添加复合菌株快速发酵虾头制酱工艺优化
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摘要
为推进传统发酵水产调味品的产业化,提高生产效率,满足消费者需求,利用现代生物技术,研究虾头酱快速发酵工艺。选择从传统虾酱中分离得到的季氏毕赤氏酵母(Pichia gilliermondii)、黑曲霉(Aspergillus niger)以及购买植物乳杆菌(Lactobacillus planticola),作为外加复合菌株混合发酵,提高虾头酱风味。基于感官品评和氨基态含量分析,首先探索快速发酵杀菌方式及复合菌株接种比例,然后在单因素基础上,选择三因素三水平响应面优化法,对发酵温度、发酵时间及菌株接种量进行中心组合试验设计(Box-Behnken),建立数学模型。结果表明:酵母菌、乳酸菌及霉菌的最佳混合浓度比例为1∶5∶3,最佳工艺条件为:发酵温度53.6℃,发酵时间13.46 d,混合发酵剂接种量2.69 m L/100g。优化后进行验证最终工艺条件为:温度54℃,发酵时间14 d,接种量2.5 m L/100g,发酵制备虾头酱的感官评价得分为7.64,氨基态氮浓度为(0.82±0.04)mg/m L。研究结果为虾副产物的高值化利用及虾头酱的快速发酵生产提供产业化基础。
Shrimp paste is a kind of traditional fermented aquatic product seasoning with delicious taste, and it contains various nutrients and is popular in coastal areas and Southeast Asian countries, and it is one of the commonly used seasonings. Shrimp paste is rich in protein, calcium, carotenoids and chitin. It has antioxidant activity, cholesterol lowering, blood pressure lowering and organism immunity enhancement, and it has a wide application space in the functional food field. However, the shrimp paste industry in China has the problems of long fermentation cycle and high salinity, which restricts the development of its industrialization. In this paper, shrimp head paste was prepared by inoculation with mixed strains, and the parameters of rapid fermentation process were optimized by response surface method(RSM), so as to achieve the goal of increasing the production rate and stable production. Microorganisms isolated from the traditional shrimp paste, such as saccharomycetes Pichia gilliermondii and mold fungus Aspergillus niger and the standard microorganisms Lactobacillus planticola purchased, were added as mixed strain to improve the flavor of shrimp head paste. Based on the sensory evaluation value and amino nitrogen content, the effect of different sterilization processes on shrimp head paste was compared, and the result showed the highest content of amino nitrogen and sensory evaluation value in shrimp head paste fermented after pasteurization. It shows that the fermentation degree is higher; based on the amino nitrogen content, the mixing ratios of the 3 kinds of microorganisms were investigated, and the results showed that the optimal mixing ratio of yeast, mold and lactic acid bacteria was 1:5:3. The conditions of shrimp head pasta fermented by mixed strains were optimized through the single factor experiment, and factors included fermentation temperature, fermentation time, and mixed strains inoculation. The result showed that fermentation temperature, fermentation time, and mixed strains inoculation had significant influence on the fermentation of shrimp head paste by mixed strains. And the suitable conditions in the fermentation of shrimp head paste were fermentation temperature of 50 ℃, fermentation time of 12 d, and mixed strains inoculation of 3 mL/100 g. The conditions of shrimp head paste fermented by mixed strains were optimized through Box-Benhnken central composite experimental design based on the indicators of the sensory evaluation, and the optimized technological conditions were: fermentation temperature of 53.6 ℃, fermentation time of 13.46 d, and mixed strains inoculation of 2.69 mL/100 g. These 3 factors affecting the sensory evaluation value in descending order were fermentation time, fermentation temperature, and mixed strains inoculation. The sensory evaluation value of shrimp head paste prepared under the optimum conditions was 7.64, and the relative error was 0.521% between predictive sensory evaluation value(7.68) and true sensory evaluation value. By comparing the changes in the flavor and amino nitrogen content between fast fermented shrimp head paste and traditional fermented shrimp paste, it can be found that the rapid fermentation process can make the product mature in a relatively short period of time to form a better flavor of shrimp head paste. This study provides an industrial basis for the rapid fermentation of shrimp head paste and effectively improves the high-value utilization of shrimp by-products.
Shrimp paste is a kind of traditional fermented aquatic product seasoning with delicious taste, and it contains various nutrients and is popular in coastal areas and Southeast Asian countries, and it is one of the commonly used seasonings. Shrimp paste is rich in protein, calcium, carotenoids and chitin. It has antioxidant activity, cholesterol lowering, blood pressure lowering and organism immunity enhancement, and it has a wide application space in the functional food field. However, the shrimp paste industry in China has the problems of long fermentation cycle and high salinity, which restricts the development of its industrialization. In this paper, shrimp head paste was prepared by inoculation with mixed strains, and the parameters of rapid fermentation process were optimized by response surface method(RSM), so as to achieve the goal of increasing the production rate and stable production. Microorganisms isolated from the traditional shrimp paste, such as saccharomycetes Pichia gilliermondii and mold fungus Aspergillus niger and the standard microorganisms Lactobacillus planticola purchased, were added as mixed strain to improve the flavor of shrimp head paste. Based on the sensory evaluation value and amino nitrogen content, the effect of different sterilization processes on shrimp head paste was compared, and the result showed the highest content of amino nitrogen and sensory evaluation value in shrimp head paste fermented after pasteurization. It shows that the fermentation degree is higher; based on the amino nitrogen content, the mixing ratios of the 3 kinds of microorganisms were investigated, and the results showed that the optimal mixing ratio of yeast, mold and lactic acid bacteria was 1:5:3. The conditions of shrimp head pasta fermented by mixed strains were optimized through the single factor experiment, and factors included fermentation temperature, fermentation time, and mixed strains inoculation. The result showed that fermentation temperature, fermentation time, and mixed strains inoculation had significant influence on the fermentation of shrimp head paste by mixed strains. And the suitable conditions in the fermentation of shrimp head paste were fermentation temperature of 50 ℃, fermentation time of 12 d, and mixed strains inoculation of 3 mL/100 g. The conditions of shrimp head paste fermented by mixed strains were optimized through Box-Benhnken central composite experimental design based on the indicators of the sensory evaluation, and the optimized technological conditions were: fermentation temperature of 53.6 ℃, fermentation time of 13.46 d, and mixed strains inoculation of 2.69 mL/100 g. These 3 factors affecting the sensory evaluation value in descending order were fermentation time, fermentation temperature, and mixed strains inoculation. The sensory evaluation value of shrimp head paste prepared under the optimum conditions was 7.64, and the relative error was 0.521% between predictive sensory evaluation value(7.68) and true sensory evaluation value. By comparing the changes in the flavor and amino nitrogen content between fast fermented shrimp head paste and traditional fermented shrimp paste, it can be found that the rapid fermentation process can make the product mature in a relatively short period of time to form a better flavor of shrimp head paste. This study provides an industrial basis for the rapid fermentation of shrimp head paste and effectively improves the high-value utilization of shrimp by-products.
引文
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[6]Halder S K,Adak A,Maity C,et al.Exploitation of fermented shrimp-shells hydrolysate as functional food:assessment of antioxidant,hypocholesterolemic and prebiotic activities[J].Indian Journal of Experimental Biology,2013,51(12):924-934.
[7]吴帅,杨锡洪,解万翠,等.鱼露的发酵新技术及风味改良研究进展[J].食品与发酵工业,2014,40(10):184-188.Wu Shuai,Yang Xihong,Xie Wancui,et al.Research progress on new technology for fermentation of fish sauce and improvement of its flavor[J].Food and Fermentation Industries,2014,40(10):184-188.(in Chinese with English abstract)
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[9]Gildberg A,Espejo-hermes J,Magno-orejana F.Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content[J].Journal of the Science of Food and Agriculture,1984,35(12):1363-1369.
[10]Bedddows C G,Ardeshir A G.The production of soluble fish protein solution for use in fish sauce manufactureⅠ.The use of added enzymes[J].International Journal of Food Science&Technology,1979,14:603-612.
[11]Lopetcharat K,Park J W.Characteristics of fish sauce made from pacific whiting and surimi by-products during fermentation stage[J].Journal of Food Science,2002,67(2):511-516.
[12]Peralta E M,Hatate H,Watanabe D,et al.Antioxidative activity of Philippine salt-fermented shrimp and variation of its constituents during fermentation[J].J Oleo Sci,2005,54(10):553-558.
[13]Jiang J J,Zeng Q X,Zhu Z W.Chemical and sensory changes associated Yulu fermentation process-A traditional Chinese fish sauce[J].Food Chemistry,2007,104:1629-1634.
[14]Yawei H,Jie W G,Yi C,et al.Biochemical change of fermented scallop(Argopecten Irradians Lamarck)flour paste in different fermentation periods[J].Front.Agric.China,2011,5(4):643-648.
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[16]Speranza B,Racioppo A,Bevilacqua A,et al.Selection of autochthonous strains as starter cultures for fermented fish products[J].Journal of Food Science,2015,80(1):151-160.
[17]Turchi B,Pedonese F,Torracca B,et al.Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage[J].International Journal of Food Microbiology,2017,256:54-61.
[18]高玉荣,刘晓燕.多菌种低盐分段发酵生产豆豉工艺[J].农业工程学报,2010,26(增刊1):369-373.Gao Yurong,Liu Xiaoyan.Subsection-fermented process of subsalt-fermented Douchi using multiple strains[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(Supp.1):369-373.(in Chinese with English abstract)
[19]Bertuzzi A S,Kilcawley K N,Sheehan J J,et al.Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese[J].International Dairy Journal,2017.
[20]赖婷,张名位,刘磊,等.龙眼果浆复合乳酸菌发酵工艺优化[J].农业工程学报,2016,32(增刊2):390-397.Lai Ting,Zhang Mingwei,Liu Lei,et al.Optimization of process conditions of dry longan pulp fermented by complex lactic acid bacteria[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(supp.2):390-397.(in Chinese with English abstract)
[21]邓尚贵,杨萍,庞艳生,等.虾头酱的研制[J].食品与发酵工业,2002,28(10):80-83.Deng Shanggui,Yang Ping,Pang Yansheng,et al.Development of shrimp head sauce[J].Food and Fermentation Industries,2002,28(10):80-83.
[22]Jin S K,Fereidoons,Mins H.Characteristics of saltfermented sauces from shrimp processing byproducts[J].Journal of Agricultural and Food Chemistry,2002,51(3):784-792.
[23]连鑫,杨锡洪,解万翠,等.中国传统虾酱中产香酵母的分离鉴定及其耐盐性分析[J].现代食品科技,2014,30(7):92-97.Lian Xin,Yang Xihong,Xie Wancui,et al.Isolation,identification and salt-tolerance analysis of aroma-producing yeasts from the Chinese traditional shrimp paste[J].Modern Food Science and Technology,2014,30(7):92-97.(in Chinese with English abstract)
[24]连鑫,杨锡洪,解万翠,等.中国传统虾酱中产蛋白酶霉菌的分离和鉴定[J].食品与机械,2014,30(3):40-43.Lian Xin,Yang Xihong,Xie Wancui,et al.Isolation and identification of protease production molds flora from Chinese traditional shrimp past[J].Food and Machinery,2014,30(3):40-43.(in Chinese with English abstract)
[25]Li D,Zhang J,Song S,et al.Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp(Hypophthalmichthys molitrix)fillets during storage[J].Food Microbiology,2018,72:73-81.
[26]Hwang D F,Chen T Y,Shiau C Y,et al.Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwan esepuffer Takifugu rub ripes[J].Fish Science,2000,66:1123-1129.
[27]晁岱秀,曾庆孝,黄紫燕.温度对传统鱼露发酵后期品质的影响[J].现代食品科技,2010,26(1):22-27.Chao Daixiu,Zeng Qingxiao,Huang Ziyan.Effects of Temperature on the characteristics of traditional fish sauce in latter fermentation[J].Modern Food Science and Technology,2010,26(1):22-27.(in Chinese with English abstract)
[28]Zhong K,Wang Q.Optimization of ultrasonic extraction of polysacchrides from dried longan pulp using response surface methodology[J].Carbohydr Polymer,2010,80(1):19-25.
[29]Maehashi K.Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties[J].Bioscience,Biotechnology,Biochemistry,1999,63(3):555-559.
[30]Yawei H,Jie W G,Yi C,et al.Biochemical change of fermented scallop(Argopecten Irradians Lamarck)flour paste in different fermentation periods[J].Front.Agric.China,2011,5(4):643-648.
[2]Montano N,Gavino G,Gavino V C.Polyunsaturated fatty acid contents of some traditional fish and shrimp paste condiments of Philippines[J].Food Chemistry,2001,75(2):155-158.
[3]Mao X,Zhang J,Kan F,et al.Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus[J].Food Science and Biotechnology,2013,22(4):1023-1032.
[4]Mao X,Liu P,He S,et al.Antioxidant properties of bio-active substances from shrimp head fermented by Bacillus licheniformis OPL-007[J].Applied Biochemistry and Biotechnology,2013,171(5):1240-1252.
[5]Pongsetkul J,Benjakul S,Sampavapol P,et al.Chemical compositions,sensory and antioxidative properties of salted shrimp paste(Kapi)in Thailand[J].International Food Research Journal,2015,22(4):1454-1465.
[6]Halder S K,Adak A,Maity C,et al.Exploitation of fermented shrimp-shells hydrolysate as functional food:assessment of antioxidant,hypocholesterolemic and prebiotic activities[J].Indian Journal of Experimental Biology,2013,51(12):924-934.
[7]吴帅,杨锡洪,解万翠,等.鱼露的发酵新技术及风味改良研究进展[J].食品与发酵工业,2014,40(10):184-188.Wu Shuai,Yang Xihong,Xie Wancui,et al.Research progress on new technology for fermentation of fish sauce and improvement of its flavor[J].Food and Fermentation Industries,2014,40(10):184-188.(in Chinese with English abstract)
[8]吴帅,杨锡洪,解万翠,等.低值虾发酵制备传统虾酱风味的综合分析与比较[J].食品科学,2016,37(2):121-127.Wu Shuai,Yang Xihong,Xie Wancui,et al.Comprehensive analysis and comparison of the flavor of traditional fermented shrimp paste produced from trash shrimp[J].Food Science,2016,37(2):121-127.(in Chinese with English abstract)
[9]Gildberg A,Espejo-hermes J,Magno-orejana F.Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content[J].Journal of the Science of Food and Agriculture,1984,35(12):1363-1369.
[10]Bedddows C G,Ardeshir A G.The production of soluble fish protein solution for use in fish sauce manufactureⅠ.The use of added enzymes[J].International Journal of Food Science&Technology,1979,14:603-612.
[11]Lopetcharat K,Park J W.Characteristics of fish sauce made from pacific whiting and surimi by-products during fermentation stage[J].Journal of Food Science,2002,67(2):511-516.
[12]Peralta E M,Hatate H,Watanabe D,et al.Antioxidative activity of Philippine salt-fermented shrimp and variation of its constituents during fermentation[J].J Oleo Sci,2005,54(10):553-558.
[13]Jiang J J,Zeng Q X,Zhu Z W.Chemical and sensory changes associated Yulu fermentation process-A traditional Chinese fish sauce[J].Food Chemistry,2007,104:1629-1634.
[14]Yawei H,Jie W G,Yi C,et al.Biochemical change of fermented scallop(Argopecten Irradians Lamarck)flour paste in different fermentation periods[J].Front.Agric.China,2011,5(4):643-648.
[15]袁三平.一种用乳酸菌发酵制作虾酱的方法:CN102987359A[P].2013-03-27.
[16]Speranza B,Racioppo A,Bevilacqua A,et al.Selection of autochthonous strains as starter cultures for fermented fish products[J].Journal of Food Science,2015,80(1):151-160.
[17]Turchi B,Pedonese F,Torracca B,et al.Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage[J].International Journal of Food Microbiology,2017,256:54-61.
[18]高玉荣,刘晓燕.多菌种低盐分段发酵生产豆豉工艺[J].农业工程学报,2010,26(增刊1):369-373.Gao Yurong,Liu Xiaoyan.Subsection-fermented process of subsalt-fermented Douchi using multiple strains[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(Supp.1):369-373.(in Chinese with English abstract)
[19]Bertuzzi A S,Kilcawley K N,Sheehan J J,et al.Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese[J].International Dairy Journal,2017.
[20]赖婷,张名位,刘磊,等.龙眼果浆复合乳酸菌发酵工艺优化[J].农业工程学报,2016,32(增刊2):390-397.Lai Ting,Zhang Mingwei,Liu Lei,et al.Optimization of process conditions of dry longan pulp fermented by complex lactic acid bacteria[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(supp.2):390-397.(in Chinese with English abstract)
[21]邓尚贵,杨萍,庞艳生,等.虾头酱的研制[J].食品与发酵工业,2002,28(10):80-83.Deng Shanggui,Yang Ping,Pang Yansheng,et al.Development of shrimp head sauce[J].Food and Fermentation Industries,2002,28(10):80-83.
[22]Jin S K,Fereidoons,Mins H.Characteristics of saltfermented sauces from shrimp processing byproducts[J].Journal of Agricultural and Food Chemistry,2002,51(3):784-792.
[23]连鑫,杨锡洪,解万翠,等.中国传统虾酱中产香酵母的分离鉴定及其耐盐性分析[J].现代食品科技,2014,30(7):92-97.Lian Xin,Yang Xihong,Xie Wancui,et al.Isolation,identification and salt-tolerance analysis of aroma-producing yeasts from the Chinese traditional shrimp paste[J].Modern Food Science and Technology,2014,30(7):92-97.(in Chinese with English abstract)
[24]连鑫,杨锡洪,解万翠,等.中国传统虾酱中产蛋白酶霉菌的分离和鉴定[J].食品与机械,2014,30(3):40-43.Lian Xin,Yang Xihong,Xie Wancui,et al.Isolation and identification of protease production molds flora from Chinese traditional shrimp past[J].Food and Machinery,2014,30(3):40-43.(in Chinese with English abstract)
[25]Li D,Zhang J,Song S,et al.Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp(Hypophthalmichthys molitrix)fillets during storage[J].Food Microbiology,2018,72:73-81.
[26]Hwang D F,Chen T Y,Shiau C Y,et al.Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwan esepuffer Takifugu rub ripes[J].Fish Science,2000,66:1123-1129.
[27]晁岱秀,曾庆孝,黄紫燕.温度对传统鱼露发酵后期品质的影响[J].现代食品科技,2010,26(1):22-27.Chao Daixiu,Zeng Qingxiao,Huang Ziyan.Effects of Temperature on the characteristics of traditional fish sauce in latter fermentation[J].Modern Food Science and Technology,2010,26(1):22-27.(in Chinese with English abstract)
[28]Zhong K,Wang Q.Optimization of ultrasonic extraction of polysacchrides from dried longan pulp using response surface methodology[J].Carbohydr Polymer,2010,80(1):19-25.
[29]Maehashi K.Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties[J].Bioscience,Biotechnology,Biochemistry,1999,63(3):555-559.
[30]Yawei H,Jie W G,Yi C,et al.Biochemical change of fermented scallop(Argopecten Irradians Lamarck)flour paste in different fermentation periods[J].Front.Agric.China,2011,5(4):643-648.