摘要
本研究以从传统腌干鱼中筛选出的3株具有抗氧化活性乳酸菌(干酪乳杆菌、植物乳杆菌和戊糖片球菌)作为发酵剂加入到腌干带鱼中,测定pH值、过氧化值(POV值)、酸价(AV值)、硫代巴比妥酸值(TBARS值)和正己醛含量等指标,以监测发酵腌干带鱼加工过程中脂肪的氧化程度,并分析了乳酸菌发酵对腌干带鱼成品的脂肪酸组成的影响。结果表明,在腌干带鱼生产过程中抗氧化乳酸菌对不饱和脂肪酸的氧化有一定的抑制作用,接菌发酵的腌干带鱼的POV值、TBARS值、己醛含量和饱和脂肪酸含量显著低于传统腌干带鱼,而AV值和不饱和脂肪酸含量高于传统腌干带鱼。对测定的指标进行主成分分析的结果表明,第一主成分能反映脂肪水解程度,第二主成分能反映脂肪氧化程度。本研究为提高发酵腌干鱼的安全性提供理论基础。
Three lactic acid bacterial(LAB) strains(namely Lactobacillus casei, Lactobacillus plantarum and Pediococcuspentosaceus) with antioxidant activities, screene from traditional dry-cured fish, were added to fermented dry-cured hairtail. The changes in lipid oxidation of fermented dry-cured hairtail during processing were determined by pH values, peroxide value,acid value, TBARS value and hexanal content. Moreover, the effect of LAB on the composition of fatty acid in fermented dry-cured hairtail was analyzed. All indices were analyzed by principal component analysis eventually. The results indicated that LAB fermentation could inhibit the oxidation of unsaturated fatty acids. The peroxide value, TBARS value, hexanal content and staturated fatty acid content in fermented dry-cured hairtail group were significantly lower than traditional dry-cured hairtail, but the acid value and unsaturated fatty acid content were significantly higher than traditional dry-cured hairtail. The first principal component mainly reflects the degree of lipolysis, while the second principal component reflects the degree of lipid oxidation. These results provide a good theoretical basis for controlling the safety of fermented dry-cured fish.
引文