咸干蓝点马鲛品质特征与优势菌群分析
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摘要
为了更好地了解传统咸干蓝点马鲛(Scomberomorus niphonius)(鲅鱼)的品质特征,以市售产品中感官品质较为突出的咸干鲅鱼作为研究对象,对其水分、含盐量、NaNO_2含量、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARS)等理化指标进行了测定,并进一步对咸干鲅鱼中的优势菌进行了分离、纯化与鉴定。结果显示,咸干鲅鱼样品含水量为54.40%、含盐量为3.1%,属于半干低盐制品;NaNO_2含量为5.07 mg/kg,符合相关食品安全标准的规定;TVB-N含量高达40.12 mg/100 g,说明发酵过程蛋白质降解程度较大;TBARS值为10.00 mg/kg,脂质氧化程度在感官可接受的范围内。咸干鲅鱼中的微生物以细菌为主,清酒乳杆菌(Lactobacillussakei)、产气肠杆菌(Enterobacter aerogenes)、长赖氨酸芽孢杆菌(Lysinibacillus macrolides)和香坊肠杆菌(Enterobacter xiangfangensis)为优势菌。其中,清酒乳杆菌具有发酵菌的典型特征,可能在咸干鲅鱼发酵过程中起主要作用。
To better understand the quality characteristics of traditional dried salted Spanish mackerel, the dried salted Spanish mackerel product with the best organoleptic qualities among seven commercial products was chosen, and then its basic physical and chemical characteristics were analyzed,including its salt content, nitrite content, total volatile basic nitrogen(T-VBN) content, thiobarbituric acid reactive substances(TBARS) value, and so on. Furthermore, the dominant strains of bacteria, which have important impacts on the fermentation process and flavor formation, were isolated, purified, and identified from the dried salted Spanish mackerel product. The physiological and biochemical characteristics of these dominant bacterial strains were also studied in detail. The results showed that the water content of the traditional dried salted Spanish mackerel was 54.40%, and the salt content was 3.1%,which means that the analyzed product can be classified as a semi-dry and low-salt product. The nitrite content was5.07 mg/kg, so the sample met relevant food safety standards. The TVB-N content of the dried salted fish product was 40.12 mg/100 g, which exceeds the TVB-N content limit of common fresh and frozen marine fish(30.00 mg/100 g), so these results indicated that the degree of protein degradation during fermentation was significant. The TBARS value was 10.00 mg/kg, which is slightly higher than the recommended standard(8.00 mg/kg); however, the degree of lipid oxidation in the sample was within the range of sensory acceptability because of its low moisture content. In addition, according to the results of plate counts of bacterial colonies, bacteria were inferred to be the dominant microorganisms in the traditional dried salted Spanish mackerel rather than yeasts or molds. On the basis of analyses of 16S rDNA sequences, the dominant strains of bacteria in the product were identified as Lactobacillus sakei,Enterobacter aerogenes, Lysinibacillus macroides, and Enterobacter xiangfangensis. Among these,Lactobacillus sakei was further identified as possessing the typical characteristics of a fermentative species, and thus probably plays a major role in the fermentation of dried salted Spanish mackerel.
To better understand the quality characteristics of traditional dried salted Spanish mackerel, the dried salted Spanish mackerel product with the best organoleptic qualities among seven commercial products was chosen, and then its basic physical and chemical characteristics were analyzed,including its salt content, nitrite content, total volatile basic nitrogen(T-VBN) content, thiobarbituric acid reactive substances(TBARS) value, and so on. Furthermore, the dominant strains of bacteria, which have important impacts on the fermentation process and flavor formation, were isolated, purified, and identified from the dried salted Spanish mackerel product. The physiological and biochemical characteristics of these dominant bacterial strains were also studied in detail. The results showed that the water content of the traditional dried salted Spanish mackerel was 54.40%, and the salt content was 3.1%,which means that the analyzed product can be classified as a semi-dry and low-salt product. The nitrite content was5.07 mg/kg, so the sample met relevant food safety standards. The TVB-N content of the dried salted fish product was 40.12 mg/100 g, which exceeds the TVB-N content limit of common fresh and frozen marine fish(30.00 mg/100 g), so these results indicated that the degree of protein degradation during fermentation was significant. The TBARS value was 10.00 mg/kg, which is slightly higher than the recommended standard(8.00 mg/kg); however, the degree of lipid oxidation in the sample was within the range of sensory acceptability because of its low moisture content. In addition, according to the results of plate counts of bacterial colonies, bacteria were inferred to be the dominant microorganisms in the traditional dried salted Spanish mackerel rather than yeasts or molds. On the basis of analyses of 16S rDNA sequences, the dominant strains of bacteria in the product were identified as Lactobacillus sakei,Enterobacter aerogenes, Lysinibacillus macroides, and Enterobacter xiangfangensis. Among these,Lactobacillus sakei was further identified as possessing the typical characteristics of a fermentative species, and thus probably plays a major role in the fermentation of dried salted Spanish mackerel.
引文
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Yang XH,Wu HY,Xie WC,et al.Isolation and identification of Lactobacillus spp.and Staphylococcus spp.from flavor cured fish.Food Science,2009,30(21):192-194[杨锡洪,吴海燕,解万翠,等.风味咸鱼中乳酸菌和葡萄球菌的分离与鉴定.食品科学,2009,30(21):192-194]
Yao XL,Xu XL,Li HM,et al.Biological characteristics of pathogenic Streptococcus agalactiae isolated from Aequidens rivulatus.Progress in Fishery Sciences,2015,36(2):106-112[姚学良,徐晓丽,李贺密,等.红尾皇冠鱼(Aequidens rivulatus)病原无乳链球菌的分离、鉴定与特性分析.渔业科学进展,2015,36(2):106-112]
Zeng LB,Tan RC,Xiong SB,et al.Isolation and identification of lactic acid bacteria in cured fish.Science and Technology of Food Industry,2007,28(1):115-116,119[曾令彬,谭汝成,熊善柏,等.腌腊鱼加工中优势乳酸菌的分离与鉴定.食品工业科技,2007,28(1):115-116,119]
Zhu WJ.Research on microbial population structure analysis and fermentation strains screening of fermented Meixiang fish.Master′s Thesis of Guangdong Ocean University,2015[朱雯娟.发酵梅香鱼微生物种群结构分析及发酵菌株筛选研究.广东海洋大学硕士研究生学位论文,2015]
Bonomo MG,Ricciardi A,Zotta T,et a1.Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region(Southern Italy).Meat Science,2008,80(4):1238-1248
Cao R,Wang FY,Zhao L,et al.Qualitative changes of squid(Loligo japonica)under different frozen storage temperatures.Progress in Fishery Sciences,2016,37(4):97-103[曹荣,王凤玉,赵玲,等.日本枪乌贼(Loligo japonica)不同温度冻藏过程中的品质变化.渔业科学进展,2016,37(4):97-103]
Dong XZ,Cai MY.Manual for systematic identification of common bacteria.Beijing:Science Press,2001,370-398[东秀珠,蔡妙英.常见细菌系统鉴定手册.北京:科学出版社,2001,370-398]
Ersoy B,Aksan E,?zeren A.The effect of thawing methods on the quality of eels(Anguilla anguilla).Food Chemistry,2008,111(2):377-380
He LJ.Study on fermentation processing of Chinese herring and the analysis of flavor.Master′s Thesis of Ningbo University,2013[贺林娟.发酵鳓鱼的制作工艺及挥发性风味成分的研究.宁波大学硕士研究生学位论文,2013]
Huss HH,Valdimarsson G.Microbiology of salted fish.Fish Technology News,1990,10(1):3-5
Ijong FG,Ohta Y.Physicochemical and microbiological changes associated with Bakasang processing-A traditional Indonesian fermented fish sause.Journal of the Science of Food and Agriculture,1996,71(1):69-74
Ling DW,Dong XZ.Classification,identification and experimental methods of lactic acid bacteria.Beijing:China Light Industry Press,1999,51-199[凌代文,东秀珠.乳酸细菌分类鉴定及实验方法.北京:中国轻工业出版社,1999,51-119]
Li FC,Cheng WX,Xie H,et al.Discussion on screening criteria of sausage fermented strains.Science and Technology of Food Industry,2002,23(6):78-79[李凤彩,程文新,谢华,等.发酵香肠菌种筛选标准探讨.食品工业科技,2002,23(6):78-79]
Liu CH.Study on drying-reping process of perchs lipolysis and lipid oxidation and fleavour character during processing.Master′s Thesis of Nanjing Agricultural University,2012[刘昌华.鲈鱼风干成熟工艺及其脂质分解氧化和风味品质特性研究.南京农业大学硕士研究生学位论文,2012]
Liu CJ,Li KX,Wu H,et al.Optimization of bacteria using in fermented meat.Meat Industry,2009(8):38-41[刘成江,李开雄,吴宏,等.用于发酵肉中菌种的优选.肉类工业,2009(8):38-41]
Lu XL.Isolation,screening and application of lactic acid bacteria from fermented fish products.Master’s Thesis of Huazhong Agricultural University,2007[卢晓莉.鱼酢制品中乳酸菌的分离、筛选及应用.华中农业大学硕士研究生学位论文,2007]
Paludan-Müller C,Madsen M,Sophanodora P,et al.Fermentation and microflora of plaa-som,a Thai fermented fish product prepared with different salt concentrations.International Journal of Food Microbiology,2002,73(1):61-70
Rantsiou K,Drosinos EH,Gialitaki M,et a1.Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece,Hungary and Italy.Food Microbiology,2005,22(1):19-28
Wu HY,Yang L,Li SD,et al.The application of biocatalysisflavor-technology in aquatic processing.Guangdong Chemical Industry,2010,37(7):66-67[吴海燕,杨磊,李思东,等.生物催化风味在水产品加工中的应用.广东化工,2010,37(7):66-67]
Yang XH,Wu HY,Xie WC,et al.Isolation and identification of Lactobacillus spp.and Staphylococcus spp.from flavor cured fish.Food Science,2009,30(21):192-194[杨锡洪,吴海燕,解万翠,等.风味咸鱼中乳酸菌和葡萄球菌的分离与鉴定.食品科学,2009,30(21):192-194]
Yao XL,Xu XL,Li HM,et al.Biological characteristics of pathogenic Streptococcus agalactiae isolated from Aequidens rivulatus.Progress in Fishery Sciences,2015,36(2):106-112[姚学良,徐晓丽,李贺密,等.红尾皇冠鱼(Aequidens rivulatus)病原无乳链球菌的分离、鉴定与特性分析.渔业科学进展,2015,36(2):106-112]
Zeng LB,Tan RC,Xiong SB,et al.Isolation and identification of lactic acid bacteria in cured fish.Science and Technology of Food Industry,2007,28(1):115-116,119[曾令彬,谭汝成,熊善柏,等.腌腊鱼加工中优势乳酸菌的分离与鉴定.食品工业科技,2007,28(1):115-116,119]
Zhu WJ.Research on microbial population structure analysis and fermentation strains screening of fermented Meixiang fish.Master′s Thesis of Guangdong Ocean University,2015[朱雯娟.发酵梅香鱼微生物种群结构分析及发酵菌株筛选研究.广东海洋大学硕士研究生学位论文,2015]