复合菌种对发酵鲢鱼成熟过程中品质的影响

Effect of Mixed Starter Cultures on the Characteristic of Fermented Silver Carp During Ripening Process

DOI：10.3969/j.issn.1673-1689.2018.11.010

中文关键词: 鲢鱼 发酵 成熟 复合菌种 风味

英文关键词: silver carp,fermentation,ripen,mixed starter culture,flavor

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中文摘要:

为了研究接种复合菌对发酵鲢鱼成熟过程中品质的影响，作者对发酵鲢鱼成熟过程中的菌落数、pH和总酸、生物胺、总氮（TN）、游离氨基酸（FAA）、硫代巴比妥酸（TBA）、游离脂肪酸（FFA）和挥发性风味成分进行测定，结果表明，混合菌种组的微生物增长显著高于对照组，发酵成熟后，接种组中的总酸、TN、TBA、EPA（二十碳五烯酸）和DHA（二十二碳六烯酸）质量分数显著高于对照组；pH、生物胺质量分数低于对照组；FAA质量分数在成熟第6 d达到最高，接种组达到0.030 5 mg/g，明显高于对照组；接种组中的质量分数明显高于对照组。此外，GC-MS的结果显示接种组的挥发性风味成分中醛类、酮类和酯类化合物的质量分数有不同程度的增加。可见，复合菌种对发酵鲢鱼成熟过程中的蛋白质和脂肪的变化起到至关重要的作用，增强了其安全性，并促进了发酵鲢鱼风味的形成。

英文摘要:

In order to evaluate the effect of mixed starter culture on the quality of fermented silver carp during ripening process，colony count，pH value and total acidity，biogenic amines，total nitrogen（TN），free amino acids（FAA），thiobarbituric acid（TBA），free fatty acids（FFA） and volatile composition were determined. The results showed that colony count and the contents of total acidity，TN，TBA，EPA（eicosapentaenoic acid） and DHA（docosahexaenoic acid） of the mixed fermented samples were higher than those of the control，while pH and biogenic amines content of the mixed fermented samples were lower than those of the control. The highest FAA contents were observed on the 6th day of ripening process，with the corresponding value of 0.030 5 mg/g in inoculated group，which was significantly higher than that of the control. Besides，GC-MS analysis indicated that the relative contents of aldehydes，ketones and esters of inoculated groups were higher than that of control group. Apparently，the mixed starter cultures played critical roles in the protein and lipid changes of fermented silver carp during ripening process，which improved its safety as well flavor formation.

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