菌酶联用处理对刺参体壁降解效果及风味特性的影响

目的：为探究不同菌酶联用处理方式对刺参体壁降解效果及产物风味特性的影响。方法：采用不同处理方式：单菌（J）、单酶（M）、先菌后酶（JM）、先酶后菌（MJ）、菌酶同用（T）（菌为解淀粉芽孢杆菌，酶为复合蛋白酶）对刺参体壁进行降解，测定降解液中氨基酸组成、多肽相对分子质量分布等理化指标，同时利用气相色谱-离子迁移谱（GC-IMS）和电子舌分别测定不同处理方式下刺参体壁降解产物的挥发性和非挥发性风味成分。结果：刺参体壁经菌酶联合（JM、MJ、T）处理后，与单独作用相比，相对分子质量>1000 Da的肽含量减少了60.29%,<500 Da的肽含量增加了33.36%，联合处理下游离氨基酸总量与风味核苷酸总量的平均值较菌酶单独作用时分别增加了1.3倍和4.1倍，降解液中挥发性化合物由未处理时的43种增加到联合处理后的67种。表明刺参体壁经联合处理后风味成分变得更加复杂，联合处理可以降低小分子醛、不饱和醛等腥味成分的含量、增加酯类等愉悦性成分的含量。其中，多肽含量最高的处理组是M(34.770 mg/g)，其次是JM(30.733 mg/g)，感官评分最高的是JM(66.67分)，其次...

Effects of Combined Treatments of Bacteria and Enzyme on the Degradation and Flavor Components of Body Wall of Sea Cucumber

Objective: To investigate the effects of different combined treatments of bacteria and enzyme on the degradation and flavor components of body wall of sea cucumber. Methods: Different treatment methods: Single bacteria (J), single enzyme (M), bacteria before enzyme (JM), bacteria after enzyme (MJ), and bacteria with enzyme (T) (The bacterium was Bacillus amyloliticus and the enzyme was compound protease) were used to degrade the body wall of sea cucumber. Physical and chemical indexes such as amino acid composition and relative molecular mass distribution of polypeptides in the degradation solution were determined. Gas chromatography-ion mobility spectrometry (GC-IMS) and electronic tongue were used to determine the volatile and non-volatile flavor components of the degradation products of body wall of sea cucumber under different treatments. Results: After combined treatments of bacteria and enzyme (JM, MJ, T), compared with single action, the content of relative molecular mass of peptides larger than 1000 Da was decreased by 60.29%, while those smaller than 500 Da was increased by 33.36%. The content of total free amino acid and nucleotide of combined treatments were increased by 1.3 and 4.1 times, respectively, compared with that of bacterial enzyme alone. The volatile compounds in the degradation solution increased from 43 without treatment to 67 after combined treatments, indicating that the flavor components of body wall of sea cucumber became more complex after combined treatment. Combined treatment could reduce the content of small molecular aldehydes, unsaturated aldehydes and other fishy ingredients, increase the content of esters and other pleasant ingredients. Among them, the treatment group with the highest polypeptide content was M (34.770 mg/g), followed by JM (30.733 mg/g), and the sensory score was highest in JM (66.67), followed by J (63.75). In the proportion of the sum of umami and sweet amino acids to the total amino acids, J was the highest, followed by JM and M, and T was the lowest. In the combined treatments of bacterial and enzyme, the relative contents of propionic acid with sour odor and 2-methylpropionic aldehyde with pungent odor were lower, and the relative contents of 2-pentanone with ketone flavor and laurene with aromatic flavor were higher in the JM treatment group. According to the results of each index, the flavor of JM degradation solution was better. Conclusion: The combined treatments of bacteria and enzyme (JM, MJ, T) can remove the fishy taste of the degradation products of sea cucumber, and improve the aromatic flavor at the same time. JM has the highest evaluation of degradation. As a technology to degrade the body wall of sea cucumber, polypeptide degradation products with good flavor can be obtained.