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中国精品科技期刊2020
李珂,张建忠,徐新星,等. 发酵牡蛎酶解液的工艺探究及其风味成分分析[J]. 食品工业科技,2024,45(12):161−170. doi: 10.13386/j.issn1002-0306.2023070222.
引用本文: 李珂,张建忠,徐新星,等. 发酵牡蛎酶解液的工艺探究及其风味成分分析[J]. 食品工业科技,2024,45(12):161−170. doi: 10.13386/j.issn1002-0306.2023070222.
LI Ke, ZHANG Jianzhong, XU Xinxing, et al. Process Exploration and Flavor Analysis of Oyster Enzymatic Hydrolysates by Lactiplantibacillus pentosus Fermentation[J]. Science and Technology of Food Industry, 2024, 45(12): 161−170. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070222.
Citation: LI Ke, ZHANG Jianzhong, XU Xinxing, et al. Process Exploration and Flavor Analysis of Oyster Enzymatic Hydrolysates by Lactiplantibacillus pentosus Fermentation[J]. Science and Technology of Food Industry, 2024, 45(12): 161−170. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070222.

发酵牡蛎酶解液的工艺探究及其风味成分分析

Process Exploration and Flavor Analysis of Oyster Enzymatic Hydrolysates by Lactiplantibacillus pentosus Fermentation

  • 摘要: 为了探究添加戊糖乳杆菌(Lactiplantibacillus pentosus)发酵牡蛎酶解液对蚝汁品质和风味的影响,本文首先确定了适合蚝汁加工的牡蛎品种并建立了蚝汁专属感官描述词库,后以氨基酸态氮含量和感官评分为指标,确定了发酵菌种、发酵温度、发酵时间、接种量和调味的工艺参数,并对未发酵、发酵后牡蛎酶解液和调味发酵牡蛎酶解液进行了游离氨基酸、挥发性化合物和感官品质的分析。结果表明,乳山牡蛎(Crassostrea gigas)为蚝汁加工适用品种;当戊糖乳杆菌接种量为7%、发酵温度为37 ℃、发酵时间为3 h时,牡蛎酶解液中氨基酸态氮含量最高,整体风味协调性最好;当发酵牡蛎酶解液中葡萄糖添加量为8%、食盐添加量为2%时进行短时高温高压(100 kPa、121 ℃、20 min)处理,并将体积浓缩为原来的50%后感官品质提升,此时调味发酵牡蛎酶解液的氨基酸态氮含量为1.06±0.03 g/100 g。发酵使牡蛎酶解液鲜甜味氨基酸含量显著上升(P<0.05),苦味氨基酸含量显著下降(P<0.05),发酵和调味处理可降低牡蛎酶解液中己醛、1-戊烯-3-醇、3-甲基丁醛和(E,E)-2,4-庚二烯醛等腥味物质的含量,增加具有焙烤香味的吡嗪等香气愉悦的挥发性化合物,有效改善牡蛎酶解液的风味。总之,戊糖乳杆菌发酵有利于提高牡蛎酶解液品质,为蚝汁加工工艺改进提供了新思路。

     

    Abstract: In order to investigate the effects of fermented oyster enzymatic hydrolysates on the quality of oyster juice, this study firstly identified oyster species suitable for the processing of oyster juice and established an exclusive sensory descriptive library for oyster juice. And then, through single-factor experimental analysis based on sensory scores and amino acid nitrogen content, the optimal fermentation conditions were determined. The free amino acids, volatile flavor components, and sensory properties were compared between unfermented oyster hydrolysates, fermented oyster hydrolysates, and seasoning fermented oyster hydrolysates. The results showed that Rushan oysters (Crassostrea gigas) were selected for oyster juice processing and an exclusive sensory descriptive library was developed. Lactiplantibacillus pentosus was vaccinate as the fermenting agent. Optimum fermentation condition was at 37 ℃ with the inoculum of 7% for 3 h. Under the optimized conditions, both the amino nitrogen content and flavor were significantly improved. The optimal flavoring conditions for the fermented oyster hydrolysates involved high temperature and pressure treatment (100 kPa, 121 ℃, 20 min) with 8% glucose addition and 2% salt addition, followed by volume concentration to 50% of the original. These conditions resulted in further enhancement of amino nitrogen content with the content of 1.06±0.03 g/100 g and aroma. Additionally, fermentation led to a significant increase (P<0.05) in umami and sweet amino acids, while the content of bitter amino acids decreased significantly (P<0.05). Moreover, the fermented and seasoned treatments effectively reduced the presence of undesirable volatile compound s such as hexanal, 1-penten-3-ol, 3-methylbutanal, and (E,E)-2,4-heptadienal in the oyster hydrolysate, while the level of pleasant compounds was increased such as pyrazine (desirable baking odor). In conclusion, Lactiplantibacillus pentosus fermentation proved to be beneficial in improving the quality of oyster hydrolysates, providing novel insights for the enhancement of oyster juice processing techniques.

     

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