玉米发酵酱粉对植物肉品质及风味的改善作用研究

Improvement of Corn Fermented Sauce Powder on the Quality and Flavor of Plant-Based Meat Analogues

玉米发酵酱粉是以玉米为主要原料,经特定菌种发酵制成的一种具有增鲜作用的调味基料。为探究玉米发酵酱粉对植物肉品质和风味的改善作用,以添加味精组为对照,通过感官评价、质构、色差、电子鼻、高效液相色谱和气相色谱质谱联用分析比较两者对植物肉产品的影响。结果表明,玉米发酵酱组和味精组的样品感官评分与色度不存在显著差异,味精组植物肉的质构指标显著高于玉米发酵酱粉组。电子鼻的结果显示2组植物肉的风味能够被明显区分,而气相色谱质谱联用分析共检测出31种挥发性化合物,且玉米发酵酱粉组检测出的各类风味化合物含量均高于味精组。2组样品的醛类化合物含量均为最高,其中玉米发酵酱粉组为1776.2 ng/g,比味精组高5%。与添加味精相比,添加玉米发酵酱粉能够显著提升植物肉中酸类化合物和部分吡嗪类化合物(如吡嗪、2-甲基吡嗪、2-乙基-3,6-二甲基吡嗪)的含量。此外,高效液相色谱分析表明添加玉米发酵酱粉相比味精更能促进植物肉中某些鲜味和甜味氨基酸的含量提升。因此,玉米发酵酱粉具有独特的风味特性,可替代味精发挥对食品的风味改善作用,该研究结果可为玉米发酵酱粉的风味研究及在其他调味品的深层次应用提供理论支撑。

As a flavoring base with freshening effect,corn fermented sauce powder is produced via the fermented of corn by specific strains.In order to explore the improvement of corn fermented sauce powder on the quality and flavor of plant-based meat analogues,the effects of the addition of corn fermented sauce powder and monosodium glutamate on the properties of products were compared by sensory,texture,color as well as electronic nose,high performance liquid chromatography(HPLC)and gas chromatography mass spectrometry(GC-MS) analysis.The results showed that there was no significant difference in sensory score and chromaticity between the two groups,while the values of textural parameters of plant-based meat analogues in the monosodium glutamate group was higher than those in the corn fermented sauce powder group.A total of 31 volatile compounds were identified in GCMS analysis,and the contents of different flavor compounds in plant-based meat analogues of the corn fermented sauce powder group were significantly higher compared to those in the monosodium glutamate group.The content of aldehydes in both groups was the highest among all flavor compounds,while the aldehyde content in plant-based analogues in the corn fermented sauce powder group(1776.2 ng/g)was 5% higher than that in control.Compared with the addition of monosodium glutamate,adding corn fermented sauce powder could significantly increase the contents of acid compounds and some pyrazine compounds(such as pyrazine,2-methylpyrazine,2-ethyl-3,6-dimethylpyrazine) in plant-based meat analogues.In addition,the HPLC analysis showed that the levels of some umami and sweet amino acids in samples treated with corn fermented sauce powder were higher than those treated with monosodium glutamate.Therefore,corn fermented sauce powder has unique flavor characteristics and may replace monosodium glutamate to improve the flavor of different food.The findings of our study could provide a theoretical support for the flavor study of corn fermented sauce powder and its further application in other condiments.