摘要 为探究红曲菌发酵对低盐半干鲩鱼的增鲜作用,在传统低盐半干鲩鱼工艺上引入红曲菌发酵技术,以普通低盐半干鱼组和添加灭活红曲菌发酵剂的低盐半干鱼组(添加灭活发酵剂组)作为对照,通过水可溶性氮、三氯乙酸可溶性氮两指标分析蛋白的降解程度,游离氨基酸和5’-核苷酸含量计算滋味活性值和味精当量。结果表明:红曲菌发酵后的半干鱼产品滋味更加鲜美醇厚,色泽红润诱人;产品中蛋白质大量降解,水可溶性氮、三氯乙酸可溶性氮含量显著增加;红曲菌发酵半干鱼样品的味精当量达到7.34 g/100 g,是红曲菌未发酵半干鱼样品的4.38倍;总游离氨基酸,特别是谷氨酸和天冬氨酸等鲜味氨基酸的含量明显增加,5’-鸟苷酸和5’-肌苷酸等呈鲜核苷酸含量也明显提高;并且5’-鸟苷酸与谷氨酸的滋味活性值均大于1,表明红曲菌发酵对低盐半干鱼具有明显提味增鲜作用,其中5’-鸟苷酸与谷氨酸是影响产品鲜味的2个主要成分。 To evaluate the effect of fermentation by Monascus purpureus on enhancing the umami taste of low-salt semidry grass carp,conventional low-salt semi-dry fish and low-salt semi-dried fish with inactivated Monascus purpureus were used as controls.The extent of proteolysis was evaluated by water soluble nitrogen(WSN)and tricholoracetate acid soluble nitrogen(TCA-SN)contents.Umami taste was evaluated by taste activity value(TAV)and equivalent umami concentration(EUC),which were calculated by free amino acids(FAA)and 5’-nucleotides contents,respectively.The fermented fish was reddish in color and richer in umami taste.Large amounts of amino acids and peptides were released during fermentation.The EDU of the fermented fish was 7.34 g/100 g,which was 4.38 times as high as that of the unfermented fish with Monascus purpureus.WSN and TCA-SN contents were significantly increased in the fermented sample.Likewise,the content of total free amino acids especially the umami amino acids glutamic acid(Glu)and aspartic acid(Asp),as well as the contents of umami nucleotides guanosine 5’-monophosphate(5’-GMP)and inosine 5’-monophosphate(5’-IMP),were significantly increased.The TAVs of 5’-GMP and Glu were more than 1,indicating that they are the major contributors to the umami taste.Monascus fermentation proved effective in enhancing the umami taste of low-salt semi-dried grass carp.
机构地区 暨南大学理工学院 佛山职业技术学院汽车工程学院
出处 《食品科学》 EI CAS CSCD 北大核心 2021年第8期137-142,共6页 Food Science
基金 广东省阳江市科技计划项目(SDZX2019003)。
