摘要
本文采用提取蛋白和油脂后的金枪鱼蒸煮液为原料,以感官评定、氨基酸态氮含量为测定指标,同时辅以电子鼻分析发酵液的气味变化,对酵母发酵制备海鲜调味品基料进行评定。通过单因素实验研究酵母种类、酵母添加量、发酵时间、盐度对发酵产物的影响,在此基础上通过响应面设计进一步确定最佳发酵工艺。结果表明,金枪鱼蒸煮液发酵的最佳条件为:酵母71B,酵母添加量4.5‰,发酵时间6 h,盐度0.26 mol/L,此条件下,发酵液的感官评分为9.31,发酵后鲜味氨基酸(天冬氨酸、谷氨酸),甜味氨基酸(甘氨酸、丙氨酸)均有上升,苦味氨基酸(缬氨酸、组氨酸)明显下降。
The tuna cooking liquor obtained by extracting protein and oil was used as the raw material to produce the seafood condiment base through yeast fermentation.Sensory evaluation and amino acid nitrogen of the reaction products were determined and odor changes were analyzed using electronic nose.Through single-factor experiments,the influence of yeast type,added amount of yeast,fermentation time,and salinity on fermentation degree and product was studied.The optimal fermentation process was further determined through response surface design.The results showed that the optimal conditions for fermentation of bonito cooking liquor were:Yeast 71B,yeast addition amount 4.5‰,fermentation time 6 h,salinity 0.26 mol/L.Under this condition,the sensory score of the fermentation broth was 9.31.The amino acid composition showed that after fermentation,umami amino acids(Asp,Glu),sweet amino acids(Gly,Ala)all increased,and bitter amino acids(Val,His)decreased significantly.
作者
王新宇
谷秀
位正鹏
王鹏
李银平
闫鸣艳
刘瑞志
WANG Xinyu;GU Xiu;WEI Zhengpeng;WANG Peng;LI Yinping;YAN Mingyan;LIU Ruizhi(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China;Chinese Research Academy of Environmental Sciences,Beijing 100012,China;National and Local Joint Engineering Laboratory for Marine Functional Food,Rongcheng 264309,China;College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266042,China)
出处
《食品工业科技》
CAS
北大核心
2021年第21期166-172,共7页
Science and Technology of Food Industry
基金
舟山市长江生态环境保护修复驻点跟踪研究项目(SZGXZS2020068)。
关键词
金枪鱼
发酵
氨基酸态氮
感官评定
电子鼻
tuna
fermentation
amino acid nitrogen
sensory evaluation
electronic nose
