以纯黄豆发酵为对照,分析了鸡肉与黄豆混合发酵过程中蛋白质、氨基酸态氮、蛋白酶活力、游离氨基酸和挥发性风味物质的变化规律.结果表明,发酵过程中,样品的蛋白质含量呈下降趋势,氨基酸态氮、蛋白酶活力和游离氨基酸含量则呈上升趋势.不同发酵时期,鸡肉和黄豆混合发酵组中鲜味氨基酸和总游离氨基酸含量均显著高于纯黄豆发酵(P＜0.05),挥发性风味物质的积累也较纯黄豆发酵多.通过正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)结合气味活性值(odor activity value,OAV)进一步分析得出,3-甲硫基丙醛、苯甲醛、苯乙醛和1-辛烯-3-醇是鸡肉与黄豆混合发酵过程中的关键差异挥发性风味物质.该研究结果为高品质豆基发酵调味品的开发和品质调控提供了理论参考.
Evaluation of Changes in Protein,Amino Acids,and Flavor during Mixed Fermentation of Chicken and Soybean
In this study,the model of mixed fermentation was constructed using the chicken and soybean,in order to explore its differences(on the content of protein,amino acid nitrogen,free amino acids,volatile flavor substances and on the activity of protease)from a single fermented soybean product.The results showed that fermentation induced a decline of the content of protein,but an increase in amino acid nitrogen,free amino acids and the activity of protease,respectively.Compared with the soybean fermentation group,the mixed fermentation group had significantly higher concentrations of umami amino acids and total free amino acids,and richer volatile flavor substances during fermentation,in which 3-methylthiopropionaldehyde,benzaldehyde,phenylacetaldehyde,and l-octen-3-ol were regarded as the key differential compounds by means of orthogonal partial least squares discriminant analysis(OPLS-DA)and odor activity value(OAV).The current study contributed to the development of new soybean-based condiment and provided a theoretical reference for quality control of soybean fermentation products.
万方数据
维普
