烟熏鲣鱼粉复合酶解过程中的品质变化

Quality Changes of Smoked Skipjack Tuna(Katsuwonus pelamis) Processing Byproduct during Enzymatic Hydrolysis

采用优化后的酶解工艺(胰蛋白酶和风味蛋白酶活力配比2∶1、总加酶量3 000 U/g),对烟熏鲣鱼加工副产物"烟熏鲣鱼粉"进行双酶水解,并对酶解液品质变化规律进行研究。结果表明:0~30 h内水解度不断增大,酶解液感官评分10 h内较高,10 h后急剧下降,挥发性盐基氮含量10 h内缓慢增加,后急速增加;可溶性氮指数20 h内呈不断上升趋势,之后增幅不大;整个酶解过程中,游离氨基酸含量始终呈上升趋势,20 h后增速变缓,谷氨酸对酶解液整体滋味轮廓贡献最为显著,其滋味活性值较高。酶解液中挥发性风味成分以酚类和醛类为主,两者相对含量均随酶解时间延长而不断降低,醛类具有较高的相对气味活性值,对酶解液烟熏风味具有显著贡献。本研究结果可指导制备高风味品质的烟熏鲣鱼粉酶解液,可为相关企业进一步研发海鲜调味制品提供理论参考。

Quality changes of smoked skipjack tuna processing byproduct during enzymatic hydrolysis under optimized conditions(trypsin to flavourzyme activity,2:1;and total enzyme dosage,3000U/g)were analyzed.The results showed that the degree of hydrolysis(DH)kept increasing during30h hydrolysis.Sensory evaluation showed that the hydrolysates had a favorable sensory score within10h,and then began to fall sharply.The content of TVB-N increased slowly during the first10h and then increased sharply.The nitrogen solubility index kept rising during the first20h and then increased slightly.Free amino acid content gradually increased during the entire hydrolysis process,but increased slower from20honwards.Glutamic acid,giving a relatively higher TAV value and umami taste,contributed most to the overall taste of the hydrolysates.Although they continuously decreased as the reaction time extended,phenols and aldehydes made significant contribution to the flavor of the hydrolysates,especially the latter,which had a higher relative odor activity value(ROAV).The results of the present study is useful for the preparation of high-quality smoked skipjack tuna hydrolysate with good flavor,and could also provide a theoretical basis for further development of related seafood seasoning products.