复合菌种对发酵鲢鱼成熟过程中品质的影响  

Effect of Mixed Starter Cultures on the Characteristic of Fermented Silver Carp During Ripening Process

作　　者：于沛沛[1] 石建喜 姜启兴[1] 许艳顺[1] 杨方[1] 高沛 余达威 夏文水[1] YU Peipei;SHI Jianxi;JIANG Qixing;XU Yanshun;YANG Fang;GAO Pei;YU Dawei;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2018年第11期1181-1188,共8页Journal of Food Science and Biotechnology

基　　金：国家大宗淡水鱼产业技术体系项目(CARS-46);江苏省重点研发项目(BE2016333);江苏省食品安全与质量控制协同创新中心项目

摘　　要：为了研究接种复合菌对发酵鲢鱼成熟过程中品质的影响,作者对发酵鲢鱼成熟过程中的菌落数、pH和总酸、生物胺、总氮(TN)、游离氨基酸(FAA)、硫代巴比妥酸(TBA)、游离脂肪酸(FFA)和挥发性风味成分进行测定,结果表明,混合菌种组的微生物增长显著高于对照组,发酵成熟后,接种组中的总酸、TN、TBA、EPA(二十碳五烯酸)和DHA(二十二碳六烯酸)质量分数显著高于对照组;pH、生物胺质量分数低于对照组;FAA质量分数在成熟第6 d达到最高,接种组达到0.030 5 mg/g,明显高于对照组;接种组中的质量分数明显高于对照组。此外,GC-MS的结果显示接种组的挥发性风味成分中醛类、酮类和酯类化合物的质量分数有不同程度的增加。可见,复合菌种对发酵鲢鱼成熟过程中的蛋白质和脂肪的变化起到至关重要的作用,增强了其安全性,并促进了发酵鲢鱼风味的形成。In order to evaluate the effect of mixed starter culture on the quality of fermented silver carp during ripening process,colony count,pH value and total acidity,biogenic amines,total nitrogen(TN),free amino acids(FAA),thiobarbituric acid(TBA),free fatty acids(FFA)and volatile composition were determined.The results showed that colony count and the contents of total acidity,TN,TBA,EPA(eicosapentaenoic acid)and DHA(docosahexaenoic acid)of the mixed fermented samples were higher than those of the control,while pH and biogenic amines content of the mixed fermented samples were lower than those of the control.The highest FAA contents were observed on the 6th day of ripening process,with the corresponding value of 0.030 5 mg/g in inoculated group,which was significantly higher than that of the control.Besides,GC-MS analysis indicated that the relative contents of aldehydes,ketones and esters of inoculated groups were higher than that of control group.Apparently,the mixed starter cultures played critical roles in the protein and lipid changes of fermented silver carp during ripening process,which improved its safety as well flavor formation.

关 键 词：鲢鱼 发酵 成熟 复合菌种 风味 

分 类 号：TS2[轻工技术与工程—食品科学与工程]