酵母发酵脱腥对黄鰤鱼鱼白风味特性的影响

Effects of Deodorization Methods by Yeast Fermentation on Flavor Characteristics of Seriola aureovittata Milt

为除去黄鰤鱼鱼白不良的鱼腥味,利用酵母发酵来改善鱼白的风味品质。采用感官评价和固相微萃取/气质联用技术(solid phase microextraction/gas chromatography-mass spectrometry,SPME/GC-MS)等方法对新鲜鱼白、糖盐腌制鱼白和酵母发酵鱼白的挥发性风味成分进行测定,探究酵母发酵法脱腥对黄鰤鱼鱼白风味特性的影响。感官评价结果表明,酵母发酵鱼白鱼腥味显著下降,且产生浓郁的发酵香气。利用SPME/GC-MS技术从3组鱼白产品中共检测出108种挥发性风味物质,经酵母发酵后,鱼白挥发性风味物质种类减少,总含量显著增加(P<0.05)。其中与腥味有关的(E,E)-2,4-庚二烯醛、十四烷醛、1-辛烯-3-醇、2,3-辛二酮等挥发性成分的含量和相对气味活度值(relative odor activity value,ROAV)呈现不同程度下降,表现出良好的脱腥效果。酵母发酵鱼白还新增了己酸乙酯、异戊醇和3-甲硫基丙醇3种关键风味物质,为酵母发酵鱼白提供了甜香味、花香味和肉香味。此外,主成分分析和聚类分析结果进一步验证酵母发酵可使黄鰤鱼鱼白的腥味物质减少、芳香气味物质增加。

To eliminate the undesirable fishy odor in Seriola aureovittata milt,yeast fermentation was used to improve the flavor quality of milt.Sensory evaluation and solid phase microextraction/gas chromatography-mass spectrometry(SPME/GC-MS)methods were used to determine the volatile flavor components of fresh milt,sugar-salt cured milt,and yeast-fermented milt to explore the effect of yeast fermentation on the flavor characteristics of S.aureovittata milt.The sensory evaluation results showed that the fishy odor of yeast-fermented milt significantly decreased,accompanied by a strong fermentation aroma.Using SPME/GC-MS technology,108 volatile flavor substances were detected from the three groups of milt products.After yeast fermentation,the variety of volatile flavor substances in milt decreased,but the total content increased significantly(P<0.05).The content and relative odor activity value(ROAV)of volatile components such as(E,E)-2,4-decadienal,tetradecanal,1-octen-3-ol,and 2,3-octanedione,which were related to fishy odor,decreased to varying degrees,showing good deodorizing effects.Yeast-fermented milt also added three key flavor substances,i.e.,ethyl hexanoate,isoamyl alcohol,and 3-methylthiopropanol,providing sweet,floral,and meaty flavors to yeast-fermented milt.In addition,the results of principal component analysis and cluster analysis further verified that yeast fermentation could reduce the fishy odor substances of S.aureovittata milt and increase aromatic odor substances.