贻贝（Mytilus edulis）酶解液酵母发酵法脱腥工艺探究及其风味变化分析

为了消除贝类酶解物的腥味和苦味，本文以贻贝酶解液为研究对象，使用安琪果酒酵母进行发酵并以感官评分和蛋白损失率为指标对酵母添加量、发酵温度和发酵时间进行研究，确定发酵参数。利用感官科学结合氨基酸自动分析技术、质谱分析技术探究了发酵前后风味轮廓的差异。结果表明，当果酒酵母添加量为0.2%，在35℃下发酵2.0 h处理后，贻贝酶解液的鱼腥味、泥土味、哈喇味显著下降，发酵味和果香显著提升（P<0.05）。甜味氨基酸含量由1.33 mg/g显著上升至1.99 mg/g(P<0.05)，鲜味氨基酸含量由1.60 mg/g提高到1.93 mg/g，苦味氨基酸含量由3.64 mg/g下降至3.34 mg/g。贻贝酶解液中共检测出挥发性风味物质32种，发酵后增加到40种，主要包括醛类、醇类、酯类、酸类、酮类和呋喃类化合物，其中辛醛、2,4-庚二烯醛、2-辛烯醛、壬醛、1-辛烯-3-醇为贻贝酶解液主要的异味来源。发酵后壬醛、2,4-庚二烯醛、2-辛烯醛不再作为酶解液的风味活性成分，产生鱼腥味的1-辛烯-3-醇和辛醛的OAV值也在发酵后大幅下降；此外，发酵后新增了癸醛、苯乙醛、2-壬酮、2-十一...

Optimization of Deodorization and Analysis of Flavor Change of Blue Mussel (Mytilus edulis) Hydrolysate by Yeast Fermentation

In order to eliminate the fishy and bitter taste of mussel hydrolysate, the fermentation process of mussel (Mytilus edulis) hydrolysate were studied in this paper. Angel fruit wine yeast was used to ferment and the optimal fermentation technology was determined by optimizing the yeast addition, fermentation temperature and time according to sensory score and protein loss rate. The difference of flavor profile before and after fermentation was studied by sensory science combined with automatic amino acid analysis and mass spectrometry. The results showed when the fruit wine yeast was added at 0.2% and fermented at 35 ℃ for 2.0 h after treatment, the fishy, earthy and halal flavor of the hydrolysate decreased significantly, while the fermented and fruity flavor increased significantly (P<0.05). The content of sweet amino acid increased from 1.33 to 1.99 mg/g (P<0.05), the content of umami amino acid increased from 1.60 to 1.93 mg/g, the content of bitter amino acid decreased from 3.64 to 3.34 mg/g. A total of 32 volatile flavor compounds were detected in the mussel hydrolysate, which increased to 40 after fermentation, including aldehydes, alcohols, esters, acids, ketones and furans, 4-heptadienal, 2-octenal, nonanal and 1-octene-3-ol were the main odor sources in the mussel hydrolysate. After fermentation, nonanal, 2,4-heptadienal and 2-octenal were no longer used as flavor active components of mussel hydrolysates, and the OAV values of 1-octene-3-ol and octenal, which produced fishy odor, also decreased significantly, after fermentation, decanal, phenylacetaldehyde, 2-nonone and 2-undecanone were added as the flavor components of the mussel hydrolysate, which provided the floral and fruity aroma and fragrance for the mussel hydrolysate. Therefore, yeast fermentation could effectively improve the odor of mussel hydrolysate. This study would provide a theoretical basis for the elimination of odor in shellfish hydrolysate.