生物发酵对大口黑鲈的脱腥效果

Effect of microbial fermentation on removing fishy odors in largemouth bass (Micropterus salmoides) meat

采用植物乳杆菌、酵母菌及复配适度发酵大口黑鲈,研究改善其风味的效果。利用感官分析、电子鼻和新型固相萃取整体捕集-气相色谱-质谱联用技术(MMSE-GC-MS)检测不同微生物发酵处理后鲈鱼的挥发性风味成分,分析其脱腥前后风味物质的变化。感官和电子鼻分析结果显示处理组与对照组间气味差异明显。GC-MS结果表明,鲈鱼经生物发酵后,辛醛、壬醛、癸醛、1-戊烯-3-醇和6-甲基-5-庚烯-2-酮等腥味物质经微生物转化利用,呈现不同程度的减少,显示出脱腥效果。其中,植物乳杆菌处理组产生了2,3-戊二酮、香叶基丙酮等具有奶油香、花香等愉悦气味的物质,风味更协调,脱腥增香效果明显。

Effect of flavor improvement on the largemouth bass fermented moderately by Lactobacillus plantarum,yeast and the compound bacteria was analyzed.Sensory analysis,electronic nose and monolithic material sorptive extraction combined with gas chromatography-mass spectrometry(MMSE-GC-MS) were used to detect the volatile flavor compounds of the bass after different microorganisms’ fermentation,while the changes of flavor compounds were analyzed before and after deodorization.The results of sensory evaluation and electronic nose analysis showed that there were distinctive differences in odor between different treated groups and the control.The results of GC-MS showed the contents of octanal,nonanal,decanal,1-Penten-3-ol,6-Methyl-5-heptane-2-one and other fishy odors were decreased to different degrees,due to being converted and utilized by microorganisms,indicating that the microbial fermentation had the effect on removing fishy odors.Among them,2,3-pentanedione,geranylacetone and other volatile flavor compounds with pleasant odors such as creamy and floral aroma were produced in Lactobacillus plantarum treated group,which showed better coordinated flavors and effect of removing fishy odors combined with aroma enhancement.