发酵方式对贻贝蒸煮液品质及挥发性物质的影响  

Effects of Fermentation Methods on the Quality and Volatile Substances of Mussel Cooking Liquor

作　　者：宋妍灵 刘晓霞 王士桢 郑振霄 徐雪姣 Song Yanling;Liu Xiaoxia;Wang Shizhen;Zheng Zhenxiao;Xu Xuejiao(Provincial Key Laboratory of Food Microbiology and Nutrition Health,Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;College of Biology and Environmental Engineering,Zhejiang Shuren University,Hongzhou 310015)

机构地区：[1]浙江工商大学海洋食品研究院全省食品微生物与营养健康重点实验室,杭州310012 [2]浙江树人学院生物与环境工程学院,杭州310015

出　　处：《中国食品学报》2024年第11期233-243,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2023YFD2100004)。

摘　　要：为研究不同发酵方式对贻贝蒸煮液品质及挥发性物质的影响,采用乳酸菌单独发酵、酵母菌单独发酵以及乳酸菌/酵母菌混种发酵对贻贝蒸煮液进行发酵处理,并通过监测发酵期间样品的pH值、葡萄糖含量、可溶性总氮(TSN)含量、氨基酸态氮(AAN)含量、游离氨基酸(FAA)含量及有机酸(柠檬酸、苹果酸、乳酸和琥珀酸)含量的变化,研究不同发酵方式对贻贝蒸煮液品质的影响。采用气相色谱-质谱联用技术(GC-MS)分析发酵后贻贝蒸煮液中挥发性物质种类和含量的变化,研究不同发酵方式对贻贝蒸煮液挥发性物质的影响。结果表明,混种发酵组具有最低的pH值(4.6),葡萄糖含量(6.36 mg/mL)和三甲胺含量(22.15μg/mL),最高的TSN含量(18.68μg/mL)、FAA含量(24.21 mg/mL)和AAN含量(77.39 mg/mL)。此外,混种发酵能够产生更多的挥发性醇类、酸类和酯类,并减少样品中不饱和醛、胺类等不愉快风味物质的含量。乳酸菌/酵母菌混种发酵使样品具有更好的品质和风味,适合贻贝蒸煮液的发酵处理。研究结果为贻贝蒸煮液的综合利用提供参考。In order to study the effect of different fermentation methods on the quality and volatile substances of mussel cooking liquor.The mussel cooking liquor was fermented by lactic acid bacteria alone,yeast alone and lactic acid bacteria/yeast mixture.Effects of different fermentation methods on the qualities of mussel cooking liquor were studied through the changes of pH value,glucose,total soluble nitrogen(TSN),amino acid nitrogen(AAN),free amino acids(FAA)and organic acids(citric acid,malic acid,lactic acid and succinic acid)content.Moreover,the changes of volatile substances in mussel cooking liquor after fermentation were analyzed by gas chromatography mass spectrometry(GC-MS),and the effects of different fermentation methods on the volatile substances of mussel cooking liquor were studied.The results showed that the mixed fermentation group had the lowest pH(4.6),glucose content(6.36 mg/mL)and trimethylamine content(22.15μg/mL),and the highest TSN content(18.68μg/mL),FAA content(24.21 mg/mL)and AAN content(77.39 mg/mL),indicating that the mixed fermentation had the best quality.In addition,mixed fermentation could produce more alcohols and esters,and reduce unpleasant flavor substances such as unsaturated aldehydes and amines in the sample.Lactic acid bacteria/yeast mixed fermentation could give samples better quality and flavor,suitable for the fermentation of mussel cooking liquid.This paper aimed to study the effects of different fermentation methods on the quality and volatile substances of mussel cooking liquor,and provide reference for the valorization of mussel cooking liquor.

关 键 词：乳酸菌 酵母菌 发酵 贻贝蒸煮液 品质 挥发性物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]