虾壳粉添加量对小龙虾酱发酵过程中挥发性风味化合物及微生物群落动态变化的影响  

Effects of Addition of Shrimp Shell Powder on Volatile Flavor Compounds and Dynamic Changes of Microbial Community during Fermentation of Crayfish Shrimp Paste

作　　者：于金玉 谌玲薇 胡传峰 陈戈辉 李弥友 乔宇[1] 于巍[1] YU Jinyu;SHEN Lingwei;HU Chuanfeng;CHEN Gehui;LI Miyou;QIAO Yu;YU Wei(Institute of Agro-product Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430068,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;College of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430064,China;Hubei Lvyiyuan Food Technology Co.,Ltd.,Qianjiang 433116,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430068 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]湖北工业大学生命科学与健康工程学院,湖北武汉430064 [4]湖北绿亿园食品科技有限公司,湖北潜江433116

出　　处：《食品工业科技》2025年第9期165-175,共11页Science and Technology of Food Industry

基　　金：湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100);潜江市公益性行业科研计划项目(2023GYX030)。

摘　　要：本研究以小龙虾虾酱为研究对象,分别添加0、20%、40%的虾壳粉,在小龙虾虾酱发酵第0、6和12 d的三个阶段,通过电子鼻、气相色谱-质谱法(Gas Chromatography-Mass Spectrometry,GC-MS)以及16S rRNA测序对小龙虾虾酱的风味及微生物演变进行探究。结果表明,添加虾壳粉后可以显著增加虾酱样品中挥发性风味化合物的种类与含量(含硫化合物、胺类、酮类、酯类和杂环类),其中添加20%虾壳粉能更好地促进挥发性风味化合物的产生与增长;结合挥发性风味化合物香气活性值(Odor activity value,OAV)和变量重要性投影值(Variable Importance for the Projection,VIP)共筛选出3种物质(2-癸酮、甲硫醇、二甲基三硫)作为区分不同虾壳粉添加量和不同发酵时间差异的标志性风味化合物。虾壳粉的添加增加了微生物属的丰度与多样性(海洋芽孢杆菌属(Oceanobacillus)、枝芽孢杆菌属(Virgibacillus)、樱桃样芽胞杆菌属(Cerasibacillus)),结合Spearman相关系数分析发现,添加虾壳粉样品组中独有的枝芽孢杆菌属(Virgibacillus)与多种关键风味化合物呈显著正相关,对风味贡献最大。综上所述,在小龙虾酱中添加虾壳粉,尤其是添加量为20%时,有利于促进风味相关微生物属的生长进而丰富虾酱的风味。This study focused on crayfish shrimp paste as the research subject,with the addition of 0,20%,and 40%shrimp shell powder,respectively.Across three fermentation stages of 0,6,and 12 days for the crayfish shrimp paste,an investigation into the flavor and microbial evolution was conducted utilizing electronic noses,gas chromatography-mass spectrometry(GC-MS),and 16S rRNA sequencing.The results showed that adding shrimp shell powder could significantly increase the types and contents of volatile flavor compounds(sulfur compounds,amines,ketones,esters and heterocycles)in shrimp paste samples,and adding 20%shrimp shell powder could better promote the production and growth of volatile flavor compounds.Combining odor activity value(OAV)and variable importance for the projection(VIP)screened out three substances(2-decanone,methylmercaptan,dimethyl trisulfide)as the signature flavor compounds to distinguish the difference of different addition amounts of shrimp shell powder and different fermentation time.The addition of shrimp shell powder increased the abundance and diversity of microbial genera(Oceanobacillus,Virgibacillus,Cerasibacillus).Combined with Spearman correlation coefficient analysis,it was found that the unique Virgibacillus in the shrimp shell powder sample group showed significant positive correlation with several key flavor compounds and contributed the most to flavor.In summary,adding shrimp shell powder to lobster paste,especially when the amount is 20%,is conducive to promoting the growth of flavor-related microorganisms and enriching the flavor of shrimp paste.

关 键 词：小龙虾 虾壳粉 虾酱 挥发性风味化合物 微生物 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]