海藻发酵:提高感官特性和消费者接受度的潜在关键
Aravind Kumar Bingi1, Yu-Jou Chou1, Xingyi Jiang1
1Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, Florida, USA.
Journal of food science
|October 10, 2025
概括
微生物发酵通过减少海洋气味和苦味来增强海藻的感官吸引力,使得这种富含营养的食物在西方市场上更受欢迎. 这一过程改善了味道和质地,为更广泛的用途铺平了道路.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 感官科学 感官科学
背景情况:
- 海藻是一种可持续的,营养丰富的食物来源,全球越来越感兴趣.
- 在西方市场的接受度有限是由于不良的感官属性,如海洋气味,苦味和纤维质地.
- 微生物发酵正在成为改善海藻感官特征的关键技术.
研究的目的:
- 审查目前关于海藻微生物发酵用于感官改善的研究结果.
- 为了合成细菌,真菌,酵母和混合发酵对海藻风味和香气的影响.
- 为西方市场突出发酵海藻的潜力,并确定未来的研究需求.
主要方法:
- 对可食用海藻微生物发酵现有文献的综述.
- 对详细说明挥发性和非挥发性化合物变化的研究进行分析.
- 对感官结果和消费者接受度的研究综合.
主要成果:
- 发酵显著减少了无气味的挥发性化合物和不良风味.
- 提高了乌玛米和甜味氨基酸的水平.
- 发展出更有吸引力的果味,花香,减少类似海洋的音符;混合发酵显示出协同效益.
结论:
- 微生物发酵有效地改善了海藻的感觉特性,增加了它对西方市场的潜力.
- 发酵的海藻可以被开发成功能性食品产品,用于健康导向的饮食.
- 感官评估的标准化,比较菌株研究和消费者验证对于主流采用至关重要.
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