植物乳植桿菌低鹽短時發(fā)酵鱸魚理化特性及風(fēng)味變化

打開文本圖片集

Abstract：Toreduce thesaltcontentandof-odoroftraditional stinkybass products，low-salt，short-termfermentation Was caried out using Lactiplantibacillus plantarum.The changes in tasteand flavor during the fermentation process were examined bydetermining moisture content，pH，organicacids，freeaminoacids，and volatile favorcompoundcontents. To determinethe optimal fermentation time，sensory evaluation Was conducted and sensory data were analyzed using fuzzy mathematics.The results demonstratedthat tartaric and sucinic acids were the major flavor-active organic acids， impartingrefreshing umamiandsour tastestofermentedbass.Glu，Arg，and His weredeterminedas thekeyumami，sweet， andbitertasteaminoacids，respectively.Thedynamicvariations infreeaminoacidconcentrationssignificantlyenhanced the richness offlavor.Attheearly and midle stages of fermentation，theodor characteristics gradually transited from earthyodortocitrus-likearomasandthen tocoriander-andmint-ikearomasatthelatestagewithmalodorouscompounds including trimethylamine being below detectable levels.Theresultsofsensory evaluation basedon fuzzy analysis showed the optimal fermentation time to be 36h .The 36h fermented sample exhibited a pearly white appearance with glossy luster， characterized byrich umami and sweet tastes，strong fishyandunique fermented aromas，firmand elastic texture showing well-defined flaky separation （"garlic-clove”muscle structure） with smooth and burr-free surface.

Keywords：fermentedlargemouthbassproducts;Lactiplantibacillusplantarum;organicacids;freeaminoacids;volatileflavor compounds

DOI：10.7506/rlyj1001-8123-20250216-042

中圖分類號：TS254.1 文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2025）09-0043-11

收稿日期：2025-02-16

基金項(xiàng)目：湖南省重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2022NK2040）

第一作者簡介：周楊凱鳴（2000—）（ORCID：0009-009-4644-0398），男，碩士研究生，研究方向?yàn)槭称饭こ?。（剩?2880字）