于靖,杨锡洪,谢静雯,卢宽,解万翠.甘氨酸降低复合菌快速发酵虾酱中的组胺含量[J].,2021,37(3):115-123.
甘氨酸降低复合菌快速发酵虾酱中的组胺含量
Glycine Reduces the Histamine Content in the Fast-fermented Shrimp Paste by Compound Bacteria
投稿时间:2020-07-26  
DOI:10.13982/j.mfst.1673-9078.2021.3.0707
中文关键词:  甘氨酸  快速发酵  组胺  虾酱  电子鼻
英文关键词:glycine  rapid fermentation  histamine  shrimp paste  electronic nose
作者简介:于靖(1997-),女,在读硕士,研究方向:食品营养与安全 通讯作者:解万翠(1969-),女,博士,教授,研究方向:食品风味与安全
基金项目:国家自然科学基金项目(31671825;32072348);山东省重点研发计划项目(2017GHY15127)
作者单位
于靖 (1.青岛科技大学海洋科学与生物工程学院,山东青岛 266042) 
杨锡洪 (1.青岛科技大学海洋科学与生物工程学院,山东青岛 266042)(2.山东省生物化学工程重点实验室,山东青岛 266042) 
谢静雯 (1.青岛科技大学海洋科学与生物工程学院,山东青岛 266042) 
卢宽 (1.青岛科技大学海洋科学与生物工程学院,山东青岛 266042) 
解万翠 (1.青岛科技大学海洋科学与生物工程学院,山东青岛 266042)(2.山东省生物化学工程重点实验室,山东青岛 266042)(3.青岛智科检验检测有限公司,山东青岛 266002)(4.青岛信和源生物科技有限公司,山东青岛 266002) 
AuthorInstitution
YU Jing (1.College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China) 
YANG Xi-hong (1.College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China)(2.Key Laboratory of Biochemical Engineering of Shandong Province, Qingdao 266042, China) 
XIE Jing-wen (1.College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China) 
LU Kuan (1.College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China) 
XIE Wan-cui (1.College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042, China)(2.Key Laboratory of Biochemical Engineering of Shandong Province, Qingdao 266042, China) (3.Qingdao Zhike Inspection and Testing Co. Ltd., Qingdao 266002, China) (4.Qingdao Xinheyuan Biotechnology Co. Ltd., Qingdao 266002, China) 
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中文摘要:
      降低组胺及提高风味是快速发酵虾酱产业化面临的瓶颈问题。为探讨甘氨酸对快速发酵虾酱中组胺生成的抑制作用及风味品质影响,本研究以新鲜虾头为原料,添加Pichia gilliermondii、Aspergillus niger及Lactobacillus planticola(1:3:5)的复合菌相发酵剂,检测添加甘氨酸后组胺含量变化,追踪对发酵过程中理化性质及安全指标影响,感官评定及电子鼻分析虾酱品质及风味。结果表明,甘氨酸的添加对组胺生成有良好的抑制作用,向虾酱中添加2%、4%和6%的甘氨酸分别使组胺含量降低了29.53%、31.16%和34.98%,随甘氨酸添加量的增加,虾酱中AA-N含量增加,pH降低,菌落总数维持在3.77~4.15 lg(cfu/g)之间,产品安全性良好。甘氨酸添加量为4%时,含硫化合物及芳香化合物传感器响应值增大,增强了虾酱的特征性风味,提高营养及感官风味水平。定量添加的甘氨酸,既提高了产品的风味品质,又在一定程度上降低了组胺含量,保障产品安全性。
英文摘要:
      Reducing histamine and improving flavor are the bottleneck problems in the industrialization of fast-fermented shrimp paste. In order to explore the inhibitory effect of glycine on the production of histamine in the fast-fermented shrimp paste and the effect on the flavor quality of the shrimp paste, this study used fresh shrimp heads as raw materials, with Pichia gilliermondii, Aspergillus niger and Lactobacillus planticola (1:3:5) as a compound fermentation agent. The changes in histamine content after the addition of glycine were examined, with the effects on the physicochemical properties and safety indicators during fermentation being tracked. The quality and flavor of shrimp paste were analyzed by sensory evaluation and electronic nose. The results showed that the addition of glycine had a significant inhibitory effect on histamine production. The addition of 2%, 4% or 6% of glycine to the shrimp paste reduced the histamine content by 29.53%, 31.16% and 34.98%, respectively. With an increase in the amount of glycine added, the content of AA-N in the shrimp paste increased. As the pH decreased, the total number of colonies was maintained in the range of 3.77~4.15 lg (cfu/g), while the product safety remained good. When the addition amount of glycine was 4%, the sensor response values of sulfur compounds and aromatic compounds increased, which enhanced the characteristic flavor of shrimp paste and improved the nutritional value and sensory flavor. The quantitative addition of glycine not only improves the flavor quality of the product, but also reduces the histamine content to a certain extent to ensure product safety.
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