摘要
为提高海参副产物的综合利用率,以海参肠卵酶解液为原料,采用生姜掩盖法、活性炭吸附法、大孔树脂吸附法、酵母发酵法和乳酸菌发酵法进行脱腥处理,以感官值协同电子舌、电子鼻和顶空固相微萃取气相色谱-质谱联用技术(headspace-solid phase micro-extraction/GC-MS,HS-SPME/GC-MS)数据为评定依据进行脱腥效果分析,择出较优的脱腥方法。结果表明,生姜掩盖法的腥味值较高,且有较重生姜味;活性炭和大孔树脂吸附法脱腥效果一般;酵母法脱腥易引入菌体异味,影响脱腥效果;乳酸菌发酵法的脱腥效果较好,最适宜的条件为乳酸菌添加量0.4%、40℃、10 h,腥味值较低,且庚醛、反,顺-2,6-壬二烯醛等腥味物质显著降低,刺激性气味减少。综合分析可得,乳酸菌发酵法更适用于海参肠卵酶解液的脱腥。
In order to improve the comprehensive utilization rate of the by-products from sea cucumber, sea cucumber(Stichopus japonicas) intestine and gonads enzymatic hydrolysate was used as raw material. The ginger masking, active carbon adsorption, macroporous resin adsorption, yeast fermentation and lactic acid bacteria fermentation method were used for deodorization. The deodorization effect was analyzed based on the sensory value, the date of electronic tongue, electronic nose and headspace-solid phase micro-extraction/gas chromatography-mass spectrometry, and the optimal deodorization method was selected. The results showed that the ginger masking method had higher odor value with heavier ginger flavor. Deodorization effect of activated carbon and macroporous resin adsorption method was general. The yeast deodorization could easily introduce bacteria odor, which had side effect on deodorization. The deodorization effect of lactic acid bacteria fermentation was better. The optimum conditions were 0.4% lactic acid bacteria, 40 ℃, 10 h. The odor value was lower. The odor substances and the irritant odor decreased significantly, such as heptanal and(E,Z)-2,6-nonadienal. Comprehensive analysis showed that lactic acid bacteria fermentation was more suitable for deodorization of sea cucumber intestinal and gonads enzymatic hydrolysate.
作者
陈增鑫
刘咏霖
潘芸芸
姜竹茂
洪杏德
CHEN Zengxin;LIU Yonglin;PAN Yunyun;JIANG Zhumao;HONG Xingde(College of Life Science,Yantai University,Yantai 264005,China;Shandong Chengjin Marine Biotechnology Co.Ltd.,Yantai 264000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第5期187-192,I0002,I0003,共8页
Food and Fermentation Industries
基金
山东省自然科学基金重点项目(ZR2020KC013)
烟台市科技创新发展计划项目(2020XDRH110)。
