植物乳杆菌及模仿葡萄球菌对发酵鱼肉糜质构及持水力的影响  

Effects of Lactobacillus plantarum and Staphylococcus simulans on texture and water-holding capacity of fermented common carp(Cyprinus carpio)mince

作　　者：纪锡伟 卢涵 张香美[1] 范鑫洋 刘程鹏 车淇 JI Xiwei;LU Han;ZHANG Xiangmei;FAN Xinyang;LIU Chengpeng;CHE Qi(College of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China;College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061 [2]河北科技大学食品与生物学院,河北石家庄050018

出　　处：《食品与发酵工业》2025年第6期249-256,共8页Food and Fermentation Industries

基　　金：河北经贸大学“生物工程”科研专项(2022SGYB01)。

摘　　要：为进一步了解发酵鱼肉糜蛋白理化特性与质构、持水力之间的相关性,提高发酵鱼肉糜质量提供理论依据,该文测定了接种植物乳杆菌及模仿葡萄球菌后鲤鱼鱼肉糜在发酵及干燥后熟期间pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、SDS-PAGE、肌原纤维蛋白的总巯基及二硫键含量、硫代巴比妥酸反应物值(thiobarbituric acid reactive substances,TBARS)、表面疏水性、质构(硬度、弹性、胶着性、咀嚼性)及持水力(离心损失)随时间的变化,并与自然发酵进行比较。结果发现,在发酵及干燥后熟期间,接种发酵组鱼肉糜的pH值、TBARS、TVB-N值显著低于自然发酵组,SDS-PAGE结果显示接种发酵组的肌球蛋白重链降解程度低于自然发酵组,而肌原纤维蛋白的总巯基、二硫键含量以及表面疏水性显著高于自然发酵组,同时接种发酵组鱼肉糜具有较高的硬度、咀嚼性和胶着性以及较低的离心损失。这说明接种发酵能够抑制鱼肉糜的蛋白氧化、降解及脂肪酸败,提高其蛋白的表面疏水性和二硫键含量,从而提升发酵鱼肉糜的质构及持水力。This study aimed to further understand the correlation between the physicochemical properties of fermented minced fish protein,texture,and water-holding capacity(WHC)and to provide a theoretical basis for improving the quality of fermented minced fish.These included pH,total volatile basic nitrogen(TVB-N),SDS-PAGE for protein analysis,total sulfhydryl and disulfide content in myofibrillar protein,thiobarbituric acid reactive substances(TBARS)value,surface hydrophobicity,various texture properties(hardness,springiness,gumminess,chewiness),and WHC(quantified as centrifugation loss).The experiment compared these properties in minced fish fermented with Lactobacillus plantarum and Staphylococcus simulans against a control group across fermentation,drying,and ripening phases.The findings revealed that in the group with inoculated fermentation,pH,TBARS,and TVB-N levels were significantly lower compared to the control.Additionally,the extent of Myosin Heavy Chain,as indicated by SDS-PAGE results,was reduced,while total sulfhydryl,disulfide bond contents and surface hydrophobicity contents were higher.The fermented group also exhibited improved texture characteristics and WHC.These results suggested that inoculation fermentation mitigated protein oxidation,protein degradation,and lipid rancidity in fermented minced fish and enhanced protein surface hydrophobicity and disulfide bonds,consequently improving the texture and WHC of the fermented product.

关 键 词：鲤鱼鱼肉糜 接种发酵 蛋白 质构 持水力 

分 类 号：TS254.4[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]