摘要
为实现“减盐”“减臭”目的,采用植物乳植杆菌对鲈鱼进行低盐短时发酵。通过分析发酵过程中鲈鱼水分含量、pH值、有机酸含量、游离氨基酸含量和挥发性风味物质含量变化,探究植物乳植杆菌短时发酵鲈鱼滋味和风味变化规律,并结合模糊数学法进行感官评价,确定最佳发酵时间。结果表明,酒石酸和琥珀酸是发酵鲈鱼中主要的呈味有机酸,可赋予鲈鱼清新的鲜味与酸味;主要鲜、甜、苦味氨基酸分别为Glu、Arg和His,游离氨基酸含量变化可提高鲈鱼滋味的丰富性;鲈鱼主要香气从新鲜鱼的土腥味逐渐转变成发酵前中期的柑橘香,再转变成发酵后期的香菜、薄荷味,且未检出三甲胺等臭味物质。模糊数学法感官评价显示,36 h为最佳发酵时间,此时发酵鲈鱼肉呈白色且具有光泽感,鲜甜味丰富,具有浓郁的鱼肉香气和特殊发酵香气,口感紧实有弹性,且呈现瓣瓣分离、光滑无毛刺的“蒜瓣肉”。
To reduce the salt content and off-odor of traditional stinky bass products,low-salt,short-term fermentation was carried out using Lactiplantibacillus plantarum.The changes in taste and flavor during the fermentation process were examined by determining moisture content,pH,organic acids,free amino acids,and volatile flavor compound contents.To determine the optimal fermentation time,sensory evaluation was conducted and sensory data were analyzed using fuzzy mathematics.The results demonstrated that tartaric and succinic acids were the major flavor-active organic acids,imparting refreshing umami and sour tastes to fermented bass.Glu,Arg,and His were determined as the key umami,sweet,and bitter taste amino acids,respectively.The dynamic variations in free amino acid concentrations significantly enhanced the richness of flavor.At the early and middle stages of fermentation,the odor characteristics gradually transited from earthy odor to citrus-like aromas and then to coriander-and mint-like aromas at the late stage with malodorous compounds including trimethylamine being below detectable levels.The results of sensory evaluation based on fuzzy analysis showed the optimal fermentation time to be 36 h.The 36 h fermented sample exhibited a pearly white appearance with glossy luster,characterized by rich umami and sweet tastes,strong fishy and unique fermented aromas,firm and elastic texture showing well-defined flaky separation(“garlic-clove”muscle structure)with smooth and burr-free surface.
作者
周杨凯鸣
闫子康
李湘湘
张天一
李宗军
ZHOU Yangkaiming;YAN Zikang;LI Xiangxiang;ZHANG Tianyi;LI Zongjun(School of Food Science and Technology,Hunan Agricultural University,Changsha 410000,China)
出处
《肉类研究》
北大核心
2025年第9期43-53,共11页
Meat Research
基金
湖南省重点研发计划项目(2022NK2040)。
关键词
发酵鲈鱼制品
植物乳植杆菌
有机酸
游离氨基酸
挥发性风味物质
fermented largemouth bass products
Lactiplantibacillus plantarum
organic acids
free amino acids
volatile flavor compounds
