贻贝蒸煮液发酵调味品的感官评价及呈味成分的分析  

Sensory Evaluation and Taste Components Analysis of Fermented Mussel Juice Seasoning

作　　者：赵华杰 杨荣华 戴志远 

机构地区：[1]浙江工商大学水产品加工研究所,杭州310035

出　　处：《中国食品学报》2009年第4期185-191,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技计划项目(No.2005C13014)

摘　　要：为了利用贻贝蒸煮液得到呈味良好、风味独特的发酵调味品,分别采用米曲、高渗酵母、啤酒酵母和乳酸菌对贻贝蒸煮液进行发酵,并通过感官评价,比较自酿调味品与市售的同类产品——鱼露(2种)及大豆酱油(2种)的感官特性。为了解贻贝蒸煮液发酵调味品的营养结构及风味组成,比较以上几种调味品的一般成分及有机酸组成。结果表明,用4种不同菌发酵均得到令品评员可接受的贻贝蒸煮液调味品,其总体感官特性为滋味较醇厚,海鲜味突出,咸味适中,略带酸味和腥味。其中,利用啤酒酵母发酵的贻贝蒸煮液调味品在整体滋味和气味上较温和,感官评价得分超过市售的某鱼露和某大豆酱油产品。在一般成分及有机酸组成上,与市售酱油类产品相比,贻贝蒸煮液发酵调味品的氯化钠含量略微偏低,总氮含量较高,氨基态氮处于中间水平,有机酸组成独特。In order to produce a fermented seasoning of mussel juice （MJFS） with pleasant taste and unique flavor, the mussel juice was fermented by application of lactobaeiltus, beer yeast, osmophilic microzyme and Aspergillus oryzae respectively. By the sensory evaluation, the produced MJFS was compared with four kinds of commercially available products including fish sauce （n=2） and soy sauce （n=2）. To investigate trophic constituent and flavor composition in the four MJFSs, the general ingredients and organic acids in these products have been analyzed as well. The results are that： the sensory evaluation indicates that the flavor of four MJFSs are all acceptable by the panelist. In generally, the sensory characteristics are pure and strong, and exhibits prominent seafood flavor, moderate salty and a little sour and fishy smell. Among these, the MJFS fermented by beer yeast exhibits the more satisfying sensory evaluation than those of commercially available fish sauce and soy sauce. The results indicates that the MJFSs are lower in salty, higher in Total Nitrogen （TN）, moderate in amino-acid nitrogen, and with unique organic acid composition in comparison with the commercially available products,

关 键 词：贻贝蒸煮液 发酵 调味品 感官评价 呈味成分 有机酸 

分 类 号：TS264[轻工技术与工程—发酵工程]