[关键词]
[摘要]
以金鲳鱼为原料,采用自然固态发酵方式制备酸鱼。通过单因素和响应面实验优化发酵酸鱼的工艺条件,以总酸结合感官评分为指标,得到最佳发酵条件为:食盐添加量4%、玉米粉添加量55%、发酵温度38.9 ℃、发酵时间21.8 d。在此条件下,测得发酵后的酸鱼总酸为4.19‰,感官评分为92分。金鲳鱼发酵后,pH值、水分含量、水分活度、脂肪含量和蛋白质含量均降低。产品经质构分析,硬度由24.70 N降低至24.40 N,粘附性由0.57升高至0.89,弹性由1.43 mm降低至1.41 mm,胶粘性由5.60 N升高至6.20 N,咀嚼性由7.42升高至7.58。经过电子鼻分析比较,发现发酵前后风味有明显变化,金鲳鱼发酵后产生大量的香气成分,为后续发酵酸鱼香气成分分析和香气形成机理的研究奠定基础。
[Key word]
[Abstract]
Suanyu using golden pomfret as raw material was prepared by natural solid-state fermentation. The fermentation conditions of Suanyu were optimized by single factor and response surface experiments. The optimum fermentation conditions were obtained by using total acid and sensory score as the indice. The optimum fermentation conditions were as follows: salt addition of 4%, cornmeal addition of 55%, fermentation temperature of 38.9 ℃, fermentation time of 21.8 days. Under these conditions, the total acid and the sensory score of fermented golden Pomfret were 4.19‰ and 92, respectively. The pH, water content, water activity, fat and protein content were all decreased after fermentation. The protein content decreased from 19.43% to 17.76%. The hardness of the product decreased from 24.70 N to 24.40 N. The adhesion, elasticity and stickiness of the product increased from 0.57 mj to 0.89 mj, from 1.43 mm to 1.41 mm, from 5.60 N to 6.20 N, respectively. The chewiness increased from 7.42 mj to 7.58 mj. The electronic nose analysis indicated that the flavor of the fermented golden Pomfret changed obviously compared with fresh material. A large number of aroma compounds were produced after fermentation, which could provide a foundation for the analysis of aroma compounds and aroma formation mechanism of the fermented Suanyu.
[中图分类号]
[基金项目]
国家重点研发计划项目(2018YFC0311205);海南热带海洋学院校级青年专项基金项目(RHDQN201831);海南热带海洋学院科研项目(RHDXB201709)