Preparation And Analysis Of Volatile Components Of Monascus Sea Cucumber And Lactobacillus Fermented Monascus Sea Cucumber

Sea cucumber is a kind of Marine product with rich nutrition,but the bad aroma of sea cucumber itself makes consumers difficult to accept,The bad odor of sea cucumber can be removed by microbial fermentation.The best production technology of fermented monkoku and fermented monkoku sea cucumber by lactic acid bacteria was obtained.The changes of nutrient composition,texture and volatile flavor between the two kinds of fermented sea cucumber and the unfermented boiled sea cucumber were analyzed.The quality gap between fermented monfermented sea cucumber,fermented monfermented sea cucumber with lactic acid bacteria and unfermented sea cucumber during storage for 28 days.1.Using the sensory score as the main criterion and the content of amino acid nitrogen and the colour value of the body wall of the sea cucumber as secondary evaluation indexes,the effect of each factor on the fermented sea cucumber was first investigated using a single-factor experiment,and then a response surface optimisation experiment was used to construct a model for the production process of red yeast fermented sea cucumber.The best process for fermented red yeast sea cucumber was obtained as follows: the addition amount of red yeast was 10.8%,the fermentation temperature was 28.2℃,and the fermentation time was 17 h.Under these conditions,the fermented red yeast sea cucumber had the highest sensory evaluation score,and the fermented sea cucumber was tightly organized and had good color and smell.2.Using the sensory score as the main criterion and the p H value of the fermentation solution,the p H value of the fermented sea cucumber as well as the content of amino acid nitrogen in the fermented sea cucumber and the chromaticity value of the body wall of the fermented sea cucumber as the secondary evaluation indexes,the production process model of red sea cucumber fermented by lactic acid bacteria was constructed successively using single-factor experiments and response surface optimization experiments.The optimum process for the fermentation of red sea cucumber with lactic acid bacteria was obtained as follows: the addition of 9.2% of fermented red currant,the inoculation of lactic acid bacteria was 2.27% and the fermentation time was 15.8 h.Under these conditions,the fermented red sea cucumber with lactic acid bacteria had a high sensory evaluation score and the fermented sea cucumber had a good colour and a good sour aroma.3.Through the determination of the nutrient composition,texture properties and volatile substances of the two kinds of sea cucumber before and after fermentation,it was concluded that the hardness of the fermented sea cucumber was lower than that of the fermented sea cucumber.After fermentation,the chewiness increased from 20.41±0.57 mj to 67.01±1.73 mj and 74.55±0.62 mj,and the taste was greatly improved.The adhesiveness increased to 6.28±0.25 N for fermented monochorus-fermented sea cucumber,and decreased to 4.69 ± 0.47 N for fermented monochorus-fermented sea cucumber with lactic acid bacteria.After fermentation,the water content and ash content of sea cucumber decreased due to the soaking fermentation method.The crude protein content decreased and the free protein content increased due to the fermentation effect of lactic acid bacteria and fermented monrice.In terms of volatile components,the pungent aldehydes of fermented sea cucumber were transformed into alcohols and acids that could provide aroma.Pleasant components such as 1-nonanol and 1-octanol were increased after fermentation,and the content of(S)-2-octanol,which caused special odor,was significantly reduced.4.Comparing the quality differences of the three kinds of sea cucumber stored at 4℃for 28 days,the same experimental results showed that the p H value,hardness,adhesibility and elasticity of the unfermented sea cucumber were lower than those of the fermented sea cucumber,while the content of TVB-N was higher than that of the two fermented sea cucumber,indicating that the sea cucumber can delay the spoilage process after fermentation.And can maintain good texture properties.