固化度和干燥时间对干盐西班牙鱼的风味和微生物的影响
Caiyan Jiang1, Yang Liu1, Wengang Jin2
1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food chemistry: X
|January 31, 2024
概括
这项研究表明,在干的鱼中,盐度和固化时间的增加提高了腐烂指标,如硫酸反应物质 (TBARS) 和总挥发性基 (TVB-N). 特定的微生物,Staphylococcus和Cobetia,与关键的风味化合物相关.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 干的鱼是一种受欢迎的鱼类保存产品.
- 了解加工过程中的质量变化对于食品安全和质量至关重要.
- 微生物群落与鱼中的风味发展之间的相互作用需要进一步研究.
研究的目的:
- 为了研究干盐在固化和干燥期间的质量演变.
- 探索挥发性风味物质和微生物群体之间的关系.
- 识别影响风味特征的关键微生物和化合物.
主要方法:
- 监测了质量参数,如酸反应物质 (TBARS),总挥发性基 (TVB-N) 和总可活计数 (TVC).
- 使用气体染色学-离子移动谱学 (GC-IMS) 分析了挥发性风味化合物.
- 微生物群落使用高通量测序 (HTS) 进行了分析.
主要成果:
- TBARS,TVB-N和TVC值随着盐度的增加和治疗时间的延长而增加.
- 在3%盐的条件下,TVB-N水平超过了消费标准.
- 确定了61种挥发性风味物质,其中化物占主导地位.
- 葡萄球菌和Cobetia是主要的微生物属.
- 在特定的微生物和风味物质之间发现了显著的相关性,其中Staphylococcus和Cobetia与13种风味化合物有积极的联系.
结论:
- 盐度和固化时间显著影响干盐鱼的质量和损坏.
- 微生物的动态,特别是葡萄球菌和Cobetia,与形成理想的风味特征密切相关.
- 这些发现提供了关于在生产盐期间控制质量和增强风味的见解.
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