为探究发酵方式及糟制时间对红米糟香草鱼品质与风味的影响,该文以草鱼肉为研究对象,选取经糖化发酵 72 h、单边发酵 48 h、双边发酵 60 h制备的红米醪糟,在 4 ℃条件下对草鱼肉进行为期 3 d 的糟制处理,系统分析不同发酵工艺红米醪糟制备的糟香草鱼在品质指标上的差异,并进一步解析其微生物群落结构与风味物质的内在关联。结果显示:随糟制时间延长,红米糟香草鱼的水分含量增加,而色泽和质构无显著性差异。电子鼻和气相色谱-离子迁移谱联用仪检测发现,3种发酵方式都有改善红米糟香草鱼气味的能力,其中单边发酵组的鱼肉含有2-甲基-2-戊烯醛、2-己醇、乙酸正戊酯等化合物,呈现青草味、果香味,而糖化发酵组和双边发酵组含有正丁酸、乙基二硫醚、一缩二乙二醇单丁醚等物质,呈现腐臭酸味、硫磺等令人不悦的气味。高通量测序结果表明,单边发酵组红米糟香草鱼的菌落组成更加稳定,由片球菌属(Pediococcus)、乳球菌属(Lactococcus)、葡萄球菌属(Staphylococcus)等产香能力优异的菌属占据优势地位。该文为红米相关产品的开发以及草鱼发酵加工技术的发展提供了一定的依据。
To explore the effects of fermentation methods and fermentation time on the quality and flavor of red rice lees-scented grass carp, this study takes grass carp meat as the research object. Red rice mash prepared by saccharification fermenation 72 h, 48 h unilateral fermentation, and 60 h bilateral fermentation. The grass carp meat was subjected to 3 d fermentation treatment at 4 ℃. The differences in quality indicators of the fermented ed rice lees-scented grass carp prepared by different fermentation processes were systematically analyzed, and the intrinsic relationship between the microbial community structure and flavor substances was further explored.Results showed that moisture content increased significantly during pickling, while color and texture exhibited no significant differences.Electronic nose and gas chromatography-ion mobility spectrometry analyses revealed that all three fermentation methods enhanced the aroma profile of the fish.The unilateral fermentation group exhibited compounds such as 2-methyl-2-pentenal, 2-hexanol, and n-pentyl acetate, imparting fresh grassy and fruity notes.In contrast, the saccharification and bilateral fermentation groups contained butyric acid, ethyl disulfide, and diethylene glycol monobutyl ether, contributing to undesirable odors like rancidity and sulfur.High-throughput sequencing indicated a more stable microbial composition in the unilateral fermentation group, dominated by flavor-enhancing genera such as Pediococcus, Lactococcus, and Staphylococcus.This study provides certain basis for developing red rice-based products and advancing fermented grass carp processing technology.
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