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通过合理设计的模仿阳光系统控制鱼中的风味形成,以调节微生物群落

Xiaoru Feng¹, Xue Wang¹, Qiyue Zhao¹

¹SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food research international (Ottawa, Ont.)

|October 11, 2025

概括

这项研究开发了一种人工阳光系统,以提高鱼发酵质量. 该系统增强了可取的味道和微生物生长,为传统方法提供了可控的替代方案.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

传统的鱼发酵依赖于太阳辐射,由于环境变化导致质量不一致.
现代食品工业需要标准化和控制的发酵过程.

研究的目的:

开发一个模仿阳光的系统,用于控制鱼发酵.
评估人工光和温度控制对发酵质量和微生物动态的影响.

主要方法:

开发一个集成人工光和温度控制的系统.
用人工光和没有人工光发酵的鱼的比较.
对物理化学性质 (pH,氨基酸) 的分析.
气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
使用Pearson与挥发性化合物的相关性进行微生物社区分析.

主要成果:

经过轻处理的鱼显示pH值显著降低,氨基酸 (AAN) 含量更高.
人工光增强了可取的挥发性风味化合物.
暴露在光线下促进了有益的微生物 (Pantoea,Amylomyces,Kosakonia,Penicillium),并抑制了不必要的微生物 (Enterococcus,Mucor,Enterobacter).

结论:

人工阳光模拟为鱼发酵提供了一种可靠和可控的方法.
这项技术支持鱼生产的标准化和工业化.
在人工光下优化微生物群落导致改善的风味特征.

关键词:

鱼鱼汁鱼鱼鱼灯光灯光是一个灯光灯.微生物微生物阳光的阳光照亮了我们的生活.挥发性化合物挥发性化合物

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