带鱼副产物鱼粉对酱醪品质的影响

目的:探讨在酱醪中添加带鱼鱼粉对酱醪品质的影响。方法:在舟山传统酱醪制备基础上添加带鱼鱼粉,测定酱油曲制备过程中酵母菌及米曲霉孢子数的变化,用福林酚法研究带鱼鱼粉对酱油曲蛋白酶活力的影响,采用GC-MS技术探讨带鱼鱼粉对发酵酱醪中挥发性成分的影响。结果:添加适量带鱼鱼粉对制曲过程中(36 h)的酵母菌和米曲霉孢子有一定促进效果,使各组孢子数均达到8.5×108以上;添加带鱼鱼粉后除发酵24 h外,其余发酵时间内各处理组的蛋白酶活力显著高于对照组(P<0.05);各试验组酱醪的氨基酸态氮在发酵30 d时,分别高于对照组14.5%,18.8%和19.4%;各试验组中检出挥发性成分33种,其中4%添加量组挥发性成分含量高于对照组11.55%;虽然低于6%添加量组,但壬醛等鱼腥味成分明显降低。结论:添加适量带鱼鱼粉对酱油曲中各微生物生长及蛋白酶活力具有一定促进作用,对酱醪的色泽、香气、流动性无明显影响,且可提高酱醪中氨基酸态氮的含量,添加鱼粉对酱醪挥发性成分种类基本没有影响,而鱼粉添加量过高会给酱醪带来不良风味。

Effects of Fishmeal from Hairtail By-product on the Quality of Soy Sauce Koji

Objective:Investigating the effects of hairtail fishmeal on the quality of soy sauce koji.Method:Hairtail fishmeal was added to the preparation of Zhoushan traditional soy sauce koji,while changes in the numbers of the yeast colonies and Aspergillus oryzae spores were measured.Effects of hairtail fishmeal on the activity of koji protease in soy sauce were measured by Folin-phenol reagent method.Besides,effects of the hairtail fishmeal on the volatile components of the fermented soy sauce koji were investigated by gas chromatography-mass spectrometry(GC-MS).Result:Adding appropriate amount of hairtail fishmeal promoted the growth of yeast and Aspergillus oryzae spores in the process of koji making(36 h),especially the number of spores in each group reached more than 8.5×108.The protease activity in each treatment group was significantly higher than that in the control group(P<0.05)except for 24 h.The amino nitrogen of soy sauce koji in each experimental group were higher than that in the control group for about 14.5%,18.8%,and 19.4%in 30 h,respectively.There were 33 types of volatile components identified by GC-MS in each experimental group,among which,volatile components in the groups of 4%addition were 11.55%higher than that of the control group.Although the content was lower than that in the groups of 6%addition,there was a significant decrease in the components such as nonanal which could produce smell of fish.Conclusion:Adding appropriate amount of hairtail fishmeal can promote the growth of microorganism and the activity of protease in soy sauce koji.However,it did not show a significant effect on the colour,odor and fluidity of the soy sauce koji.Besides,it could also raise the content of the amino nitrogen.The addition of fishmeal had little effect on the kinds of volatile compounds in soy sauce koji,yet the excessive amount of fishmeal brought bad flavor to soy sauce koji.