食品工业科技2024，Vol.45Issue(15)：56-65,10.DOI:10.13386/j.issn1002-0306.2023070267
传统发酵和接种发酵霉鱼的品质比较分析
Comparison of Volatile Flavor Compounds and Qualities between Traditional Fermented and Inoculated Fermented of Mei yu
摘要
Abstract
Objective:To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish,Mei yu,the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei yu were investigated.Methods:The sensory evaluation,color,texture and composition of volatile flavor compounds of Mei yu prepared by traditional fermentation and inoculated fermentation with Lactobacillus sakei JXNU 1-3 with different salt concentration during fermentation were compared by sensory evaluation,electronic nose,texture analyzer and solid phase micro-extraction and gas chromatography-mass spectrometry(SPEM/GC-MS).Result:It was showed that inoculated fermented Mei yu with a salt concentration of 2％and fermentation time of 3 days had better color,texture,and higher sensory score.The inoculated fermented Mei yu had lower response values to sulfides and methylated compounds compared with the traditional fermented Mei yu.Further,the main flavor substances and key flavor components of these two fermented fish samples were similar.However,compared with inoculated fermented Mei yu,isoamyl alcohol(sour odor)and 2-acetylpyrrole(musty odor)compounds were only detected in traditional fermented Mei yu.Conclusions:Compared with traditional fermentation,inoculated fermentation could reduce the corruption degree and improve the sensory quality of Mei yu,which indicated that Lactobacillus sakei JXNU1-3 could be used as a good starter culture for the development of inoculated fermentation technology of Mei yu.关键词
霉鱼/清酒乳杆菌JXNU1-3/接种发酵/感官品质/风味Key words
Mei yu/Lactobacillus sakei JXNU1-3/inoculated fermentation/sensory quality/flavor分类
轻工纺织引用本文复制引用
尹红梅,陈浩然,尹紫冉,唐桢懿,曾金秀,施晓丹,张露,涂宗财..传统发酵和接种发酵霉鱼的品质比较分析[J].食品工业科技,2024,45(15):56-65,10.基金项目
国家重点研发计划课题(2022YFD2100902) （2022YFD2100902）
国家现代农业产业技术体系资助(CARS-45). （CARS-45）
