在制备prahoc鱼糊时的营养和微生物动力学
Channmuny Thanh1,2, Sylvie Avallone1, Vincent Chochois1
1QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France.
PloS one
|April 24, 2025
概括
柬埔寨发酵鱼Prahoc显示保存了宏观营养素,但减少了有益的脂肪酸和增加了自由氨基酸. 食品安全需要标准化加工,以管理高过氧化物水平和特定细菌等风险.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生化学
背景情况:
- 普拉霍克是柬埔寨的主要发酵鱼,其加工和营养数据记录有限.
- 了解其生化和微生物动态对于食品安全和质量至关重要.
研究的目的:
- 在六个月的Prahoc发酵过程中全面分析生物化学成分,营养价值和微生物变化.
- 为了确定与Prahoc生产相关的潜在食品安全风险.
主要方法:
- 对宏观营养素,脂肪酸,氨基酸,过氧化物值和生物氨基酸的生物化学分析.
- 用于微生物社区 (细菌和真菌) 分析的元编码.
- 在六个月的潜伏期内监测变化.
主要成果:
- 大量营养素被保留了,但脂肪酸概况发生了变化,有益脂肪酸 (eicosapentaenoic,docosahexaenoic酸) 减少,自由氨基酸增加.
- 过氧化物含量超过了食品法典的限制值;生物氨基存在于可以接受的范围内.
- 耐盐细菌主导了发酵过程. 微生物转移包括初始的乳酸细菌,其次是Aeromonas,稳定的Clostridium,以及六个月的主导的Lentibacillus.
结论:
- 普拉霍克发酵改变了营养特征,并带来了食品安全方面的挑战,包括高过氧化物水平和特定的微生物污染物.
- 标准化加工协议对于柬埔寨Prahoc生产商来说至关重要,以减轻食品风险并确保产品安全.
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