摘要
本研究以发酵1~3年乌虾酱为原料,通过对其氨基酸态氮和多肽含量对比分析,借助电子鼻、电子舌以及顶空-固相微萃取结合气相色谱-质谱联用技术研究了不同发酵时间对乌虾酱风味的影响。结果表明,随发酵时间延长,虾酱中的氨基酸态氮和多肽含量均呈增长趋势,发酵1、2年与3年虾酱氨基酸态氮差异显著(P<0.05),分别为1.281、1.351和1.614 g/100 g;多肽含量由0.655 g/100 g(1年)增加到0.814 g/100 g(3年);发酵1~3年乌虾酱中的主要挥发性风味物质分别有42种,46种和42种,随发酵时间延长,醛类化合物、酮类化合物、酯类化合物、吡嗪类化合物、烃类化合物、呋喃类化合物的相对含量增加,而除吡嗪类和呋喃类以外的含硫含氮化合物以及苯环化合物的相对含量减少。电子舌结果显示发酵3年时的虾酱口感优良,鲜味突出,明显优于发酵前期的产品。综上表明乌虾酱发酵3年时口感更为协调,品质较好。
The traditional Jinzhou shrimp paste which fermented for 1~3 years was a kind of highly salted fermented aquatic food. The flavor changes of shrimp paste were analyzed by amino acid nitrogen(AAN),polypeptide and combined with electronic nose,electronic tongue and HS-SPME/GC-MS. The results showed that the AAN content in fermented shrimp paste fermented for 1 year was 1.281 g/100 g,while the shrimp paste fermented for 2 and 3 year were 1.351 and 1.614 g/100 g;The polypeptide content was also increased from 0.655 g/100 g to 0.814 g/100 g from 1 year to 3 years;With prolongation of the fermentation time,the content of AAN and peptide in shrimp paste were increased. The main volatile flavor components in shrimp paste which fermented for 1~3 years were 42,46 and 42 species respectively. With prolongation of the fermentation time,the relative content of aldehyde,ketone,ester,pyrazine,hydrocarbon,and furan increased,and the relative content of sulfur-containing nitrogen-containing decreased.
作者
栾宏伟
朱文慧
祝伦伟
步营
李学鹏
励建荣
季广仁
LUAN Hong-wei;ZHU Wen-hui;ZHU Lun-wei;BU Ying;LI Xue-peng;LI Jian-rong;JI guang-ren(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Engineering,Bohai Uni versity,Jinzhou 121013,China;Jinzhou Bijashan Food Co.,Id.,Jinzhou 121007,China)
出处
《食品工业科技》
CAS
北大核心
2020年第12期75-81,87,共8页
Science and Technology of Food Industry
基金
“十三五”重点研发计划项目(2017YFD0400106)
辽宁食品产业校企联盟校企合作科研项目(2018LNSPLM0103)
辽宁兴辽英才项目(XLYC1807133)。
关键词
乌虾酱
电子鼻
电子舌
气相质谱联用
风味
shrimp paste
electronic nose
electronic tongue
gas chromatography-mass spectrometry
flavor
