为改善合浦珠母贝肉酶解液风味,采用米曲霉和鲁氏酵母对合浦珠母贝肉酶解液进行协同发酵,并采用正交试验法对其工艺条件进行优化。以发酵液风味值及游离氨基态氮含量为指标,研究菌种比、接种量、发酵温度和发酵时间对合浦珠母贝肉发酵液风味改善的影响。结果表明,米曲霉和鲁氏酵母协同发酵工艺的最佳条件为:米曲霉∶鲁氏酵母=1∶2、接种量4%、发酵温度32 ℃、发酵时间80 h,该条件下,所得合浦珠母贝肉酶解发酵液的风味值评分与游离氨基态含量分别为96.77与2.83 g/L,分别比发酵前提高了59.40%与26.34%,贝肉酶解液风味得到显著改善。该研究结果对以合浦珠母贝肉为原料开发海鲜调味料提供了理论基础。
In order to improve the flavor of enzymatic hydrolysate of Pinctada fucata meat, the fermentation process with Aspergillus oryzae and Saccharomyces rouxii was optimized. The effects of strain ratio, seeding amount, fermenting temperature and time were investigated based on the flavor and free amino nitrogen content of fermented liquor. The results indicated that the optimal fermentation condition was as follows: the ratio of A. oryzae to S. rouxii was 1∶2, 4% seeding amount and fermented at 32 ℃ for 80 h. Under this condition, the sensory evaluation score and the content of free amino nitrogen of the product were 96.77 and 2.83 g/L, respectively, which were 59.40% and 26.34%, respectively, higher than those before fermentation. Therefore, the flavor of Pinctada fucata meat hydrolysis solution improved significantly, which provides a theoretical basis for developing Pinctada fucata meat as a seafood seasoning.
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