贻贝豆酱发酵工艺对其挥发性风味物质及抗氧化性的影响

Effects of Fermentation Technology of Mussel Bean Paste on Its Volatile Compounds and Antioxidant Activity

为充分利用贻贝资源,创新贻贝食品种类,以贻贝、黄豆和大米为原料,采用米曲霉制曲后混合发酵,研制贻贝豆酱产品,并对其挥发性风味物质和体外抗氧化性进行评价。通过单因素实验,确定贻贝豆酱的发酵工艺条件是:食盐添加量14%,曲贝质量比1∶1,发酵温度40℃,发酵时间24 d。在此条件下,贻贝豆酱的感官评分最高92分,氨基酸态氮含量为0.84 g/100 g。与未发酵样品相比,经米曲霉发酵的贻贝豆酱的挥发性风味物质更丰富,醛类、酯类等特征性风味物质相对含量分别增加了11%,19.4%,总抗氧化能力和羟自由基清除能力均显著增强。采用米曲霉发酵工艺制备贻贝豆酱,为丰富贻贝产品种类提供了新途径。

For further utilization of mussel resources and innovate mussel food types,mussel bean paste products were developed with mussel,soybean and rice as raw materials,Aspergillus oryzae koji making and mixed fermentation,and its volatile flavor substances and in vitro antioxidant activity were evaluated.Through single factor experiment,the optimal fermentation conditions of mussel bean paste were determined:salt addition 14%,Koji and mussel mass ratio 1∶1,fermentation temperature 40℃,fermentation time 24 d.Under these conditions,the sensory score of mussel bean paste was the highest 92 points,and the content of amino acid nitrogen was 0.84 g/100 g.Compared with the non fermented samples,the mussel bean paste fermented by Aspergillus oryzae had more volatile compounds,and the relative contents of aldehydes,esters and other characteristic flavor substances increased by 11%and 19.4%,respectively.FRAP ability and hydroxyl radical scavenging ability of the mussel bean paste were significantly enhanced.The preparation of mussel bean paste by Aspergillus oryzae fermentation provides a new way to enrich the variety of mussel products.