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食品与发酵工业  2020, Vol. 46 Issue (13): 255-261    DOI: 10.13995/j.cnki.11-1802/ts.024053
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
罗非鱼加工副产物速酿鱼露发酵过程中呈味物质分析
边昊1, 陈柏宇2, 杜金晶2, 陈志炎3, 李锐4*
1(安徽工商职业学院,安徽 合肥,231131)
2(广东海洋大学 食品科技学院,广东 湛江,524088)
3(扬州大学 食品科学与工程学院,江苏 扬州,225127)
4(岭南师范学院 生命科学与技术学院,广东 湛江,524048)
Analysis of the flavor compounds in fast-fermented fish sauce fromtilapia by-products during fermentation
BIAN Hao1, CHEN Boyu2, DU Jinjing2, CHEN Zhiyan3, LI Rui4*
1(Department of Tourism, Anhui Business Vocational College, Hefei 230014, China)
2(College of food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
3(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
4(School of Life Science and Technology, Lingnan Normal University, Zhanjiang 524048, China)
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摘要 为研究速酿鱼露在发酵过程中呈味物质的变化规律,以罗非鱼加工副产物为原料,采用加曲加酶的方法制备速酿鱼露,并通过理化指标对鱼露发酵过程中呈味物质进行分析。结果表明,随发酵时间的延长,可溶性总氮和氨基态氮含量呈先升高后降低的变化趋势,分别于发酵第3周和第5周达到最大值(1.82和1.46 g/100 g);无机离子中Na+、Cl-和PO3-4含量略有上升,K+和Ca2+含量基本不变,Mg2+含量缓慢下降;游离氨基酸中鲜甜味氨基酸含量在发酵初期快速增加,于第5周达到最大值,为4 692.16 mg/100 g,随后逐渐下降,而苦味氨基酸含量在发酵后期大幅度增加,相比未发酵时,赖氨酸和精氨酸含量在第8周分别增加14.27和17.75倍;有机酸中乳酸、柠檬酸、乙酸和琥珀酸含量与发酵时间均呈正相关,乙酸和琥珀含量大幅度增加,于第8周增加了3.46和2.18倍;呈味核苷酸中腺苷酸和次黄嘌呤含量大幅度增加,于第6周和第8周达到最大值(169.26和323.18 mg/100 g);发酵过程中味精当量呈先上升后下降的变化趋势,于发酵第6周达到最大值(17.59 g MSG/100 g)。该研究为罗非鱼加工副产物速酿鱼露的工艺优化、产品质量控制提供了理论依据。
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边昊
陈柏宇
杜金晶
陈志炎
李锐
关键词:  罗非鱼加工副产物  鱼露  快速发酵  呈味物质  游离氨基酸    
Abstract: In order to investigate the change of flavor compounds in fast-fermented fish sauces during fermentation, tilapia by-products were used as raw material, and fast-fermented fish sauces were prepared by adding mixed protease and soy sauce koji. Flavor compounds of fish sauces during fermentation were analyzed by physicochemical characteristics. The results showed that total nitrogen and amino nitrogen exhibited an initial increase and a final decrease with fermentation time, and reached the peak (1.82 g/100 g and 1.46 g/100 g) at the 3rd and the 5th week, respectively. Among inorganic ions, the content of Na+, Cl- and PO3-4rose slightly, while the content of K+and Ca2+changed little, and the content of Mg2+ decreased slowly. Among free amino acids, the content of umami and sweet amino acids increased rapidly in prior period of fermentation, reached the highest value (4 692.16 g/100 g) at the 5th week, and then decreased gradually. The content of bitter amino acids increased greatly in the late fermentation stage, the content of lysine and arginine increased by 14.27 and 17.75 times at 8th week comparing with that of unfermented samples. Among organic acids, the content of the lactic acid, citric acid, acetic acid and succinic acid increased during fermentation. The content of acetic acid and succinic acid increased by 3.46 and 2.18 times at 8th week, respectively. Among flavor nucleotides, the content of AMP and Hx increased greatly and reached to the highest value (169.26 mg/100 g and 323.18 mg/100 g) at 6th and 8th week respectively. The change of equivalent umami concentration exhibited an initial increase and a final decrease during fermentation, and reached to the highest value (17.59 g MSG/100 g) at 6th week. This study provided theoretical support for techniques optimization and quality control of fast-fermented fish sauce from tilapia by-products.
Key words:  tilapia by-products    fish sauce    fast fermentation    flavor compounds    free amino acid
收稿日期:  2020-03-25                出版日期:  2020-07-15      发布日期:  2020-08-04      期的出版日期:  2020-07-15
基金资助: 安徽省质量工程项目(2019DSGZS41);安徽省高等教育振兴计划人才项目(皖教秘(2014)181号)
作者简介:  硕士,副教授(李锐讲师为通讯作者,E-mail:zjs1273547063@sina.com)
引用本文:    
边昊,陈柏宇,杜金晶,等. 罗非鱼加工副产物速酿鱼露发酵过程中呈味物质分析[J]. 食品与发酵工业, 2020, 46(13): 255-261.
BIAN Hao,CHEN Boyu,DU Jinjing,et al. Analysis of the flavor compounds in fast-fermented fish sauce fromtilapia by-products during fermentation[J]. Food and Fermentation Industries, 2020, 46(13): 255-261.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024053  或          http://sf1970.cnif.cn/CN/Y2020/V46/I13/255
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