食盐添加量对虾酱理化性质和细菌多样性的影响  

Effect of Salt Concentration on Physicochemical Properties and Bacterial Diversity of Shrimp Paste

作　　者：段泽瑞 田梅兰 刘杨柳[1] 马爱进 李卫东 桑亚新[1] 孙纪录[1] DUAN Zerui;TIAN Meilan;LIU Yangliu;MA Aijin;LI Weidong;SANG Yaxin;SUN Jilu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Tangshan Haidu Aquatic Food Co.Ltd.,Tangshan 063500,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]北京工商大学食品与健康学院,北京100048 [3]唐山海都水产食品有限公司,河北唐山063500

出　　处：《食品科学》2024年第15期85-93,共9页Food Science

基　　金：河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2023230207);河北省现代农业产业体系特色海产品创新团队建设项目(HBCT2024290202);河北省重点研发计划项目(20327118D)。

摘　　要：为探究食盐添加量对虾酱发酵的影响,分析4种食盐添加量(质量分数为10%、15%、20%、25%)虾酱(分别记为C10、C15、C20、C25)的感官评价、理化指标和细菌群落。结果表明,C15虾酱的气味、滋味和整体接受度评分最高。随着发酵的进行,虾酱中的总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和氨基酸态氮(amino acid nitrogen,AAN)含量的增长趋势与食盐添加量呈负相关;丙二醛(malondialdehyde,MDA)含量呈波动上升的趋势,发酵结束时,C15虾酱的MDA含量最低;不同虾酱pH值变化不明显,组间无显著差异(P>0.05)。C10和C15虾酱的细菌多样性及丰度显著低于C20和C25虾酱(P<0.05)。C10虾酱中主要优势菌属为四联球菌属和葡萄球菌属;C15虾酱中主要优势菌属为四联球菌属;C0(未发酵虾酱)、C20和C25虾酱以红杆菌科未知属、Planktotalea、潘多拉菌属为优势菌属。利用Kruskal-Wallis秩和检验在5组虾酱中筛选出10种显著差异菌属。Pearson相关性分析表明,C10虾酱中不动杆菌属、枝芽胞杆菌属、unclassified_f_Bacillaceae与TVB-N值呈正相关。C15虾酱中桃色杆菌属与TVB-N值和AAN含量分别呈显著负相关和正相关。C20虾酱中亚硫酸盐杆菌属、红色杆菌属、鲁杰氏菌属、Planktotalea与TVB-N值和MDA含量呈正相关。C25虾酱中亚硫酸盐杆菌属、鲁杰氏菌属、嗜海鞘属、Planktotalea与AAN含量、TVB-N值和MDA含量呈正相关。综上所述,低盐虾酱组(C10和C15)与高盐虾酱组(C20和C25)相比,导致其理化性质差异的关键微生物是不动杆菌属、分枝杆菌属、红色杆菌属、Planktotalea、亚硫酸盐杆菌属和嗜海鞘属。本研究揭示了食盐添加量对虾酱理化性质和细菌群落的影响,可为减盐虾酱的研发和工业化生产提供一定的理论基础。In order to investigate the effect of salt addition on the fermentation of shrimp paste,the physicochemical indexes,sensory attributes and bacterial communities of shrimp paste(noted as C10,C15,C20 and C25,respectively) with four salt concentrations(10%,15%,20% and 25%) were analyzed.The results showed that C15 had the highest sensory scores for smell,taste and overall acceptability.As fermentation proceeded,the increasing trend of total volatile basic nitrogen(TVB-N)and amino acid nitrogen(AAN) contents in shrimp paste was negatively correlated with salt addition.Malondialdehyde(MDA) content showed a fluctuating upward trend,and at the end of fermentation,C15 had the lowest MDA value.The pH of shrimp paste did not change significantly during the fermentation process,and no significant difference was observed among the four shrimp pastes(P > 0.05).Bacterial diversity and abundance were significantly lower in C10 and C15 than in C20 and C25(P < 0.05).The dominant bacterial genera in C10 were Tetragenococcus and Staphylococcus.Tetragenococcus was the dominant genus in C15.Unclassified_f__Rhodobacteraceae,Planktotalea and Pandoraea were the dominant genera in unfermented shrimp paste,C20,and C25.Using Kruskal-Wallis H Test,10 significant differential bacterial genera were selected among unfermented shrimp paste and the four fermented samples.Pearson correlation analysis showed that in C10,the relative abundance of Acinetobacter,Virgibacillus and unclassified_f_Bacillaceae was positively correlated with TVB-N.In C15,the relative abundance of Persicirhabdus showed a significant negative and positive correlation with TVB-N and AAN,respectively.In C20,the relative abundance of Sulfitobacter,Rubritalea,Ruegeria and Planktotalea showed a positive correlation with both TVB-N and MDA.In C25,the relative abundance of Sulfitobacter,Ruegeria,Ruegeria,Ascidiaceihabitans and Planktotalea was positively correlated with all AAN,TVB-N,and MDA.Overall,the key microorganisms responsible for the differences in physicochemical properti

关 键 词：虾酱 食盐添加量 理化性质 细菌多样性 

分 类 号：TS264.9[轻工技术与工程—发酵工程]