| 摘要: |
| 采用乳酸菌作为发酵菌种, 以海带作为唯一营养源进行发酵, 并对其发酵工艺进行优化, 检测了发酵过程中可溶性固形物、总糖、总蛋白、氨基酸态氮和总还原力等指标的变化, 对发酵前后有机酸、氨基酸进行了定性和定量分析, 并结合感官评价和GC-MS(气相色谱质谱联用仪)对挥发性物质进行了相对定量表征。结果表明, 乳酸菌混菌发酵海带的最适宜条件为温度40 ℃、料液比5% (g/mL)、接种量5% (mL/mL)、时间6 d。经过6 d乳酸菌发酵, 海带中氨基酸态氮含量、总还原力显著提高, 有机酸的量提高了76.51%, 总氨基酸的量提高了10.55%, 其中必需氨基酸提高了25.05%。GC-MS结果显示, 发酵6 d后, 海带挥发性成分中醛类、酚类等物质的比重减少, 而酯类、醇类、酸类等物质的比重增加。感官评价结果表明, 海带发酵后, 其酱香味、酱香气、回味、酸味及总体质量等感官指标均明显提高, 海藻味、鱼腥味明显减少, 脱腥效果显著。本文研究结果为研发海带乳酸菌制品提供了理论和技术支持。 |
| 关键词: 海带 脱腥 乳酸菌 成分分析 感官评价 |
| DOI：10.11759/hykx20230302004 |
| 分类号:Q939 |
| 基金项目:福建省STS计划配套项目(2022T3024) |
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| Study on the deodorization process and component analysis of kelp fermented by lactic acid bacteria |
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AN Qingwen1,2, YUE Yang1,2, ZHANG Quanbin1,2
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1.Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;2.University of Chinese Academy of Sciences, Beijing 100049, China
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| Abstract: |
| Lactic acid bacteria mixtures were used for the fermentation of kelp, and Saccharina japonica was used as the sole nutrient source for fermentation. The fermentation process was optimized by monitoring the contents of soluble solids, total sugars, total protein, and nitrogen in the amino acid state and the total reducing power, as well as performing qualitative and quantitative analyses of organic acids and amino acids. Combined sensory evaluation and GC-MS (Gas chromatography-mass spectrometry) were used for quantitative and qualitative characterization of volatile substances. The results demonstrated that the most suitable conditions for kelp fermentation by lactic acid bacteria were a temperature of 40 ℃, a feed ratio of 5% (g/mL), an inoculum volume of 5% (mL/mL), and a time of 6 days. Under optimized fermentation conditions, the amino acid nitrogen content and total reducing power were significantly improved, the organic acid content was elevated by 76.51%, the total amino acid content was increased by 10.55%, and the essential amino acid levels were increased by 25.05% in the fermented products of the kelp. The GC-MS results demonstrated that aldehydes and phenols in the fermented kelp products decreased, whereas esters, alcohols, and organic acids increased in the volatile components after fermentation. Sensory evaluation results showed that the deodorization effect was significant after fermentation with lactic acid bacteria, and the sensory indexes, including sauce aroma, sauce aroma, ileal, sour, and overall quality, were significantly enhanced. The present study provides theoretical and technical support for developing kelp fermentation products with lactic acid bacteria. |
| Key words: Saccharina japonica deodorization lactic acid bacteria component analysis sensory evaluation |
