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

谢静雯, 于靖, 杨锡洪, 解万翠. 蔗糖对复合菌快速发酵虾头酱产品品质的影响[J]. 食品工业科技, 2021, 42(3): 13-18,24. doi: 10.13386/j.issn1002-0306.2020040118
引用本文: 谢静雯, 于靖, 杨锡洪, 解万翠. 蔗糖对复合菌快速发酵虾头酱产品品质的影响[J]. 食品工业科技, 2021, 42(3): 13-18,24. doi: 10.13386/j.issn1002-0306.2020040118
XIE Jingwen, YU Jing, YANG Xihong, XIE Wancui. Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria[J]. Science and Technology of Food Industry, 2021, 42(3): 13-18,24. doi: 10.13386/j.issn1002-0306.2020040118
Citation: XIE Jingwen, YU Jing, YANG Xihong, XIE Wancui. Effect of Sucrose on the Quality of Shrimp Head Sauce Rapidly Fermented by Compound Bacteria[J]. Science and Technology of Food Industry, 2021, 42(3): 13-18,24. 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
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

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

  • 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。
  • [1] 康宪,戴萍,林捷,等.传统虾酱生产技术的研究进展[J]. 中国酿造,2013,32(9):21-23.
    [2] Alves S P,Alfaia C M,Škrbić B D,et al. Screening chemical hazards of dry fermented sausages from distinct origins:Biogenic amines,polycyclic aromatic hydrocarbons and heavy elements[J].Journal of Food Composition and Analysis,2017,59:124-131.
    [3] Sato T,Fujii T,Masuda T,et al. Changes in numbers of histamine-metabolic bacteria and histamine content during storage of common mackerel[J].Fisheries Science,1994,60(3):299-302.
    [4] Silva J,Carvalho A S,Pereira H,et al. Induction of stress tolerance in Lactobacillus delbrueckii ssp.bulgaricus by the addition of sucrose to the growth medium[J].Journal of Dairy Research,2004,71(1):121-125.
    [5] Liu H,Bao M L,Chen H L,et al. Impact of sucrose addition on the physiochemical properties and volatile compounds of "shuangyou" red wines[J].Journal of Food Quality,2017,2017:1-11.
    [6] Mah J H,Hwang H J.Effects of food additives on biogenic amine formation in Myeolchi-jeot,a salted and fermented anchovy(Engraulis japonicus)[J].Food Chemistry,2009,114(1):168-173.
    [7] 连鑫,杨锡洪,解万翠,等.中国传统虾酱中产香酵母的分离鉴定及其耐盐性分析[J].现代食品科技,2014,30(7):92-97.
    [8] 连鑫,杨锡洪,解万翠,等.中国传统虾酱中产蛋白酶霉菌的分离和鉴定[J].食品与机械,2014,30(3):40-43.
    [9] 解万翠,尹超,宋琳,等.中国传统发酵食品微生物多样性及其代谢研究进展[J].食品与发酵工业,2018,44(10):253-259.
    [10] 解万翠,尹超,宋琳,等.添加复合菌株快速发酵虾头制酱工艺优化[J].农业工程学报,2018,34(9):306-312.
    [11] 莫星忧.添加物对快速发酵虾酱中组胺含量及其相关品质的影响[D].湛江:广东海洋大学,2016.
    [12] Techaratanakrai B,Okazaki E,Osako K.Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle[J].Fisheries Science,2012,78(3):707-715.
    [13] 赵宇明.分光光度法快速测定水产品中组胺的含量[J]. 食品研究与开发,2014,35(8):94-96.
    [14] 莫星忧,杨锡洪,解万翠,等.葡萄糖对快速发酵虾头酱中组胺抑制的作用[J].现代食品科技,2017,33(5):207-212

    ,175.
    [15] 何贝,王学东,叶鹏,等.几种品牌酵母耐性生长曲线对比研究[J].中国酿造,2014,33(12):63-67.
    [16] Shafiee G,Mortazavian A M,Mohammadifar M A,et al. Combined effects of dry matter content,incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk[J]. Cellular & Molecular Immunology,2011,8(3):276-280.
    [17] Tapingkae W,Tanasupawat S,Parkin K L,et al. Degradation of histamine by extremely halophilic archaea isolated from high salt-fermented fishery products[J].Enzyme and Microbial Technology,2010,46(2):92-99.
    [18] Fan Y,Tian L L,Xue Y,et al. Characterization of protease and effects of temperature and salinity on the biochemical changes during fermentation of Antarctic krill[J].Journal of the Science of Food and Agriculture,2017,97(11):3546-3551.
    [19] Calahorra M,Sánchez N S,Peña A.Characterization of glycolytic metabolism and ion transport of Candida albicans[J]. Yeast,2012,29(9):357-370.
    [20] Chen D A,Ye Y F,Chen J J,et al. Evolution of metabolomics profile of crab paste during fermentation[J].Food Chemistry,2016,192:886-892.
    [21] 李娜,胡丹丹,郭婷婷,等.添加不同种类二糖对奶牛体外瘤胃发酵与微生物蛋白合成的影响[J].畜牧与兽医,2018,50(11):40-44.
    [22] 孙常雁,马莺,李德海,等.自然发酵黄豆酱酱曲培养过程中蛋白酶的形成及蛋白质的分解[J].食品科技,2007,32(8):188-192.
    [23] Tabaszewska M,Gabor A,Jaworska G,et al. Effect of fermentation and storage on the nutritional value and contents of biologically-active compounds in lacto-fermented white Asparagus(Asparagus officinalis L.)[J].LWT,2018,92:67-72.
    [24] 胡鹏.传统毛霉型豆豉发酵过程中生物胺的变化及组胺生成机理的初步研究[D].重庆:西南大学,2014.
    [25] 谢超,王阳光,邓尚贵.水产品中组胺产生机制及影响因素研究概述[J].肉类研究,2009,23(4):74-78.
    [26] Zhang J,Zhu X J,Xu R T,et al. Isolation and identification of histamine-producing enterobacteriaceae from Qu fermentation starter for Chinese rice wine brewing[J].International Journal of Food Microbiology,2018,281:1-9.
    [27] 王军,王忠合,傅力,等.美拉德反应对金带细鲹鱼肉蛋白酶解物功能特性及潜在危害物形成的影响[J].食品与发酵工业,2015,41(11):23-28.
    [28] 胡燕,陈忠杰,李斌.美拉德反应产物的功能特性和安全性研究进展[J].食品工业,2016,37(10):258-262.
    [29] 戴娟,马莉,李晔.虾酱罐头在不同的贮藏温度和时间下菌落总数和挥发性物质的变化[J].食品工业科技,2016,37(9):335-339.
    [30] 虞姣姣,马亚芳,温德兰,等.不同质量浓度低聚果糖和低聚半乳糖对发酵乳品质的影响[J].食品科学,2015,36(7):66-70.
    [31] Cai L Y,Wu X S,Dong Z J,et al. Physicochemical responses and quality changes of red sea bream(Pagrosomus major)to gum Arabic coating enriched with ergothioneine treatment during refrigerated storage[J].Food Chemistry,2014,160:82-89.
    [32] 刘书臣,廖明涛,赵巧灵,等.不同贮藏温度下大目金枪鱼鲜度及组胺变化[J].食品与发酵工业,2013,39(5):213-218.
    [33] 步婷婷,徐大伦,杨文鸽,等.虾籽酱发酵工艺条件的优化及其挥发性风味成分研究[J].核农学报,2016,30(1):110-119.
    [34] 林耀盛,曲直,唐道邦,等.蔗糖添加量对风干腊肠风味物质的影响[J].现代食品科技,2015,31(1):200-207.
    [35] Meng L Q,Li W G,Zhang S M,et al. Effects of sucrose amendment on ammonia assimilation during sewage sludge composting[J].Bioresource Technology,2016,210:160-166.
    [36] Zhao Q L,Shen Q,Guo R,et al. Characterization of flavor properties from fish(Collichthys niveatus)through enzymatic hydrolysis and the Maillard reaction[J].Journal of Aquatic Food Product Technology,2016,25(4):482-495.
  • 加载中
计量
  • 文章访问数:  5
  • HTML全文浏览量:  0
  • PDF下载量:  2
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-04-12

目录

    /

    返回文章
    返回

    重要通知

    从2020年12月23日起,若所投稿件的参考文献为中文,则需补充此中文参考文献的英文格式,特此通知。