蔗糖对复合菌快速发酵虾头酱产品品质的影响

谢静雯; 于靖; 杨锡洪; 解万翠

doi:10.13386/j.issn1002-0306.2020040118

蔗糖对复合菌快速发酵虾头酱产品品质的影响

doi: 10.13386/j.issn1002-0306.2020040118

谢静雯¹,
于靖¹,
杨锡洪^1,2,,
解万翠^1,2,3,4,

1. 青岛科技大学海洋科学与生物工程学院, 山东青岛 266042;
2. 山东省生物化学工程重点实验室, 山东青岛 266042;
3. 青岛智科检验检测有限公司, 山东青岛 266002;
4. 青岛信和源生物科技有限公司, 山东青岛 266002

基金项目:

国家自然科学基金项目（31671825）；山东省重点研发计划项目（2017GHY15127）。

详细信息

作者简介:
谢静雯(1993-),女,硕士研究生,研究方向:食品营养与安全,E-mail:xiejingwen210@163.com。

通讯作者:
杨锡洪(1963-),男,博士,教授,研究方向:食品生物化学,E-mail:yangxihong63@163.com。
解万翠(1969-),女,博士,教授,研究方向:食品风味与安全,E-mail:xiewancui@163.com。

杨锡洪(1963-),男,博士,教授,研究方向:食品生物化学,E-mail:yangxihong63@163.com。
解万翠(1969-),女,博士,教授,研究方向:食品风味与安全,E-mail:xiewancui@163.com。

中图分类号: TS264.9
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出版历程
- 收稿日期: 2020-04-12

Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria

XIE Jingwen¹,
YU Jing¹,
YANG Xihong^{1,2
,},
XIE Wancui^{1,2,3,4
,}

1. College of Mairine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China;
2. Key Laboratory for Biochemical Engineering of Shandong Province, Qingdao 266042, China;
3. Qingdao Zhike Inspection and Testing Co., Ltd., Qingdao 266002, China;
4. Qingdao Xinheyuan Biotechnology Co., Ltd., Qingdao 266002, China

摘要

摘要: 研究蔗糖添加量对复合菌种发酵产品品质的影响。选取凡纳滨对虾虾头为原料，发酵前期加入不同浓度的蔗糖，追踪虾头酱发酵期间的理化及安全指标（pH、组胺、TVB-N和AA-N等），对成品酱营养成分测定分析，并进行感官评定。结果表明，蔗糖组发酵后期pH稳定在8.6左右，菌落总数减少。添加蔗糖后虾头酱粗脂肪、蛋白质含量无显著变化（P>0.05），添加2%、4%、6%蔗糖的虾头酱中总糖含量分别为对照组的2.94、3.79和4.67倍。随蔗糖浓度增加，组胺含量依次降低，存在剂量-效应关系。发酵14 d时，2%、4%和6%蔗糖组的组胺含量分别为对照组的71.4%、60.0%和47.4%。同时，添加蔗糖后产品安全性良好，TVB-N含量有所下降，AA-N含量高于0.65 g/100 g，蛋白质含量均值9.55 g/100 g，营养价值高。此外，蔗糖还减少了发酵刺激性气味的挥发，明显提升了感官风味，一定程度上优化了复合菌的快速发酵品质。
- 蔗糖 /
- 虾头酱 /
- 组胺 /
- 发酵 /
- 品质 /
- 营养成分 /
- 理化成分
Abstract: The effect of sucrose addition on the quality of compound strain fermented products was studied. The shrimp heads of Litopenaeus vannamei was selected as raw materials,and sucrose of different concentrations was added in the early stage of fermentation. The physicochemical and safety indicators of shrimp head sauce during fermentation were tracked,including the monitoring of pH,histamine,TVB-N and AA-N. The nutritional components of the finished sauce were detected and sensory evaluation was carried out. The results showed that the pH of the sucrose group was stable at 8.6 in the late stage of fermentation,the total number of colonies decreased. After adding sucrose,there was no significant change in crude fat and protein content of shrimp head sauce(P>0.05),the total sugar content of shrimp head sauce added with 2%,4%,6% sucrose was 2.94,3.79 and 4.67 times of the control group when fermented for 14 d,respectively.With the increase of sucrose concentration,histamine content decreased in turn,and there was a dose-response relationship.The contents of histamine in the 2%,4% and 6% sucrose groups were 71.4%,60.0% and 47.4% of the control group,respectively. At the same time,the product was safe after sucrose addition,the TVB-N content decreased slightly,AA-N content was higher than 0.65 g/100 g,protein content was 9.55 g/100 g,and had high nutritional value. In addition,sucrose reduced the volatilization of fermentation pungent odor,significantly improved the sensory flavor,and optimized the rapid fermentation quality of the composite bacteria to a certain extent..
- sucrose /
- shrimp head sauce /
- histamine /
- fermentation /
- quality /
- nutritional components /
- physical and chemical components

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