Glycine Reduces the Histamine Content in the Fast-fermented Shrimp Paste by Compound Bacteria
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Abstract:
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.
