Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product
Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product
复制标题
液体熏制对中国传统发酵鱼制品蒜鱼微生物和理化特性的影响
DOI：
10.1080/10498850.2021.1881675
复制
发表时间：
2021-03
影响因子：
1.6
通讯作者：
郭旭
中科院分区：
文献类型：
--
作者：
曾雪峰;杨琴;张威;刘金桂;何腊平;邓力;郭旭
摘要研究了酸鱼在液体熏制和传统熏制（批次B、C和A）发酵过程中微生物和理化性质的变化。植物乳杆菌、戊糖片球菌、酿酒酵母和多形汉逊酵母是三个样品中的优势微生物。只有耐酸的木糖葡萄球菌和肉葡萄球菌在最终发酵产物的酸性环境中存活。最终发酵产物中肠杆菌、肠球菌和假单胞菌的含量均在检测限以下。批次B和C样品具有较高的pH降低速率（分别为4.24 ± 0.17-4.39 ± 0.18，从6.21 ± 0.24）和较低的乙酸产生速率（0.06%± 0.18）。00%和0.05%±0. 00%）。在样品的发酵过程中产生大量的游离氨基酸。批次B和C的硫代巴比妥酸反应物（TBARS）值在0.88 ± 0.03和0.89 ± 0.03之间，总挥发性盐基氮（TVB-N）值在18.9 ± 0.34和18.8 ± 0.33 mg/kg之间，苯并（a）芘（BaP）含量为0.1 ± 0.00 μg/kg，低于传统熏制的酸鱼。感官分析表明，这些样品组具有独特的烟熏和发酵风味。因此，采用液体熏制法生产的酸鱼是一种烟熏味浓郁、酸味可口、营养丰富、安全性高的发酵水产品。
ABSTRACT This work studied the changes in microbiological and physiochemical properties during the fermentation of Suan yu by liquid smoking and traditional smoking (batches B, C, and A). Lactobacillus plantarum, Pediococcus pentosaceus, Saccharomyces cerevisiae, and Hansenula polymorpha were the dominant microorganisms in the three samples. Only the acid-resistant Staphylococcus xylosus and Staphylococcus carnosus survived in the acid environment of the final fermented products. The amounts of Enterobacteriaceae, Enterococci, and Pseudomonades in the final fermented products were under the detection limit. Batch B and C samples had higher rate of reduction in pH (4.24 ± 0.17–4.39 ± 0.18 from 6.21 ± 0.24, respectively) and lower acetic acid generation rate (0.06%±0. 00% and 0.05%±0. 00%, respectively) than batch A samples. Large amounts of free amino acids were generated during the fermentation of the samples. Batches B and C had thiobarbituric acid reactive substances (TBARS) value between 0.88 ± 0.03 and 0.89 ± 0.03, total volatile basic nitrogen (TVB-N) value between 18.9 ± 0.34 and 18.8 ± 0.33 mg/kg, and benzo(a)pyrene (BaP) content of 0.1 ± 0.00 μg/kg, which was lower than those of fermented Suan yu prepared by traditional smoking. Sensory analysis indicates that these sample groups have unique smoking and fermentation flavor. Consequently, the fermented Suan yu produced through liquid smoking is a kind of fermented aquatic product with full-bodied smoking flavor, palatable acid flavor, abundant nutrition, and high safety.
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DOI：
--
发表时间：
2007
期刊：
Food Science
影响因子：
--
作者：
Diao Shi-qiang
通讯作者：
Diao Shi-qiang
影响因子：
4.8
作者：
Chunyan Wu;Chunhong Yuan;Ye Xingqian;H. Yaqin;Shiguo Chen;Donghong Liu
通讯作者：
Chunyan Wu;Chunhong Yuan;Ye Xingqian;H. Yaqin;Shiguo Chen;Donghong Liu
影响因子：
6.1
作者：
E. Casiraghi;C. Pompei;S. Dellaglio;G. Parolari;R. Virgili
通讯作者：
E. Casiraghi;C. Pompei;S. Dellaglio;G. Parolari;R. Virgili
影响因子：
8.1
作者：
Bárbara Nieva-Echevarría;E. Goicoechea;M. Guillén
通讯作者：
Bárbara Nieva-Echevarría;E. Goicoechea;M. Guillén
影响因子：
8.8
作者：
Cardinal, M;Cornet, J;Baron, R
通讯作者：
Baron, R