固体发酵糟鳓鱼特征挥发性风味指纹图谱构建及风味形成机理研究

Solid substrate fermentation is one of the crucial technique to realize industrialized production of traditional vinasse fish. Comparing with traditional curing process, we found in primary research that solid substrate fermentation could enhence the production efficiency and quality consistency，but the flavor （including taste and aroma character） quality of the product was far away from satisfaction , when normal physical and chemical properties were used as quality control parameters.There is a lack of systematic analysis of the aroma formation mechanism and the importancy of aroma compounds to the whole quality of traditional vinasse fish. Therefor we suggest that fingerprints of aroma components could be used as the quality-control index for the vinasse white herring,a featured vinasse fish in Zhejiang.Technically, SBSE（stir bar sorptive extraction）-GC-MS, GC-O Sniffer combined with E-nose sniffering are to be used for the quantification and identification of the aroma compounds,confirmation of the active aroma，and the construction of the aroma fingerprints. the fingerprints then will be further studied to investigate their relationship with the sensory profile.Whereafter the comparison of aroma compounds in traditionally fermented and the inoculated vinasse fish would be done with the methods developed above. The changes of active aroma compounds, physicochemical characteristics of meat, sensory quality，microorganism and relative enzymes are to be studied under different fermentation parameters such as inoculation amount, types of microorganism, temperature， salinity and so on. Through analyzing internal relations between these changes, the flavor formation mechanism in solid substrate fermentation is to be discussed and proved by addition of flavor precursors and inoculated microorganism in a analogous system. The results of the study can provide new methods for quality control and establishing of industrialized and standardized processing parameters in solid fermentation of vinasse fish, also has important significance in promoting the industrialization of other featured flavor vinasse fish food from different areas and fish species.

固体发酵是实现传统糟鱼工业化生产的关键技术之一。前期研究发现, 以常规理化指标作为品控参数，固体发酵虽能提高生产效率和质量稳定性，但产品风味品质不佳。目前糟鱼风味形成机制及影响因素缺乏系统研究，本项目以浙江特色糟鳓鱼为对象，通过SBSE-GC-MS、GC-O Sniffer和电子鼻分析，构建糟鱼特征挥发性风味多指纹图谱，并研究其与感官分析结果关联性，比较传统法和固体发酵法制备的糟鱼特征挥发性风味成分；研究固体发酵过程中不同接种量、微生物种类、发酵温度和盐度等条件下，糟鱼特征风味成分、鱼肉成分、感官品质、微生物及相关酶的变化规律，通过分析这些变化规律之间内在联系，结合特征风味成分的分子结构，探讨固体发酵糟鱼风味形成机制，并通过风味前体物反应以验证。研究结果对固体发酵生产糟鳓鱼工业化生产工艺参数的确定及品质控制提供新思路，对促进不同鱼种、产地的糟鱼及其它风味食品的工业化、标准化生具有重要意义。

糟鱼是我国民间传统食品，色泽优美、香气浓郁、风味独特，具有保健功能。但传统糟鱼制作工艺受气候、季节的影响很大，且生产周期较长、生产技术工艺不稳定，限制了该产品的大规模工业化生产。为此,本项目在研究糟鱼发酵过程中风味品质与理化品质相关性基础上，建立了基于固相微萃取结合全二维气相色谱-飞行时间质谱萃取、分析鉴定糟鱼挥发性风味成分、构建了糟鱼的气相色谱-质谱、电子鼻、电子舌多风味指纹谱图，并利用这些技术初步研究了糟鱼生产过程风味成分产生的机理，及影响风味形成的因素，建立了基于风味指纹技术的糟鱼品质评价模型，以及糟鱼发酵过程中生物胺等有害指标的变化。. 结果表明固相微萃取结合全二维气相色谱-飞行时间质谱萃取能有萃取、分离、鉴定糟鱼这一复杂食品基质中的挥发性成分，共鉴定出295个化合物，远多于传统一维GC的95个；据此结合电子鼻、电子舌分析构建的多指纹谱图，能将不同糟鱼样品能准确区分，并通过风味活性值，研究了这些化合物中的风味特征和不同样品中的特征风味成分；在接种发酵过程中，腌制过程对风味产生的影响不大，而发酵过程中大量增加的挥发性成分表明接微生物产生的酶催化水解鱼肉的蛋白质、脂肪酸产是接种发酵糟鱼风味产生的主要原因。通过多指纹谱图分析，构建的理化指标的预测模型，能对糟鱼发酵过程中的品质进行预测，从而作为糟鱼生产过程中品质评价与控制的主要手段。在此基础上，建立以鳓鱼、带鱼等海水鱼为原料经腌制、接种发酵工艺制成特色糟鱼产品，具有耗时短，产品品质稳定的优点。 . 项目研究结果基本阐述了糟鱼固态发酵过程中的风味形成机理、为糟鱼制品的生产过程中的风味品质评价和控制提供了理论依据和技术手段，对于促进利用微生物接种发酵技术对传统的糟鱼生产工艺进行现代化、标准化、工业化的改造，对推动传统水产食品的精深发展具有重要意义。.