食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 85 - 91

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033651

研究报告

毛霉型腐乳发酵菌株筛选和人工接种发酵腐乳感官品质评价

  • 苏彬 ,
  • 任璐 ,
  • 张玉 ,
  • 宋佳佳 ,
  • 王晨 ,
  • 王洪伟 ,
  • 索化夷
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:硕士研究生(王洪伟副教授和索化夷教授为共同通信作者,E-mail:wanghwljl@qq.com;birget@swu.edu.cn)

收稿日期: 2022-09-15

  修回日期: 2022-10-14

  网络出版日期: 2023-08-31

基金资助

重庆市现代农业产业技术体系创新团队项目(CQMAITS202310);重庆市高校创新研究群体项目(CXQT21007)

收起

Screening of fermented strain for Mucor sufu and sensory evaluation of sufu fermented by artificial inoculation

  • SU Bin ,
  • REN Lu ,
  • ZHANG Yu ,
  • SONG Jiajia ,
  • WANG Chen ,
  • WANG Hongwei ,
  • SUO Huayi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2022-09-15

  Revised date: 2022-10-14

  Online published: 2023-08-31

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摘要

为了改善传统腐乳的品质不易控制和安全性等缺点,该研究根据菌株生长量、蛋白酶活力和脂肪酶活力筛选出具有良好生产特性的雅致放射毛霉CJ-6制备腐乳,通过感官评价与顶空固相微萃取(head space solid-phase micro-extraction,HS-SPME)结合GC-MS确定CJ-6能产生与传统发酵腐乳相似的风味特征。并通过分析人工接种腐乳在发酵过程中质构特性和游离氨基酸含量的变化,评估CJ-6对口感和滋味的影响。结果表明,菌株CJ-6具有生长速度快、蛋白酶活力和脂肪酶活力高的优点。人工接种腐乳的风味特征与传统腐乳具有较高的相似性。共鉴定出70个挥发性物质,其中13个挥发性物质的香气活性值>1。偏最小二乘回归分析发现辛酸乙酯、苯酚、3-苯丙酸乙酯等是CJ-6产生的关键风味物质。菌株CJ-6在发酵过程中使腐乳的硬度和弹性逐渐减小,增加了4种必需氨基,氨基酸总量提高了5.94倍。雅致放射毛霉CJ-6有作为腐乳发酵剂的潜力,为高品质腐乳的开发提供了新菌株。

关键词： 腐乳; 雅致放射毛霉; 游离氨基酸; 感官评价; 挥发性物质; 偏最小二乘回归分析

本文引用格式

苏彬 , 任璐 , 张玉 , 宋佳佳 , 王晨 , 王洪伟 , 索化夷 . 毛霉型腐乳发酵菌株筛选和人工接种发酵腐乳感官品质评价[J]. 食品与发酵工业, 2023 , 49(15) : 85 -91 . DOI: 10.13995/j.cnki.11-1802/ts.033651

Abstract

In order to improve the quality and safety of traditional sufu. In this study, Actinomucor elegans CJ-6 with good production characteristics was selected according to growth ability, protease, and lipase activity. According to the result of sensory evaluation and head space-solid phase microextraction-gas chromatography-mass spectrometry, CJ-6 could produce flavor characteristics similar with traditional fermentation sufu. The texture characteristics and free amino acid content were analyzed during artificial inoculation fermentation, and the effect of CJ-6 on mouthfeel and taste of sufu were evaluated. The result showed that CJ-6 presented the greatest growth, protease, and lipase enzyme production capacity. The flavor characteristics of artificial inoculation sufu was highly similar with traditional sufu. A total of 70 volatile compounds were identified, and 13 compounds had an odor activity value larger than 1. Partial least-squares regression analysis showed that ethyl caprylate, phenol, ethyl 3-phenylpropionate, phenylacetaldehyde, phenethyl alcohol and phenylacetaldehyde were the key flavor components produced by CJ-6. During the fermentation, the hardness and springiness were gradually decreased, four essential amino acids were increased, and the total content of amino acid increased by 5.94 times. A. elegans CJ-6 has great potential as a starter culture in sufu fermentation. These results provide a new strain for the fermentation of high-quality sufu.

Key words： sufu; Actinomucor elegans; free amino acid; sensory evaluation; volatile compounds; partial least-squares regression

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