刘安齐^1，2，郭全友^2*，杨 絮²，石钰琢^1，2，李保国^1*

（1.上海理工大学健康科学与工程学院，上海 200093；

2.中国水产科学研究院东海水产研究所，上海 200090）

摘要：利用正交实验设计优化香糟大黄鱼的混菌发酵工艺，通过感官评价得到最佳发酵工艺条件：发酵时间4 d、发酵温度15 ℃、短乳杆菌添加量2%、酿酒酵母添加量6%。通过测定理化指标和风味化合物反映冰鲜大黄鱼及最佳工艺条件下的发酵大黄鱼的代谢物累积程度。结果表明：大黄鱼经过发酵，pH值和水分含量显著降低，氨基酸态氮含量显著上升，质构和色泽明显改善；利用高效液相色谱分析冰鲜及发酵大黄鱼的有机酸组成，发酵后大黄鱼含量最高的有机酸为乳酸，并且乳酸、酒石酸、琥珀酸、苹果酸、柠檬酸和乙酸的含量均显著增加；采用气相色谱-等离子迁移谱测定冰鲜及发酵大黄鱼的挥发性风味化合物，在样品中共检测到31种挥发性化合物，包括8种酯类、6种醇类、4种酮类、2种酸类、2种醛类、3种烯类和6种其他化合物，其中发酵前、后挥发性风味成分变化最大的是酯类和醇类。该研究为香糟大黄鱼的工业化生产提供参考。

关键词：香糟大黄鱼；混菌发酵；有机酸；挥发性风味物质；气相等离子迁移谱

中图分类号：TS254.4    文献标识码：A    文章编号：1674-506X（2022）04-0046-0007

Study on the Fermentation Process of Mixed Bacteria and the Change of Material Composition of Aromatic Lees Large Yellow Croaker

LIU Anqi ^1，2, GUO Quanyou^2*, YANG Xu², SHI Yuzhuo^1，2, LI Baoguo^1*

（1.School of Health Science and Engineering, University of Shanghai for Science and Technology,

Shanghai 200093, China;

2.East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China）

Abstract：Optimization of mixed fermentation process of fermented large yellow croaker by orthogonal experimental design. The optimal fermentation conditions were obtained by sensory evaluation: fermentation time of 4 days, fermentation temperature of 15 ℃, 2% addition of Lactobacillus brevis and 6% addition of Saccharomyces cerevisiae. The physicochemical properties and flavor compounds were measured to reflect the degree of metabolite accumulation in chilled large yellow croaker and fermented large yellow croaker under optimal process conditions. The results showed that the pH and moisture content of the fermented large yellow croaker decreased significantly, the amino acid nitrogen content increased significantly, and the texture and color improved significantly. High performance liquid chromatography was used to analyze the organic acid composition of chilled and fermented large yellow croaker. The highest organic acid content in fermented large yellow croaker was lactic acid, and the contents of lactic, tartaric, succinic, malic, citric and acetic acids were significantly increased after fermentation. In addition, gas chromatography-ion mobility spectrometry was used to determine volatile flavor compounds in chilled and fermented large yellow croaker. 31 volatile compounds were detected in samples，including 8 esters, 6 alcohols, 4 ketones, 2 acids, 2 aldehydes, 3 alkenes and 6 other compounds, with the most altered volatile flavor components before and after fermentation being esters and alcohols. This study provides a reference for the industrial production of aromatic lees large yellow croaker.

Keywords：fermented large yellow croaker; mixed bacteria fermentation; organic acid; volatile flavor compounds; gas chromatography-ion mobility spectrometry

doi：10.3969/j.issn.1674-506X.2022.04-008

收稿日期：2022-02-25

基金项目：国家自然科学基金面上项目（31871872）；中国水产科学研究院基本科研业务费资助项目（2020TD68）；中央级公益性科研院所基本科研业务费专项资金项目（2021M01）

作者简介：刘安齐（1997-），男，硕士研究生。研究方向：食品工程。

*通信作者：郭全友（1974-），男，博士，高级研究员。研究方向：水产品加工及贮藏；李保国（1961-），男，博士，教授。研究方向：食品和农产品加工新技术。

引用格式：刘安齐,郭全友,杨絮,等.香糟大黄鱼混菌发酵工艺及物质成分变化研究[J].食品与发酵科技,2022,58(4):46-51,79.