耐盐酵母菌对鳕鱼骨酶解液风味的改善作用

以鳕鱼骨为原料制备酶解液,研究发酵时间、发酵温度、加盐量对酶解液氨基酸态氮含量和感官品质的影响。利用电子鼻结合顶空固相微萃取(HS-SPME)和气相色谱-质谱联用仪(GC-MS)分析酶解液发酵前、后挥发性风味物质。结果表明,酶解液的最佳发酵温度为35℃、发酵时间12 h、加盐量15%。在此发酵条件下,酶解液的氨基酸态氮含量为0.2685 g/100 mL,氨基酸总量为6177.28 mg/100 g,其中鲜味氨基酸谷氨酸和天冬氨酸含量较高。通过电子鼻主成分分析(PCA)可以很好地区分发酵前、后酶解液的风味。用SPME/GC-MS检测发酵后酶解液中香气活性化合物明显增加,从发酵液中共检测到18种香气活性化合物,其中醇类6种、醛类4种、吡嗪类3种、酮类2种、呋喃类2种、酚类1种。

Improving Flavour of Cod Bone Enzymatic Hydrolysate by Salt-tolerant Yeast

The effects of fermentation time,fermentation temperature and salt content on amino acid nitrogen content and sensory quality of the cod bone hydralysate were studied.The volatile components of hydralysate were analyzed using electronic nose combined with headspace solid-phase microextraction(HS-SPME)and gas chromatography mass spectrometry(GC-MS).The results showed that the optimum fermentation temperature,fermentation time and salt content were 35℃,12 h and 15%respectively.The content of amino acid nitrogen and amino acid were 0.2685 g/100mL and 6177.28 mg/100 g respectively,meanwhile the glutamic acid and aspartic acid which were umami amino acid were higher.The volatile compounds of hydralysate could be distinguished well by principal component analysis(PCA);The aroma active compounds of the fermentation hydrolyzate were significantly increased by SPME/GC-MS and 18 kinds of aroma active compounds were detected,including 6 kinds of alcohols,4 kinds of aldehydes,3 kinds of pyrazines,2 kinds of ketones,2 kinds of furans and 1 kind of phenols.