中性蛋白酶对鳗制鱼露风味形成的影响

本文研究了中性蛋白酶（As．1398）对发酵初期鱼露风味形成的影响。结果表明：将中性蛋白酶（As．1398）添加到鱼盐混合物中进行鱼露发酵后不论是pH值、总酸、氨基酸态氮、总氮、非酶褐变指数等理化指标,还是挥发性特征风味成分,如挥发性短链脂肪酸都明显优于自然发酵的空白对照组,说明在鱼露发酵初期添加中性蛋白酶不仅可以加快蛋白质水解,缩短鱼露生产周期,还对鱼露特征风味物质中挥发性的酸的形成有积极的贡献,而自然发酵的鱼露难以在发酵早期产生特征挥发性风味物质。     

中性蛋白酶对鯷制鱼露风味形成的影响

本文研究了中性蛋白酶(As.1398)对发酵初期鱼露风味形成的影响.结果表明:将中性蛋白酶(As.1398)添加到鱼盐混合物中进行鱼露发酵后不论是pH值、总酸、氨基酸态氮、总氮、非酶褐变指数等理化指标,还是挥发性特征风味成分,如挥发性短链脂肪酸都明显优于自然发酵的空白对照组,说明在鱼露发酵初期添加中性蛋白酶不仅可以加快蛋白质水解,缩短鱼露生产周期,还对鱼露特征风味物质中挥发性的酸的形成有积极的贡献,而自然发酵的鱼露难以在发酵期产生特征挥发性风殊物质.     

Maillard反应对加曲发酵鳀制鱼露风味的影响

用气相色谱-质谱联用(GC-MS)分析Maillard反应前后的加曲发酵1年的鱼露中挥发性风味物质.结果表明,Maillard反应可以有效改善加曲发酵鱼露的风味,其含氮、含硫以及醛、酮类化合物相对含量增加,二甲基硫、二甲基三硫、吡啶、吡嗪、2-甲基丁醛和3-甲基丁醛等对鱼露主体风味有积极贡献的化合物含量有显著增加,而自然发酵1年的鱼露中挥发性特征风味物质的含量不高.     

基于GC-MS分析传统鱼露发酵过程中挥发性风味物质变化

该实验利用顶空固相微萃取气质联用技术（HS-SPME-GC-MS）对不同发酵时期的鳀鱼鱼露挥发性物质进行检测,采用相对气味活度值（ROAV）并结合感觉阈值评价了挥发性风味物质对总体风味的影响,通过聚类分析探讨发酵过程中的关键性风味物质。结果表明,共检测出178种挥发性风味物质,其中酸类（2.99%～30.02%）、醇类（13.97%～41.77%）、醛类（8.67%～51.61%）总量明显高于其他类别的挥发性化合物;随着发酵时间的延长,挥发性物质种类和含量逐渐增加。发酵0、3、6、9、12、15个月鱼露的主体风味物质分别有9、11、8、9、9和10种。发酵过程中筛选出9种关键性风味物质,包括丁酸、（Z）-4-庚烯醛、癸醛、壬醛、3-甲硫基丙醛、（E,Z）-2,6- 壬二烯醛、3-乙基苯酚、丁酸乙酯和苯酚。     

传统鱼露发酵过程中细菌群落演替及对其挥发性风味形成的影响分析

采用16S rRNA高通量测序技术研究传统鱼露发酵过程细菌群落演替规律。结果显示,鱼露细菌种类随着发酵时间的延长逐渐上升,在发酵时间6 个月达到最大（312 种）,随着发酵时间延长至12 个月,菌群多样性有所下降但菌群间差异性变小。厚壁菌门（Firmicutes）和变形菌门（Proteobacteria）是鱼露整个发酵过程中最主要的门。盐厌氧菌属（Haloanaerobium）是鱼露发酵过程中最主要的属,随着发酵时间的延长其相对丰度先上升而后下降。与发酵初期（0 个月）相比,发酵中后期发光杆菌属（Photobacterium）、四联球菌属（Tetragenococcus）和盐单胞菌属（Halomonas）等微生物菌群的相对丰度增加最为显著;发酵末期（12?个月）,Halomonas成为优势菌群。采用气相色谱-质谱联用技术研究鱼露发酵过程中的挥发性风味成分,共检测出醛、醇、酮、酯、烃、酸、含氮化合物7?大类共54?种挥发性化合物,并根据气味活性值（≥1）筛选到9 种主体呈香风味化合物。Pearson相关性分析显示Halanaerobium和Halomonas与多种主体挥发性风味化合物的变化呈现一定的相关性。结果表明,细菌群落结构对鱼露特殊的风味形成具有重要影响。     

鱼露发酵工艺及风味品质分析研究进展

鱼露是一种以低值鱼类及其加工副产物等为原料经过发酵工艺制备的调味品,不仅滋味鲜美且富含小分子蛋白肽、矿物质元素、牛磺酸等重要的营养物质,广受消费者青睐.为进一步深入了解鱼露加工工艺研究现状及其风味品质分析方法及调控技术,该文从鱼露营养价值、发酵方式及风味品质分析方法等方面进行综述及归纳总结,以期为进一步深入研究鱼露加工...     

响应面分析法优化鱼露挥发性风味物质萃取工艺

采用HS-SPME-GC-GC-MS技术对鱼露的挥发性风味物质进行研究。为了优化鱼露风味检测的HS-SPME萃取效率,以出峰个数和峰体积为指标,在单因素实验的基础上,采用响应面优化试验确定鱼露中挥发性风味物质萃取的最佳条件。结果表明,萃取温度58 ℃,萃取时间70 min,振荡频率510 r/min,在此条件下模型预测得到的出峰个数最多为1558.55个,峰体积为7.56×10¹⁰。在最佳萃取条件下对银鱼鱼露样品进行挥发性风味物质检测,共检测到化合物152种,对其进行分类,其中化合物含量最多的是醇类和酯类,分别为26.02%和25.91%。建立的HS-SPME-GC×GC-MS分析鱼露挥发性风味物质的方法,可以更好地对样品中的成分进行分离,分辨率高。

     

鱼露的生产技术及风味物质

鱼露传统生产技术一天然发酵法虽呈味较好，但生产周期长、盐度高、有鱼腥味。近年来，保温、加酶、加曲等鱼露速酿方法逐步发展起来，大大缩短了鱼露发酵周期，且在风味上有所提高，具有较大的发展前景。     

鱼露发酵技术的研究进展

统计了国内外鱼露相关研究概况,重点介绍了鱼露的快速发酵、风味改善、功能性研究及安全性保证等方面的研究成果,为鱼露的深入研究及其快速工业化、规模化、标准化生产提供依据。     

鱼露发酵技术及风味研究进展

分别阐述了鱼露传统发酵技术和快速发酵技术,对鱼露传统发酵技术周期长、风味不佳等问题进行了简要说明,并对快速发酵新技术进行了详细介绍.明确研究鱼露快速发酵技术和风味改良技术势在必行.针对鱼露的风味及作用,对鱼露发酵过程及风味形成机理进行了介绍,探讨了不同微生物对鱼露发酵的影响,简述了鱼露风味改良的未来发展趋势.     

淡水鱼加工下脚料速酿低盐鱼露的工艺研究

对利用淡水鱼加工下脚料制备低盐鱼露的速酿工艺进行研究。结果表明低盐淡水鱼露发酵最适条件为：加盐量8%、加酶量0.25%、温度45℃、固液比为1:0.75。制得的鱼露产品固形物含量19.43%,游离态含基酸氮含量0.73g/100ml。鱼露呈橙红色;透明,无悬浮物和沉淀物;具固有香味,无异臭味;口感咸鲜,入口滑爽。研究表明,在外加酶和保温的情况下实现了淡水鱼加工下脚料速酿低盐鱼露的目的。     

Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce

Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC-MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.     

鱼露风味的研究进展

鱼露是一种水产调味品,其味道鲜美、营养丰富,具有鱼虾等水产品原材料特有的香质,是东亚及东南亚各国的传统调味料。文中在概述了鱼露及其加工工艺的基础上,着重对鱼露中的呈滋味及呈气味物质进行了介绍,并对相关方面的研究成果进行了总结,以期为今后鱼露的生产及研究提供参考。     

发酵生产鱼酱油过程中生化特性研究

对鱿鱼加工过程中副产物进行回收利用,不仅提高鱿鱼的经济价值,还可以减少副产物引起的环境污染。本研究采用三种工艺条件利用鱿鱼加工副产物发酵生产鱼酱油,测定了发酵过程中总氮、总酸、氮转化率、pH值、氨基态氮、挥发性盐基氮(T-VBN)和蛋白酶活的变化情况,并对产品进行了感官评价。结果表明,发酵过程中总氮、氮转化率、氨基态氮和T-VBN不断增加,而pH值、总酸和蛋白酶活在发酵的不同阶段呈现不同的变化趋势,并且获得的鱼酱油风味鲜美,没有任何不良风味。     

Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation

The presence of high levels of biogenic amines is detrimental to the quality and safety of fish sauce. This study investigated the effects of ethanol extracts of spices, including garlic, ginger, cinnamon, and star anise extracts, in reducing the accumulation of biogenic amines during fish sauce fermentation. The concentrations of biogenic amines, which include histamine, putrescine, tyramine, and spermidine, all increased during fish sauce fermentation. When compared with the samples without spices, the garlic and star anise extracts significantly reduced these increases. The greatest inhibitory effect was observed for the garlic ethanolic extracts. When compared with controls, the histamine, putrescine, tyramine, and spermidine contents and the overall biogenic amine levels of the garlic extract‐treated samples were reduced by 30.49%, 17.65%, 26.03%, 37.20%, and 27.17%, respectively. The garlic, cinnamon, and star anise extracts showed significant inhibitory effects on aerobic bacteria counts. Furthermore, the garlic and star anise extracts showed antimicrobial activity against amine producers. These findings may be helpful for enhancing the safety of fish sauce.     

Accelerated Fermentation Process for the Manufacture of Fish Sauce Using Histidine

Addition of histidine accelerated hydrolysis of fish protein during fermentation in the manufacture of fish sauce and after 4 mo fermentation yielded a product typical of traditional fish sauce. The liquefaction rate of the histidine-treated sauce was faster than that of the control. The degree of hydrolysis was much greater in the histidine-added sauces than in the control. Most amino acids were higher in the histidine sauces compared to commercial patis sauce (as reference). Addition of histidine to the fish mixture during fermentation did not increase the histamine content of the sauces.     

Effect of Fermentation Temperature on the Volatile Composition of Kimchi

This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 °C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography‐mass spectrometry method. The optimum ripening time for the Kimchi fermented at 4 °C was 35 d, and that of 20 °C was 2 d. The pH at the optimum ripening time was 4.97 and 4.41, and the titratable acidity was 0.59% and 0.76% for the Kimchi fermented at 4 and 20 °C, respectively. Forty different types of volatile compounds, including alcohol, aldehyde, ester, and sulfur compounds, were identified. The Kimchi fermented at 20 °C produced greater amounts of volatile compounds than that at 4 °C. The amounts of most volatiles increased as the fermentation time increased, but those of aldehydes decreased rapidly during both 4 and 20 °C fermentation. Organic acids, ester, and nitriles were detected only in Kimchi fermented at 20 °C. The amounts of dimethyl disulfide, methyl‐2‐propenyl disulfide, and di‐2‐propenyl disulfide produced from the Kimchi fermented at 20 °C were more than 2‐times of those at 4 °C. Therefore, it is concluded that the strong pungent odor of Kimchi fermented at 20° C is probably due to the high amount of organic acids (low pH) and sulfur compounds (dimethyl disulfide, methyl‐2‐propenyl disulfide, and di‐2‐propenyl disulfide) between the 2 Kimchi.     

利用罗非鱼加工下脚料发酵鱼露的研究

本研究利用加工罗非鱼生产的下脚料来发酵鱼露,加入35%的海盐(m/m)发酵180 d,定期检测各项理化指标,并对鱼露成品进行了感官评定.试验结果表明:用罗非鱼加工下脚料发酵鱼露成品的T-N和A-N含量分别为18.27 mg/mL,9.05 mg/mL,均达到一级鱼露的标准,非酶褐变指数和TVB-N随着发酵时间的延长呈上升趋势,pH值随着发酵时间的延长,逐渐下降.所得鱼露中含有丰富的精氨酸、谷氨酸、丙氨酸、赖氨酸、亮氨酸等,并且QDA-test结果表明具有强烈的鲜味、咸味和氨味等.     

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture‐dependent and culture‐independent methods with simultaneous analysis of the changes in volatile compounds by GC‐MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy‐based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones.