高压静电场处理对鳀鱼发酵液品质的影响

Effect of High-Voltage Electrostatic Field Treatment on the Quality of Fermented Engraulis japonicus

为探究高压静电场处理对鳀鱼发酵液品质的影响,以鳀鱼为原料,采用长孢洛德酵母进行接种发酵,通过氨基酸态氮含量并结合感官评价分析不同发酵时间、电场作用时间以及电场介入时间条件下发酵产物品质的差异,优化发酵条件。基于此探究电场处理对发酵液pH值、总酸质量浓度以及风味的影响,对其进行游离氨基酸组成分析和必需氨基酸营养评价,并采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用技术分析发酵液的风味物质组成。结果表明:在发酵时间为15 d、电场介入时间为接种后40 h、电场处理时间为30 min的条件下,发酵液的风味与品质最佳,此条件下氨基酸态氮质量浓度为0.72 g/100 mL,发酵液鲜香味浓郁,伴有果香味;游离氨基酸总量为54.798 mg/mL,呈鲜甜味氨基酸含量上升,呈苦味氨基酸含量下降;必需氨基酸指数为71.07,营养品质较好。HS-SPME-GC-MS结果表明,与空白对照组相比,电场处理组中酸类、醇类和酯类等香气活性物质含量提高,而饱和直链醛、杂醇油等具有不良风味的化合物减少。因此,适当条件下高压静电场处理可以使鳀鱼发酵液的风味品质得到提高。

This study was carried out in order to investigate the effect of high-voltage electrostatic field(HVEF)treatment on the quality of fermented Engraulis japonicus.E.japonicus protein hydrolysate(EJPH)was inoculated with Lodderomyces elongisporus and fermented for different periods of time with different electric field action and intervention times.The fermentation conditions were optimized based on amino nitrogen content and sensory evaluation scores.Furthermore,the effect of HVEF treatment on the pH,total acid concentration and flavor of fermented EJPH was explored.The free amino acid composition of fermented EJPH was analyzed and its nutritional quality was evaluated based on essential amino acids.Its flavor composition was analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HSSPME-GC-MS).The results showed that when the fermentation time was 15 days,electric field intervention time was 40 h after inoculation,and electric field treatment time was 30 min,the flavor and quality of the fermentation product were the best.Its amino nitrogen content was 0.72 g/100 mL,and the fermentation product had a strong fresh aroma along with a fruity aroma.The total amount of free amino acids was 54.798 mg/mL.The contents of umami and sweet amino acids were higher and the content of bitter amino acids was lower in the fermentation product than in the control group without HVEF treatment.The essential amino acids index(EAAI)value of the fermentation product with HVEF treatment was 71.07,indicating good nutritional quality.The HS-SPME-GC-MS results showed that compared with the control group,the HVEF group showed increased contents of aroma-active substances such as acids,alcohols and esters,and decreased contents of unpleasant flavor compounds such as straight-chain saturated aldehydes and fuel oil.Therefore,under appropriate conditions,HVEF treatment can improve the flavor quality of fermented E.japonicus.HVEF treatment.The essential amino acids index(EAAI)value of the fermentation product with HVEF treatment was 71.07,indicating good nutritional quality.The HS-SPME-GC-MS results showed that compared with the control group,the HVEF group showed increased contents of aroma-active substances such as acids,alcohols and esters,and decreased contents of unpleasant flavor compounds such as straight-chain saturated aldehydes and fuel oil.Therefore,under appropriate conditions,HVEF treatment can improve the flavor quality of fermented E.japonicus.