本文主要研究内容
作者李林（2019）在《微生物在发酵酸鱼中对脂质变化和风味组成的影响》一文中研究指出：生物发酵是一种鱼类加工与保藏的重要技术手段,能够有效改善鱼肉品质,同时延长产品货架期。脂质变化与鱼肉营养和风味品质密切相关。前期研究发现,鱼肉经微生物发酵后形成浓郁的风味,但目前关于微生物在发酵酸鱼脂质变化和风味形成中的作用和机制尚不清楚。本课题以鲤鱼为原料,通过构建抑菌酸化模拟体系研究了微生物和鱼肉内源酶在发酵酸鱼脂质降解和风味形成中的相对作用,并应用微生物体外培养体系研究了三种酸鱼优势菌株(植物乳杆菌120(Lp 120)、木糖葡萄球菌(Sx 135)和酿酒酵母菌31(Sc 31))脂质水解、氧化和风味形成的能力及不同菌株间的互作关系及对脂质变化的影响。本研究对于揭示鱼肉发酵过程中脂质变化与品质形成机制具有重要学术意义,同时也为发酵鱼品质调控提供理论依据。首先,建立抑菌酸化(BAG)、抑菌(BG)和自然发酵(CG)三个处理组,以微生物数量、水分含量、pH值、脂肪酶活性、脂肪酸组分、过氧化值(PV)、硫代巴比妥酸值(TBARS)、己醛含量以及挥发性风味物质组分等为指标,研究了微生物和鱼肉内源酶在鱼肉发酵过程中脂质降解和风味形成中的相对作用。结果表明:与CG组相比,两个抑菌组的微生物数量至少降低了5个数量级;三个处理组的脂肪酶和脂肪氧合酶活性随时间逐渐下降,且CG和BAG组的下降幅度显著高于BG组;与发酵前相比,发酵3周后CG组的游离脂肪酸(FFA)含量增加1859 mg/kg DM,而BAG组增加1230mg/kg DM,表明内源酶在鱼肉脂质水解中起主要作用,但微生物也在一定程度上促进FFA的释放;CG组的PV值、TBARS值和己醛含量最高,挥发性物质的种类及含量也显著高于两个抑菌组,表明微生物在发酵酸鱼脂质氧化和风味形成中起主导作用。其次,建立添加和不添加抗氧化剂的鱼肉浆模拟体系对三种优势菌株进行体外纯培养,以微生物数量、PV、TBARS、游离脂肪酸组分和挥发性风味物质等为指标,研究了三种优势菌株在鱼肉浆模拟体系中参与脂质水解、氧化和风味形成的能力与作用。结果表明:添加0.03%叔丁基对苯二酚(TBHQ)既不影响三种菌株的生长,又能有效抑制脂肪氧化;与Sx 135组相比,Lp 120和Sc 31组的PV和TBARS值较低,且接种不同菌株引起总脂PUFA的下降程度不同;发酵5天后,与对照组相比,Sx 135组样品中FFA含量增加49.0%,Sc 31组增加23.9%,而Lp 120组中的FFA含量没有明显增加,表明Lp 120水解脂质的活力较弱;Sx 135组中FFA氧化量(802.2 g/kg DM)最高,其次是Lp 120(475.9 g/kg DM)和Sc 31(387.5 g/kg DM),表明发酵期间木糖葡萄球菌在脂质水解和氧化中起主要作用,酿酒酵母和植物乳杆菌也在一定程度上促进FFA氧化;添加抗氧化剂的鱼肉浆中的醛类、酮类、醇类和呋喃类等挥发性物质含量显著低于未添加抗氧化剂组,且FFA氧化量最高的Sx 135组样品中的挥发性物质含量也最高,表明脂肪酸氧化是发酵鱼挥发性风味形成的一个重要途径。最后,建立酸化鱼肉浆模拟体系对三种优势菌株进行两两共培养,以微生物数量、pH、PV、TBARS、抗氧化活性、脂肪酸组分和挥发性风味物质等为指标,研究了三种酸鱼优势菌株之间的相互作用及对脂质变化和风味形成的影响。结果表明:酸化鱼肉浆体系中,Sc 31单一组的FFA含量显著高于Sx 135组,表明酸性pH能够抑制Sx 135对鱼肉脂质的水解活性,但Sx 135单一组FFA氧化量最高,与脂质氧化相关的风味物质含量也最高;三种菌株在共培养时,Sx 135促进Lp 120和Sc 31的生长,而其自身生长却受到抑制,且Sc 31对Sx 135的抑制效果更为显著;Lp 120+Sc 31共培养组中,Sc 31菌株数量高于Sc 31单一组,而FFA含量显著低于Sc 31单一组,表明Lp 120抑制Sc 31对鱼肉脂质的水解活性;Lp 120与Sc 31共培养组的PV和TBARS值最低,表现出一定的抗氧化活性,FFA和风味物质含量也均最低;Lp 120对Sx 135和Sc 31水解鱼肉脂质的活性及风味形成均有一定的抑制作用。
Abstract
sheng wu fa jiao shi yi chong yu lei jia gong yu bao cang de chong yao ji shu shou duan ,neng gou you xiao gai shan yu rou pin zhi ,tong shi yan chang chan pin huo jia ji 。zhi zhi bian hua yu yu rou ying yang he feng wei pin zhi mi qie xiang guan 。qian ji yan jiu fa xian ,yu rou jing wei sheng wu fa jiao hou xing cheng nong yu de feng wei ,dan mu qian guan yu wei sheng wu zai fa jiao suan yu zhi zhi bian hua he feng wei xing cheng zhong de zuo yong he ji zhi shang bu qing chu 。ben ke ti yi li yu wei yuan liao ,tong guo gou jian yi jun suan hua mo ni ti ji yan jiu le wei sheng wu he yu rou nei yuan mei zai fa jiao suan yu zhi zhi jiang jie he feng wei xing cheng zhong de xiang dui zuo yong ,bing ying yong wei sheng wu ti wai pei yang ti ji yan jiu le san chong suan yu you shi jun zhu (zhi wu ru gan jun 120(Lp 120)、mu tang pu tao qiu jun (Sx 135)he niang jiu jiao mu jun 31(Sc 31))zhi zhi shui jie 、yang hua he feng wei xing cheng de neng li ji bu tong jun zhu jian de hu zuo guan ji ji dui zhi zhi bian hua de ying xiang 。ben yan jiu dui yu jie shi yu rou fa jiao guo cheng zhong zhi zhi bian hua yu pin zhi xing cheng ji zhi ju you chong yao xue shu yi yi ,tong shi ye wei fa jiao yu pin zhi diao kong di gong li lun yi ju 。shou xian ,jian li yi jun suan hua (BAG)、yi jun (BG)he zi ran fa jiao (CG)san ge chu li zu ,yi wei sheng wu shu liang 、shui fen han liang 、pHzhi 、zhi fang mei huo xing 、zhi fang suan zu fen 、guo yang hua zhi (PV)、liu dai ba bi tuo suan zhi (TBARS)、ji quan han liang yi ji hui fa xing feng wei wu zhi zu fen deng wei zhi biao ,yan jiu le wei sheng wu he yu rou nei yuan mei zai yu rou fa jiao guo cheng zhong zhi zhi jiang jie he feng wei xing cheng zhong de xiang dui zuo yong 。jie guo biao ming :yu CGzu xiang bi ,liang ge yi jun zu de wei sheng wu shu liang zhi shao jiang di le 5ge shu liang ji ;san ge chu li zu de zhi fang mei he zhi fang yang ge mei huo xing sui shi jian zhu jian xia jiang ,ju CGhe BAGzu de xia jiang fu du xian zhe gao yu BGzu ;yu fa jiao qian xiang bi ,fa jiao 3zhou hou CGzu de you li zhi fang suan (FFA)han liang zeng jia 1859 mg/kg DM,er BAGzu zeng jia 1230mg/kg DM,biao ming nei yuan mei zai yu rou zhi zhi shui jie zhong qi zhu yao zuo yong ,dan wei sheng wu ye zai yi ding cheng du shang cu jin FFAde shi fang ;CGzu de PVzhi 、TBARSzhi he ji quan han liang zui gao ,hui fa xing wu zhi de chong lei ji han liang ye xian zhe gao yu liang ge yi jun zu ,biao ming wei sheng wu zai fa jiao suan yu zhi zhi yang hua he feng wei xing cheng zhong qi zhu dao zuo yong 。ji ci ,jian li tian jia he bu tian jia kang yang hua ji de yu rou jiang mo ni ti ji dui san chong you shi jun zhu jin hang ti wai chun pei yang ,yi wei sheng wu shu liang 、PV、TBARS、you li zhi fang suan zu fen he hui fa xing feng wei wu zhi deng wei zhi biao ,yan jiu le san chong you shi jun zhu zai yu rou jiang mo ni ti ji zhong can yu zhi zhi shui jie 、yang hua he feng wei xing cheng de neng li yu zuo yong 。jie guo biao ming :tian jia 0.03%shu ding ji dui ben er fen (TBHQ)ji bu ying xiang san chong jun zhu de sheng chang ,you neng you xiao yi zhi zhi fang yang hua ;yu Sx 135zu xiang bi ,Lp 120he Sc 31zu de PVhe TBARSzhi jiao di ,ju jie chong bu tong jun zhu yin qi zong zhi PUFAde xia jiang cheng du bu tong ;fa jiao 5tian hou ,yu dui zhao zu xiang bi ,Sx 135zu yang pin zhong FFAhan liang zeng jia 49.0%,Sc 31zu zeng jia 23.9%,er Lp 120zu zhong de FFAhan liang mei you ming xian zeng jia ,biao ming Lp 120shui jie zhi zhi de huo li jiao ruo ;Sx 135zu zhong FFAyang hua liang (802.2 g/kg DM)zui gao ,ji ci shi Lp 120(475.9 g/kg DM)he Sc 31(387.5 g/kg DM),biao ming fa jiao ji jian mu tang pu tao qiu jun zai zhi zhi shui jie he yang hua zhong qi zhu yao zuo yong ,niang jiu jiao mu he zhi wu ru gan jun ye zai yi ding cheng du shang cu jin FFAyang hua ;tian jia kang yang hua ji de yu rou jiang zhong de quan lei 、tong lei 、chun lei he fu nan lei deng hui fa xing wu zhi han liang xian zhe di yu wei tian jia kang yang hua ji zu ,ju FFAyang hua liang zui gao de Sx 135zu yang pin zhong de hui fa xing wu zhi han liang ye zui gao ,biao ming zhi fang suan yang hua shi fa jiao yu hui fa xing feng wei xing cheng de yi ge chong yao tu jing 。zui hou ,jian li suan hua yu rou jiang mo ni ti ji dui san chong you shi jun zhu jin hang liang liang gong pei yang ,yi wei sheng wu shu liang 、pH、PV、TBARS、kang yang hua huo xing 、zhi fang suan zu fen he hui fa xing feng wei wu zhi deng wei zhi biao ,yan jiu le san chong suan yu you shi jun zhu zhi jian de xiang hu zuo yong ji dui zhi zhi bian hua he feng wei xing cheng de ying xiang 。jie guo biao ming :suan hua yu rou jiang ti ji zhong ,Sc 31chan yi zu de FFAhan liang xian zhe gao yu Sx 135zu ,biao ming suan xing pHneng gou yi zhi Sx 135dui yu rou zhi zhi de shui jie huo xing ,dan Sx 135chan yi zu FFAyang hua liang zui gao ,yu zhi zhi yang hua xiang guan de feng wei wu zhi han liang ye zui gao ;san chong jun zhu zai gong pei yang shi ,Sx 135cu jin Lp 120he Sc 31de sheng chang ,er ji zi shen sheng chang que shou dao yi zhi ,ju Sc 31dui Sx 135de yi zhi xiao guo geng wei xian zhe ;Lp 120+Sc 31gong pei yang zu zhong ,Sc 31jun zhu shu liang gao yu Sc 31chan yi zu ,er FFAhan liang xian zhe di yu Sc 31chan yi zu ,biao ming Lp 120yi zhi Sc 31dui yu rou zhi zhi de shui jie huo xing ;Lp 120yu Sc 31gong pei yang zu de PVhe TBARSzhi zui di ,biao xian chu yi ding de kang yang hua huo xing ,FFAhe feng wei wu zhi han liang ye jun zui di ;Lp 120dui Sx 135he Sc 31shui jie yu rou zhi zhi de huo xing ji feng wei xing cheng jun you yi ding de yi zhi zuo yong 。
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论文作者分别是来自江南大学的李林，发表于刊物江南大学2019-10-21论文，是一篇关于微生物论文,发酵鱼论文,脂质水解论文,脂质氧化论文,风味论文,江南大学2019-10-21论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自江南大学2019-10-21论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。