Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation

WANG Xinyu; GU Xiu; WEI Zhengpeng; WANG Peng; LI Yinping; YAN Mingyan; LIU Ruizhi

doi:10.13386/j.issn1002-0306.2021010165

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 166-172. > DOI: 10.13386/j.issn1002-0306.2021010165

WANG Xinyu, GU Xiu, WEI Zhengpeng, et al. Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation[J]. Science and Technology of Food Industry, 2021, 42(21): 166−172. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010165.

Citation:

PDF (3056 KB)

Optimization of Preparation of Seafood Flavor Condiment Base from Tuna Cooking Liquor by Fermentation

1.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
2.
Chinese Research Academy of Environmental Sciences, Beijing 100012, China
3.
National and Local Joint Engineering Laboratory for Marine Functional Food, Rongcheng 264309, China
4.
College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266042, China

More Information

Received Date: January 20, 2021
Available Online: August 31, 2021

Graphical Abstract

Abstract

Abstract

The tuna cooking liquor obtained by extracting protein and oil was used as the raw material to produce the seafood condiment base through yeast fermentation. Sensory evaluation and amino acid nitrogen of the reaction products were determined and odor changes were analyzed using electronic nose. Through single-factor experiments, the influence of yeast type, added amount of yeast, fermentation time, and salinity on fermentation degree and product was studied. The optimal fermentation process was further determined through response surface design. The results showed that the optimal conditions for fermentation of bonito cooking liquor were: Yeast 71B, yeast addition amount 4.5‰, fermentation time 6 h, salinity 0.26 mol/L. Under this condition, the sensory score of the fermentation broth was 9.31. The amino acid composition showed that after fermentation, umami amino acids (Asp, Glu), sweet amino acids (Gly, Ala) all increased, and bitter amino acids (Val, His) decreased significantly.
- tuna,
- fermentation,
- amino acid nitrogen,
- sensory evaluation,
- electronic nose

FullText(HTML)

References (32)

References

[1]	鲍伟, 刘雅婷, 王小凤, 等. 基于电子鼻、电子舌和GC-MS分析饲料中添加金枪鱼蒸煮液对巴马香猪猪肉气味和滋味的影响[J]. 食品工业科技,2019,40(23):229−234. [Bao Wei, Liu Yating, Wang Xiaofeng, et al. Based on electronic nose, electronic tongue and GC-MS analysis of the effect of adding tuna cooking liquid in feed on the smell and taste of Bama pig pork[J]. Food Industry Science and Technology,2019,40(23):229−234.
[2]	步营, 祝伦伟, 何玮, 等. 蓝蛤蒸煮液与酶解液的风味改善作用研究[J]. 现代食品科技,2020,36(1):253−261, 234. [Bu Ying, Zhu Lunwei, He Wei, et al. Study on the flavor improvement effect of blue clam cooking liquid and enzymatic hydrolysate[J]. Modern Food Science and Technology,2020,36(1):253−261, 234.
[3]	杨小克, 李晓琳, 江晓路, 等. 金枪鱼乳化液中脂肪酸提取及组成分析[J]. 食品工业,2012,33(1):118−120. [Yang Xiaoke, Li Xiaolin, Jiang Xiaolu, et al. Fatty acid extraction and composition analysis of tuna emulsion[J]. Food Industry,2012,33(1):118−120.
[4]	何键东. 金枪鱼蒸煮废水制备功能性鱼油及其微胶囊化研究[D].舟山: 浙江海洋学院, 2012. He Jiandong. Study on the preparation of functional fish oil from tuna cooking waste water and its microencapsulation[D]. Zhoushan: Zhejiang Ocean University, 2012.
[5]	陈启航, 朱秀花, 俞珺, 等. 金枪鱼蒸煮液酶解工艺优化及风味海鲜调味汁的制备[J]. 食品工业科技,2018,39(9):124−130. [Chen Qihang, Zhu Xiuhua, Yu Jun, et al. Optimization of enzymatic hydrolysis of tuna cooking liquid and preparation of flavored seafood sauce[J]. Food Industry Science and Technology,2018,39(9):124−130.
[6]	李可欣, 丁慧璞, 周旭静, 等. 金枪鱼蒸煮汁的抗氧化性、脱腥处理及其风味沙拉酱的研制[J]. 食品工业科技,2020,41(4):153−160. [Li Kexin, Ding Huipu, Zhou Xujing, et al. Antioxidant, deodorizing treatment of tuna cooking juice and development of flavor salad dressing[J]. Food Industry Science and Technology,2020,41(4):153−160.
[7]	于学娟, 姜竹茂, 陈英乡. 响应面法优化金枪鱼下脚料双菌发酵制备防腐功能海鲜风味调料的研究[J]. 中国调味品,2020,45(7):101−107. [Yu Xuejuan, Jiang Zhumao, Chen Yingxiang. Response surface methodology to optimize the fermentation of tuna scraps with two bacteria to prepare antiseptic seafood flavor seasonings[J]. Chinese Condiments,2020,45(7):101−107. doi: 10.3969/j.issn.1000-9973.2020.07.023
[8]	Chen J, Li L, Yi R, et al. Release kinetics of Tilapia scale collagen I peptides during tryptic hydrolysis[J]. Food Hydrocolloids,2018,77:931−936. doi: 10.1016/j.foodhyd.2017.11.040
[9]	郑银桦, 彭聪, 吴秀峰, 等. 酵母酶解物对大口黑鲈生长性能、脂类代谢及肠道组织结构的影响[J]. 动物营养学报,2015,27(5):1605−1612. [Zheng Yinhua, Peng Cong, Wu Xiufeng, et al. Effects of yeast enzymatic hydrolysate on growth performance, lipid metabolism and intestinal tissue structure of largemouth bass[J]. Journal of Animal Nutrition,2015,27(5):1605−1612. doi: 10.3969/j.issn.1006-267x.2015.05.033
[10]	武利刚,谢广深,段杉. 活性炭和酵母粉对虾头虾壳蛋白水解液脱腥脱苦的比较研究[J]. 现代食品科技,2008,24(12):1243−1246. [Wu Ligang, Xie Guangshen, Duan Shan. Comparative study on the deodorization and debittering of activated carbon and yeast powder to the hydrolysate of shrimp head and shrimp shell protein[J]. Modern Food Science and Technology,2008,24(12):1243−1246.
[11]	钱攀, 马旭婷, 许刚, 等. 美国鲢鱼挥发性成分和脱腥方法研究[J]. 中国食品学报,2016,16(12):169−176. [Qian Pan, Ma Xuting, Xu Gang, et al. Study on volatile components and deodorization methods of American silver carp[J]. Chinese Journal of Food Science,2016,16(12):169−176.
[12]	李颖, 杨立华, 郭建华. 利用啤酒酵母吸附重金属离子的研究进展[J]. 啤酒科技,2012(5):18−21. [Li Ying, Yang Lihua, Guo Jianhua. Research progress on the adsorption of heavy metal ions by brewer's yeast[J]. Beer Science and Technology,2012(5):18−21.
[13]	张海燕, 吴燕燕, 李来好, 等. 响应面法优化海鲈鱼片脱腥工艺[J]. 食品与发酵工业,2019,45(11):143−149. [Zhang Haiyan, Wu Yanyan, Li Laihao, et al. Optimization of deodorization process for sea bass fillets by response surface methodology[J]. Food and Fermentation Industries,2019,45(11):143−149.
[14]	Guttman L, Van Rijn J. 2-Methylisoborneol and geosmin uptake by organic sludge derived from a recirculating aquaculture system[J]. Water Research,2009,43(2):474−480. doi: 10.1016/j.watres.2008.10.018
[15]	刘艳, 段振华, 蔡彦, 等. 牡蛎酶解液的脱腥工艺研究[J]. 食品研究与开发,2015,36(21):95−99. [Liu Yan, Duan Zhenhua, Cai Yan, et al. Study on the deodorization process of oyster enzymatic hydrolysate[J]. Food Research and Development,2015,36(21):95−99. doi: 10.3969/j.issn.1005-6521.2015.21.025
[16]	苏怡, 夏文水, 姜启兴. 不同脱腥方法对鲟鱼肉脱腥效果比较研究[J]. 食品科技,2019,44(10):138−146. [Su Yi, Xia Wenshui, Jiang Qixing. Comparative study on the effect of different deodorizing methods on sturgeon meat[J]. Food Science and Technology,2019,44(10):138−146.
[17]	Civille G V, Oftedal K N. Sensory evaluation techniques-make "good for you" taste "good"[J]. Physiology & Behavior,2012,107(4):598−605.
[18]	Musatov V Y, Sysoev V V, Sommer M, et al. Assessment of meat freshness with metal oxide sensor microarray electronic nose: A practical approach[J]. Sensors and Actuators B: Chemical,2010,144(1):99−103. doi: 10.1016/j.snb.2009.10.040
[19]	Barbri E, Amari A, Vinaixa M, et al. Building of a metal oxide gas sensor-based electronic nose to assess the freshness of sardines under cold storage[J]. Sensors and Actuators B: Chemical,2007,128(1):235−244. doi: 10.1016/j.snb.2007.06.007
[20]	赵华杰, 杨荣华, 戴志远. 贻贝蒸煮液发酵调味品的感官评价及呈味成分的分析[J]. 中国食品学报,2009,9(4):185−191. [Zhao Huajie, Yang Ronghua, Dai Zhiyuan. Sensory evaluation and analysis of flavor components of fermented condiments from mussel cooking liquor[J]. Chinese Journal of Food Science,2009,9(4):185−191. doi: 10.3969/j.issn.1009-7848.2009.04.030
[21]	Byun M W, Lee K H, Kim D H. Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid[J]. Journal of Food Protection,2000,63(7):934. doi: 10.4315/0362-028X-63.7.934
[22]	靳艳芬, 吴靖娜, 路海霞, 等. 鲍蒸煮液复合调味品制作配方和工艺研究[J]. 渔业现代化,2017,44(1):45−50, 58. [Jin Yanfen, Wu Jingna, Lu Haixia, et al. Study on the formula and technology of making compound condiment of abalone cooking liquid[J]. Fishery Modernization,2017,44(1):45−50, 58.
[23]	吴靖娜, 靳艳芬, 陈晓婷, 等. 鲍鱼蒸煮液美拉德反应制备海鲜调味基料工艺优化[J]. 食品科学,2016,37(22):69−76. [Wu Jingna, Jin Yanfen, Chen Xiaoting, et al. Process optimization of seafood seasoning base prepared by Maillard reaction of abalone cooking liquid[J]. Food Science,2016,37(22):69−76. doi: 10.7506/spkx1002-6630-201622010
[24]	中华人民共和国国家卫生和计划生育委员会.GB 5009.235-2016食品中氨基酸态氮的测定[S]. 2016. National Health and Family Planning Commission of the People's Republic of China: GB 5009.235-2016 Determination of amino acid nitrogen in food[S]. 2016.
[25]	中华人民共和国国家卫生和计划生育委员会. GB/T 5009.124-2016食物中氨基酸的测定[S]. 2016. National Health and Family Planning Commission of the People's Republic of China: GB/T 5009.124-2016 Determination of amino acids in food[S]. 2016.
[26]	陈丽丽, 袁美兰, 张树峰, 等. 草鱼和鳗鱼内脏发酵鱼露的理化成分比较[J]. 中国调味品,2020,45(2):16−18, 22. [Chen Lili, Yuan Meilan, Zhang Shufeng, et al. Comparison of physicochemical components of fermented fish sauce from grass carp and eel offal[J]. China Seasoning,2020,45(2):16−18, 22. doi: 10.3969/j.issn.1000-9973.2020.02.004
[27]	Su G, Wang S, Yuan Z, et al. Enhanced volatile fatty acids production of waste activated sludge under salinity conditions: Performance and mechanisms[J]. Journal of Bioscience and Bioengineering,2016,121(3):293−298. doi: 10.1016/j.jbiosc.2015.07.009
[28]	Zhao J, Liu Y, Wang D, et al. Potential impact of salinity on methane production from food waste anaerobic digestion[J]. Waste Management,2017,67:308−314. doi: 10.1016/j.wasman.2017.05.016
[29]	Huidrom S, Deka M. In vitro characterization of lactic acid bacteria isolated from the infant faeces as potential probiotic[J]. International Journal of Pharma & Bio ences,2014,5(2):B390−B399.
[30]	冯霞, 赵欣, 宋家乐. 传统酿造酱油的品质特性及其氨基酸组成研究[J]. 中国调味品,2014,39(2):16−19. [Feng Xia, Zhao Xin, Song Jiale. Study on the quality characteristics and amino acid composition of traditional brewed soy sauce[J]. Chinese Condiments,2014,39(2):16−19. doi: 10.3969/j.issn.1000-9973.2014.02.004
[31]	Tseng Y H, Lee Y L, Li R C. Non-volatile flavor components of Ganoderma tsugae[J]. Food Chemistry,2005,90(3):109−115.
[32]	武俊瑞, 顾采东, 田甜, 等. 豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J]. 食品科学,2017,38(8):139−144. [Wu Junrui, Gu Caidong, Tian Tian, et al. Changes of protein and amino acids during the natural fermentation of soybean paste[J]. Food Science,2017,38(8):139−144. doi: 10.7506/spkx1002-6630-201708022

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	朱秀娟，孙娜，陈文东，聂龙英，王林林. 核桃花护色保脆技术研究. 宁夏师范学院学报. 2022(07): 52-58 .
2.	王纪辉，曾亚军，侯娜，耿阳阳，胡伯凯，刘亚娜，张时馨，杨光. 曲面响应法优化核桃雄花多酚提取工艺及其组成与抗氧化活性分析. 南方农业学报. 2022(10): 2997-3008 .