发酵温度对南极磷虾虾酱流变特性和风味品质的影响  

Effect of Fermentation Temperature on Rheological Properties and Flavor Quality of Antarctic Krill (Euphausia superba) Paste

作　　者：王聪 樊燕[1] 李兆杰[1] 薛勇[1] 侯虎[1] 薛长湖[1] WANG Cong;FAN Yan;LI Zhaojie;XUE Yong;HOU Hu;XUE Changhu(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2018年第15期1-9,共9页Food Science

基　　金：国家自然科学基金面上项目(31571865);国家自然科学基金重点项目(31330060);山东省科技重大专项(2015ZDZX05003)

摘　　要：研究发酵温度(15、25℃和35℃)对南极磷虾虾酱静态和动态流变性质及风味品质的影响。结果表明,南极磷虾虾酱是一种剪切变稀的非牛顿流体,具有弱凝胶特性。随着发酵温度的升高和时间的延长,样品的凝胶特性减弱,35℃对虾酱凝胶结构的弱化作用最显著。25℃发酵能提高虾酱的凝胶稳定性,发酵至9 d时样品的表观黏度、储能模量和损耗模量均达到最大。利用顶空固相微萃取-气相色谱-质谱联用技术在3个温度发酵虾酱中分别分离鉴定出39、41、37种挥发性风味物质,其中(E,E)-2,4-庚二烯醛、壬醛、癸醛、苯甲醛和苯并噻唑在3?种虾酱中均被检出,为南极磷虾虾酱的主体风味成分;25℃发酵虾酱中还鉴定出3-乙基-2,5,-二甲基吡嗪和2,3,5-三甲基-6-乙基吡嗪,其增强了虾酱的风味;35℃发酵虾酱中则检出产生腥臭味的成分三甲胺。结合感官评价,25℃发酵9~12 d的南极磷虾虾酱具有最佳的流变特性和风味品质。Static and dynamic rheological properties,volatile compounds and sensory characteristics of Antarctic krill(Euphausia superba)pastes fermented at different temperatures(15,25,and 35℃)were investigated.The results showed that krill paste was non-Newtonian pseudoplastic fluid with shear thinning behavior,and had weak gel characteristics.Higher fermentation temperature and longer fermentation time could more significantly break up the gel structure of krill paste,especially at 35℃.Fermentation at 25℃improved the stability of krill paste gel.The apparent viscosity,storage modulus and loss modulus of the samples reached maximum levels on the 9th day.A total of 39,41 and 37 volatile flavor compounds were identified in the three different krill pastes by solid phase microextraction-gas chromatography-mass spectrometry.(E,E)-2,4-Heptadienal,nonanal,decanal,benzaldehyde and benzothiazole were found to significantly contribute to the characteristic odor of krill paste;in krill paste fermented at 25℃,3-ethyl-2,5-dimethyl-pyrazine and 2,3,5-trimethyl-6-ethyl-pyrazine,enhancing its flavor,were also identified,and trimethylamine in krill paste fermented at 35℃,responsible for stinky,fishy odor.Krill paste fermented at 25℃for 9 to 12 days showed the best rheological and flavor characteristics.

关 键 词：南极磷虾虾酱 流变特性 固相微萃取-气相色谱-质谱 挥发性风味成分 发酵温度 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]