中国食品学报2017，Vol.17Issue(10)：202-210,9.DOI:10.16429/j.1009-7848.2017.10.027
基于植物乳杆菌发酵草鱼脱腥增香的研究
Analysis of the Deodorization and Aroma during Fermentation of Grass Carp by Lactobacillus plantarum
摘要
Abstract
Objective:To analyze the effect of deodorization and aroma about the fermented grass carp.Methods:The response value of fermented fish odor and loading analysis were used to optimize electronic nose sensors array,and the optimized data was analyzed by principle component analysis (PCA),then flavor of the volatile composition of Lactobacillus plantarum fermented grass carp in different time periods was were identified by head solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).At last the changes in the fermentation process of fishy odor and flavor constituents was analyzed.Results:The electronic nose could be sensitive to detect the changes of odor of grass carp during the fermenting processing,the PCA results revealed there were different flavor components among every samples.Then the GC-MS analysis indicated that 38,40,47,51,52,43,47 and 44 kinds of volatile composition were respectively presented in the fermented grass carp in 0,24,48,72,96,120,144,168 h,mainly including hydrocarbons,aldehydes,alcohols,ketones,esters,amines and aromatic compounds.In fermentation process there were relatively higher content with the generation of similar to scent of lemon D-limonene and similar to mushroom incense of 1-octene-3-ol and fat like incense 3-hydroxy-2-butanone etc.,while in the grass carp the main flavor compounds of nonanal and 2,4-decadienal etc.were gradually reduced.Conclusion:The effect on Lactobacillus plantarum fermented grass carp was remarkable.关键词
草鱼/植物乳杆菌/电子鼻/顶空固相微萃取/气-质联用/脱腥增香Key words
grass carp/Lactobacillus plantarum/lectronic nose/headspace solid phase micro-extraction(HS-SPME)/gas chromatography-mass spectrometry (GC-MS)/deodorization and aroma引用本文复制引用
明庭红,裘迪红,周君,李晔,张春丹,张迪骏,苏秀榕..基于植物乳杆菌发酵草鱼脱腥增香的研究[J].中国食品学报,2017,17(10):202-210,9.基金项目
宁波市科技局农业与社发重大科技项目(2010C10040) （2010C10040）
