罗非鱼酶解液酵母发酵脱腥工艺及其挥发性成分的研究

罗非鱼酶解液营养价值丰富,但具有一定的腥异味,该研究旨在通过酵母发酵脱腥工艺来改善风味,从而提升罗非鱼的附加值。以腥味值和DPPH自由基清除率为评价指标,通过正交试验对发酵脱腥工艺进行优化,得到最佳条件为:酵母添加量7 g/L,发醇时间1.5 h、发酵温度30℃。采用气相色谱-质谱联用(gas chromatograph-mass spectrometer,GC-MS)技术探究罗非鱼酶解液脱腥前后的挥发性风味成分,结果显示罗非鱼酶解液主要包括醛类、醇类、酮类及含氮化合物等挥发性物质,经过发酵脱腥后,其醛类、酮类等主要挥发性风味成分的种类和含量均减少,醇类物质含量增加。罗非鱼酶解液的挥发性成分种类复杂,经过酵母脱腥处理后能在一定程度上减少其挥发性物质,且对其生物活性影响较小。

Study on Deodorization Process of Tilapia Enzymatic Hydrolysate by Yeast Fermentation and Its Volatile Componets

Tilapia enzymatic hydrolysate has rich nutritional value,but it has certain fishy smell.In order to improve the added value of tilapia,yeast fermentation deodorization process was used to improve its flavor,which might provide more possibilities for deep processing of aquatic products.In this study,the fishy smell value and DPPH radical scavenging rate were used as evaluation indexes,and the fermentation deodorization process was optimized through orthogonal experiments.The optimal conditions were as follows:the addition amount of yeast was 7 g/L,fermentation time was 1.5 h,and fermentation temperature was 30℃.The gas chromatograph-mass spectrometer(GC-MS)was used to explore the volatile flavor components of the tilapia enzymatic hydrolysate before and after fermentation deodorization.GC-MS results showed that the volatile substances in the tilapia enzymatic hydrolysate mainly included aldehydes,alcohols,ketones and nitrogenous compounds.After the fermentation deodorization,the types and contents of the main volatile flavor substances such as aldehydes and ketones decreased,while the content of alcohol substances increased.The volatile components of tilapia hydrolysate were complex,which could be reduced to a certain extent after yeast fermentation deodorization,and at the same time with little influence on its biological activity.