水分含量对轻腌大黄鱼贮藏期间细菌菌相和风味特征的影响  

Effects of Different Moisture Contents on Bacterial Flora and Flavor Characteristics of Lightly Salted Large Yellow Croaker during Storage

作　　者：张曦鹏 蒋中权 郭全友 宋晓燕 无 ZHANG Xipeng;JIANG Zhongquan;GUO Quanyou;SONG Xiaoyan;无(College of Life Science,Ningde Normal University,Ningde 352100,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]宁德师范学院生命科学学院,福建宁德352100 [2]中国水产科学研究院东海水产研究所,上海200090 [3]上海理工大学健康科学与工程学院,上海200093

出　　处：《食品科学》2024年第8期210-217,共8页Food Science

基　　金：国家自然科学基金面上项目(31871872);中国水产科学研究院基本科研业务费资助项目(2020TD68);中央级公益性科研院所基本科研业务费专项(2021M01)。

摘　　要：研究水分含量对轻腌大黄鱼在4℃条件下贮藏性的影响,分析整个贮藏期间总挥发性盐基氮含量变化、微生物群落组成、滋味和挥发性风味物质(volatile organic compounds,VOCs)差异,并对微生物组成和VOCs进行相关性分析。结果表明,3种水分质量分数(60%、55%、50%)轻腌大黄鱼货架期依次为27、33、39 d;贮藏期间菌相发生明显的变化,货架期终点4株优势腐败菌占比较高,其中水分质量分数60%样品中蜂房哈弗尼菌(Hafnia alvei)(61.22%)和热杀索丝菌(Brochothrix thermosphacta)(19.39%)占比最高,55%水分质量分数样品中蜂房哈弗尼菌、热杀索丝菌、广布肉毒杆菌(Carnobacterium divergens)和弗氏柠檬酸杆菌(Citrobacter freundii)均占据较高比重,分别为31.13%、29.25%、17.92%、16.98%,50%水分质量分数轻腌大黄鱼货架期终点并未出现弗氏柠檬酸杆菌,但蜂房哈弗尼菌和热杀索丝菌分别高达43.96%和37.36%;电子舌结果分析发现3组样品滋味响应值变化趋势基本一致;气相色谱-离子迁移谱仪共检测出29种VOCs,主要包括醇类7种,酯类6种,酮类4种,醛类4种,胺类3种,杂环类2种,烯烃类、醚类和萜类各1种,指纹图谱结果分析发现各组样品在贮藏期间的VOCs组成上无显著差异;Pearson相关分析表明,3组样品贮藏期间蜂房哈弗尼菌和热杀索丝菌与一些胺类物质呈正相关。To investigate the effects of different moisture contents on the storability of lightly salted large yellow croaker at 4℃,changes in total volatile basic nitrogen(TVB-N)content,microbial community composition,taste and volatile organic compounds were analyzed during the storage period,and the correlation between microbial community composition and VOCs was examined.The results showed that the shelf-life of lightly salted large yellow croaker with moisture contents of 60%,55%,and 50%was 27,33,and 39 days,respectively.During storage,there were significant changes in the bacterial flora,with four specific spoilage organisms(SSOs)being dominant at the end of the shelf-life.In the samples with 60%moisture content,Hafnia alvei(61.22%)and Brochothrix thermosphacta(19.39%)were dominant.In the samples with 55%moisture content,H.alvei(31.13%),B.thermosphacta(29.25%),Carnobacterium divergens(17.92%)and Citrobacter freundii(16.98%)were dominant.C.freundii was not observed at the end of the shelf-life of lightly salted large yellow croaker with 50%moisture content,and H.alvei(43.96%)and B.thermosphacta(37.36%)were dominant,respectively.The electronic tongue results showed that the trend of response values was basically the same among the three groups of samples.A total of 29 VOCs were detected by gas chromatography-ion mobility spectrometry(GC-IMS),including seven alcohols,six esters,four ketones,four aldehydes,three amines,two heterocycles,one olefin,one ether and one terpene.The fingerprinting results showed no significant difference in the composition of VOCs among the groups.Pearson’s correlation analysis showed that H.alvei and B.thermosphacta were positively correlated with amines for all groups.

关 键 词：轻腌大黄鱼 水分含量 货架期 菌相 挥发性风味物质 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]