Zhong Zhihong, Wang Zhiyun, Zhang Yi, Zheng Baodong, Zeng Hongliang
Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods. 2023 Apr 27;12(9):1815. doi: 10.3390/foods12091815.
In order to clarify the relationship between quality and sensory characteristics of kelp paste during fermentation, this study analyzed the quality and sensory characteristics of kelp paste through physicochemical indexes, nutritional components, electronic nose and electronic tongue. The results showed that with the extension of fermentation time, the contents of amino nitrogen, total acid, ammonium salt and ash increased gradually, while the pH value, moisture, fat, protein and carbohydrate decreased gradually. Short-chain alkanes such as nitrogen oxides and methane were the main causes of odor. Freshness, salinity and richness were the main indexes of kelp paste taste. Many quality indexes, such as amino nitrogen and protein, were significantly related to the odor sensor, which can better reflect the odor produced in the fermentation process of kelp paste. There was a significant correlation between quality indicators and important taste indicators such as umami, richness and salty taste, which can better reflect the taste of kelp paste during fermentation. To sum up, there was a significant correlation between the quality characteristics and sensory quality of kelp paste, so the relationship between quality characteristics and sensory characteristics in kelp paste can be clarified.
为阐明海带酱发酵过程中品质与感官特性之间的关系，本研究通过理化指标、营养成分、电子鼻和电子舌对海带酱的品质和感官特性进行了分析。结果表明，随着发酵时间的延长，氨基氮、总酸、铵盐和灰分含量逐渐增加，而pH值、水分、脂肪、蛋白质和碳水化合物含量逐渐降低。氮氧化物和甲烷等短链烷烃是产生气味的主要原因。新鲜度、盐度和丰富度是海带酱味道的主要指标。氨基氮和蛋白质等许多品质指标与气味传感器显著相关，能够较好地反映海带酱发酵过程中产生的气味。品质指标与鲜味、丰富度和咸味等重要味觉指标之间存在显著相关性，能够较好地反映海带酱发酵过程中的味道。综上所述，海带酱的品质特性与感官品质之间存在显著相关性，从而可以阐明海带酱品质特性与感官特性之间的关系。
