麸皮曲鱼酱油的制备及品质分析  

Preparation and Quality Analysis of Fish Sauce Fermented by Bran Koji

作　　者：朱萌 钱晓庆[1,2] 林成军 汪兰 熊光权[2] 丁安子[2] 王军[1] ZHU Meng;QIAN Xiao-qing;LIN Cheng-jun;WANG Lan;XIONG Guang-quan;DING An-zi;WANG Jun(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430064,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences/Hubei Agricultural Science and Technology Innovation Center,Wuhan 430064,China;Jingzhou Crown Seasoning Co.,Ltd.,Jingzhou 434000,China)

机构地区：[1]湖北工业大学生物工程与食品学院,武汉430064 [2]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心,武汉430064 [3]荆州市皇冠调味品有限公司,湖北荆州434000

出　　处：《中国调味品》2019年第12期55-59,64,共6页China Condiment

基　　金：高层级人才科研启动项目（337-370）;湖北省农业科技创新中心项目（2019-620-000-001-25）;湖北省技术创新专项（2018ABA100）

摘　　要：采用麸皮曲混合绞碎鱼肉发酵制备鱼酱油,并对其品质进行分析。结果表明:麸皮曲鱼酱油含氨基酸态氮0.64g/dL,总酸0.67g/dL,还原糖1.56g/dL,总游离氨基酸51.427g/L,其中鲜味氨基酸占24.05%,甜味氨基酸占42.51%,苦味氨基酸占33.44%;采用固相微萃取(SPME)联用气相色谱-质谱(GC-MS)双色谱柱定性技术鉴定出58种挥发性风味物质,结合香气活性值(OAV)确定其关键香气物质为异戊醛(麦芽香,1093)、异戊醇(苹果香,59.34)、3-甲硫基丙醛(烤土豆香,40.96)、苯乙醛(花香、甜香,7.48)、1-辛烯-3-醇(蘑菇味,5.38)、壬醛(青香、鱼腥味,5.35)、二甲基三硫(洋葱味,4.5)、葵醛(脂肪味,3.9)和正己醇(青香,1.86)。Fish sauce is prepared by fermentation of bran koji mixed with minced fish and its quality is analyzed.The results show that the content of amino acid nitrogen,total acid and reducing sugar of fish sauce is 0.64,0.67,1.56 g/dL respectively.The content of total free amino acids is 51.427 g/L,of which,the ratio of umami,sweet and bitter amino acids to the total free amino acids is 24.05%,42.51%and 33.44%respectively.58 volatile flavor substances in fish sauce are qualitatively identified by solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS)with dual column,furthermore,combining the results of odor activity value(OAV)to identify the key aroma compounds in descending order are isovaleral(malty aroma,1093),isoamyl alcohol(apple aroma,59.34),3-methylthio propanal(baked potato aroma,40.96),phenylacetaldehyde(flower and sweet aroma,7.48),1-octene-3-ol(mushroom aroma,5.38),nonanal(green aroma and fishy flavor,5.35),dimethyltrisulfide(onion flavor,4.5),decanal(fatty flavor,3.9),n-hexanol(green aroma,1.86).

关 键 词：鱼酱油 品质分析 游离氨基酸 风味物质 

分 类 号：TS264.21[轻工技术与工程—发酵工程]