发酵条件对酵母接种醉鲟鱼风味的影响

Effect of fermentation conditions on flavor of yeast-fermented and wine-aroma sturgeon(Acipenser dabryanus)

以鲟鱼肉为原料,酵母菌作为发酵剂,通过顶空固相微萃取与气质联用(HS-SPME-GC-MS)的技术确定了发酵鲟鱼的关键风味物质并研究了不同发酵条件对关键风味物质的影响。发酵醉鲟鱼的关键风味成分主要为3-甲基丁醛(35. 12%)、乙酸乙酯(23. 03%)、壬醛(13. 49%)、苯甲醛(9. 75%)、1-辛烯-3-醇(6. 43%)、3-甲基-1-丁醇(4. 36%)、乙酸异戊酯(3. 87%)和2-戊基呋喃(2. 91%)。随着酵母菌添加量、发酵温度以及发酵时间的增加,8种关键风味成分总含量均出现先增加后降低的趋势,添加质量分数为0. 8%的酵母菌,发酵时间为6h,发酵温度为28℃时,醉鲟鱼的发酵风味最浓郁。

The key flavor compounds in fermented and wine-aroma sturgeon were determined. Based on the key flavor compounds,the effects of inoculation conditions on fermented flavor were studied. The results showed that the fermented and wine-aroma sturgeon was better than commercial products in flavor. Volatiles were extracted by headspace-solid phase micro extraction( SPME) and analyzed by gas chromatographic-mass spectrometry technology( GCMS). 37 volatile compounds were identified in the product and the key odor components were 3-methyl-butanal( 35. 12%),ethyl acetate( 23. 03%),nonanal( 13. 49%),benzaldehyde( 9. 75%),1-octen-3-ol( 6. 43%),3-methyl-1-butanol( 4. 36%),isopentyl acetate( 3. 87%) and 2-furanmethanol( 2. 91%) determined by relative odor contribution of volatile compounds. The total content of key compounds increased initially and then decreased with the increase of yeast addition,fermentation temperature and fermentation time. The addition of 0. 8% yeast and fermentation at 28 ℃ for 6 h resulted in the strongest fermented flavor.