超高压预处理降低杂色蛤发酵酱中的生物胺及其品质提升

Ultra-high-pressure Pretreatment Reduces Biogenic Amines in Fermented Ruditapes philippinarum Sauce While Improving Its Quality

摘要:

该研究将杂色蛤（Ruditapes philippinarum）进行超高压杀菌预处理、热杀菌预处理和无预处理后，用蛋白酶进行初步酶解，再用戊糖片球菌（Pediococcus pentosus）于35 ℃快速发酵36 h，结果表明发酵过程中杂色蛤发酵酱的总酸含量逐渐升高，pH值逐渐降低，氨基酸态氮含量逐渐增加，但热处理组氨基酸态氮含量增加缓慢，36 h对照组、超高压组、热处理组的氨基酸态氮含量为0.68、0.68、0.42 g/100 mL；超高压预处理可以降低发酵杂色蛤酱中挥发性盐基氮、腐胺和尸胺的含量，36 h对照组、超高压组、热处理组的挥发性盐基氮含量为79.43、65.15、43.73 g/100 mL，尸胺含量为140.96、0.83、0.79 mg/L，对照组腐胺含量为0.64 mg/L，超高压组和热处理组腐胺含量均低于检测下限；相比热处理组，超高压组能保证杂色蛤发酵酱的特殊风味不变，对照组、超高压组、热处理组的感官评价总分分别为13.20、18.20和15.6。因此超高压杀菌可以作为预处理方式应用于杂色蛤发酵中，具有降低挥发性盐基氮、腐胺和尸胺的含量，提高感官评分，保证安全性的效果，并且与热预处理相比，超高压预处理能保持发酵酱原有的特殊风味和发酵效果的不变。

Abstract:

In this study, Ruditapes philippinarum with/without a pretreatment by ultra-high-pressure sterilization or heat sterilization was hydrolyzed preliminarily with protease and then rapidly fermented with Pediococcus pentosus at 35 ℃ for 36 h. The results showed that during the fermentation process, the total acid content of the fermented Ruditapes philippinarum sauce increased gradually, with its pH value decreasing gradually and the amino acid nitrogen content increasing gradually. The content of amino acid nitrogen of the heat pretreated group increased slowly. At the 36th h, the content of amino acid nitrogen of the control group, ultra-high-pressure pretreated group and heat pretreated group was 0.68, 0.68 and 0.42 g/100 mL. The contents of total volatile basic nitrogen (TVB-N), putrescine and cadaverine in the fermented Ruditapes philippinarum sauce could be reduced by ultra-high-pressure pretreatment. At the 36th h, the contents of TVB-N of the control group, ultra-high-pressure pretreated group and heat pretreated group were 79.43, 65.15 and 43.73 g/100 mL, with their cadaverine contents as 140.96, 0.83 and 0.79 mg/L, respectively. The putrescine content of the control group was 0.64 mg/L, whilst those of the ultra-high-pressure pretreated group and the heat pretreated group were lower than the detection limit. Compared with the heat pretreated group, the ultra-high-pressure pretreated group could make the special flavor of the fermented Ruditapes philippinarum sauce unchanged. The total sensory evaluation scores of the control group, ultra-high-pressure pretreated group and heat pretreated group were 13.20, 18.20 and 15.60, respectively. Therefore, ultra-high-pressure sterilization can be used as a pretreatment for Ruditapes philippinarum fermentation. This approach can reduce the contents of TVB-N, putrescine and cadaverine, improve the sensory score and ensure the safety of the fermented Ruditapes philippinarum sauce. Compared with the heat pretreatment, ultra-high-pressure pretreatment can ensure that the original special flavor and fermentation outcome of the fermented sauce remained unchanged.