摘要
为实现鱼粉加工副产物的高值化利用,本研究对鱼粉加工压榨液经酶解发酵后的挥发性风味及游离氨基酸含量进行了分析。结果表明,鱼粉加工压榨液经酶解发酵后,其滋味成分、游离氨基酸含量、呈味强度和呈鲜能力明显增加,且其牛磺酸含量高达0.263 g·100mL^-1,远高于市售鱼露。挥发性风味分析表明,酶解和发酵显著改善了鱼粉加工压榨液的风味,其醛醇类化合物、吡嗪类以及含硫类化合物含量均有所增加,酮类物质含量下降,其风味与市售鱼露相当。本研究为鱼粉加工压榨液或其他水产品下脚料的综合利用提供了有效手段。
In order to realize the high value utilization of pressed liquor in the processing of fish meal,the volatile flavor and free amino acid content of pressed liquor in the processing of fish meal after enzymatic hydrolysis and fermentation were analyzed.After enzymatic hydrolysis and fermentation,the content of free amino acid,the taste intensity and fresh capacity increased obviously,and its taurine content was as high as 0.263 g·100 mL^-1,which was much higher than the marketed fish sauce.Volatile flavor analysis showed that the flavor of pressed liquor in the processing of fish meal was improved obviously after enzymatic hydrolysis and fermentation,the contents of aldehydes,alcohols,pyrazines and sulfur compounds increased,whereas ketones decreased,and its flavor was similar to the marketed fish sauce.The results indicated that the enzymatic hydrolysis and fermentation could effectively improve the flavor characteristics,nutritional value and flavor intensity of pressed liquor in the processing of fish meal,which would become an effective means of comprehensive utilization of liquor in the processing of fish meal.
作者
李丝丝
曹少谦
孟珂
马丹妮
刘亮
戚向阳
LI Sisi;CAO Shaoqian;MENG Ke;MA Danni;LIU Liang;QI Xiangyang(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo,Zhejiang 315100;Faculty of Food Science,Zhejiang Pharmaceutical College,Ningbo,Zhejiang 315100)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第4期770-778,共9页
Journal of Nuclear Agricultural Sciences
基金
浙江省基础公益研究项目(LGN18C200002)
十三五海洋经济创新发展示范项目(NBHY-2017-S2)
浙江省重点研发项目(2019C02071)
宁波市惠民项目(2017C10005).
关键词
鱼粉加工压榨液
酶解
发酵
滋味
挥发性风味物质
pressed liquor in the processing of fish meal
enzymatic hydrolysis
fermentation
taste
volatile flavor substance
