海参肽类产品的腥味及滋味问题是影响其商品价值的重要因素。从发酵去腥角度出发,通过正交试验优化了乳酸菌发酵海参酶解液的制备条件,并探讨了发酵前后风味成分种类与含量差异。正交试验结果表明,在发酵时间7 h,蔗糖添加量为4%(质量分数),混合菌液[V(鼠李糖乳杆菌)∶V(嗜酸乳杆菌)=3∶1]接种量为3%的条件下,海参发酵液的感官评价值最高,即发酵效果最佳。顶空固相微萃取结合气相色谱-质谱分析结果表明,经过发酵呈不愉快气味的挥发性化合物由10种降为6种,化合物占比由发酵前的12.65%降低为发酵后的6.36%。呈愉快气味的挥发性化合物由18种增加到33种,占比由发酵前的31.46%上升至44.03%。通过冷冻干燥技术制备了富含乳酸菌的海参肽冻干粉,该冻干粉无腥味,具有海参的鲜味和发酵产生的良好风味。
The fishy smell and taste of sea cucumber peptide products are key factors affecting its commercial value. To remove the fishy smell by fermentation, the preparation conditions of sea cucumber enzymatic hydrolysate fermented by lactic acid bacteria were optimized by orthogonal test. Also, the type and proportion of flavor components before and after fermentation were explored. The results showed that the sensory evaluation value was the highest under the following conditions: fermentation time 7 h, 4% sucrose addition and 3% inoculation amount of bacterial solution [V (Lactobacillus rhamnosus)∶V (Lactobacillus acidophilus)=3∶1]. Moreover, the results of headspace solid-phase microextraction combined with gas chromatograph-mass spectrometry (HS-SPME-GC/MS) showed that, after fermentation, the types of volatile compounds with unpleasant smell decreased from 10 to 6, and the proportion of compounds decreased from 12.65% to 6.36%. The types of volatile compounds with pleasant smell increased from 18 to 33, and the proportion of compounds increased from 31.46% to 44.03%. A freeze-dried powder of sea cucumber peptides rich in lactic acid bacteria was prepared by freeze-drying technology. The freeze-dried powder had no fishy smell, and had the fresh taste of sea cucumber and a good flavor produced by fermentation.
[1] 洪佳敏, 李丹辰, 张浩,等. 不同复水条件对淡干海参品质的影响[J].渔业研究, 2014, 36(1):29-34.
[2] CHI T T. Benefits of a special sea cucumber extract in anti-angiogenic therapy and RTK inhibition for cancer[J]. Journal of the Council on Nutrition,2016,28(4): 91-96.
[3] JANAKIRAM N B, MOHAMMED A,BRYANT T, et al. Improved innate immune responses by Frondanol A5, a sea cucumber extract, prevent intestinal tumorigenesis[J]. Cancer Prevention Research,2015,8(4): 327-337.
[4] 王静凤,傅佳,王玉明, 等. 革皮氏海参皂苷对小鼠免疫功能的调节作用[J].中国海洋大学学报,2010, 40 (2): 28-32.
[5] ZHAO Y C,XUE C H,ZHANG T T, et al. Saponins from sea cucumber and their biological activities[J]. Journal of Agricultural and Food Chemistry,2018,66(28): 7 222-7 237.
[6] 侯志刚, 王茂剑, 张健,等. 海参加工工艺的研究现状[J].食品工业, 2015,30(4):270-274.
[7] 林丹. 一种食用海参胶的研发与利用[D]. 青岛:中国海洋大学,2012.
[8] 苏永昌, 刘淑集, 刘秋凤, 等. 海参多肽果冻的制备工艺研究[J]. 福建水产, 2017, 39(5): 365-370.
[9] 李林格, 栗华华, 曲敏. 海参肽果汁复合饮料的研制[J].河北渔业, 2014(2):5-9;37.
[10] 郑金娃, 汪秋宽, 何云海, 等. 海参多肽脱色脱腥工艺的优化研究[J].大连海洋大学学报, 2013,28(3):91-94.
[11] 段振华, 汪菊兰 王志国. 水产品加工过程中的脱腥技术[J]. 渔业现代化, 2005(5):48-49.
[12] 邓后勤, 夏延斌, 邓友光,等. 鱼制品脱腥技术研究进展[J].食品与发酵工业, 2006, 32(5):109-112.
[13] 郭玉华.牡蛎乳酸菌发酵饮料研制及其免疫活性的研究[D].青岛:中国海洋大学,2008.
[14] SCHULTZ M,LINDE H,LEHN N, et al. Immunomodulatory consequences of oral administration of Lactobacillus rhamnosus strain GG in healthy volunteers[J]. Journal of Dairy Research,2003,70(2): 165-173.
[15] KORCZ E, KERENYI Z, VARGA L. Dietary fibers, prebiotics, and exopolysaccharides produced by lactic acid bacteria: Potential health benefits with special regard to cholesterol-lowering effects[J]. Food & Function,2018,9(6): 3 057-3 068.
[16] ESTEFANIA V C, MARIA J F. Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion[J]. LWT-Food science and technology,2015,64(2): 824-828.
[17] LEE S B, DONG H K, HEUI D P. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287[J]. Applied Microbiology and Biotechnology, 2016, 100(18): 7 853-7 863.
[18] 胡志霞, 闵照永, 汪雅馨, 等. 黑豆固体饮料的研制[J]. 食品科技, 2015,40(10): 88-92.
[19] 黄伟坤.食品检验与分析[M]. 北京:中国轻工业出版社,1989:425.
[20] GB4789.35——2016食品安全国家标准食品微生物学检验乳酸菌检验[S]. 北京:中国标准出版社,2016.
[21] 张彦明,贾靖国,段晓宏,等. 影响酸牛乳质量的几种因素的探讨[J].中国乳品工业,1994,22(5):198-201.
[22] 张涵. 海参及其发酵制品风味构成研究[D].大连:大连工业大学, 2017.
[23] 刘慧, 秦小明, 林华娟,等. 牡蛎蛋白酶解液脱腥技术的研究[J]. 中国食品学报,2012,12(9):78-86.
[24] 章超桦, 解万翠. 水产风味化学[M]. 北京:中国轻工业出版社, 2012.
[25] QFJMY 0802S——2019明一国际营养品集团企业标准复合益生菌饮料[S].福州:福州市卫生健康委,2019