Optimization of biological deodorization process and analysis of volatile flavor in <i>Gracilaria lemaneiformis</i>

YANG Chao; LIANG Zhangcheng; LIN Xiaozi; SU Hao; HE Zhigang; GUO Jingbo; LI Weixin

doi:10.19303/j.issn.1008-0384.2021.04.016

Volume 36 Issue 4

Apr. 2021

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(4): 490-500

YANG C, LIANG Z C, LIN X Z, et al. Optimization of biological deodorization process and analysis of volatile flavor in Gracilaria lemaneiformis [J]. Fujian Journal of Agricultural Sciences，2021，36（4）：490−500 doi: 10.19303/j.issn.1008-0384.2021.04.016

Citation:

YANG C, LIANG Z C, LIN X Z, et al. Optimization of biological deodorization process and analysis of volatile flavor in Gracilaria lemaneiformis [J]. Fujian Journal of Agricultural Sciences，2021，36（4）：490−500 doi: 10.19303/j.issn.1008-0384.2021.04.016

Citation:

PDF( 1221 KB)

Optimization of biological deodorization process and analysis of volatile flavor in Gracilaria lemaneiformis

doi: 10.19303/j.issn.1008-0384.2021.04.016

YANG Chao^{1, 2
,},
LIANG Zhangcheng^{2, 3},
LIN Xiaozi^{2, 3},
SU Hao^{2, 3},
HE Zhigang^{2, 3
,
,},
GUO Jingbo^{1
,
,},
LI Weixin^{2, 3}

1.
College of Food Science, Shanxi Normal University, Linfen　041000, China
2.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou　350003, China
3.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou　350003, China

Received Date: 2020-12-24
Rev Recd Date: 2020-03-12

Available Online: 2021-05-17

Publish Date: 2021-04-30

Abstract

Abstract

Objective Optimize the microbial fermentation and deodorization process of Gracilaria lemaneiformis (GL), and provide certain technical support for the deep processing and utilization of GL. Method Through the fuzzy comprehensive evaluation of sensory, on the basis of screening out the combination of biological deodorizing microorganisms, using the Box-Behnken response surface method o logy to optimize the added amount of malic acidandsugar, inoculation amount, time of fermentation, fermentation temperature factor parameters. Analyze the changes of volatile flavor compounds in GL before and after fermentation by HS-SPME-GC/MS and other techniques. Results The optimal deodorization process is: the combination of deodorizing microbial strains is 1∶1 Saccharomyces cerevisia JJ4 and Lactobacillus paracasei subsp. Paracasei RP38;sugar added 2.0%, malic acid added 0.2%, inoculation amount 5% each, fermentation time 68 h, fermentation temperature 29℃.After fermentation and deodorization, cyclooctanol, 1-methylcycloheptanol, octanal, nonanal, 2-nonenal, (E)-which have fatty, fishy and fishy odors disappear, the content of 3-octanoneis significantly reduced, added aromatic phenylethyl Alcohol, fruity hexanoic acid, ethyl ester, wine scented octanoic acid, ethyl ester, sweet scented hexanoic acid, 2-phenylethyl ester, coconut scented nonanoic acid, ethyl ester. Conclusion The combination of JJ4 and RP38 is used to ferment GL to remove the smelly substances such as alcohol and aldehydes, and increase the flavor substances such asphenylethylalcohol and esters.Andit has obvious deodorant and fragrance effect on GL.
- Gracilaria lemaneiformis,
- biological deodorization,
- process optimization,
- volatile flavor

FullText(HTML)

References(22)

References

[1]	周峙苗, 何清, 马晓宇. 东海红藻龙须菜的营养成分分析及评价 [J]. 食品科学, 2010, 31(9):284−287. ZHOU S M, HE Q, MA X Y. Evaluation of nutritional components in Gracilaria lemaneiformis [J]. Food Science, 2010, 31(9): 284−287.(in Chinese)
[2]	MOHAMED S, HASHIM S N, RAHMAN H A. Seaweeds: A sustainable functional food for complementary and alternative therapy [J]. Trends in Food Science and Technology, 2012, 23(2): 83−96. doi: 10.1016/j.jpgs.2011.09.001
[3]	张学成, 费修绠, 王广策, 等. 江蓠属海藻龙须菜的基础研究与大规模栽培 [J]. 中国海洋大学学报(自然科学版), 2009, 39(5):947−954. ZHANG X C, FEI X G, WANG G C, et al. Genetic studies and large scale cultivation of Gracilaria lemaneiformis [J]. Periodical of Ocean University of China, 2009, 39(5): 947−954.(in Chinese)
[4]	高英霞. 龙须菜多糖与藻胆蛋白的研究进展 [J]. 中药材, 2010, 33(3):474−477. GAO Y X. Research progress on the Polysaccharide and Phycobiliprotein [J]. Journal of Chinese Medicinal Materials, 2010, 33(3): 474−477.(in Chinese)
[5]	刘燕. 龙须菜的发酵及发酵龙须菜对黑鲷生长、免疫和抗氧化能力的影响[D]. 广州: 华南农业大学, 2016. LIU Y. Fermentation of asparagus and effects of fermented asparagus on growth and immunity of black seabream[D]. Guangzhou: South China Agricultural University, 2016. (in Chinese)
[6]	邓静, 杨荭, 朱佳倩, 等. 水产原料腥味物质的形成及脱腥技术研究进展 [J]. 食品安全质量检测学报, 2019, 10(8):2097−2102. doi: 10.3969/j.issn.2095-0381.2019.08.003 DENG J, YANG H, ZHU J Q, et al. Research progress in the formation and deodorization technology of fishy odor for aquatic raw material [J]. Journal of Food Safety & Quality, 2019, 10(8): 2097−2102.(in Chinese) doi: 10.3969/j.issn.2095-0381.2019.08.003
[7]	CHENG H F. Volatile flavor compounds in yogurt: A review [J]. Critical Reviews in Food Science and Nutrition, 2010, 50(10): 938−950. doi: 10.1080/10408390903044081
[8]	HUANG F, HONG R Y, ZHANG R F, et al. Physicochemical and biological properties of longan pulp polysaccharides modified by Lactobacillus fermentumfermentation [J]. International Journal of Biological Macromolecules, 2019, 125: 232−237. doi: 10.1016/j.ijbiomac.2018.12.061
[9]	钱攀, 马旭婷, 许刚, 等. 美国鲢鱼挥发性成分和脱腥方法研究 [J]. 中国食品学报, 2016, 16(12):169−176. QIAN P, MA X T, XU G, et al. Study on volatile components and deodorization of silver carp [J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(12): 169−176.(in Chinese)
[10]	明庭红, 裘迪红, 周君, 等. 基于植物乳杆菌发酵草鱼脱腥增香的研究 [J]. 中国食品学报, 2017, 17(10):202−210. MING T H, QIU D H, ZHOU J, et al. Analysis of the deodorization and aroma during fermentation of grass carp by Lactobacillus plantarum [J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(10): 202−210.(in Chinese)
[11]	刘慧, 秦小明, 林华娟, 等. 牡蛎蛋白酶解液脱腥技术的研究 [J]. 中国食品学报, 2012, 12(9):78−86. LIU H, QIN X M, LIN H J, et al. Study on deodorization techniques for oyster enzymatic hydrolysate [J]. Journal of Chinese Institute of Food Science and Technology, 2012, 12(9): 78−86.(in Chinese)
[12]	王浩田, 马俪珍, 付翠萍. 鲶鱼肉的脱腥工艺研究 [J]. 安徽农业科学, 2011, 39(10):6063−6066. doi: 10.3969/j.issn.0517-6611.2011.10.149 WANG H T, MA L Z, FU C P. Research on deodorization technology for catfish meat [J]. Journal of Anhui Agricultural Sciences, 2011, 39(10): 6063−6066.(in Chinese) doi: 10.3969/j.issn.0517-6611.2011.10.149
[13]	SEO Y S, BAE H N, EOM S H, et al. Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae [J]. Bioresource Technology, 2012, 121: 475−479. doi: 10.1016/j.biortech.2012.07.007
[14]	LI X F, YANG R W, LIN S Y, et al. Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation [J]. Journal of Food Measurement and Characterization, 2017, 11(3): 1118−1127. doi: 10.1007/s11694-017-9488-3
[15]	WANG C, LV S, WU Y S, et al. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS [J]. Journal of the Science of Food and Agriculture, 2016, 96(13): 4492−4498. doi: 10.1002/jsfa.7663
[16]	CAI J S, ZHU Y Y, MA R H, et al. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS [J]. Food Chemistry, 2021, 340: 127880. doi: 10.1016/j.foodchem.2020.127880
[17]	梁璋成, 何志刚, 任香芸, 等. MLF植物乳杆菌R23培养基优化 [J]. 福建农业学报, 2009, 24(6):570−574. doi: 10.3969/j.issn.1008-0384.2009.06.018 LIANG Z C, HE Z G, REN X Y, et al. Optimization of culture medium for Lactobacillus plantarum R23 for malotactic fermentation [J]. Fujian Journal of Agricultural Sciences, 2009, 24(6): 570−574.(in Chinese) doi: 10.3969/j.issn.1008-0384.2009.06.018
[18]	顾赛麒, 唐文燕, 周洪鑫, 等. 响应面法优化海带脱腥工艺及其色泽品质评价 [J]. 食品科学, 2018, 39(18):217−226. doi: 10.7506/spkx1002-6630-201818034 GU S Q, TANG W Y, ZHOU H X, et al. Optimization of deodorization process for Laminaria japonica by response surface methodology and evaluation of its color quality [J]. Food Science, 2018, 39(18): 217−226.(in Chinese) doi: 10.7506/spkx1002-6630-201818034
[19]	张海燕, 吴燕燕, 李来好, 等. 响应面法优化海鲈鱼片脱腥工艺 [J]. 食品与发酵工业, 2019, 45(11):143−149. ZHANG H Y, WU Y Y, LI L H, et al. Optimized deodorization process of Lateolabrax japonicas fillets by response surface methodology [J]. Food and Fermentation Industries, 2019, 45(11): 143−149.(in Chinese)
[20]	王红丽, 梁璋成, 何志刚, 等. 生物发酵脱腥海带的挥发性风味物质分析 [J]. 中国食品学报, 2020, 20(6):295−303. WANG H L, LIANG Z C, HE Z G, et al. Analysis of volatile flavor compounds from microbial fermented deodorization kelp [J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(6): 295−303.(in Chinese)
[21]	王红丽, 陈慎, 何志刚, 等. 基于主成分分析法的钙盐漂烫海带质构品质综合评价 [J]. 福建农业学报, 2017, 32(10):1124−1129. WANG H L, CHEN S, HE Z G, et al. Comprehensive evaluation of texture quality of kelp bleached by calcium salt based on principal component analysis [J]. Fujian Journal of Agriculture, 2017, 32(10): 1124−1129.(in Chinese)
[22]	杨少玲, 于刚, 戚勃, 等. 顶空固相微萃取法分析龙须菜干品中的挥发性成分 [J]. 南方水产科学, 2016, 12(6):115−122. doi: 10.3969/j.issn.2095-0780.2016.06.015 YANG S L, YU G, QI B, et al. Analysis of volatile compounds of dried Gracilaria lemaneiformis by HS-SPME method [J]. South China Fisheries Science, 2016, 12(6): 115−122.(in Chinese) doi: 10.3969/j.issn.2095-0780.2016.06.015