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食品与发酵工业  2018, Vol. 44 Issue (12): 110-117    DOI: 10.13995/j.cnki.11-1802/ts.018030
  生产与科研经验 本期目录 | 过刊浏览 | 高级检索 |
发酵条件对酵母接种醉鲟鱼风味的影响
朱露露1,杨方1,2*,高沛1,姜启兴1,许艳顺1,于沛沛1,夏文水1*
1(江南大学 食品学院,食品科学与技术国家重点实验室,江苏省食品安全与质量控制协同创新中心,江苏无锡,214122)
2(徐州一统食品工业有限公司江苏省博士后创新实践基地,江苏徐州,221004)
Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (Acipenser dabryanus)
ZHU Lu-lu1, YANG Fang1,2*, GAO Pei1, JIANG Qi-xing1,XU Yan-shun1, YU Pei-pei1, XIA Wen-shui1*
1(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China)
2(Yitong Postdoctoral Station, Xuzhou 221004, China)
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摘要 以鲟鱼肉为原料,酵母菌作为发酵剂,通过顶空固相微萃取与气质联用(HS-SPME-GC-MS)的技术确定了发酵鲟鱼的关键风味物质并研究了不同发酵条件对关键风味物质的影响。发酵醉鲟鱼的关键风味成分主要为3-甲基丁醛(35.12%)、乙酸乙酯(23.03%)、壬醛(13.49%)、苯甲醛(9.75%)、1-辛烯-3-醇(6.43%)、3-甲基-1-丁醇(4.36%)、乙酸异戊酯(3.87%)和2-戊基呋喃(2.91%)。随着酵母菌添加量、发酵温度以及发酵时间的增加,8种关键风味成分总含量均出现先增加后降低的趋势,添加质量分数为0.8%的酵母菌,发酵时间为6 h,发酵温度为28 ℃时,醉鲟鱼的发酵风味最浓郁。
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朱露露
杨方
高沛
姜启兴
许艳顺
于沛沛
夏文水
关键词:  酵母菌  发酵  醉鲟鱼  风味  相对气味贡献率    
Abstract: he key flavor compounds in fermented and wine-aroma sturgeon were determined. Based on the key flavor compounds, the effects of inoculation conditions on fermented flavor were studied. The results showed that the fermented and wine-aroma sturgeon was better than commercial products in flavor. Volatiles were extracted by headspace-solid phase micro extraction (SPME) and analyzed by gas chromatographic-mass spectrometry technology (GC-MS). 37 volatile compounds were identified in the product and the key odor components were 3-methyl-butanal (35.12%), ethyl acetate (23.03%), nonanal (13.49%), benzaldehyde (9.75%), 1-octen-3-ol (6.43%), 3-methyl-1-butanol (4.36%), isopentyl acetate (3.87%) and 2-furanmethanol (2.91%) determined by relative odor contribution of volatile compounds. The total content of key compounds increased initially and then decreased with the increase of yeast addition, fermentation temperature and fermentation time. The addition of 0.8% yeast and fermentation at 28 ℃ for 6 h resulted in the strongest fermented flavor.
Key words:  yeast    fermentation    wine-aroma sturgeon    flavor    relative odor contribution
收稿日期:  2018-06-13                出版日期:  2018-12-25      发布日期:  2019-01-22      期的出版日期:  2018-12-25
基金资助: 江苏省自然科学青年基金(BK20170185);国家大宗淡水鱼类产业技术体系项目(CARS-45-26);省水产三新工程项目(Y2017-30)
作者简介:  硕士研究生(杨方副研究员和夏文水教授为共同通讯作者,E-mail:yangfang_8_9@126.com,xiaws@jiangnan.edu.cn)。
引用本文:    
朱露露,杨方,高沛,等. 发酵条件对酵母接种醉鲟鱼风味的影响[J]. 食品与发酵工业, 2018, 44(12): 110-117.
ZHU Lu-lu,YANG Fang,GAO Pei,et al. Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon (Acipenser dabryanus)[J]. Food and Fermentation Industries, 2018, 44(12): 110-117.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.018030  或          http://sf1970.cnif.cn/CN/Y2018/V44/I12/110
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