摘要
为探究盐质量分数对虾酱理化性质和风味物质的影响,在盐质量分数为6%~14%时,利用虾壳和大豆为原料发酵制备虾酱,测定虾酱的理化性质、滋味和气味在发酵过程中的变化。结果显示,在盐质量分数为6%条件下,经过28 d发酵制备的虾酱的氨基态氮、总氮、挥发性盐基氮、总酸和总游离氨基酸含量分别为1.44 g/100 g,1.99 g/100 g,178 mg/100 g,2.92 g/100 g和1114 mg/100 g,且随盐质量分数的增加而逐渐降低。电子舌结果显示,在盐质量分数为14%条件下,经28 d发酵制备的虾酱的丰富度、鲜味和咸味分别为8.47,5.59,8.00,随盐质量分数的降低而逐渐减弱。电子鼻和气相色谱-离子迁移谱结果显示,虾酱中二甲基二硫醚等不良挥发性化合物的浓度,在盐质量分数为14%条件下发酵最低,并伴随发酵时间的延长而逐渐下降。在盐质量分数为10%条件下制备的虾酱中,感官评价滋味评分最高,色泽呈暗红色,香气和鲜味都较浓郁。上述结果表明,增加盐质量分数虽会抑制氨基态氮、总氮和游离氨基酸的积累,但有利于虾酱风味物质的形成,且盐质量分数10%时,发酵虾酱的整体接受度最高。
To investigate the effect of salt mass fraction on the physicochemical properties and flavor compounds of shrimp paste,shrimp paste was prepared from shrimp shells and soybeans at salt mass fractions of 6%-14%.Changes in the physicochemical properties,taste,and odor of the shrimp paste during fermentation were measured.The results showed that the contents of amino acid nitrogen,total nitrogen,total volatile basic nitrogen,total acid,and total free amino acid in shrimp paste fermented for 28 days at 6%salt mass fraction were 1.44 g/100 g,1.99 g/100 g,178 mg/100 g,2.92 g/100 g,and 1114 mg/100 g,respectively.The results of the electronic tongue test showed that the richness of the shrimp paste fermented for 28 days at 14%salt mass fractions was 8.47,5.59,and 8.00,and the salty taste decreased with increasing salt mass fraction.According to the results of electronic nose and gas chromatography-ion mobility spectrometry,the concentration of dimethyl disulfide and other undesirable volatile compounds in shrimp paste was the lowest when fermented at 14%salt mass fractions and decreased gradually with the extension of fermentation time.In shrimp paste prepared at a salt mass fractions of 10%,the sensory evaluation,taste score,color,aroma,and taste were strong.The results showed that salt mass fractions can inhibit the accumulation of amino nitrogen,total nitrogen,and free amino acids.However,a salt mass fractions of 10%was beneficial for the formation of flavor substances and overall acceptance of fermented shrimp paste.
作者
曹家艳
石林凡
任中阳
翁武银
CAO Jiayan;SHI Linfan;REN Zhongyang;WENG Wuyin(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian)
出处
《中国食品学报》
北大核心
2025年第7期177-187,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
“十四五”国家重点研发计划重点专项(2021YFD 2100204)
福建省促进海洋与渔业产业高质量发展专项资金项目(FJHYF-L-2023-19)。
关键词
虾酱
盐的质量分数
理化性质
风味物质
感官评价
shrimp paste
salt mass fraction
physicochemical properties
flavor substances
sensory evaluation
