金枪鱼鱼白的植物乳杆菌发酵脱腥增香作用研究
|
摘要
目的:利用植物乳杆菌发酵金枪鱼鱼白来改善其风味,研究脱腥增香的效果,为水产品加工提供参考。方法:利用主成分分析(PCA)和特征风味雷达图来确定新鲜鱼白和发酵不同时间的鱼白及其发酵液的挥发性物质变化趋势,采用顶空固相微萃取与气-质联用仪(HS-SPME-GC-MS)对这个过程中的挥发性风味成分进行分析,结合感觉阈值,相对气味活度值(ROAV)确定发酵鱼白的主体风味成分。结果:PCA和雷达图显示新鲜鱼白与发酵鱼白的气味差异明显,发酵液的气味变化相对较小,较稳定。通过GC-MS在新鲜鱼白、种子发酵液、发酵12 h、24 h、36 h和48 h的鱼白及其发酵液中分别检测出22,13,12,23,35,34,11,13,15,17种挥发性物质。经过发酵的鱼白中庚醛、己醛、1-辛烯-3-醇等具有腥味的物质减少,具有奶香气味的己酸、2,3-丁二酮、乙偶姻等物质含量增加。这些物质是发酵鱼白中的主体风味物质。结论:植物乳杆菌发酵鱼白24 h后,其风味得到改善,脱腥增香的效果非常明显。
Objective: To analyze the effect of deodorization and aroma enhancement about the fermentation of Tuna's milt by Lactobacillus plantarum and to provide a theoretical reference for processing. Methods: The change trend of volatile substances in milt and its fermented liquid was detected by principle component analysis(PCA) and features flavor radar. Then flavor of the volatile composition in the process was identified by head solid-phase microextraction(HSSPME) coupled with gas chromatography-mass spectrometry(GC-MS). The relative odor activity value(ROAV) in association with odor threshold was applied to confirm the key compounds of the fermented milt. Results: The PCA and radar map showed distinctly difference between the smell of fresh milt and fermentation milt. the smell of the fermented liquid change was relatively small and steady. A total of 22, 13, 12, 23, 35, 34, 11, 13, 15, 17 volatile substances were identified in fresh milt, seed fermented liquid, fermentation milt and its fermented liquid in different time. After fermentation of milt the main fishy smell compounds of heptyl aldehyde, hexanal, 1-octene-3-alcohol were reduced, while the milk fragrance compounds of caproic acid, 2,3-butyl ketone, ethyl benzoin were increased. These substances were main flavor of fermentation milt. Conclusion: After fermenting 24 h by Lactobacillus plantarum, the effect of deodorization and aroma enhancement was very remarkable.
Objective: To analyze the effect of deodorization and aroma enhancement about the fermentation of Tuna's milt by Lactobacillus plantarum and to provide a theoretical reference for processing. Methods: The change trend of volatile substances in milt and its fermented liquid was detected by principle component analysis(PCA) and features flavor radar. Then flavor of the volatile composition in the process was identified by head solid-phase microextraction(HSSPME) coupled with gas chromatography-mass spectrometry(GC-MS). The relative odor activity value(ROAV) in association with odor threshold was applied to confirm the key compounds of the fermented milt. Results: The PCA and radar map showed distinctly difference between the smell of fresh milt and fermentation milt. the smell of the fermented liquid change was relatively small and steady. A total of 22, 13, 12, 23, 35, 34, 11, 13, 15, 17 volatile substances were identified in fresh milt, seed fermented liquid, fermentation milt and its fermented liquid in different time. After fermentation of milt the main fishy smell compounds of heptyl aldehyde, hexanal, 1-octene-3-alcohol were reduced, while the milk fragrance compounds of caproic acid, 2,3-butyl ketone, ethyl benzoin were increased. These substances were main flavor of fermentation milt. Conclusion: After fermenting 24 h by Lactobacillus plantarum, the effect of deodorization and aroma enhancement was very remarkable.
引文
[1]段振华,王素华.金枪鱼的加工利用技术研究进展[J].肉类研究,2013,27(8):35-38.
[2]肖仔君,钟瑞敏,陈惠音,等.植物乳杆菌的生理功能与应用[J].中国食品添加剂,2005,27(2):87-89.
[3]CHOI E A,CHANG H C.Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi[J].LWT-Food Science and Technology,2015,62(1):210-217.
[4]裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015,36(20):174-180
[5]蔡敬敬,徐宝才.乳酸菌发酵鱼的研制[J].肉类工业,2008,29(11):22-24.
[6]AMY L,SILVIA C,GANESH K M,et al.Electronic noses for food quality:A review[J].Journal of Food Engineering,2015,144(1):103-111.
[7]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[8]刘登勇,周光宏,徐幸莲.腊肠主体风味物质及其分析新方法[J].肉类研究,2011,25(3):15-20.
[9]丁浩宸,阮东娜,江银梅,等.高值海水鱼糜熟制后挥发性风味的分析及对比[J].食品与发酵工业,2015,41(8):163-169.
[10]刘婷婷,马岩石,李娜,等.全果发酵与果渣发酵对欧李果酒香气特征的影响[J].食品科学,2016,37(12):99-104.
[11]杨倩倩,邱杨,余以刚,等.养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化[J].食品科学,2012,33(14):206-210.
[12]YANG W,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J].Food Chemistry,2016,196(6):860-866.
[13]王求娟,郑珍珍,蔺佳良,等.利用传统酒酿发酵改善鲣鱼风味[J].中国食品学报,2015,15(7):203-211.
[14]ZENG X F,XIA W S,JIANG Q X,et al.Effect of autochthonous starter cultures on microbiological and physicochemical characteristics of Suan yu,a traditional Chinese low salt fermented fish[J].Food Control,2013,33(2):344-351.
[15]徐茂琴,潘俊娴,蔺佳良,等.鲣鱼血合肉风味改良的研究[J].核农学报,2014,28(8):1430-1439.
[16]王霞,黄健,苏秀榕,等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学,2012,33(12):268-272.
[17]GLENDA F,SALOM魪L,MANUEL P,et al.Volatile profile of Atlantic shellfish species by HS-SPME GC/MS[J].Food Research International,2012,48(2):856-865.
[18]ZHOU X,CHONG Y,DING Y,et al.Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS,e-nose and sensory evaluation[J].Food Chemistry,2016,207(6):205-213.
[19]练敏,纪晓俊,黄和,等.香料2,3-丁二酮的合成现状及展望[J].现代化工,2008,28(8):29-32.
[20]陈元元,吴岩,刘晓光.乙偶姻生物合成代谢调控及其应用[J].生物学杂志,2014,31(5):76-80.
[2]肖仔君,钟瑞敏,陈惠音,等.植物乳杆菌的生理功能与应用[J].中国食品添加剂,2005,27(2):87-89.
[3]CHOI E A,CHANG H C.Cholesterol-lowering effects of a putative probiotic strain Lactobacillus plantarum EM isolated from kimchi[J].LWT-Food Science and Technology,2015,62(1):210-217.
[4]裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015,36(20):174-180
[5]蔡敬敬,徐宝才.乳酸菌发酵鱼的研制[J].肉类工业,2008,29(11):22-24.
[6]AMY L,SILVIA C,GANESH K M,et al.Electronic noses for food quality:A review[J].Journal of Food Engineering,2015,144(1):103-111.
[7]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[8]刘登勇,周光宏,徐幸莲.腊肠主体风味物质及其分析新方法[J].肉类研究,2011,25(3):15-20.
[9]丁浩宸,阮东娜,江银梅,等.高值海水鱼糜熟制后挥发性风味的分析及对比[J].食品与发酵工业,2015,41(8):163-169.
[10]刘婷婷,马岩石,李娜,等.全果发酵与果渣发酵对欧李果酒香气特征的影响[J].食品科学,2016,37(12):99-104.
[11]杨倩倩,邱杨,余以刚,等.养殖大黄鱼脱脂脱腥处理前后挥发性成分的变化[J].食品科学,2012,33(14):206-210.
[12]YANG W,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J].Food Chemistry,2016,196(6):860-866.
[13]王求娟,郑珍珍,蔺佳良,等.利用传统酒酿发酵改善鲣鱼风味[J].中国食品学报,2015,15(7):203-211.
[14]ZENG X F,XIA W S,JIANG Q X,et al.Effect of autochthonous starter cultures on microbiological and physicochemical characteristics of Suan yu,a traditional Chinese low salt fermented fish[J].Food Control,2013,33(2):344-351.
[15]徐茂琴,潘俊娴,蔺佳良,等.鲣鱼血合肉风味改良的研究[J].核农学报,2014,28(8):1430-1439.
[16]王霞,黄健,苏秀榕,等.电子鼻结合气相色谱-质谱联用技术分析黄鳍金枪鱼肉的挥发性成分[J].食品科学,2012,33(12):268-272.
[17]GLENDA F,SALOM魪L,MANUEL P,et al.Volatile profile of Atlantic shellfish species by HS-SPME GC/MS[J].Food Research International,2012,48(2):856-865.
[18]ZHOU X,CHONG Y,DING Y,et al.Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS,e-nose and sensory evaluation[J].Food Chemistry,2016,207(6):205-213.
[19]练敏,纪晓俊,黄和,等.香料2,3-丁二酮的合成现状及展望[J].现代化工,2008,28(8):29-32.
[20]陈元元,吴岩,刘晓光.乙偶姻生物合成代谢调控及其应用[J].生物学杂志,2014,31(5):76-80.