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.
WANG Tao
,
WEN Yunqi
,
YU Jiao
,
XUE Yong
,
XUE Changhu
. Preparation of deodorized sea cucumber peptide powder rich in lactic acid bacteria[J]. Food and Fermentation Industries, 2020
, 46(18)
: 187
-191
.
DOI: 10.13995/j.cnki.11-1802/ts.023819
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