金枪鱼下脚料发酵法制备防腐功能海鲜调料  

The Preparation of Antiseptic Seafood Seasoning by Fermentation of Tuna Scraps

作　　者：于学娟[1] 李银塔 刘荣 彭昌盛[3] 王韶华 东莎莎[5] YU Xuejuan;LI Yinta;LIU Rong;PENG Changsheng;WANG Shaohua;DONG Shasha(l.Yantai Vocational College,Yantai 264000;Weihai Ocean Vocataonal College,Rongcheng 264300;Ocean University of China,Qingdao 266100;Rongcheng Integrated Technology Conversion Center,Rongcheng 264300;Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014)

机构地区：[1]烟台职业学院,烟台264000 [2]威海海洋职业学院,荣成264300 [3]中国海洋大学,青岛266100 [4]荣成市综合技术转化中心,荣成264300 [5]中华全国供销合作总社济南果品研究院,济南250014

出　　处：《食品工业》2021年第4期62-66,共5页The Food Industry

基　　金：烟台职业学院横向课题(HX2019033);2018年度山东省高校科研计划项目(J18KB083);2019年山东省高等学校青创人才引育计划食品加工技术技能创新团队项目(133);2020年度山东省博士后创新项目(56);2020年度威海市博士后重点项目(7)。

摘　　要：金枪鱼是世界上主要的鱼类资源之一,富含蛋白质、脂肪、维生素、氨基酸和微量元素,同时还具有很高的保健价值,但在加工中会有很多副产物无法得到利用,造成浪费。为提高金枪鱼的利用价值,以金枪鱼下脚料作为主要基质,利用纳豆菌(Bacillus natto)和枯草芽孢杆菌(Bacillus subtilis),通过双菌发酵单因素试验研究基质水分、初始pH、接种量、发酵温度和发酵时间对金枪鱼下脚料水解度的影响。结果显示,在基质水分90%、初始pH7.5、接种量0.15 mL/g、温度40℃、发酵72 h时,金枪鱼下脚料的水解度达44.72%。采用HPLC-MS法对双菌发酵金枪鱼下脚料的产物进行成分分析,主要成分有氨基酸、蛋白肽和抗菌脂肽,表明双菌发酵金枪鱼下脚料的产物是一种深具发展前景的防腐功能海鲜调料。Tuna was one of the major fish stocks in the world, which was rich in protein, fat, vitamins, amino acids and trace elements and had a high value of health care. But a lot of by-products were not used in the processing resulting in waste. In order to improve the utilization value of tuna, the single factor experiment of double bacteria(Bacillus natto and Bacillus subtilis) fermentation was used to investigate the effects of substrate moisture, initial pH, inoculation amount, fermentation temperature and fermentation time on the hydrolysis degree of tuna residues using tuna scraps as the main substrate. The results showed that substrate moisture 90%, the initial pH 7.5, the inoculation amount 0.15 mL/g, the temperature 40 ℃, fermented for 72 h, the hydrolysis degree of the tuna offal was up to 44.72%. HPLC-MS method was used to analyze the composition of the products from the tuna offal fermented by double-bacteria fermentation. The main components were amino acids, protein peptides and antimicrobial lipopeptides, which indicated that the products from the tuna offal fermented by double-bacteria fermentation were a promising antiseptic seafood seasoning.

关 键 词：下脚料 双菌发酵 防腐功能海鲜调味料 高效液相色谱-质谱 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TS264[轻工技术与工程—食品科学与工程]