A method for improving the characteristic flavor of fermented fish sausage, and fermented fish sausage

Abstract

The present technical solution discloses a method for producing fermented fish sausages and fermented fish sausages that improve the distinctive flavor of the sausage. The present invention adds 5-pyridoxal phosphate, which is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid, thereby increasing the content of 3-methylbutyraldehyde; by adding a composite fermentation agent, Lactococcus lactis subspecies cremoris contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sakei contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde. The present technical solution can improve the fermentation efficiency of naturally fermented sausages and regulate the flavor of the fermented sausages, so that the fermented fish sausages have a rich caramelized aroma, fruity flavor, and bacon flavor, and a delicate, smooth, and elastic taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation method for improving the characteristic flavor of fermented fish sausage. Background Art

[0002] Fermented fish sausages are a traditional fish product in my country, with a unique color and flavor that are highly favored by consumers. Although fish sausages have a shorter processing history than pork sausages, fish meat forms a rubbery gel after salting and heating, and surimi products have a delicate, smooth, and elastic texture. Microorganisms produce a variety of enzymes during the fermentation process, giving fish sausages their unique aroma and flavor. Fermentation also reduces the fishy and odorous properties of fish. While inoculated fermentation compensates for the long fermentation cycle and unstable fermentation environment of natural fermentation, the flavor of fermented sausages produced by inoculation differs significantly from that of naturally fermented sausages. Therefore, developing fermented fish sausages with excellent fermentation results and a distinct flavor profile is of great significance.

[0003] Traditional fermented sausages possess unique flavors, including fruity, fragrant, meaty, sweet, frankincense, and umami. Research has shown that branched-chain aldehydes, such as 3-methylbutanal, 2-methylbutanal, and 2-methylpropanal, impart nutty, malty, cheesy, and bacon-like notes and are key components in producing the characteristic flavor of fermented sausages. The ideal concentration of 3-methylbutanal in fermented sausages is 73-210 μg / kg, but current fermentation processes cannot achieve this ideal concentration range. Therefore, increasing the 3-methylbutanal content can contribute to the distinctive flavor of fermented sausages. Summary of the Invention

[0004] The present invention aims to provide a method for preparing fermented fish sausage with improved characteristic flavor, and solves the technical problem of how to increase the content of 3-methylbutyraldehyde in the fish sausage to help form the characteristic flavor of the fermented sausage.

[0005] Another object of the present invention is to provide a fish sausage prepared using the above-mentioned preparation method.

[0006] A method for improving the characteristic flavor of fermented fish sausage comprises the following steps:

[0007] a. Raw material pretreatment: Take frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard, thaw it, remove the scales, head, tail, and internal organs, clean it, cut it into pieces, and drain it;

[0008] b. Marinate: Add salt and compound phosphate to the fish and marinate; the amount of compound phosphate added is 0.1%-0.3% of the mass of the fish;

[0009] c. Chopping: mince the marinated fish to prepare fish paste, then add pyridoxal 5-phosphate, corn starch and water, and chop and mix evenly; the pyridoxal 5-phosphate is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid; the mass of the fish paste is 100 parts, the mass of pyridoxal 5-phosphate is 0.4 parts to 0.8 parts, the mass of corn starch is 5 parts to 10 parts, and the mass of water is 20 parts. The chopping time is 30 minutes;

[0010] d. Inoculation and fermentation: the composite fermentation agent is formed into a fermentation broth and inoculated into the chopped fish paste, the sausage is stuffed and fermented; the composite fermentation agent is Lactococcus lactis subspecies cremoris and Lactobacillus sake, the volume ratio of the Lactococcus lactis subspecies cremoris fermentation broth to the Lactobacillus sake fermentation broth is 1-2: 1; the Lactococcus lactis subspecies cremoris in the composite fermentation agent contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sake contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde; part of 3-methylbutyraldehyde and 2-methylbutyraldehyde is oxidized to form 3-methylbutanol and 2-methylbutanol; the Lactobacillus sake fermentation supernatant also increases the transaminase activity of Lactococcus lactis subspecies cremoris; the total concentration of the fermentation broth strain is 10 7 -10 9 CFU / g;

[0011] e. Steaming and packaging: Steam the fermented sausage, cool it to room temperature, and vacuum-pack it to obtain the fermented fish sausage. The packaged fish sausage has a 3-methylbutanal content of 107.24-281.45 ug / kg, a 2-methylbutanal content of 46.24-113.88 ug / kg, a 3-methylbutanol content of 31.22-87.59 ug / kg, and a 2-methylbutanol content of 20.06-64.12 ug / kg. CCC

[0012] In the step b, the amount of salt added is 3%-5% of the weight of the fish block, and the marinating time is 2-5 hours.

[0013] In the step c, the mass of pyridoxal 5-phosphate is 0.6 parts, and the mass of corn starch is 8 parts.

[0014] In the step d, the fermentation temperature is 30-40° C., the relative humidity is 70%-75%, and the fermentation time is 2-3 days.

[0015] In the step e, the fermented intestines are steamed, the center temperature of the intestines is 90° C., and the steaming time is 30 minutes.

[0016] A fermented fish sausage is prepared according to the above preparation method.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] First: The present invention utilizes Lactococcus lactis subspecies cremoris and Lactobacillus sakei to improve the fermentation efficiency of naturally fermented sausages and regulate the flavor of the fermented sausages through inoculation and fermentation.

[0019] Second, the fermented fish sausage with pyridoxal-5-phosphate added has a strong caramelized, fruity and bacon flavor, and a delicate, smooth and elastic taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 It is a schematic diagram showing the growth rate of bacterial species. OD600 is the optical density value measured when the wavelength is set to 600nm. It is a standard indicator for tracking the density of microorganisms in liquid culture and is usually used to indicate bacterial cell density.

[0021] Figure 2 is a schematic diagram showing that the fermentation supernatant of Lactobacillus sakei can increase the enzyme activity of transaminase in Lactococcus lactis subsp. cremoris;

[0022] Figure 3 It is the biological reaction mechanism of leucine catabolism to 3-methylbutyraldehyde. DETAILED DESCRIPTION

[0023] The following are several specific examples of the present invention to further illustrate the present invention, but it should be understood that the scope of protection of the present invention is not limited by the specific embodiments. Lactococcus lactis subsp. cremoris was purchased from the China General Microbiological Culture Collection Center with a collection number of CGMCC1.3920; Lactobacillus Sakei was purchased from the China General Microbiological Culture Collection Center with a collection number of Bio-113002 on the microbial culture query network platform. Other raw materials can be purchased on the market. Figure 1 and Figure 2 As shown in FIG, Lactobacillus sakei can promote the growth of Lactococcus lactis subsp. cremoris strain. As can be seen from the figure, the strain grows slowly in the first 4 hours, enters the logarithmic growth phase around 4-8 hours, and enters the stable phase after 8 hours. At the same time, the fermentation supernatant of Lactobacillus sakei can increase the enzyme activity of transaminase in Lactococcus lactis subsp. cremoris. The reaction mechanism of the main substance 3-methylbutyraldehyde in the following examples is as follows: Figure 3 shown.

[0024] Example 1

[0025] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0026] 2. Based on the mass of the fish pieces, add 3% salt and 0.1% complex phosphate, and marinate for 2 hours.

[0027] 3. Mince the marinated fish to make fish mince. Then add pyridoxal-5-phosphate, corn starch, and water and mix thoroughly. By weight, for 100 parts fish mince, 0.4 parts pyridoxal-5-phosphate, 5 parts corn starch, and 20 parts water, mix thoroughly for 30 minutes.

[0028] 4. Inoculate the fermentation liquid of Lactococcus lactis subsp. cremoris and Lactobacillus sakei into the minced fish meat. The volume ratio of the fermentation liquid is 2:1 and the concentration of the strain is 10 7 CFU / g, enema, placed in a constant temperature and constant box, fermentation temperature is 37℃, relative humidity is 75%, fermentation for 3 days.

[0029] 5. The fermented intestines were steamed at a central temperature of 90°C for 30 minutes, cooled to room temperature, and vacuum-packed to obtain fermented fish sausages. The resulting fish sausages contained 187.64 μg / kg of 3-methylbutanal, 70.60 μg / kg of 2-methylbutanal, 50.36 μg / kg of 3-methylbutanol, and 37.40 μg / kg of 2-methylbutanol, along with 35 flavor compounds and an overall sensory acceptability score of 9.27.

[0030] The fermented intestines were steamed at a central temperature of 90°C for 30 minutes, cooled to room temperature, and vacuum-packed to obtain fermented fish sausages. The resulting fish sausages contained 187.64 μg / kg of 3-methylbutanal, 70.60 μg / kg of 2-methylbutanal, 50.36 μg / kg of 3-methylbutanol, and 37.40 μg / kg of 2-methylbutanol, along with 35 flavor compounds and an overall sensory acceptability score of 9.27.

[0031] Example 2

[0032] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0033] 2. Based on the quality of the fish, add 3% salt and 0.1% compound phosphate, marinate for 2 hours.

[0034] 3. Mince the marinated fish to make fish paste, then add pyridoxal-5-phosphate, corn starch, and water and mix well. By weight, the following ingredients are used: 100 parts of fish paste, 0.8 parts of pyridoxal-5-phosphate, 10 parts of corn starch, and 20 parts of water. Mix for 30 minutes.

[0035] 4. Inoculate the fermentation liquid of Lactococcus lactis subsp. cremoris and Lactobacillus sakei into the minced fish meat. The volume ratio of the fermentation liquid is 1:1 and the concentration of the strain is 10 7 CFU / g, enema, placed in a constant temperature and constant box, fermentation temperature is 37℃, relative humidity is 75%, fermentation for 3 days.

[0036] 5. The fermented intestines were steamed at a central temperature of 90°C for 30 minutes, cooled to room temperature, and vacuum-packaged to obtain fermented fish sausages. The packaged fish sausages had a 3-methylbutanal content of 107.24 μg / kg, a 2-methylbutanal content of 46.24 μg / kg, a 3-methylbutanol content of 31.22 μg / kg, and a 2-methylbutanol content of 20.06 μg / kg. Thirty flavor compounds were detected, and the overall sensory acceptability score was 8.91.

[0037] Example 3

[0038] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0039] 2. Based on the mass of the fish pieces, add 3% salt and 0.1% complex phosphate, and marinate for 2 hours.

[0040] 3. Mince the marinated fish to make fish paste, then add pyridoxal-5-phosphate, corn starch, and water and mix well. By weight, the following ingredients are used: 100 parts of fish paste, 0.5 parts of pyridoxal-5-phosphate, 10 parts of corn starch, and 20 parts of water. Mix for 30 minutes.

[0041] 4. Inoculate the fermentation liquid of Lactococcus lactis subsp. cremoris and Lactobacillus sakei into the minced fish meat. The volume ratio of the fermentation liquid is 2:1 and the concentration of the strain is 10 9 CFU / g, enema, placed in a constant temperature and constant box, fermentation temperature is 37℃, relative humidity is 75%, fermentation for 3 days.

[0042] 5. The fermented intestines were steamed at a central temperature of 90°C for 30 minutes, cooled to room temperature, and vacuum-packed to obtain fermented fish sausages. The resulting fish sausages contained 281.45 μg / kg of 3-methylbutanal, 113.88 μg / kg of 2-methylbutanal, 87.59 μg / kg of 3-methylbutanol, and 64.12 μg / kg of 2-methylbutanol, along with 47 flavor compounds and an overall sensory acceptability score of 9.73.

[0043] Example 4

[0044] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0045] 2. Based on the mass of the fish pieces, add 3% salt and 0.1% complex phosphate, and marinate for 2 hours.

[0046] 3. Mince the marinated fish to make fish paste, then add pyridoxal-5-phosphate, corn starch, and water and mix well. By weight, the following ingredients are used: 100 parts of fish paste, 0.5 parts of pyridoxal-5-phosphate, 10 parts of corn starch, and 20 parts of water. Mix for 30 minutes.

[0047] 4. Inoculate the fermentation liquid of Lactococcus lactis subsp. cremoris and Lactobacillus sakei into the minced fish meat. The volume ratio of the fermentation liquid is 2:1 and the concentration of the strain is 10 9 CFU / g, enema, placed in a constant temperature and constant box, fermentation temperature is 37℃, relative humidity is 75%, fermentation for 3 days.

[0048] 5. The fermented intestines were steamed at a central temperature of 90°C for 30 minutes, cooled to room temperature, and vacuum-packed to obtain fermented fish sausages. The resulting fish sausages contained 216.24 μg / kg of 3-methylbutanal, 89.27 μg / kg of 2-methylbutanal, 65.36 μg / kg of 3-methylbutanol, and 49.25 μg / kg of 2-methylbutanol, along with 41 flavor compounds. The overall sensory acceptability score was 9.45.

[0049] Comparative Example 1

[0050] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0051] 2. Based on the mass of the fish pieces, add 3% salt and 0.1% complex phosphate, and marinate for 2 hours.

[0052] 3. Mince the marinated fish to make fish paste. By weight, the mass of fish paste is 100 parts, the mass of corn starch is 10 parts, and the mass of water is 20 parts. Chop and mix for 30 minutes and then fill the sausage.

[0053] 3. Place the intestines in a constant temperature and constant temperature box at a fermentation temperature of 37°C and a relative humidity of 70%-75% for 10 days. Steam the fermented intestines at a center temperature of 90°C for 30 minutes, cool to room temperature, and vacuum package to obtain fermented fish sausages.

[0054] Comparative Example 2

[0055] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0056] 2. Based on the mass of the fish pieces, add 3% salt and 0.1% complex phosphate, and marinate for 2 hours.

[0057] 3. Mince the marinated fish to make fish paste. By weight, the mass of fish paste is 100 parts, the mass of corn starch is 10 parts, and the mass of water is 20 parts. Chop and mix for 30 minutes.

[0058] 4. Inoculate the fermentation liquid of Lactococcus lactis subsp. cremoris into the minced fish meat at a strain concentration of 10 9 CFU / g, enema, placed in a constant temperature and constant box, fermentation temperature is 37℃, relative humidity is 75%, fermentation for 3 days.

[0059] 5. Steam the fermented intestines at a center temperature of 90°C for 30 minutes, cool to room temperature, and vacuum pack to obtain fermented fish sausages.

[0060] Comparative Example 3

[0061] 1. Take a frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard. Thaw it, remove the scales, head, tail and internal organs, clean it, cut it into pieces and drain it.

[0062] 2. Based on the mass of the fish pieces, add 3% salt and 0.1% complex phosphate, and marinate for 2 hours.

[0063] 3. Mince the marinated fish to make fish paste. By weight, the mass of fish paste is 100 parts, the mass of corn starch is 10 parts, and the mass of water is 20 parts. Chop and mix for 30 minutes.

[0064] 4. Inoculate the fermented liquor of Lactobacillus sake into the minced fish meat at a strain concentration of 10 9 CFU / g, enema, placed in a constant temperature and constant box, fermentation temperature is 37℃, relative humidity is 75%, fermentation for 3 days.

[0065] 5. Steam the fermented intestines at a center temperature of 90°C for 30 minutes, cool to room temperature, and vacuum pack to obtain fermented fish sausages.

[0066] The effects of the fermented fish sausages obtained in the above examples and the comparative example are shown in Table 1:

[0067] Table 1. Comparison of the effects of fermented fish sausages

[0068] index Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 Example 4 3-Methylbutanal (ug / kg) 21.45±0.27 40.21±0.36 63.94±0.41 187.64±0.62 107.24±0.43 281.45±0.21 216.24±0.15 2-Methylbutanal (ug / kg) 15.78±0.31 27.48±0.14 30.08±0.16 70.60±0.49 46.24±0.67 113.88±0.12 89.27±0.26 3-Methylbutanol (ug / kg) 9.23±0.72 14.72±0.22 19.82±0.41 50.36±0.54 31.22±0.92 87.59±0.24 65.36±0.11 2-Methylbutanol (ug / kg) 2.42±0.26 6.17±0.20 7.03±0.64 37.40±0.21 20.06±0.77 64.12±0.22 49.25±0.21 Flavor substances (species) 18 24 26 35 30 47 41

[0069] As can be seen from the above table, the fermented fish sausages with the addition of pyridoxal 5-phosphate and the inoculation of Lactococcus lactis subsp. cremoris and Lactobacillus sakei significantly increased the content of 3-methylbutanal and 2-methylbutanal with nutty and malty flavors, and the types of flavor substances increased, thereby improving the content of characteristic flavor substances in the fermented fish sausages.

[0070] The sensory evaluation comparison of the fermented fish sausages obtained in the above examples and the comparative example is shown in Table 2:

[0071] Table 2. Sensory evaluation of fermented fish sausage

[0072] Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Example 2 Example 3 Example 4 Appearance 5.47±0.72 6.94±0.20 6.78±0.52 8.73±0.45 8.45±0.20 9.01±0.24 8.69±0.32 Color 4.±0.14 6.35±0.50 6.36±0.31 9.12±0.12 8.94±0.45 9.31±0.35 9.07±0.32 Flavor 5.78±0.50 7.96±0.22 7.48±0.21 9.26±0.53 8.74±0.27 9.82±0.17 9.54±0.21 texture 4.03±0.35 6.82±0.14 7.24±0.32 8.67±0.49 8.28±0.11 8.64±0.46 9.10±0.15 Overall acceptability 4.90±0.21 6.85±0.28 7.14±0.35 9.27±0.27 8.91±0.32 9.73±0.42 9.45±0.16

[0073] According to the sensory evaluation table, the addition of pyridoxal-5-phosphate and the inoculation of Lactococcus lactis subsp. cremoris and Lactobacillus sakei groups improved the appearance integrity of the fermented fish sausage, enhanced the flavor of the fermented fish sausage, improved the texture of the fermented fish sausage, and improved the overall acceptability of the fermented fish sausage.

[0074] The above-described embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications should fall within the scope of the present invention.

Claims

1. A method for improving the characteristic flavor of fermented fish sausage, characterized in that: The steps include: a. Raw material pretreatment: Take frozen golden pomfret that is intact and fresh enough to meet the first-class freshness standard, thaw it, remove the scales, head, tail, and internal organs, clean it, cut it into pieces, and drain it; b. Marinate: Add salt and compound phosphate to the fish for marinating; the amount of compound phosphate added is 0.1%-0.3% of the mass of the fish; c. Chopping: mince the marinated fish to prepare fish paste, then add pyridoxal 5-phosphate, corn starch and water, and chop and mix evenly; the pyridoxal 5-phosphate is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid; the mass of the fish paste is 100 parts, the mass of pyridoxal 5-phosphate is 0.4 parts to 0.8 parts, the mass of corn starch is 5 parts to 10 parts, and the mass of water is 20 parts. The chopping time is 30 minutes; d. Inoculation and fermentation: the composite fermentation agent is formed into a fermentation broth and inoculated into the chopped fish paste, the sausage is stuffed and fermented; the composite fermentation agent is Lactococcus lactis subspecies cremoris and Lactobacillus sake, the volume ratio of the Lactococcus lactis subspecies cremoris fermentation broth to the Lactobacillus sake fermentation broth is 1-2: 1; the Lactococcus lactis subspecies cremoris in the composite fermentation agent contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sake contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde; part of 3-methylbutyraldehyde and 2-methylbutyraldehyde is oxidized to form 3-methylbutanol and 2-methylbutanol; the Lactobacillus sake fermentation supernatant also increases the transaminase activity of Lactococcus lactis subspecies cremoris; the total concentration of the fermentation broth strain is 10 7 -10 9 CFU / g; e. Steaming and packaging: steaming the fermented sausage, cooling it to room temperature, and vacuum packaging it to obtain the fermented fish sausage; the packaged fish sausage has a 3-methylbutanal content of 107.24-281.45 μg / kg, a 2-methylbutanal content of 46.24-113.88 μg / kg, a 3-methylbutanol content of 31.22-87.59 μg / kg, and a 2-methylbutanol content of 20.06-64.12 μg / kg.

2. The method for improving the characteristic flavor of fermented fish sausage according to claim 1, characterized in that: In the step b, the amount of salt added is 3%-5% of the weight of the fish block, and the marinating time is 2-5 hours.

3. The method for improving the characteristic flavor of fermented fish sausage according to claim 1, characterized in that: In the step c, the mass of pyridoxal 5-phosphate is 0.6 parts, and the mass of corn starch is 8 parts.

4. The method for improving the characteristic flavor of fermented fish sausage according to claim 1, characterized in that: In the step d, the fermentation temperature is 30-40° C., the relative humidity is 70%-75%, and the fermentation time is 2-3 days.

5. The method for improving the characteristic flavor of fermented fish sausage according to claim 1, characterized in that: In the step e, the fermented intestines are steamed, the center temperature of the intestines is 90° C., and the steaming time is 30 minutes.

6. A fermented fish sausage, characterized in that: The invention is prepared according to the preparation method according to any one of claims 1 to 5.

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