Effect of different mixed starter cultures and fermentation conditions on biological safety of ‘Zha fish'
-
摘要: 旨在探明不同发酵剂和发酵条件对鲊鱼（一种发酵草鱼）生物安全性的影响。以不同的菌株——植物乳杆菌（Lactobacillus plantarum,Lp）、戊糖片球菌（Pediococcus pentosaceus,Pp）、木糖葡萄球菌（Staphylococcus xylosus,Sx）、酿酒酵母（Saccharomyces cerevisiae,Sc）为发酵剂,按1∶1∶1（v/v/v）进行混合（Lp+Sx+Sc、Lp+Pp+Sc、Sx+Pp+Sc）,控制不同的发酵条件,定期测定有害微生物和生物胺含量。研究结果表明:相对于自然发酵（NF）,接种发酵（IF）对鲊鱼中有害菌的抑菌效果明显好于前者（p<0.01）;与NF相比,IF能有效控制生物胺的积累,差异极显著（p<0.01）,3种混合发酵剂中,Lp+Sx+Sc对生物胺形成的抑制效果最好（p<0.05）;以20%（m/m）KCl替代Na Cl,对生物胺形成的抑制效果均显著提高（p<0.05）,最佳复合盐添加量为2.4%Na Cl+0.6%KCl;从对生物胺控制和生产效率的角度综合考量,发酵温度以20℃较适宜;综合对味感的要求与对生物胺控制的需要,混合糖添加量以5.0%为佳;在上述最佳条件下接种发酵50 d,既可使鲊鱼总生物胺含量控制在较低水平（43.50 mg/kg）,又能获得优良发酵风味和感官品质。研究结果提示,采用优良混合发酵剂并控制适宜发酵条件,有利于保证鲊鱼产品的生物安全性。Abstract: The purpose of this paper was to explore the influence of different starter cultures and fermentation conditions on biological safety of ‘Zha fish '(a fermented grass carp). Taken Lactobacillus plantarum(Lp),Pediococcus pentosaceus(Pp),Staphylococcus xylose(Sx),Saccharomyces cerevisiae(Sc) as starter culture,which was mixed with methods of Lp+Sx+Sc,Lp+Pp+Sc,and Sx+Pp+Sc under a ratio of 1∶1∶1(v/v/v). Tthe harmful bacterial count and biogenic amine(BA) content of ‘Zha fish' was assayed periodically under different fermentation conditions. The results showed that inoculation fermentation( IF) exhibited better antibacterial effects against harmful bacteria than that of the natural fermentation(NF)(p<0.01). Among three mixed starter cultures,Lp+Sx+Sc exhibited the best effect on inhibiting the formation of BA(p<0.05). With 20%(m/m) KCl substituted for Na Cl,it showed better inhibition effect on BA formation than that of samples no KCl substitution(p <0.05). The suitable content of composited salt was 2.4% Na Cl +0.6% KCl. From the point of view of BA control and production efficiency,20 ℃ was a suitable one. As to the sensory quality and BA control,5.0%mixed sugar was preferred. The total content of BA in ‘Zha fish' was as low as 43.50 mg/kg,and an excellent sensory quality could be achieved using Lp +Sx +Sc as starter culture to fermentation for 50 d under above-mentioned optimal conditions. The data obtained in this study suggested that biological safety of ‘Zha fish 'products could be ensured if Lp +Sx +Sc was taken as starter culture under an appropriate fermentation conditions.
-
Keywords:
- ‘Zha fish'; /
- inoculation fermentation /
- biogenic amine /
- harmful bacteria /
- security
-
[1] 刘景,任婧,孙克杰.食品中生物胺的安全性研究进展[J].食品科学,2013,34(5):322-326. [2] Sevim K觟se,Serkan Koral,Bekir Tufan,et al.Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey[J].European Food Research Technology,2012,235:669-683. [3] Li K F,Bao Y L,Luo Y K,et al.Formation of biogenic amines in Crucian carp(Camssius auratus)during storage in ice and at4℃[J].Journal of Food Protection,2012,75(12):2228-2233.
[4] 赵中辉.水产品贮藏中生物胺的变化及组胺形成机制的研究[D].青岛:中国海洋大学,2011. [5] Karim Nurul Ulfah.Determination of biochemical quality in Malaysian fermented products[J].Journal of Environmental Research and Development,2013,7(3):1224-1227.
[6] Sevim K觟se.Evaluation of seafood safety health hazards for traditional fish products:preventive measures and monitoring issues[J].Turkish Journal of Fisheries and Aquatic Sciences,2010,10:139-160. [7] 曾雪峰.淡水鱼发酵对酸鱼品质影响的研究[D].无锡:江南大学,2013. [8] Zeng X F,Xia W S,Yang F,et al.Changes of biogenic amines in Chinese low-salt fermented fish pieces(Suan yu)inoculated with mixed starter cultures[J].International Journal of Food Science and Technology,2013,48:685-692.
[9] Hu Y J,Xia W S,Liu X Y.Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures[J].Food Chemistry,2007,104(1):188-195.
[10] 吴渊.乳酸菌发酵应用于水产防腐[D].杭州:浙江大学,2014. [11] Zaman M Z,Abdulamir A S,Bakar F A,et al.A Review:Microbiological,physicochemical and health impact of high level of biogenic amines in fish sauce[J].American Journal Applied Science,2009,6(6):1199-1211.
[12] Liu Z Y,Li Z H,Zhang M L,et al.Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi[J].International Journal of Food Science and Technology,2010,45:930-936.
[13] Mah J H,Hwang H J.Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture[J].Food Control,2009,20(9):796-801.
[14] Rocío Casquete,María J Benito,Alberto Martín,et al.Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dryfermented sausage“salchichón”[J].International Journal of Food Science and Technology,2012,47:1011-1019.
[15] Bover-Cid S,Miguélez-Arrizado M J,Vidal-Carou M C.Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite[J].Meat Science,2001,59(4):391-396.
[16] Lehane L,Olley J.Histamine fish poisoning revisited[J].International Journal of Food Microbiology,2000,58(1-2):1-37.
[17] Wang H,Luo Y K,Yin X F.Effects of salt concentration on biogenic amine formation and quality changes in grass carp(Ctenopharyngodon idellus)fillets stored at 4 and 20℃[J].Journal of Food Protection,2014,77(5):796-804.
[18] Kasankala L M,Xiong Y L,Chen J.The influence of douchi starter cultures on the composition of extractive components,microbiological activity,and sensory properties of fermented fish pastes[J].Journal of Food Science,2011,76(1):154-161.
[19] 魏延玲,孟勇,田甜,等.KCl部分替代Na Cl腌制对风干鲈鱼中生物胺的抑制作用[J].食品科学,2014,53(3):90-95. [20] Ali Gücükogˇlu,魻zlem Küplülü.The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages[J].European Food Research Technology,2010,230:875-884. [21] Sayed Mokhtar,Gamal Mostafa,Refat Taha,et al.Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages[J].European Food Research Technology,2012,235:527-535.
计量
- 文章访问数: 122
- HTML全文浏览量: 12
- PDF下载量: 204
下载:
