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接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响

田旭艳 高沛 夏文水 许艳顺

田旭艳, 高沛, 夏文水, 许艳顺. 接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响[J]. 南方水产科学, 2022, 18(2): 124-133. doi: 10.12131/20210321
引用本文: 田旭艳, 高沛, 夏文水, 许艳顺. 接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响[J]. 南方水产科学, 2022, 18(2): 124-133. doi: 10.12131/20210321
TIAN Xuyan, GAO Pei, XIA Wenshui, XU Yanshun. Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream[J]. South China Fisheries Science, 2022, 18(2): 124-133. doi: 10.12131/20210321
Citation: TIAN Xuyan, GAO Pei, XIA Wenshui, XU Yanshun. Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream[J]. South China Fisheries Science, 2022, 18(2): 124-133. doi: 10.12131/20210321

接种戊糖乳杆菌和酿酒酵母菌对低盐发酵鳊鱼品质的影响

doi: 10.12131/20210321
基金项目: 国家重点研发计划项目 (2019YFD0901903);国家大宗淡水鱼产业技术体系资助 (CARS-45-27)
详细信息
    作者简介:

    田旭艳 (1996—),女,硕士研究生,研究方向为水产品加工及贮藏。E-mail: 1603350568@qq.com

    通讯作者:

    许艳顺 (1981—),男,研究员,博士,从事水产品加工及贮藏研究。E-mail: xuys@jiangnan.edu.cn

  • 中图分类号: S 986.1

Effects of inoculation of Lactiplantibacillus pentosus and Saccharomyces cerevisiae on quality of low-salt fermented bream

  • 摘要: 为提高低盐发酵鱼的风味和安全品质,以鳊鱼 (Parabramis pekinensis) 为原料,接种戊糖乳杆菌 Lactiplantibacillus pentosus (Lp-1) 和酿酒酵母菌Saccharomyces cerevisiae (Sc-2018) 进行发酵,以pH、挥发性盐基氮 (TVB-N)、微生物、TCA-可溶性肽、生物胺、挥发性风味物质等为主要指标评价接种微生物菌株对低盐发酵鳊鱼品质的影响。结果表明,与未接种的对照组相比,发酵过程中,接种戊糖乳杆菌Lp-1和酿酒酵母菌Sc-2018可有效抑制挥发性盐基氮的产生和生物胺的累积,促进蛋白质降解和乙酸乙酯、3-羟基-2-丁酮等挥发性风味物质的生成。其中,接种戊糖乳杆菌Lp-1能够促进乳酸菌生长,适度降低发酵鳊鱼pH,且更大程度降低发酵鳊鱼的生物胺含量 (P<0.05),提高食用安全性,同时提升了风味。
  • 图  1  鳊鱼发酵期间微生物变化

    Figure  1.  Change of microbiological during fermentation of bream

    图  2  鳊鱼发酵期间pH、挥发性盐基氮和TCA-可溶性肽含量变化

    Figure  2.  Changes of pH, TVB-N and TCA-soluble peptide content during fermentation of bream

    图  3  鳊鱼发酵过程中生物胺和挥发性风味化合物质量分数变化

    Figure  3.  Change of mass fraction of biogenic amine and volatile flavor compounds during fermentation of bream

    表  1  鳊鱼发酵过程挥发性风味化合物变化

    Table  1.   Change of volatile flavor compounds during fermentation of bream μg·kg−1

    化合物 Compound对照组 Control发酵组 Fermentation group
    戊糖乳杆菌 Lp-1酿酒酵母菌 Sc-2018
    酯类 Esters
    乙酸乙酯 Ethyl Acetate 31.43±1.22c 118.05±10.31a 85.28±9.10b
    乳酸乙酯 Propanoic acid, 2-hydroxy-, ethyl ester 12.18±0.59a 13.20±1.08a
    乙酸异戊酯 1-Butanol, 3-methyl-, acetate 5.27±1.77a
    异戊酸乙酯 Butanoic acid, 3-methyl-, ethyl ester 10.34±0.96a
    棕榈酸乙酯 Hexadecanoic acid, ethyl ester 6.62±0.50a
    戊二酸二甲酯 Pentanedioic acid, dimethyl ester 36.97±10.74a
    异丁酸乙酯 Propanoic acid, 2-methyl-, ethyl ester 7.77±0.97a
    己二酸二甲酯 Hexanedioic acid, dimethyl ester 42.71±5.97a
    总酯类 Total esters 46.61±1.78b 160.76±13.91a 157.09±8.07a
    醇类 Alcohols
    S-(−)-2-甲基-1-丁醇 (S)-2-methylbutan-1-ol 19.12±0.67a
    2-庚醇 2-Heptanol 26.30±1.12a
    顺-2-戊烯-1-醇 Cis-2-penten-1-ol 11.09±0.56a 6.53±1.13a
    3-苯丙醇 3-Phenylpropanol 31.06±2.55a
    庚醇 1-Heptanol 24.44±3.93a
    1-戊醇 1-Pentanol 62.91±11.43a
    异丁醇 Isobutanol 31.02±5.26a
    2,3-丁二醇 2, 3-Butanediol 94.52±10.61a
    反式-2-辛烯-1-醇 (E)-oct-2-en-1-ol 13.93±1.13a
    2,6-二甲基-4-庚醇 Diisobutylcarbinol 10.84±0.03a
    L-薄荷醇 Levomenthol 11.35±2.04a
    苯乙醇 Phenylethyl Alcohol 378.51±28.74a
    乙醇 Ethanol 785.32±33.12c 1 382.67±70.23b 2 491.16±270.71a
    2-甲基-2-丙醇 Tert-butanol 19.64±1.25b 43.34±12.46a 15.08±0.20b
    正丙醇 1-Propanol 15.78±0.85a 15.83±3.00a
    1-戊烯-3-醇 1-Penten-3-ol 13.52±3.93b 22.99±2.34a 19.32±3.32ab
    异戊醇 1-Butanol, 3-methyl- 457.93±48.02b 89.38±6.51c 912.04±123.18a
    正己醇 1-Hexanol 155.74±31.57b 131.09±15.81b 371.34±68.96a
    1-辛烯-3-醇 1-Octen-3-ol 148.15±15.00b 346.25±20.83a 371.34±68.96a
    2-乙基己醇 Eucalyptol 36.68±0.67b 65.92±7.96a 45.13±2.37b
    桉叶油醇 Eucalyptol 99.48±3.83c 156.54±7.98b 203.93±7.36a
    (2Z)-2-辛烯-1-醇 (2Z)-Octen-1-ol 10.33±1.59a
    芳樟醇 Linalool 117.92±3.79c 808.76±14.39a 222.55±17.08b
    2-茨醇 endo-Borneol 10.29±1.34b 196.83±15.52a 14.92±0.20b
    4-萜烯醇 Terpinen-4-ol 42.59±1.67c 279.10±8.39a 86.58±3.07b
    2-(4-甲基苯基)丙-2-醇 2-(4-Methylphenyl)propan-2-ol 17.69±1.38c 41.72±3.69a 27.16±1.09b
    alpha-松油醇 à-Terpineol 42.84±0.93c 52.67±4.89b 76.45±0.17a
    2-甲基丁醇 2-methylbutan-1-ol 39.16±3.06b 140.33±25.73a
    1-壬醇 1-Nonanol 15.30±0.17a 26.01±4.11a
    总醇类 Total alcohols 2 003.34±63.43c 3 574.95±347.88b 5 005.67±138.76a
    醛类 Aldehydes
    戊醛 Pentanal 15.35±2.40a
    庚醛 Heptanal 13.58±3.62a
    乙醛 Acetaldehyde 5.85±0.71b 30.21±9.84a
    异戊醛 3-methyl-butanal 43.13±5.03b 16.37±2.11b 86.51±29.29a
    2-甲基丁醛 2-methyl-butanal 22.75±2.04a 33.41±10.39a
    正己醛 Hexanal 322.67±64.43a 97.99±25.76c 210.73±56.37b
    正辛醛 Octanal 20.18±0.88b 44.53±6.56a 25.13±3.24b
    苯乙醛 Benzeneacetaldehyde 13.61±0.77b 32.92±11.06a
    壬醛 Nonanal 389.89±116.78a 315.78±11.98a 379.46±46.96a
    癸醛 Decanal 34.04±1.84b 65.10±7.47a 36.81±6.40b
    十二醛 Dodecanal 6.57±0.60b 14.25±3.40a 7.52±1.66b
    肉豆蔻醛 Tetradecanal 2.42±0.71a
    总醛类 Total aldehydes 1112.77±7.35b 1106.94±148.19a 844.03±162.07ab
    酮类 Ketones
    2,3-戊二酮 2, 3-Pentanedione 26.68±10.06a
    2,5-辛二酮 2, 5-Octanedione 128.06±12.80a
    2-丁酮 2-Butanone 791.55±107.76a
    丙酮 Acetone 125.27±3.94a 205.18±47.81a 172.21±44.47a
    3-羟基-2-丁酮 Acetoin 349.13±12.04b 832.38±22.65a 282.00±82.80b
    2-庚酮 2-Heptanone 6.30±1.34b 24.52±2.21a 9.31±1.80b
    2,3-辛二酮 2, 3-Octanedione 27.24±6.68b 56.76±17.94a
    甲基庚烯酮 Sulcatone 17.04±1.08b 65.02±9.93a 20.62±1.64b
    总酮类 Total ketones 524.99±14.64b 1 239.16±95.75a 1 302.04±357.24a
    酸类 Acids
    乙酸 Acetic acid 184.48±34.21b 664.65±31.31a
    异丁酸 Isobutyric acid 11.16±1.18b 15.34±1.96b 36.75±6.69a
    异戊酸 Isovaleric acid 78.42±7.99b 100.10±3.91b 317.56±40.72a
    2-甲基丁酸 2-methylbutyric acid 33.78±3.80c 96.33±13.23b 184.72±45.33a
    总酸类 Total acids 307.85±42.49c 876.41±50.35a 586.66±41.81b
    烯烃类 Olefins
    3,7-二甲基-1-辛烯 3,7-dimethyloct-1-ene 38.92±6.71a
    苯乙烯 Styrene 41.53±6.18b 265.74±26.79a 58.86±8.46b
    水芹烯 à-Phellandrene 9.09±0.48b 52.09±2.99a
    α-侧柏烯 Bicyclo[3.1.0]hex-2-ene, 2-methyl-5-(1-
    methylethyl)-
    7.17±3.08a
    (−)-柠檬烯 Cyclohexene, 1-methyl-4-(1-
    methylethenyl)-, (S)-
    46.57±1.00a 62.06±4.53a
    ç-松油烯 ç-Terpinene 17.56±2.08c 160.04±15.39a 51.57±4.48b
    Alpha-姜黄烯 Benzene, 1-(1,5-dimethyl-4-hexenyl)-4-
    methyl-
    6.94±0.95b 73.78±12.18a 3.18±2.87b
    2-蒎烯 à-Pinene 3.50±3.04b 69.28±26.14a
    总烯烃类 Total olefins 126.94±8.41c 620.93±26.51a 214.18±13.88b
    烷烃类 Alkanes
    十二烷 Dodecane 348.18±52.18a 234.64±25.19b
    2,6-二甲基-十一烷 Undecane, 2, 6-dimethyl- 22.99±2.53a
    4-甲基-十一烷 Undecane, 4-methyl- 96.10±11.97a
    2,3,5,8-四甲基癸烷 Decane, 2, 3, 5, 8-tetramethyl- 11.57±8.77a
    2,6,10-三甲基-十二烷 Dodecane, 2, 6, 10-trimethyl- 203.12±14.30a
    2,5-二甲基-十一烷 Undecane, 2, 5-dimethyl- 16.81±4.48a
    正己烷 n-Hexane 99.49±12.06a 100.01±10.26a
    甲基环戊烷 Cyclopentane, methyl- 9.83±3.42b 13.83±0.98a
    正癸烷 Decane 17.35±0.88b 45.15±6.45a 18.96±1.67b
    十一烷 Undecane 26.20±1.32c 51.08±8.85b 88.42±4.02a
    2,6-二甲基-壬烷 Nonane, 2, 6-dimethyl- 35.67±2.62a 28.66±32.04a
    2,3,6,7-四甲基-辛烷 Octane, 2, 3, 6, 7-tetramethyl- 57.78±5.13a 24.22±1.98b 45.50±15.56a
    6-乙基-2-甲基辛烷 Octane, 6-ethyl-2-methyl- 13.52±0.43a
    2,6,11-三甲基-十二烷 Dodecane, 2, 6, 11-trimethyl- 85.25±3.75b 169.60±18.48a
    正十四烷 Tetradecane 35.55±2.18b 78.37±10.88a 41.62±1.63b
    十九烷 Nonadecane 17.64±1.42c 48.98±0.97a 26.11±1.72b
    十七烷 Heptadecane 9.24±0.41a 27.07±7.61a 23.94±7.79a
    总烷烃类 Total alkanes 388.05±41.07b 842.85±119.02a 625.54±173.57ab
    其他 Others
    乙苯 Ethylbenzene 58.04±3.09b 110.80±11.73a 53.85±8.10b
    对二甲苯 p-Xylene 279.52±13.12a 242.05±35.21a 253.58±25.91a
    乙二醇丁醚 Ethanol, 2-butoxy- 6.67±0.56b 33.60±32.23a
    乙二醇苯醚 Ethanol, 2-phenoxy- 40.61±0.42b 42.40±4.88b 263.98±47.41a
    花椒素 Xanthoxylin 15.38±0.70b 19.89±2.20a 10.88±0.22c
    2,2',5,5'-四甲基联苯基 1,1'-Biphenyl, 2, 2', 5, 5'-tetramethyl-
    4.40±1.07a 6.08±0.54a
    N-甲基吡咯 1H-Pyrrole, 1-methyl- 12.97±2.50a
    4-烯丙基苯甲醚 Estragole 16.86±2.64a
    邻异丙基甲苯 o-Cymene 94.70±9.49a 27.01±1.44b
    总其他化合物 Total others 404.61±15.56b 464.43±34.10b 572.81±58.83a
    注:—. 未检测出;同一行不同小写字母表示各样品具有显著差异 (P<0.05)。 Note: —. Undetected. Different lowercase letters within the same line indicate significant difference among the samples (P<0.05).
    下载: 导出CSV
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    [33] GIRI A, OSAKO K, OHSHIMA T. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing[J]. Food Chem, 2010, 120(2): 621-631. doi: 10.1016/j.foodchem.2009.10.036
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出版历程
  • 收稿日期:  2021-11-01
  • 修回日期:  2021-12-14
  • 录用日期:  2022-01-17
  • 网络出版日期:  2022-02-07
  • 刊出日期:  2022-04-01

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