植物乳杆菌发酵对金枪鱼碎肉酶解液挥发性物质的影响

金枪鱼主要用于生鱼片、鱼柳、鱼排和各类鱼罐头等产品的加工,加工过程中会产生下脚料,这些下脚料腥味较重,风味不佳,多被加工成饲料处理,经济价值较低。鉴于此,本实验研究植物乳杆菌发酵对金枪鱼碎肉风味的改善作用,利用电子鼻和气质联用（GC-MS）分别检测了金枪鱼碎肉酶解液未发酵以及发酵不同时间的风味变化情况。结果发现,植物乳杆菌发酵金枪鱼碎肉酶解液中呈腥味的乙醛未发酵时含量为11.51%,发酵72 h后含量低至检测限下;呋喃类低阈值且具有良好风味的化合物未发酵时含量为0.68%,发酵48 h达到最大含量5.31%。研究结果为金枪鱼下脚料的综合利用以及高值化利用提供了理论基础。 

Effect of Lactobacillus plantarum fermentation on volatile substances of tuna meat hydrolysate

The tuna is mainly used for processing of raw fish, fish fillets, steaks and a variety of canned fish and other products.A lot of by-product with poor flavor have been produced in this process.Most of them were made into animal feed and have low economic value though they were rich in protein and unsaturated fatty acid.In this study, the effects of lactobacillus fermentation on improvement the flavor of tuna meat were researched.The electronic nose and GC-MS were used to detect the flavor of tuna meat enzyme hydrolysate unfermented and fermented in different time.The results indicated that the content of acetaldehyde in the enzymatic hydrolysate of tuna meat was 11.51%, when the enzyme hydrolysate was fermented by lactobacillus for 72 h, it was under the detection limit, and the content of furan which has low threshold and good flavor was low at 0.68% when the enzyme hydrolysate was unfermented and reached a peak 5.31% of after 48 h fermentation.Our research provided a theoretical basis about how to use of tuna scraps and improve its economic value.