刘恋,郑若希,钟武杰,李学伟,朱新贵

• 1:华南农业大学食品学院
• 2:李锦记(新会)食品有限公司

摘要(Abstract)：

该研究分别以酶法和微生物法水解秋刀鱼，以研制具有海鲜风味的调味基料。通过分析秋刀鱼水解液的主要理化指标、游离氨基酸含量、风味物质构成及感官评分，探讨秋刀鱼的水解工艺。研究表明，微生物发酵的发酵液色泽偏棕褐色，其pH值、可溶性无盐固形物含量和TVB-N含量均显著低于酶解液(P<0.05);游离氨基酸含量分别为8.408,8.181 mg/mL,但酶解液中的苦味氨基酸占比较高；在主要挥发性风味物质分析中，微生物发酵液中的风味物质最丰富，而且其综合感官评分最高。综合分析表明秋刀鱼经微生物发酵后的水解液整体风味品质最好，适合作为海鲜调味品加工的调味基料。

关键词(KeyWords)： 秋刀鱼;海鲜风味;调味基料

Abstract:

Keywords:

基金项目(Foundation): 广东省大专项+计划(2020660300030000170);; 大学生创新创业训练计划项目(202010564219)

作者(Author): 刘恋,郑若希,钟武杰,李学伟,朱新贵

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