安琪酵母发酵对秋刀鱼汤的脱腥作用原因分析
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摘要
以秋刀鱼汤为研究对象,通过安琪酵母发酵,对其进行脱腥处理,并利用气相色谱-质谱(GC-MS)分析了脱腥处理过程中的风味变化。结果显示:从秋刀鱼汤中共检测出挥发性物质103种,其中在未发酵鱼汤样品中检测出挥发性物质76种,在添加安琪酵母但未发酵鱼汤样品中检测出挥发性物质57种,在发酵的鱼汤样品中检测出挥发性物质68种,在过滤后的发酵鱼汤样品中共检测出挥发性物质78种。这些挥发性物质包括烃类、酚类、醛类、酮类、脂类、酸类、杂环类等化合物,其中部分醛、烯醛、酮类化合物具有腥味和疑似腥味。通过对四组样品的挥发性成分进行比对,可以推测:安琪酵母发酵能够降低鱼汤中烯醛类、二烯醛等醛类物质的含量,从而减弱鱼汤的腥味。
The volatile components of saury soups processed under deodorization treatment by Angel yeast fermentation were identified by gas chromatography mass spectroscopy(GC-MS). A total of 103 kinds of volatile substances were detected, 76 of which were detected in unfermented fish soup, while 57 volatile substances were found in unfermented soup with Angel yeast. At the meantime, 68 volatile components were discovered in fermented fish soup with Angel yeast. Moreover, 78 volatile compounds were detected in fermented fish soup after filtration. These volatile substances included hydrocarbons, phenols, aldehydes, ketones, esters, acids, heterocyclics, and other compounds, among which the substances contributed to fishy smell were certain aldehydes, olefine aldehydes and ketones. The volatile components from four groups of samples were compared, and indicated that the main fishy smell in saury soup was due to the presences of certain olefine aldehydes, diene aldehydes as along with other aldehydes. Angel yeast fermentation is likely to scavenge certain aldehydes thus lower the fishy smell of fish soup.
The volatile components of saury soups processed under deodorization treatment by Angel yeast fermentation were identified by gas chromatography mass spectroscopy(GC-MS). A total of 103 kinds of volatile substances were detected, 76 of which were detected in unfermented fish soup, while 57 volatile substances were found in unfermented soup with Angel yeast. At the meantime, 68 volatile components were discovered in fermented fish soup with Angel yeast. Moreover, 78 volatile compounds were detected in fermented fish soup after filtration. These volatile substances included hydrocarbons, phenols, aldehydes, ketones, esters, acids, heterocyclics, and other compounds, among which the substances contributed to fishy smell were certain aldehydes, olefine aldehydes and ketones. The volatile components from four groups of samples were compared, and indicated that the main fishy smell in saury soup was due to the presences of certain olefine aldehydes, diene aldehydes as along with other aldehydes. Angel yeast fermentation is likely to scavenge certain aldehydes thus lower the fishy smell of fish soup.
引文
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[19] 王蒙,侯莉,梁晶晶,等.采用同时蒸馏萃取方法分析猪肉炖煮过程产生的风味物质[J].食品与发酵工业,2016,42(9):184-191.
[20] 吴容,陶宁萍,刘源,等.同时蒸馏萃取_气质联用分析养殖暗纹东方鲀肉中的挥发性成分[J].食品与发酵工业,2012,38(9):132-140.
[21] 王当丰,李婷婷,刘楠,等.顶空固相微萃取-气质联用法结合电子鼻分析鱼精蛋白对草鱼片挥发性气味的影响[J].食品与发酵工业,2016,42(16):163-170.
[22] CHANG Yufei,HOU Hu,LI Bafang.Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis[J].Journal of Ocean University of China,2016,15(3):509-514.
[23] 黄明泉,孙宝国,陈海涛,等.同时蒸馏萃取结合气质联机分析北京地区红腐乳挥发性成分的研究[J].食品工业科技,2010,31(7):150-153.
[24] MORADI P,FORD L B,PRITCHARD J.Metabolomic approach reveals the biochemical mechanisms underlying drought stress tolerance in thyme[J].Anal Biochem,2017,527(15):49-62.
[25] LOPEZ P O,PICON A,NU E M.Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds[J].Food Research International,2017,99(特刊):1 002-1 010.
[26] HERRAEZ H R,CHARFER P C,VERDU A J,et al.An evaluation of solid phase microextraction for aliphatic amines using derivatization with 9-fluorenylmethyl chloroformate and liquid chromatography[J].Journal of Chromatography a,2006,1 104(1-2):40-46.
[2] BALINO Z L,BARRANCO A.A novel liquid chromatography-mass spectrometric method for the simultaneous determination of trimethylamine,dimethylamineand methylamine in fishery products[J].Food Chemistry,2016,196:1 207-1 214.
[3] 洪伟,周春霞,洪鹏志,等.水产品腥味物质的形成及脱腥技术的研究进展[J].食品工业科技,2013,34(8):386-389.
[4] SAE L T,BENJAKUL S,OBRIEN N M.Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin[J].LWT - Food Science and Technology,2016,65:661-667.
[5] 周益奇,王子健.鲤鱼体中鱼腥味物质的提取和鉴定[J].分析化学,2006,34(9):165-167.
[6] 蒋仙玮,许秀娟,钟红茂.水产制品除腥技术研究进展[J].中国食物与营养,2009(2):32-35.
[7] 金晶,周坚,李永丽.发酵法在淡水鱼鱼糜脱腥中的应用研究[J].武汉工业学院学报,2007(4):8-12.
[8] 曾绍东.罗非鱼肉的酶解及产物脱腥技术研究[D].广州:暨南大学,2011.
[9] 武利刚,谢广深,段杉.活性炭和酵母粉对虾头虾壳蛋白水解液脱腥脱苦的比较研究[J].现代食品科技,2008,24(12):1 243-1 246.
[10] 钱攀,马旭婷,许刚.美国鲢鱼挥发性成分和脱腥方法研究[J].中国食品学报,2016,16(12):169-173.
[11] AGUER A,BROPHY D.Growth and age of Atlantic saury,Scomberesox saurus saurus (Walbaum),in the northeastern Atlantic Ocean[J].Fisheries Research,2012,131-133:60-66.
[12] 叶彬清,陶宁萍,王锡昌,等.秋刀鱼营养成分分析,贮藏加工及副产物综合利用研究进展[J].食品工业科技,2013,34(22):367-370;374.
[13] HOSHINO E,MILNER G E J,HILLARY R M.Bioeconomic adaptive management procedures for short-lived species:A case study of Pacific saury (Cololabis saira) and Japanese common squid (Todarodes pacificus)[J].Fisheries Research,2012,121-122:17-30.
[14] LI Ning,ZHENG Fuping,CHEN Haitao,et al.I dentification of volatile components in Chinese sinkiang fermented camel milkusing SAFE,SDE,and HS-SPME-GC/MS[J].Food Chemistry,2011,129(3):1 242-1 252.
[15] SELLI S,CAYHAN G G.Analytis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC-MS[J].Microchemical Journal,2009,93(2):232-235.
[16] 邓捷春,王锡昌,刘源.暗纹东方鲀与红鳍东方鲀气味成分差异研究[J].食品科学,2009,30(22):335-339.
[17] XIAO Lu,LEE J Y,ZHAN Gong,et al.HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)[J].Food Chemistry,2014,151:31-39.
[18] DU Liping,LI Jianxun,LI Wei,et al.Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Research International,2014,57:61-70.
[19] 王蒙,侯莉,梁晶晶,等.采用同时蒸馏萃取方法分析猪肉炖煮过程产生的风味物质[J].食品与发酵工业,2016,42(9):184-191.
[20] 吴容,陶宁萍,刘源,等.同时蒸馏萃取_气质联用分析养殖暗纹东方鲀肉中的挥发性成分[J].食品与发酵工业,2012,38(9):132-140.
[21] 王当丰,李婷婷,刘楠,等.顶空固相微萃取-气质联用法结合电子鼻分析鱼精蛋白对草鱼片挥发性气味的影响[J].食品与发酵工业,2016,42(16):163-170.
[22] CHANG Yufei,HOU Hu,LI Bafang.Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis[J].Journal of Ocean University of China,2016,15(3):509-514.
[23] 黄明泉,孙宝国,陈海涛,等.同时蒸馏萃取结合气质联机分析北京地区红腐乳挥发性成分的研究[J].食品工业科技,2010,31(7):150-153.
[24] MORADI P,FORD L B,PRITCHARD J.Metabolomic approach reveals the biochemical mechanisms underlying drought stress tolerance in thyme[J].Anal Biochem,2017,527(15):49-62.
[25] LOPEZ P O,PICON A,NU E M.Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds[J].Food Research International,2017,99(特刊):1 002-1 010.
[26] HERRAEZ H R,CHARFER P C,VERDU A J,et al.An evaluation of solid phase microextraction for aliphatic amines using derivatization with 9-fluorenylmethyl chloroformate and liquid chromatography[J].Journal of Chromatography a,2006,1 104(1-2):40-46.
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