Limosilactobacillus fermentum FSCBAD033控制带鱼加工下脚料发酵鱼露中生物胺含量研究

目的 控制带鱼加工下脚料低盐发酵鱼露中的生物胺含量。方法 以耐盐性高效生物胺降解乳酸菌Limosilactobacillus fermentum FSCBAD033为功能发酵剂控制带鱼加工下脚料发酵鱼露中的生物胺含量,并研究其对鱼露发酵过程中的pH值、NaCl含量、总可溶性氮(Total Soluble Nitrogen,TSN)含量、氨基酸态氮(Amino Acid Nitrogen,AAN)含量、挥发性盐基氮(Total Volatile Basic Nitrogen,TVB-N)含量以及发酵结束时感官风味的影响。结果 与Control组相比,接种L. fermentum FSCBAD033发酵剂对鱼露发酵过程中的NaCl含量影响不大(p>0.05),但可促进pH值下降以及TSN和AAN含量上升,并显著抑制TVB-N的产生(p<0.05)；显著降低发酵结束时鱼露中52.38%尸胺、40.21%组胺、45.44%酪胺、23.74%腐胺、52.67%苯乙胺和43.26%总生物胺(p<0.05),对含量较低的色胺、精胺和亚精胺影响不大；此外,接种L. fermentum FSCBAD033发酵剂可增强发酵结束时鱼露的鲜味和肉味,减弱氨味、腥味和臭味,整体提升鱼露感官风味。结论 L. fermentum FSCBAD033可作为带鱼加工下脚料低盐发酵的功能发酵剂,用于生产低盐、营养丰富、感官风味好且生物胺含量低的高品质鱼露产品。

Study on controlling biogenic amines content in fish sauce fermented from by-products of hairtail processing by Limosilactobacillus fermentum FSCBAD033

Objective To control biogenic amines contents in the low salt fermented fish sauce from hairtail processing by-products. Methods Limosilactobacillus Fermentum FSCBAD033 was used as a functional starter culture to reduce biogenic amine contents in the fermented fish sauce of hairtail by-products. The pH, NaCl, total soluble nitrogen (TSN), amino acid nitrogen (AAN), and total volatile basic nitrogen (TVB-N) contents were investigated during fermentation. The sensory flavor was also analyzed at the end of fermentation. Results Compared with the Control group, the incubation with L. fermentum FSCBAD033 had little effect on NaCl content (P>0.05) but enhanced the decrease of pH and the increase of TSN and AAN contents during fermentation. The formation of TVB-N was significantly inhibited (P<0.05). L. fermentum FSCBAD033 significantly reduced 52.38% of cadaverine, 40.21% of histamine, 45.44% of tyramine, 23.74% of putrescine, 52.67% of phenylethylamine, and 43.26% of total biogenic amines in fish sauce at the end of fermentation (P<0.05). In contrast, it had little effect on tryptamine, spermine, and spermidine contents. In addition, the inoculation with L. fermentum FSCBAD033 enhanced the umami and meaty taste and reduced the ammonia, fishy, smelly taste of fish sauce at the end of fermentation. It improved the overall sensory flavor of fish sauce. Conclusion L. fermentum FSCBAD033 can be regarded as a functional starter culture for low-salt fermentation of hairtail by-products. It can be used to produce a high-quality fish sauce with low salt content, rich nutrition, good sensory flavor, and low biogenic amine content.