银鱼(Rasbora argyrotaenia)和凤尾鱼(Stolephorus sp.)

Q3 Agricultural and Biological Sciences
S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari
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引用次数: 0

摘要

根据发酵基质的不同,发酵鱼类产品可分为盐类和盐碳水化合物类。基质上的一系列生化反应会影响产品的风味特征。本研究比较了四种发酵鱼类产品的氨基酸、脂肪酸和挥发性化合物特征,这四种发酵鱼类产品是:贝卡萨姆(Bekasam)、鲁西普(Rusip)、鱼酱以及用银鱼和凤尾鱼制成的鱼酱。为了确定这些产品的感官特征,还进行了定量描述性分析(QDA)。结果表明,属于盐碳水化合物发酵鱼类的鲁西普和贝卡萨姆精氨酸、硬脂酸、癸酸和油酸含量较高,酮、内酯和脂肪酸衍生物化合物在其风味特征中占主导地位。鱼酱的风味特征是高浓度的醛类,如 3-甲基丁醛和己醛,而鱼露的风味特征是高浓度的吡嗪和芳香化合物。根据 QDA 的结果,用鯷鱼和银鱼制备的鱼露和鱼膏的感官变量没有明显差异,这表明这两种鱼类作为原料同样适用。而用凤尾鱼和银鱼制备的鱼露和鱼膏的咸度则不同。QDA 数据的 PCA 结果将发酵鱼 1 型和 2 型区分开来。发酵鱼类型 1 与鱼味和甜味的相关性更高,而类型 2 则与鱼腥味、咸味、酸味和涩味相关。这一结果为进一步的产品开发和质量控制提供了有用的依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characterization of flavor-related compounds and sensory profiles of four fermented fish products prepared from silver rasbora (Rasbora argyrotaenia) and anchovy (Stolephorus sp.)
Fermented fish products are grouped into salt and salt-carbohydrate types based on the fermentation substrate. A series of biochemical reactions on the substrate affects the flavor characteristics of the resulting products. This study compared the amino acids, fatty acids, and volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste, and fish sauce made from silver rasbora and anchovy. The quantitative descriptive analysis (QDA) was carried out to determine the sensory profiles of those products. The results indicated that rusip and bekasam, which belong to salt-carbohydrate fermented fish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones, lactones, and fatty acid derivative compounds dominating their flavor profiles. The flavor profile of fish paste was characterized by high concentrations of aldehydes such as 3- methylbutanal and hexanal, whereas that of fish sauce was characterized by large concentrations of pyrazine and aromatic compounds. Based on the findings of the QDA, no significant difference was observed within the sensory variables of fish sauce and fish paste prepared from anchovy and silver rasbora, indicating that both fish are equally usable as raw materials. Whereas different saltiness was identified in both rusip and bekasam prepared from anchovy and rasbora. The results of PCA on QDA data separated fermented fish type 1 from the type 2. Fermented fish type 1 was more correlated with umami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringent taste. The result is useful as a basis for further product development and quality control.
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来源期刊
Food Research
Food Research Agricultural and Biological Sciences-Food Science
CiteScore
1.80
自引率
0.00%
发文量
285
审稿时长
12 weeks
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