食品工业科技2017，Vol.38Issue(12)：200-206,220,8.DOI:10.13386/j.issn1002-0306.2017.12.037
植物乳杆菌发酵对金枪鱼碎肉酶解液挥发性物质的影响
Effect of Lactobacillus plantarum fermentation on volatile substances of tuna meat hydrolysate
摘要
Abstract
The tuna is mainly used for processing of raw fish,fish fillets,steaks and a variety of canned fish and other products.A lot of by-product with poor flavor have been produced in this process.Most of them were made into animal feed and have low economic value though they were rich in protein and unsaturated fatty acid.In this study,the effects of lactobacillus fermentation on improvement the flavor of tuna meat were researched.The electronic nose and GC-MS were used to detect the flavor of tuna meat enzyme hydrolysate unfermented and fermented in different time.The results indicated that the content of acetaldehyde in the enzymatic hydrolysate of tuna meat was 11.51％,when the enzyme hydrolysate was fermented by lactobacillus for 72 h,it was under the detection limit,and the content of furan which has low threshold and good flavor was low at 0.68％ when the enzyme hydrolysate was unfermented and reached a peak 5.31％ of after 48 h fermentation.Our research provided a theoretical basis about how to use of tuna scraps and improve its economic value.关键词
金枪鱼/酶解液/植物乳杆菌/电子鼻/GC-MSKey words
tuna/enzymatic hydrolysate/Lactobacillus plantarum/electronic nose/GC-MS分类
轻工纺织引用本文复制引用
汤玉洁,吕佳昀,李晔..植物乳杆菌发酵对金枪鱼碎肉酶解液挥发性物质的影响[J].食品工业科技,2017,38(12):200-206,220,8.基金项目
国家海洋经济创新发展区域示范项目(2013710) （2013710）
浙江省重中之重学科开放基金项目(F01728144200). （F01728144200）
