盐渍鱼酶解制备鱼露及挥发性风味物质的研究

Study on enzymatic hydrolysis fish sauce with salted fish and volatile odor compounds

在对Alcalase2.4L和Papain双酶分步酶解盐渍鱼酶解过程研究的基础上酶解鲜鱼和半年盐渍鱼制备鱼露,运用感官分析和顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)法对其风味进行比较分析。结果表明:Alcalase2.4L、Papain双酶分步酶解盐渍鱼酶解效果较好,先加Papain6h后再加Alcalase2.4L效果较好,但鲜味氨基酸的比例不如先加Alcalase2.4L后加Papain高;与鲜鱼酶解鱼露相比,虽然盐渍鱼使蛋白酶的酶解效果有所降低,但盐渍鱼酶解鱼露的风味较好,较接近传统鱼露的风味,且含有挥发性酸类,但具有鱼露特征香味的挥发性风味物质没有检出,说明需进一步发酵才能达到传统成熟鱼露的风味。

Fish sauce was made with unsalted and salted fish under their optimum condition, through selecting the best two-step hydrolysis salted fish conditions to with Alcalase 2.4L and Papain. The odor of hydrolysis fish sauce were analyzed by the sensory profiles and head space solid phasemicro-extraction （HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS）. Results indicated that the two-step hydrolysis degree of salted fish was better by adding Alcalase2.4L after Papain, however, the proportion of umami amino acids was higher by adding Papain after Alcalase 2.4L. The effect of hydrolysis fish sauce with salted fish was reduced by comparing with hydrolysis fish sauce with unsalted fish. The flavor of hydrolysis fish sauce with salted fish was better than unsalted fish, more like tradition fish sauce, and low molecular weight volatile fatty acids have been identified as contributing to improve aroma of fish sauce, but the characteristic aroma of fish sauce have not been identified which was in possession of the flavor of mature tradition fish sauce after being fermented for some time.