摘要
研究戊糖片球菌发酵鲅鱼糜发酵过程中理化特性及挥发性风味成分的变化规律。结果表明:在发酵36 h过程中,鲅鱼糜pH值从6.16降低到4.84,水分含量从66.85%显著增加到75.00%(P<0.05),白度先降低后显著增加(P<0.05),总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量及总抗氧化活性呈现先增加后降低又增加的波动变化,相较于原料鲅鱼糜,发酵36 h鲅鱼糜TVB-N含量显著降低、总抗氧化活性显著增加(P<0.05);采用固相微萃取-气相色谱-质谱联用法,共检出36种风味化合物,包括醇类9种、醛类8种、酯类5种、烃类4种、酮类3种、酸类3种、芳香类2种及其他类2种,各类化合物的含量在发酵过程中发生显著变化(P<0.05)。
The objective of this study was to investigate the pattern of changes in the physicochemical properties and volatile flavor compounds of Scomberomorus niphonius surimi during fermentation by Pediococcus pentosaceus. The results showed that the pH value of surimi decreased from 6.16 to 4.84, and the water content increased from 66.85% to 75.00% during the 36 h fermentation period(P < 0.05). The whiteness decreased first and then increased(P < 0.05). The total volatile base nitrogen(TVB-N) content and total antioxidant activity first increased, then decreased and finally increased once again. Compared with raw surimi, the TVB-N content of surimi fermented for 36 h was significantly reduced, and the total antioxidant activity was significantly increased(P < 0.05). A total of 36 flavor compounds were detected using solid phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS), including 9 alcohols, 8 aldehydes, 5 esters, 4 hydrocarbons, 3 ketones, 3 acids, 2 aromatics and 2 other types. The contents of all types of compounds changed significantly during the fermentation process(P < 0.05).
作者
李培瑜
刘弈彤
李思源
张纪栋
张泽俊
沙坤
LI Peiyu;LIU Yitong;LI Siyuan;ZHANG Jidong;ZHANG Zejun;SHA Kun(Yantai Research Institute of China Agricultural University,Yantai 264670,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《肉类研究》
北大核心
2020年第5期59-63,共5页
Meat Research
基金
国家级大学生创新创业训练计划项目(201910019196)。
关键词
鲅鱼糜
发酵
戊糖片球菌
理化特性
风味成分
Scomberomorus niphonius surimi
fermentation
Pediococcus pentosaceus
physicochemical properties
flavor compounds
