文献类型：期刊文献

中文题名：利用罗非鱼骨生产高钙酱油的制曲工艺优化及品质特性分析

英文题名：Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones

作者：Huang, Di[1]; Wan, Jingxian[1]; Yu, Yunqi[1]; Dai, Ziru[3]; Cai, Hongying[1,4]; Zhong, Saiyi[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Engineering Laboratory of Marine Biological Products, Guangdong Research Center for Marine Food Engineering Technology, Zhanjiang, 524088, China; [2] Shenzhen Research Institute, Guangdong Ocean University, Shenzhen, 518108, China; [3] School of Food Engineering, Beibu Gulf University, Laboratory of Marine Health Breeding and Green Processing of Beibu Gulf Aquatic Products, Qinzhou, 535011, China; [4] Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang, 524004, China

年份：2026

卷号：52

期号：15

起止页码：281

外文期刊名：Food and Fermentation Industries

收录：EI(收录号：20263521389171)

语种：中文

外文关键词：Aspergillus - Bacteriology - Bone - Calcium - Fermentation - Flavor compounds - Nitrogen - Physicochemical properties - Volatile organic compounds

外文摘要：This study developed high-calcium koji from tilapia bone by-products to enhance their value. Optimal fermentation conditions were optimized by response surface methodology:a substrate of 33. 5% bone powder and 20% wheat flour was first fermented with Bacillus subtilis var natto (1. 4%, 37 °C, 50. 5 h), then with Aspergillus oryzae (1. 3%, 32 °C, 36. 5 h). The resulting koji exhibited an acidic protease activity of 2 077. 64 U/ g and a soluble calcium content of 2 253. 2 mg/ L, meeting the high-calcium standard. Compared to traditional soy sauce koji, the bone koji showed superior performance in spore count, reducing sugar, and amino acid nitrogen, alongside distinct enzyme activities, physicochemical properties, and volatile compounds. Gas chromatography-ion mobility spectrometry identified 39 volatiles, primarily flavor-contributing esters, ketones, and alcohols. This work provides a practical strategy for the high-value utilization of tilapia bone by-products. ? (2026), (China National Research Institute of Food and Fermentation Industries Co. Ltd). All Rights Reserved.