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中国精品科技期刊2020
尹红梅,陈浩然,尹紫冉,等. 传统发酵和接种发酵霉鱼的品质比较分析[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2023070267.
引用本文: 尹红梅,陈浩然,尹紫冉,等. 传统发酵和接种发酵霉鱼的品质比较分析[J]. 食品工业科技,xxxx,x(x):1−10. doi: 10.13386/j.issn1002-0306.2023070267.
YIN Hongmei, CHEN Haoran, YIN Ziran, et al. Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented Mei yu and Inoculated Fermented Mei yu[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070267.
Citation: YIN Hongmei, CHEN Haoran, YIN Ziran, et al. Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented Mei yu and Inoculated Fermented Mei yu[J]. Science and Technology of Food Industry, xxxx, x(x): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070267.

传统发酵和接种发酵霉鱼的品质比较分析

Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented Mei yu and Inoculated Fermented Mei yu

  • 摘要: 目的:本研究考察清酒乳杆菌JXNU1-3接种发酵对中国传统发酵霉鱼品质的影响,为接种发酵霉鱼的工艺开发提供理论依据和基础研究数据。方法:通过感官评价、电子鼻、质构仪、固相微萃取结合气相色谱-质谱联用等技术比较不同盐浓度的传统发酵和接种发酵霉鱼在发酵过程中的色泽、质构、挥发性风味组分及感官评价得分。结果:2%盐浓度、发酵3 d的接种发酵霉鱼具有较好的色泽、质构和较高的感官评分。相比传统发酵霉鱼,接种发酵霉鱼对硫化物和甲基类化合物的响应值较低;两种发酵霉鱼的主要风味组分和关键风味成分总体相似,然而,相比接种发酵霉鱼,传统发酵霉鱼中检测出对霉鱼风味具有修饰作用的异戊醇(酸臭味)和2-乙酰基吡咯(霉味)化合物。结论:相比传统发酵,接种发酵能降低腐败程度,改善霉鱼的感官品质,清酒乳杆菌JXNU1-3可作为良好的发酵剂应用于接种发酵霉鱼的工艺开发。

     

    Abstract: Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu were investigated. Methods: The sensory evaluation, color, texture and composition of volatile flavor compounds of Mei yu prepared by traditional fermentation and inoculated fermentation with Lactobacillus sakei JXNU1-3 with different salt concentration during fermentation were compared by electronic nose, texture analyzer, sensory evaluation and solid phase micro-extraction and gas chromatography-mass spectrometry (SPEM/GC-MS). Result: It was showed that inoculated fermented Mei yu with a salt concentration of 2% and fermentation time of 3 days had better color, texture, and higher sensory score. The inoculated fermented Mei yu had lower response values to sulfides and methylated compounds compared with the traditional fermented Mei yu. Further, the main flavor substances and key flavor components of these two fermented fish samples were similar. However, compared with inoculated fermented Mei yu, isoamyl alcohol (sour odor) and 2-acetylpyrrole (musty odor) compounds were only detected in traditional fermented Mei yu. Conclusions: Compared with traditional fermentation, inoculated fermentation could reduce the corruption degree and improve the sensory quality of Mei yu, which indicated that Lactobacillus sakei JXNU1-3 could be used as a good starter culture for the development of inoculated fermentation technology of Mei yu.

     

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