鱼粉加工压榨液经酶解发酵后的风味变化

为实现鱼粉加工副产物的高值化利用,本研究对鱼粉加工压榨液经酶解发酵后的挥发性风味及游离氨基酸含量进行了分析。结果表明,鱼粉加工压榨液经酶解发酵后,其滋味成分、游离氨基酸含量、呈味强度和呈鲜能力明显增加,且其牛磺酸含量高达0.263 g·100mL^-1,远高于市售鱼露。挥发性风味分析表明,酶解和发酵显著改善了鱼粉加工压榨液的风味,其醛醇类化合物、吡嗪类以及含硫类化合物含量均有所增加,酮类物质含量下降,其风味与市售鱼露相当。本研究为鱼粉加工压榨液或其他水产品下脚料的综合利用提供了有效手段。

Flavor Change of Pressed Liquor in the Processing of Fish Meal After Enzymatic Hydrolysis and Fermentation

In order to realize the high value utilization of pressed liquor in the processing of fish meal, the volatile flavor and free amino acid content of pressed liquor in the processing of fish meal after enzymatic hydrolysis and fermentation were analyzed. After enzymatic hydrolysis and fermentation, the content of free amino acid, the taste intensity and fresh capacity increased obviously, and its taurine content was as high as 0.263 g·100mL^-1, which was much higher than the marketed fish sauce. Volatile flavor analysis showed that the flavor of pressed liquor in the processing of fish meal was improved obviously after enzymatic hydrolysis and fermentation, the contents of aldehydes, alcohols, pyrazines and sulfur compounds increased, whereas ketones decreased, and its flavor was similar to the marketed fish sauce. The results indicated that the enzymatic hydrolysis and fermentation could effectively improve the flavor characteristics, nutritional value and flavor intensity of pressed liquor in the processing of fish meal, which would become an effective means of comprehensive utilization of liquor in the processing of fish meal.