人工接种单一/复合乳酸菌对发酵鲅鱼鱼糜凝胶特性的影响  

Effect of Artificial Inoculation of Single/Compound Lactic Acid Bacteria on Gel Characteristics of Fermented Spanish Mackerel Surimi

作　　者：吕欣然 王彦博 王小咪 白凤翎 励建荣 郑万源 Lu Xinran;Wang Yanbo;Wang Xiaomi;Bai Fengling;Li Jianrong;Zheng Wanyuan(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technologyfor Fresh Agricultural and Aquatic Products,National R&D Branch Center of Surimi and Surimi Products Processing,Bohai University,Jinzhou 121013,Liaoning;Zhejiang Xingye Industrial Group Co.,Ltd.,Zhoushan 316120,Zhejiang)

机构地区：[1]渤海大学食品科学与工程学院、生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心、国家鱼糜及鱼糜制品加工技术研发分中心,辽宁锦州121013 [2]浙江兴业集团有限公司,浙江舟山316120

出　　处：《中国食品学报》2024年第6期74-82,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901004);国家自然科学基金面上项目(31972107)。

摘　　要：以鲅鱼鱼糜为研究对象,分别采用植物乳杆菌LY1-3单一和与清酒乳杆菌LS复配发酵,测定不同发酵时间的鱼糜的p H值、质构、凝胶强度、化学作用力及肌原纤维蛋白的变化。结果表明,与自然发酵组相比,复合和单一发酵组鲅鱼鱼糜pH值快速下降,鱼糜的硬度、胶着度和咀嚼度快速增加,且复配组比单一组分别提高了22.30%,40.49%,43.11%。发酵32 h时鱼糜凝胶强度达到峰值,复配组比单一组增加了37.99%。鱼糜发酵过程中,离子键含量持续下降,氢键含量与疏水作用力于32 h达到峰值,二硫键含量和非二硫键含量增加,且复配组比单一组化学作用力增加显著。此外,SDS-PAGE图谱显示,随着发酵的进行,肌动蛋白和肌球蛋白轻链被快速降解,肌球蛋白重链被部分水解并形成新的大分子蛋白聚集物(100~135 ku),促进了鱼糜凝胶网络的形成。说明植物乳杆菌LY1-3单一或与清酒乳杆菌LS复合发酵均可改善鲅鱼鱼糜凝胶强度,且接种复配发酵组较好。本研究结果为开发乳酸菌发酵鱼糜制品提供理论参考。Spanish mackerel surimi was used as the research object in the study and fermented with Lactobacillus plantarum LY1-3 single and in complex with Lactobacillus sake LS,respectively.The changes of pH,texture,gel strength,chemical force and myofibrillar protein of surimi under different fermentation times were determined of fermented Spanish mackerel surimi.The results showed that,compared with the natural fermentation group,the hardness,adhesion and chewability of surimi increased rapidly,as the result of the rapid decrease of the pH in fermented Spanish mackerel surimi groups.Meanwhile,those of the compound group increased by 22.30%,40.49% and 43.11%than that the single fermentation group,respectively.The gel strength of surimi reached the maximum values at 32 h of fermentation,and the compound group increased by 37.99% compared with the single group.During the fermentation process of surimi,the ionic bond content continued to decrease,the hydrogen bond content and hydrophobic force reached the maximum values at 32 h,and the disulfide bond content and non-disulfide bond content increased.The chemical force of the complex group increased significantly than that of the single group.In addition,SDS-PAGE indicated that actin,myosin light chain were rapidly degraded,and myosin heavy chain was partially hydrolyzed during fermentation.Meanwhile,a new high molecular weight protein fractions in the range of 100-135 ku was formed,which promoted the formation of surimi gel network.These results demonstrated that the gel strength of fermented Spanish mackerel surimi could be improved by inoculation with L.plantarum LY1-3 alone or combined with L.sake LS,and the compound fermentation group was better than that of the single group.The results of this study provide a theoretical reference for the development of lactobacillus-fermented surimi products.

关 键 词：鲅鱼鱼糜 乳酸菌 发酵 凝胶特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]