腌鱼制品中乳酸菌及其对品质影响的研究进展  

Research progress on lactic acid bacteria in salted fish productsand its impact on quality

作　　者：翁丽萍[1] 姜慧燕[1] 刘军波[1] 邹礼根[1] WENG Li-Ping;JIANG Hui-Yan;LIU Jun-Bo;ZOU Li-Gen(Institute of Agricultural Product Processing Research,Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China)

机构地区：[1]杭州市农业科学研究院农产品加工研究所,杭州310024

出　　处：《食品安全质量检测学报》2023年第24期200-206,共7页Journal of Food Safety and Quality

基　　金：浙江省“三农九方”科技协作计划“揭榜挂帅”项目(2023SNJF067);杭州市农业和社会发展一般项目(202203B33);杭州市农业科技协作与创新攻关项目(202209SX19)。

摘　　要：随着人们生活水平的提高,饮食结构和消费习惯的变化,人们对食品品质的要求也越来越高,改变传统食品加工方式,开发低盐、健康、安全的腌制品加工技术势在必行。腌鱼是我国重要的传统水产食品,具有咸鲜相宜、风味独特的特点,深受国内外消费者的喜爱。腌鱼加工过程中,蛋白质和脂肪被肌肉中的内源酶和微生物酶降解为小肽、氨基酸和脂肪酸等,这个过程中发生的蛋白水解、脂肪氧化和脂肪水解三大反应决定了腌鱼制品的营养品质。乳酸菌是腌制食品自然发酵中的常见菌种之一,可通过参与一系列的物理化学反应,改善食品的营养特性,提升产品品质和安全性,赋予产品独特的风味,延长食品保质期,在食品行业被广泛应用。本文综述了国内外腌鱼制品中的乳酸菌及其对产品品质的影响,为创新开发新型腌鱼制品提供理论依据,也为传统食品的技术改造提供新的思路。With the improvement of people’s living standards,the change of diet structure and consumption habits,people’s requirements for food quality are becoming higher and higher.It is imperative to change traditional food processing methods and develop low salt,healthy,and safe pickled product processing technologies.Salted fish is an important traditional aquatic food in our country,which has the characteristics of salty and fresh,unique flavor,and is deeply loved by consumers at home and abroad.During the processing of salted fish,protein and fat are degraded into small peptides,amino acids and fatty acids by endogenous enzymes and microbial enzymes in muscles,and the 3 major reactions of proteolysis,fat oxidation and fat hydrolysis occur in this process determine the nutritional quality of salted fish products.Lactic acid bacteria is one of the common bacterial species in the natural fermentation of pickled food,which participates in a series of physical and chemical reactions to improve the nutritional characteristics of food, enhance product quality and safety, endow products with unique flavors, andextend food’s shelf life. So, it is widely used in the food industry. This paper reviewed the lactic acid bacteria insalted fish productsin domestic and foreign and their effects on product quality, which is excepted to provide atheoretical basis for the innovative development of new types of salted fish products and a new idea for the technicaltransformation of traditional food.

关 键 词：腌鱼制品 乳酸菌 品质 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]