戊糖片球菌发酵大黄鱼风味代谢途径分析  

Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus

作　　者：秦菲 张舒雨 魏好程[1,2] 倪辉 QIN Fei;ZHANG Shuyu;WEI Haocheng;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Xiamen Ocean Vocational College,Xiamen 361021,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门海洋职业技术学院,福建厦门361021

出　　处：《食品科学》2024年第24期81-91,共11页Food Science

基　　金：福建省自然科学基金项目(2021J01832);海洋休闲食品腥味控制技术及示范应用项目(2022S0052);国家重点研发计划“蓝色粮仓科技创新”重点专项(2018YFD0901003);集美大学科研启动项目(ZQ02024071)。

摘　　要：本研究在低盐腌制大黄鱼中接种戊糖片球菌制备低盐发酵大黄鱼,并采用风味代谢组学和风味分子感官科学表征其风味轮廓和挥发性风味化合物,鉴定关键气味活性化合物,同时开展脂肪酸风味前体的差异代谢调查和关键气味活性化合物的相关性分析,探讨戊糖片球菌促进脂肪酸生成关键气味活性化合物的代谢途径。研究表明,戊糖片球菌发酵大黄鱼减弱了青草味和鱼腥味,增强了脂肪味和肉香味,提升了大黄鱼可接受度。庚醛、1-辛烯-3-醇、壬醛、(E,Z)-2,6-壬二烯醛、(E)-2-壬烯醛、癸醛、十一醛、(E,E)-2,4-癸二烯醛8种化合物被鉴定为关键气味活性化合物。本研究还明晰了(Z,Z)-9,12-十八碳烯酸、(Z,Z,Z)-9,12,15-十八碳三烯酸等4种差异脂肪酸在戊糖片球菌发酵中经氧化、降解生成1-辛烯-3-醇、(E,Z)-2,6-壬二烯醛、(E)-2-壬烯醛、癸醛及(E,E)-2,4-癸二烯醛关键气味活性化合物的潜在代谢途径。In this study,low-salt fermented large yellow croaker was prepared by inoculating low-salt cured yellow croaker with Pediococcus pentosaceus and fermenting it,its flavor profile and volatile flavor compounds were characterized using flavor metabolomics and molecular sensory science,and its key odor-active compounds were identified.The differential metabolism of fatty acid flavor precursors was investigated and the correlation between the key odor-active compounds and free fatty acids was analyzed.Moreover,the metabolic pathways of P.pentosaceus for promoting the production of the key odor-active compounds from fatty acids were explored.The results showed that fermentation with P.pentosaceus reduced the grassy and fishy smell while enhancing the fatty and meaty aroma,thereby improving the acceptability of large yellow croaker.Eight compounds,including heptanal,1-octen-3-ol,nonanal,(E,Z)-2,6-nonadienal,(E)-2-nonenal,decanal,undecanal,and(E,E)-2,4-decadienal,were identified as the key odor-active compounds.The study also elucidated the potential metabolic pathways for the oxidation and degradation of four differential fatty acids,including(Z,Z)-9,12-octadecadienoic acid and(Z,Z,Z)-9,12,15-octadecatrienoic acid,by P.pentosaceus to produce the key odor-active compounds 1-octen-3-ol,(E,Z)-2,6-nonadienal,(E)-2-nonenal,decanal,and(E,E)-2,4-decadienal.

关 键 词：大黄鱼 戊糖片球菌 挥发性风味化合物 关键气味活性化合物 游离脂肪酸 代谢途径 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]