小黄鱼加工副产物发酵条件的优化及其营养评价

Optimization of fermentation conditions and nutritional evaluation of processing by-products of small yellow croaker

中文关键词:  小黄鱼加工副产物  酶解  发酵  响应面分析法  营养指标

英文关键词:processing by-products of small yellow croaker  enzymolysis  fermentation  response surface analysis  nutrition indicators

中文摘要:

      目的 探究小黄鱼加工副产物酶解液的发酵工艺, 优化发酵条件, 并对发酵液进行营养评价。方法 采用单因素实验和响应面分析法探究发酵时间、发酵温度、菌种添加量以及豆粕添加量对发酵液中氨基酸含量的影响, 并对发酵液中碳氮比、乳酸含量及硝态氮含量进行测定。结果 枯草芽孢杆菌发酵最佳条件: 发酵时间5 d, 发酵温度29 ℃, 菌种添加量5.3%, 豆粕添加量10.1%, 在此条件下, 小黄鱼加工副产物酶解液发酵后所得氨基酸含量可达39.68 mg/mL。发酵处理后, 发酵液鱼腥味较酶解液明显减轻, 且其碳氮比、乳酸、硝态氮含量显著高于酶解液(P<0.05); 氨基酸总量较酶解液提高27%, 其中苏氨酸、丝氨酸、脯氨酸及甘氨酸等9种氨基酸含量极显著提高(P<0.01), 苦味氨基酸天冬氨酸、胱氨酸及精氨酸含量极显著降低(P<0.01)。 结论 对鱼类副产物酶解液进行进一步发酵处理, 不仅可提高产物的营养价值, 而且能更充分地利用水产资源, 提高水产品的附加值。

英文摘要:

      Objective To study the fermentation process of the enzymatic hydrolysate of the processing by-products of small yellow croaker, optimize the fermentation conditions, and carry out the nutritional evaluation of the fermentation broth. Methods The effects of fermentation time, fermentation temperature, strain addition and soybean meal addition on the total amino acids content in the fermentation broth were explored by single factor experiment and response surface experiment, and the carbon nitrogen ratio, lactic acid content and nitrate nitrogen content of fermentation broth were determinated. Results The optimum fermentation conditions of Bacillus subtilis were as follows: fermentation time 5 d, fermentation temperature 29 °C, strain addition 5.3%, soybean meal addition 10.1%, under these conditions, the amino acid content of processing by-products of small yellow croaker enzymatic hydrolysate was 39.68 mg/mL. After fermentation, the fishy smell of fermented liquid was significantly reduced, and the carbon nitrogen ratio, lactic acid and nitrate nitrogen content were significantly higher than those of enzymatic hydrolysate (P<0.05); the total amount of amino acids was 27% higher than that of the enzymatic solution, and the content of 9 kinds of amino acids such as threonine, serine, proline and glycine were significantly increased (P<0.01), while the content of bitter amino acids such as aspartate, cystine and arginine were significantly decreased (P<0.01). Conclusion Further fermentation treatment for fish by-product enzymatic hydrolysate can not only improve the nutritional level of the product, but also make full use of aquatic resources, and improve the added value of aquatic products.