植物乳杆菌对干腌马鲛鱼降盐增鲜效果的影响

以植物乳杆菌替代部份食盐,制备降盐增鲜风味的干腌马鲛鱼.通过感官评价和呈味物质含量的比较分析可知,以植物乳杆菌代替50％食盐的干腌马鲛鱼样品的咸、鲜和厚味均显著高于对照组1(添加4％食盐腌制的干腌马鲛鱼)、对照组2(添加2％食盐腌制的干腌马鲛鱼)(P<0.05),说明植物乳杆菌的添加可以产生大量的鲜、厚味物质,同时还可...

Salt-Reducing and Umami-Enhancing Effect of Lactobacillus plantarum on Dry Cured Mackerel

In this study, Lactobacillus plantarum was used as a partial substitute for sodium salt to produce salt-reduced, umami-enhanced dry-cured mackerel. Through sensory evaluation and comparative analysis of taste substances, it was found that the salty, umami and kokumi taste of the product with a substitution level of 50% was significantly better than that of control groups 1 (with 4% sodium salt) and 2 (with 2% sodium salt) (P < 0.05), indicating that L. plantarum could produce a large amount of umami and kokumi substances as well as salty substances or salty-enhancing substances to replace sodium salt. Moreover, the proportions of umami amino acids and taste-active peptides with molecular mass less than 1 kDa in the sample with L. plantarum were significantly higher than those in the control groups (P < 0.05). These substances could not only have umami and kokumi taste, but also enhance salty taste. In addition, the water activity and pH were significantly lower than those of the control groups (P < 0.05), which could be beneficial for the preservation of dry-cured mackerel, but there was no significant difference in color difference when compared to the control groups (P > 0.05), indicating that the appearance quality of the product was not affected by L. plantarum. The results showed that the addition of L. plantarum could not only reduce the addition of sodium salt in dry-cured mackerel, but also increase its umami and kokumi taste.