冷藏小黄鱼优势腐败菌致腐能力评价及其对挥发性成分的影响
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摘要
为探究不同优势腐败菌(Specific spoilage organisms,SSOs)的致腐能力及其对水产品挥发性成分的影响,本文以小黄鱼为原料,通过接种优势腐败菌,测定其挥发性盐基氮值(TVB-N)、菌落总数和挥发性成分含量。结果表明,变形杆菌属(Proteus hauseri)致腐能力与希瓦氏菌属(Shewanella glacialipiscicola)相当,且强于普罗威斯登菌属(Providencia heimbachae);3种优势腐败菌作用下挥发性成分主要为醇类、酯类、烃类以及含氮含硫物,其中气味的主要贡献物质为吲哚、三甲胺、二甲基二硫和二甲基三硫,S.glacialipiscicola产生的气味物质量最大,P.hauseri次之,P.heimbachae最少;优势腐败菌的产量因子与对应的含氮含硫挥发物含量变化具有一致性,相关性研究进一步显示,吲哚、三甲胺、二甲基二硫和二甲基三硫含量与TVB-N含量呈显著相关(p<0.05)。
To explore the spoilage potential of specific spoilage organisms and its effect on the volatile compounds,little yellow croakers which inoculated by different kinds of SSOs were measured by TVB-N values,total viable counts and contents of volatile compounds.Results showed that the spoilage potential of Proteus hauseri was equal to Shewanella glacialipiscicola,and stronger than Providencia heimbachae. The species of volatile compounds from three kinds of SSOs were generally alcohols,esters,hydrocarbons,nitrogenous and sulfurous substances,while indole,trimethylamine,dimethyl disulfide and dimethyl trisulfide were the main odor substance,and S.glacialipiscicola produced the highest quantity of the odor substances while P.hauseri followed and P.heimbachae produced least. The result of yield factors was consistent with the content of nitrogenous and sulfurous compounds. The correlation study showed that indole,trimethylamine,dimethyl disulfide and dimethyl trisulfide were significantly correlated with TVB-N values( p < 0.05).
To explore the spoilage potential of specific spoilage organisms and its effect on the volatile compounds,little yellow croakers which inoculated by different kinds of SSOs were measured by TVB-N values,total viable counts and contents of volatile compounds.Results showed that the spoilage potential of Proteus hauseri was equal to Shewanella glacialipiscicola,and stronger than Providencia heimbachae. The species of volatile compounds from three kinds of SSOs were generally alcohols,esters,hydrocarbons,nitrogenous and sulfurous substances,while indole,trimethylamine,dimethyl disulfide and dimethyl trisulfide were the main odor substance,and S.glacialipiscicola produced the highest quantity of the odor substances while P.hauseri followed and P.heimbachae produced least. The result of yield factors was consistent with the content of nitrogenous and sulfurous compounds. The correlation study showed that indole,trimethylamine,dimethyl disulfide and dimethyl trisulfide were significantly correlated with TVB-N values( p < 0.05).
引文
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[20]刘爱芳,谢晶,钱韻芳.冷藏金枪鱼优势腐败菌致腐败能力的研究[J].食品科学,2018,39(3):7-14.
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[23]刘奇,郝淑贤,李来好,等.鲟鱼不同部位挥发性成分分析[J].食品科学,2012(16):142-145.
[24]Moretti V M,Madonia G,Diaferia C,et al.Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions[J].Meat Science,2004,66(4):845-854.
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[28]宋焕禄.分子感官学[M].北京:科学出版社,2015.
[29]张晶晶.不同新鲜度养殖大黄鱼肉中特征性挥发物的研究[J].食品工业科技,2012(10):79-84.
[30]Q G,L F,Y W,et al.Identification and characterization of extracellular cyclic dipeptides as quorum-sensing signal molecules from Shewanella baltica,the specific spoilage organism of Pseudosciaena crocea during 4 c storage[J].Journal of Agricultural and Food Chemistry,2013(47):11645-11652.
[31]顾赛麒,王锡昌,刘源,等.不同新鲜度冷却猪肉中挥发物的变化[J].江苏农业学报,2011(1):169-176.
[32]韩茵,孙苗苗,王建平,等.吲哚作为细菌细胞间信号分子的研究进展[J].微生物学通报,2015(4):736-748.
[33]朱瑶迪,邹小波,黄晓玮,等.猪肉贮藏过程中挥发性成分的研究[J].食品工业科技,2012(24):374-378.
[34]孟一,张玉华,姜沛宏,等.不同新鲜度牛肉特征性挥发成分的研究[J].现代食品科技,2017(4):271-277.
[35]王航.草鱼贮藏过程中品质变化规律及特定腐败菌的研究[D].北京:中国农业大学,2016.
[36]Dalgaard P.Qualitative and quantitative characterization of spoilage bacteria from packed fish[J].International Journal of Food Microbiology,1995,26(3):319-333.
[2]Gram L,Trolle G,Huss H H.Detection of specific spoilage bacteria from fish stored at low(0℃)and high(20℃)temperatures[J].International Journal of Food Microbiology,1987,4(1):65-72.
[3]许振伟,许钟,杨宪时,等.大黄鱼中复合腐败菌腐败能力的分析[J].食品科学,2010(23):118-122.
[4]Li T,Hu W,Li J,et al.Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker(Pseudosciaena crocea)[J].Food Control,2012,25(1):101-106.
[5]Mik2krajnik M,Yoon Y,Ukuku D O,et al.Volatile chemical spoilage indexes of raw Atlantic salmon(Salmo salar)stored under aerobic condition in relation to microbiological and sensory shelf lives[J].Food Microbiology,2016,53(Part B):182-191.
[6]洪兆鹏,邹小波,石吉勇,等.接种不同优势腐败菌的冷藏猪肉中挥发性物质的研究[J].食品工业科技,2014(6):111-115.
[7]Herbert R A,Hendrie M S,Gibson D M,et al.Bacteria active in the spoilage of certain sea foods[J].Journal of Applied Bacteriology,1971,34(1):41-50.
[8]李学英,杨宪时,郭全友,等.大黄鱼腐败菌腐败能力的初步分析[J].食品工业科技,2009(6):316-319.
[9]中华人民共和国卫生部.GB 4789.2-2016食品卫生微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[10]唐文静,王楚文,柳云龙,等.冷藏海鲈鱼优势腐败菌的筛选和鉴定[J].食品科学,2016(3):170-174.
[11]刘源,徐幸莲,王锡昌,等.脂肪对鸭肉风味作用研究[J].中国食品学报,2009(1):95-100.
[12]汪倩,姜万舟,任思婕,等.燕麦麸添加量对燕麦麸猪肉丸品质的影响[J].食品科学,2016(23):70-77.
[13]Swinnen I A M,Bernaerts K,Dens E J J,et al.Predictive modelling of the microbial lag phase:A review[J].International Journal of Food Microbiology,2004,94(2):137-159.
[14]Kyrana V R,Lougovois V P,Valsamis D S.Assessment of shelf-life of maricultured gilthead sea bream(Sparus aurata)stored in ice[J].International Journal of Food Science and Technology,1997,32(4):339-347.
[15]Kyrana V R,Lougovois V P.Sensory,chemical and microbiological assessment of farm-raised European sea bass(Dicentrarchus labrax)stored in melting ice[J].International Journal of Food Science and Technology,2002,37(3)319-328.
[16]López-Caballero M E,Martínez-álvarezó,Gómez-Guillén M C,et al.Effect of natural compounds alternative to commercial antimelanosics on polyphenol oxidase activity and microbial growth in cultured prawns(Marsupenaeus tiger)during chilled storage[J].European Food Research and Technology,2006,223(1):7-15.
[17]唐文静,王楚文,柳云龙,等.冷藏海鲈鱼优势腐败菌的筛选和鉴定[J].食品科学,2016(3):170-174.
[18]许振伟,李学英,杨宪时,等.冷藏鲤鱼和罗非鱼优势腐败菌腐败能力分析[J].食品科学,2012(4):243-246.
[19]黄林,陈全胜,张燕华,等.冷却猪肉优势腐败菌分离鉴定及致腐能力测定[J].食品科学,2013(1):205-209.
[20]刘爱芳,谢晶,钱韻芳.冷藏金枪鱼优势腐败菌致腐败能力的研究[J].食品科学,2018,39(3):7-14.
[21]Pino J A,Febles Y.Odour-active compounds in banana fruit cv.Giant Cavendish[J].Food Chemistry,2013,141(2):795-801.
[22]Smit B A,Engels W J M,Smit G.Branched chain aldehydes:production and breakdown pathways and relevance for flavour in foods[J].Applied Microbiology and Biotechnology,2009,81(6):987-999.
[23]刘奇,郝淑贤,李来好,等.鲟鱼不同部位挥发性成分分析[J].食品科学,2012(16):142-145.
[24]Moretti V M,Madonia G,Diaferia C,et al.Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions[J].Meat Science,2004,66(4):845-854.
[25]Casaburi A,Piombino P,Nychas G,et al.Bacterial populations and the volatilome associated to meat spoilage[J].Food Microbiology,2015,45,Part A:83-102.
[26]Edwards R A,Dainty R H,Hibbard C M.Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures[J].Journal of Applied Bacteriology,1987,62(5):403-412.
[27]Kaban G.Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastrma processing[J].Meat Science,2009,82(1):17-23.
[28]宋焕禄.分子感官学[M].北京:科学出版社,2015.
[29]张晶晶.不同新鲜度养殖大黄鱼肉中特征性挥发物的研究[J].食品工业科技,2012(10):79-84.
[30]Q G,L F,Y W,et al.Identification and characterization of extracellular cyclic dipeptides as quorum-sensing signal molecules from Shewanella baltica,the specific spoilage organism of Pseudosciaena crocea during 4 c storage[J].Journal of Agricultural and Food Chemistry,2013(47):11645-11652.
[31]顾赛麒,王锡昌,刘源,等.不同新鲜度冷却猪肉中挥发物的变化[J].江苏农业学报,2011(1):169-176.
[32]韩茵,孙苗苗,王建平,等.吲哚作为细菌细胞间信号分子的研究进展[J].微生物学通报,2015(4):736-748.
[33]朱瑶迪,邹小波,黄晓玮,等.猪肉贮藏过程中挥发性成分的研究[J].食品工业科技,2012(24):374-378.
[34]孟一,张玉华,姜沛宏,等.不同新鲜度牛肉特征性挥发成分的研究[J].现代食品科技,2017(4):271-277.
[35]王航.草鱼贮藏过程中品质变化规律及特定腐败菌的研究[D].北京:中国农业大学,2016.
[36]Dalgaard P.Qualitative and quantitative characterization of spoilage bacteria from packed fish[J].International Journal of Food Microbiology,1995,26(3):319-333.