发酵菌种对鱼露中挥发性风味物质的影响

Effects of Fermentation Strains on Volatile Flavor Substances in Fish Sauce

为筛选出产香效果更好的鱼露发酵菌种,文章以花骨鱼为原料,对比了5种(MH、MT、MY、MF和M)发酵菌种对花骨鱼鱼露的挥发性风味物质含量及种类的影响,结果发现,不同菌种发酵鱼露的挥发性化合物含量从大到小为MH>MT>MY>MF>M。PCA分析发现,MH菌种发酵的鱼露风味较其他菌种大。OAV显示,MH菌种发酵后有7种有益风味和1种消极风味;MT和MY菌种发酵后有6种有益风味和1种消极风味;MF菌种发酵后有2种有益风味和1种消极风味。感官评价结果显示,MH菌种组合对改善鱼露风味具有更好效果。总之,MH菌种组合对改善花骨鱼鱼露后期发酵风味更优。

To screen out fish sauce fermentation strains with good aroma production effects,in this paper,with Hemibarbus maculatus as the raw material,effects of five(MH,MT,MY,MF and M)fermentation strains on the content and types of volatile flavor substances of Hemibarbus maculatus fish sauce are compared.The results show that the order of volatile compound content in fish sauce fermented by different strains from high to low is MH>MT>MY>MF>M.PCA analysis shows that the flavor of fish sauce fermented by MH strain is greater than that of other strains.OAV shows seven beneficial flavors and one negative flavor are produced after fermentation by MH strain,six beneficial flavors and one negative flavor are produced after fermentation by MT and MY strains,and two beneficial flavors and one negative flavor are produced after fermentation by MF strain.The results of sensory evaluation show that the combination of MH strain has better effect on improving the flavor of fish sauce.In short,the combination of MH strain is more effective in improving the fermentation flavor of Hemibarbus maculatus fish sauce in the later stage.