清酒乳杆菌对臭鳜鱼食用品质及挥发性风味物质的影响
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“十三五”国家重点研发计划项目(2016YFD 0400400);国家特色淡水鱼产业技术体系(CARS-46);国家自然科学基金项目(31801673);安徽省重点研究与开发计划项目(202004a06020033)


Effect of Lactobacillus sakei on Edible Quality and Volatile Flavor of Stinky Mandarin Fish
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    摘要:

    接种清酒乳杆菌,与自然发酵组作对比,分析菌株对臭鳜鱼发酵过程中食用品质和挥发性风味物质的影响。结果表明,接种清酒乳杆菌腌制发酵后,臭鳜鱼特征蒜瓣肉与自然发酵组同阶段相比,更规则和白亮。接种发酵组的鱼肉色泽,包括亮度和白度均优于自然发酵组,鱼肉硬度低于自然发酵组,且弹性、黏附性、胶黏性和咀嚼性均高于自然发酵组。两组发酵过程中共检出36种挥发性风味物质,接种发酵组的挥发性风味物质较自然发酵组变化更明显,产恶臭味的甲硫醇含量明显减少,芳樟醇、α-松油醇、α-蒎烯和柠檬烯等具植物花香的物质含量明显增加,产品风味有所提升。

    Abstract:

    By inoculating Lactobacillus sakei, taking the natural fermentation as control, the effects of the strain on edible quality and volatile flavor in stinky mandarin fish during fermentation was analyzed. The results showed that the characteristic garlic clove of stinky mandarin fish inoculated with Lactobacillus sakei was regular, whiter and brighter than the same phase of natural fermentation group. The color of fish of inoculated fermentation group, including brighter and whiter, were better than natural fermentation group; the hardness was lower than natural fermentation group and the springing, adhesiveness, cohesiveness and chewiness were all higher than natural fermentation group. 36 volatile flavor components were detected in the two groups, the volatile flavor in inoculated fermentation group during the fermentation process changed more significant than in natural fermentation group. The content of malodorous methanethiol in the finished products decreased obviously and the components with plant fragrance such as linalool, alpha-terpineol, alpha-pinene and limonene and so on were increased obviously, which enhanced the flavor of products. The research results had important value for enriching the basic theory system of stinky mandarin fish fermentation.

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周迎芹;杨明柳;殷俊峰;鄢嫣;林心萍;谢宁宁.清酒乳杆菌对臭鳜鱼食用品质及挥发性风味物质的影响[J].中国食品学报,2021,21(9):160-168

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  • 在线发布日期: 2021-10-19
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