酵母发酵法改善沙丁鱼蛋白酶解液风味与品质的研究  

Impact of Yeast Fermentation on Flavour and Quality of Sardine Protein Hydrolysate

作　　者：吴宇 方旭波 陈小娥 刘政捷 袁高峰 余辉 杨会成 WU Yu;FANG Xubo;CHEN Xiao'e;LIU Zhengjie;YUAN Gaofeng;YU Hui;YANG Huicheng(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan,Zhejiang 316022;Zhejiang International Maritime College,Zhejiang 316021;Zhoushan Haida Institute of Science and Technology,Zhoushan,Zhejiang 316000;Zhejiang Marine Development Research Institute,Zhoushan,Zhejiang 316021)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江国际海运职业技术学院,浙江舟山316021 [3]舟山市海大科学技术研究院,浙江舟山316000 [4]浙江省海洋开发研究院,浙江舟山316021

出　　处：《核农学报》2022年第1期163-173,共11页Journal of Nuclear Agricultural Sciences

基　　金：浙江省基础公益研究计划项目(LGN21C200010);舟山市科技局项目(2020C21002);舟山现代海洋产业创新服务综合体科技特派员专项;舟山市定海区院地合作项目(2018C3104)。

摘　　要：为研究长孢洛德酵母对鱼蛋白酶解液风味与品质的改善作用,本试验以远东拟沙丁鱼酶解液为原料进行发酵,采用电子鼻主成分分析(PCA)法判断不同发酵条件下产物风味物质的差异,以感官评价及氨基酸态氮含量为指标,通过正交试验优化其发酵条件,对发酵产物进行游离氨基酸组成分析和必需氨基酸营养评价,并利用气相色谱-离子迁移谱(GC-IMS)技术分析发酵过程中不同阶段风味物质的组成。结果表明,PCA可以有效区分不同发酵条件下的发酵产物风味差异,在发酵时间为12 d、发酵温度为40℃、pH值为5.0时,风味与品质最佳,在此条件下氨基酸态氮含量为8.417 mg·mL^(-1),发酵产物鲜香味浓郁,无腥异味和苦涩味;游离氨基酸总量为7.872 g·100g^(-1),鲜味氨基酸为3.727 g·100g^(-1),必需氨基酸为3.082 g·100g^(-1),必需氨基酸指数(EAAI)为65.76,表明营养价值较高。GC-IMS结果显示,随着发酵的持续,饱和直链醛等不良风味物质逐渐减少或消失,不饱和醇类及酮类等香味物质明显增加,在12 d时风味最佳。本研究结果为远东拟沙丁鱼调味基料的开发提供了理论基础。The improvement of the flavour and quality of sardine protein hydrolysates fermented with Lodderomyces elongisporus was studied.The flavour profiles of the products under different fermentation conditions were analyzed with electronic nose combined with principal component analysis(PCA).The fermentation conditions was optimized using one-factor-at-a-time and in orthogonal design method according to the results of descriptive sensory analysis and the content of amino acid nitrogen.The free amino acid composition and nutritional evaluation of essential amino acids of fermented products were evaluated.Gas chromatography-ion mobility spectrometry(GC-IMS)was employed to analyze the volatile compounds at different fermentation stages.The results showed that PCA distinguished the flavour profiles of the products under different fermentation conditions and the optimal conditions was 40℃,pH 5.0 and a fermentation period of 12 d for the best flavour quality.The content of amino acid nitrogen,free amino acids,umami amino acids and essential amino acids were 8.417 mg·mL^(-1),7.872 g·100 g^(-1),3.727 g·100 g^(-1) and 3.082 g·100g^(-1) respectively under the optimal conditions.And the essential amino acids index(EAAI)was 65.76.According to the results of GC-IMS,with the fermentation process,the undesirable flavor substances such as saturated linear aldehydes gradually decreased or disappeared and the fragrance substances like unsaturated alcohols and ketones increased significantly at 12 d.This study demonstrated the crucial roles of yeast fermentation for high quality sardine seasoning base.

关 键 词：长孢洛德酵母 远东拟沙丁鱼 酶解液 风味 气相色谱-离子迁移谱(GC-IMS) 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]