低盐虾酱发酵过程中理化性质及微生物多样性的变化  

Changes of Physicochemical Properties and Microbial Diversity During Fermentation of Low-Salt Shrimp Paste

作　　者：彭盼盼 赵成 赵竟翔 PENG Pan-pan;ZHAO Cheng;ZHAO Jing-xiang(Xinxiang Vocational and Technical College,Xinxiang 453006,China;College of Biomedical Engineering,Taiyuan University of Technology,Taiyuan 030002,China)

机构地区：[1]新乡职业技术学院,河南新乡453006 [2]太原理工大学生物医学工程学院,太原030002

出　　处：《中国调味品》2024年第11期75-78,共4页China Condiment

基　　金：2023年新乡职业技术学院校级资助项目(ZJZB-XX-20230608)。

摘　　要：虾酱是我国一种传统的发酵食品,富含蛋白质、氨基酸、铁、钙、硒等多种营养成分,深受各国消费者的喜爱。传统虾酱中的盐含量为20%~35%,虾酱在制作过程中使用了大量的盐,而高盐摄入与高血压、心血管疾病等具有明显关系,低盐虾酱可以防止人们摄入过多盐分,有助于保护心血管健康,特别是那些需要限制盐摄入量的人群。由于虾酱的生产工艺存在差异,传统的虾酱品质也参差不齐。该研究基于此,对低盐虾酱发酵过程中理化性质的变化进行研究,同时对虾酱发酵过程中的微生物多样性变化进行研究,旨在为低盐虾酱产品的开发奠定基础。Shrimp paste is a traditional fermented food in China.It is rich in protein,amino acid,iron,calcium,selenium and other nutrients,and is deeply loved by consumers all over the world.The salt content in traditional shrimp paste is 20%~35%.A large amount of salt is used in the production process of shrimp paste,and high salt intake is significantly related to high blood pressure,cardiovascular disease and so on.Low-salt shrimp paste can prevent people from consuming too much salt and help protect cardiovascular health,especially for those who need to limit salt intake.Due to the differences in the production process of shrimp paste,the quality of traditional shrimp paste is also uneven.In this study,based on this,the changes of physicochemical properties and microbial diversity of low-salt shrimp paste during fermentation are studied,so as to lay a foundation for the development of low-salt shrimp paste products.

关 键 词：低盐 虾酱 理化性质 微生物多样性 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]