酶法与微生物法制备秋刀鱼海鲜风味调味基料的比较  

Comparison of Saury Basic Seasoning Material with Seafood Flavor Prepared by Enzymatic and Microbial Methods

作　　者：刘恋 郑若希 钟武杰[1] 李学伟 朱新贵[1] LIU Lian;ZHENGRuo-xi;ZHONG Wu-jie;LIXue-wei;ZHUXin-gui(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Lee Kum Kee(Xinhui)Food Co.,Ltd.,Jiangmen 529156,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]李锦记(新会)食品有限公司,广东江门529156

出　　处：《中国调味品》2023年第6期1-6,14,共7页China Condiment

基　　金：广东省大专项+计划(2020660300030000170);大学生创新创业训练计划项目(202010564219)。

摘　　要：该研究分别以酶法和微生物法水解秋刀鱼,以研制具有海鲜风味的调味基料。通过分析秋刀鱼水解液的主要理化指标、游离氨基酸含量、风味物质构成及感官评分,探讨秋刀鱼的水解工艺。研究表明,微生物发酵的发酵液色泽偏棕褐色,其pH值、可溶性无盐固形物含量和TVB-N含量均显著低于酶解液(P<0.05);游离氨基酸含量分别为8.408,8.181 mg/mL,但酶解液中的苦味氨基酸占比较高;在主要挥发性风味物质分析中,微生物发酵液中的风味物质最丰富,而且其综合感官评分最高。综合分析表明秋刀鱼经微生物发酵后的水解液整体风味品质最好,适合作为海鲜调味品加工的调味基料。In this study,saury is hydrolyzed by enzymatic and microbial methods respectively to develop basic seasoning material with seafood flavor.By analyzing the main physicochemical indexes,free amino acid content,flavor substance composition and sensory score of saury hydrolysate,the hydrolysis process of saury is discussed.The results show that the color of microbial fermentation broth is brownish,and its pH value,content of soluble salt-free solids and TVB-N content are all significantly lower than those of the enzymatic hydrolysate(P<0.05).The content of free amino acids is 8.408,8.181 mg/mL respectively,but the proportion of bitter amino acids in the enzymatic hydrolyzate is higher.In the analysis of main volatile flavor substances,the flavor substances in microbial fermentation broth are the most abundant,and the comprehensive sensory score is the highest.The comprehensive analysis shows that the overall flavor quality of the hydrolysate of saury after microbial fermentation is the best,and it is suitable to be used as the basic seasoning material for processing seafood seasoning.

关 键 词：秋刀鱼 海鲜风味 调味基料 

分 类 号：TS264.9[轻工技术与工程—发酵工程]