摘要
利用革胡子鲶鱼的加工副产物鲶鱼头/鱼排,在高压浸提液的基础上,经分步酶解再发酵,制备鱼味美拉德反应香料基料。结果表明:经过分步酶解法,酶解液中游离氨基酸总量是高压浸提液的6.09倍,其中谷氨酸含量由0增加至6.67 mg/100 g,天冬氨酸、丝氨酸、蛋氨酸含量分别是高压浸提液的3.10、82.71、8.43倍;利用单因素及Box-Behnken响应面试验,优选出最佳发酵工艺参数为选用SHI-59发酵剂、接种量0.024%、发酵温度34.0℃、发酵时间53.0 h,发酵液中氨基酸态氮含量理论值达0.250%,验证实验结果为0.256%。通过分步酶解再发酵可以显著提高鱼骨肉泥中的风味前体物质含量。
Catfish heads/bones,a by-product of catfish processing,was extracted with water under high pressure conditions,sequentially hydrolyzed with two different proteases,and fermented for use in the preparation of fish flavoring by the Maillard reaction.The results showed that the total amount of free amino acids in the hydrolysate was 6.09 times of that in the high-pressure extract,among which the content of glutamic acid increased from 0 to 6.67 mg/100 g,and the contents of aspartic acid,serine and methionine were 3.10,82.71 and 8.43 times respectively compared with those in the high-pressure extract,respectively.Using one-factor-at-a-time method and Box-Behnken design response surface methodology,the optimal fermentation parameters were found to be fermentation at 34.0℃ for 53.0 h using the mixed starter culture SHI-59 with an inoculum size of 0.024%.The theoretical value of amino acid nitrogen content in the fermentation broth was 0.250%,close to the experimental value of 0.256%.The content of flavor precursors could be significantly increased after enzymatic hydrolysis and then fermentation.
作者
于德阳
马俪珍
YU Deyang;MA Lizhen(College of Food Science and Biotechnology,Tianjin Agriculture University,Tianjin 300384,China)
出处
《肉类研究》
2021年第1期19-25,共7页
Meat Research
基金
天津市淡水养殖产业技术体系创新团队(水产品加工岗位)项目。
关键词
鲶鱼头
鲶鱼排
高压浸提
酶解
发酵
catfish heads
catfish bones
high pressure extraction
enzymatic hydrolysis
fermentation
