Limosilactobacillus fermentum FSCBAD033控制带鱼加工下脚料发酵鱼露中生物胺含量研究  

Study on controlling biogenic amines content in fish sauce fermented from by-products of hairtail processing by Limosilactobacillus fermentum FSCBAD033

作　　者：杨洋 杨伟 邓尚贵 郑斌 胡艺 刘宇 姜维 YANG Yang;YANG Wei;DENG Shang-Gui;ZHENG Bin;HU Yi;LIU Yu;JIANG Wei(National Engineering Research Center for Marine Aquaculture,Zhejiang Ocean University,Zhoushan 316022,China;College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Rizhao Agricultural Products Quality and Safety Inspection and Testing Center,Rizhao 276800,China;Zhejiang Henghe Food Co.,Ltd.,Zhoushan 316100,China)

机构地区：[1]浙江海洋大学国家海洋设施养殖工程技术研究中心(创新应用研究院),舟山316022 [2]浙江海洋大学食品与药学学院,舟山316022 [3]日照市农产品质量安全检验检测中心,日照276800 [4]浙江恒和食品有限公司,舟山316100

出　　处：《食品安全质量检测学报》2022年第11期3431-3438,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2020YFD0900901);浙江省基础公益应用研究项目(LGN19C200017)。

摘　　要：目的 控制带鱼加工下脚料低盐发酵鱼露中的生物胺含量。方法 以Limosilactobacillusfermentum FSCBAD033为功能发酵剂控制带鱼加工下脚料发酵鱼露中的生物胺含量,并研究其对鱼露发酵过程中的pH、NaCl含量、总可溶性氮(total soluble nitrogen, TSN)含量、氨基酸态氮(amino acid nitrogen, AAN)含量、挥发性盐基氮(totalvolatilebasicnitrogen,TVB-N)含量以及发酵结束时感官风味的影响。结果 与空白组相比,接种Limosilactobacillus fermentum FSCBAD033发酵剂对鱼露发酵过程中的NaCl含量影响不大(P>0.05),但可促进pH下降以及TSN和AAN含量上升,并显著抑制TVB-N的产生(P<0.05);显著降低发酵结束时鱼露中52.83%尸胺、40.21%组胺、45.44%酪胺、23.74%腐胺、52.67%苯乙胺和43.26%总生物胺(P<0.05),对含量较低的色胺、精胺和亚精胺影响不大;此外,接种Limosilactobacillus fermentum FSCBAD033发酵剂可增强发酵结束时鱼露的鲜味和肉味,减弱氨味、腥味和臭味,整体上提升了鱼露感官风味。结论 Limosilactobacillus fermentumFSCBAD033可作为带鱼加工下脚料低盐发酵的功能发酵剂,用于生产低盐、营养丰富、感官风味好且生物胺含量低的高品质鱼露产品。Objective To control biogenic amines content in the low salt fermented fish sauce from hairtail processing by-products. Methods Limosilactobacillus fermentum FSCBAD033 was used as a functional starter culture to reduce biogenic amine contents in the fermented fish sauce of hairtail by-products. The pH, NaCl, total soluble nitrogen(TSN), amino acid nitrogen(AAN), and total volatile basic nitrogen(TVB-N) content were investigated during fermentation, and the sensory flavor was also analyzed at the end of fermentation. Results Compared with the control group, the incubation with Limosilactobacillus fermentum FSCBAD033 had little effects on NaCl content(P>0.05), but enhanced the decrease of pH and the increase of TSN and AAN content during fermentation. The formation of TVB-N was significantly inhibited(P<0.05). Limosilactobacillus fermentum FSCBAD033 significantly reduced 52.83% of cadaverine, 40.21% of histamine, 45.44% of tyramine, 23.74% of putrescine, 52.67% of phenylethylamine, and 43.26% of total biogenic amines in fish sauce at the end of fermentation(P<0.05). In contrast, it had little effects on tryptamine, spermine, and spermidine content. In addition, the inoculation with Limosilactobacillus fermentum FSCBAD033 enhanced the umami and meaty taste and reduced the ammonia, fishy, smelly taste of fish sauce at the end of fermentation. It overall improved the sensory flavor of fish sauce. Conclusion Limosilactobacillus fermentum FSCBAD033 can be regarded as a functional starter culture for low-salt fermentation of hairtail by-products. It can be used to produce a high-quality fish sauce with low salt content,rich nutrition, good sensory flavor, and low biogenic amine content.

关 键 词：Limosilactobacillus fermentum FSCBAD033 降解菌 带鱼 下脚料 生物胺 鱼露 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]