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。
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.
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