接种乳酸菌对腌干鱼总脂肪及游离脂肪酸的影响  

Effect of inoculating compound lactic acid bacteria on the total fat and free fatty acids of salted fish

作　　者：游刚[1,2] 吴燕燕[1] 李来好[1] 杨贤庆[1] 陈胜军[1] 戚勃[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,广东广州510300 [2]钦州学院海洋学院,广西钦州535000

出　　处：《食品工业科技》2015年第11期292-295,340,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371800);中国水产科学研究院基本科研业务费资助(2014C05XK01);广东省海洋渔业科技推广专项(A201301C01)

摘　　要：在低盐腌制的鱼肉中接种复合乳酸菌,发酵及干燥制成腌干鱼。研究接种复合乳酸菌对腌干鱼总脂肪和游离脂肪酸的影响,结果表明:接种乳酸菌腌制的鱼肉(EG)总脂肪相对含量低于非接种组(CK),游离脂肪酸总量高于非接种组。EG组鱼的不同游离脂肪酸含量高低顺序为:多不饱和脂肪酸>单不饱和脂肪酸>饱和脂肪酸。CK组鱼的不同游离脂肪酸含量高低顺序为:多不饱和脂肪酸>饱和脂肪酸>单不饱和脂肪酸。其游离脂肪酸变化与非接种组比较,表现为饱和脂肪酸含量显著减少,不饱和脂肪酸含量显著增加。其饱和脂肪酸含量显著减少的有:棕榈油酸(C16∶0)和十八酸(C18∶0),不饱和脂肪酸显著增加的有:花生四烯酸(C20∶4)和二十碳五烯酸(C20∶5)。接种乳酸菌在一定程度上提高了腌干鱼肉的营养价值和食用价值。Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish.The effect of compound lactobacillus on the total fat and free fatty acids of salted fish were studied in this paper.The results showed that, compared with CK, the total fat content of fermented fish (EG)was reduced and the free fatty acid content was increased, the saturated fatty acid content was reduced significantly and unsaturated fatty acid content was increased significantly (p < 0.05).The three kinds of free fatty acid of the EGs had different level with a descending amount of polyunsaturated fatty acid, monounsaturated fatty acid and saturated fatty acid, however,the CKs with a descending amount of polyunsaturated fatty acid,acid saturated fatty acid and monounsaturated fatty.Compared with CKs,the significantly reduced saturated fatty acid content were included, palmitoleic acid (C16:0) and stearic acid ( C18:0), the significantly increased unsaturated fatty acid were included: arachidonic acid (C20:4) and EPA ( C20:5 ). Inoculated compound lactic acid bacteria into salted fish, to a certain extent,could improve the nutritional value and edible value.

关 键 词：乳酸菌 咸鱼 总脂肪 游离脂肪酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]