 6.373 g/100 g, and the essential amino acid index (EAAI) value was 82.90, indicating a high nutritional value. GC-IMS results showed that the contents of off-flavor compounds such as, saturated straight-chain aldehydes gradually decreased, or even disappeared after 12 days of fermentation. In contrast, the contents of unsaturated alcohols and aroma-active substances (ketones and esters) significantly increased in the ultrasonic group compared with the control group. Thus, ultrasound-assisted treatment could improve the flavor quality of fermented mackerel enzymatic hydrolysate. This study may provide a theoretical basis for the application of ultrasonic technology in the development of seafood seasoning.

Key words: mackerel; ultrasound-assisted treatment; enzymatic hydrolysate; fermentation; flavor quality

中图分类号:

TS254.4

郭正畅，刘智禹，方旭波，陈小娥，周小敏，李真，马宇乔，陈贝，高潇楠，杨会成. 超声辅助处理对发酵鲐鱼酶解液风味品质的影响[J]. 食品科学, 2023, 44(19): 91-98.

GUO Zhengchang, LIU Zhiyu, FANG Xubo, CHEN Xiao’e, ZHOU Xiaomin, LI Zhen, MA Yuqiao, CHEN Bei, GAO Xiaonan, YANG Huicheng. Effect of Ultrasonic-Assisted Treatment on the Flavor and Quality of Fermented Mackerel Enzymatic Hydrolysate[J]. FOOD SCIENCE, 2023, 44(19): 91-98.

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超声辅助处理对发酵鲐鱼酶解液风味品质的影响

Effect of Ultrasonic-Assisted Treatment on the Flavor and Quality of Fermented Mackerel Enzymatic Hydrolysate

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