|
|||||
|
|
| 徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析 | |
| 引用本文： | 吴永祥,王婷婷,张梦婷,张瑶,郭孝成,孙汉巨,陈向阳. 徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析[J]. 食品科学, 2021, 42(2): 128-134. DOI: 10.7506/spkx1002-6630-20191016-154 |
| 作者姓名： | 吴永祥 王婷婷 张梦婷 张瑶 郭孝成 孙汉巨 陈向阳 |
| 作者单位： | （1.黄山学院生命与环境科学学院，安徽 黄山 245041；2.合肥工业大学食品与生物工程学院，安徽 合肥 230009） |
| 基金项目： | 安徽省高校优秀拔尖人才培育项目（gxgnfx2019037）；国家级大学生创新创业项目（201910375047；202010375032）；安徽省创新型省份建设补助资金专项（2020xzx002）；黄山学院生态与健康技术中心科研平台项目（kypt201809） |
| 摘 要： | 研究徽州传统发酵臭鳜鱼的品质特性,运用高通量测序技术对发酵前后鳜鱼微生物群落组成和多样性进行分析,从营养成分、理化性质、质构特性等角度分析发酵品质,并探讨发酵后臭鳜鱼不同酶解产物的抗氧化作用.结果表明,发酵前后鳜鱼的菌群组成差异较大,菌群中优势细菌的种类也各不相同.发酵前鳜鱼中假单胞菌属(Pseudomonas)和肉杆... |
| 关 键 词： | 徽州臭鳜鱼 微生物多样性 品质特性 酶解产物 抗氧化 |
Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates |
|
| WU Yongxiang,WANG Tingting,ZHANG Mengting,ZHANG Yao,GUO Xiaocheng,SUN Hanju,CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates[J]. Food Science, 2021, 42(2): 128-134. DOI: 10.7506/spkx1002-6630-20191016-154 | |
| Authors: | WU Yongxiang WANG Tingting ZHANG Mengting ZHANG Yao GUO Xiaocheng SUN Hanju CHEN Xiangyang |
| Affiliation: | (1. College of Life and Environment Science, Huangshan University, Huangshan 245041, China;2. School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China) |
| Abstract: | The microbial community composition and diversity in Huizhou stinky mandarin fish from Huangshan, Anhui province were investigated by high-throughput sequencing, and the nutritional components, physicochemical properties and texture properties were evaluated in comparison with those of fresh mandarin fish. Meanwhile, the antioxidant activity of stinky mandarin fish hydrolysates prepared with different proteases was tested. The results showed that the microbial community composition in stinky mandarin fish was greatly different from that in fresh mandarin fish, and so was the dominant bacteria. Pseudomonas and Carnobacterium were the predominant genera in fresh mandarin fish, which accounted for 69.30% and 17.33% of the total genera, respectively. Psychrobacter and Vagococcus were the predominant genera in stinky mandarin fish, accounting for 59.96% and 26.97% of the total genera, respectively. The contents of ash, soluble polypeptide and total soluble sugar, and hardness of stinky mandarin fish were higher than those of fresh fish, while the contents of moisture and crude protein, and water activity significantly decreased. Moreover, significant variation in the color parameters a*, b* and L* was found between fresh and stinky mandarin fish. It was found that the composition and abundance of the microflora had a great influence on physicochemical indexes of stinky fermented mandarin fish, which were more largely influenced by Vagococcus than by other bacteria. Scanning electron micrographs (SEM) revealed more significant cell shrinkage and cell shape curling in stinky mandarin fish compared with the fresh fish. After protein hydrolysis of stinky mandarin fish with acid protease, neutral protease, alkaline protease or papain, soluble polypeptide contents significantly increased (P < 0.05). All resulting hydrolysates possessed stronger 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and reducing power than those of the fermented fish (P < 0.05). In conclusion, this study provides a theoretical reference for the deep processing and utilization of Huizhou stinky mandarin fish. |
| Keywords: | Huizhou stinky mandarin fish microbial diversity quality characteristics enzymatic hydrolysate antioxidant activity, |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |