接种复合菌的干腌美国红鱼在加工过程中的品质变化

该文以植物乳杆菌和酵母菌作为复合发酵剂部分替代钠盐以制备低盐的干腌美国红鱼。通过测定其水分活度和水分含量、色差、质构及pH值、蛋白质氧化性的指标，研究复合菌对美国红鱼在干腌过程中对其氧化现象的抑制作用。研究结果表明：同时加入植物乳杆菌和酵母菌外源微生物的样品水分活度和pH值与对照组无显著性差异（P>0.05），对照组和混菌组水分含量分别是35.21%（m/m）和35.35%（m/m），水分含量与对照组有显著性差异（P<0.05），说明用复合菌替代部分钠盐不影响干腌红鱼的保藏性。复合菌使干腌红鱼分别在亮度（L*）低于对照组（P<0.05）、黄度（b*）高于对照组（P<0.05），表明复合菌有助于维持干腌红鱼肉色稳定性。此外，在加工过程中，接种复合菌可以改善干腌鱼的质构特性。复合菌研究表明，分析干腌红鱼蛋白氧化导致的蛋白羰基含量显著增长，巯基含量显著下降，羰基含量显著上升现象。该结果显示，生产时可添加复合菌代替部分钠盐，可以显著减少加工过程中的蛋白氧化现象。此外，与单独加入酵母菌的红鱼相比，单独加入植物乳杆菌的红鱼抑制蛋白氧化效果更好。

Analysis of Quality Changes of Dry-cured American Red Fish Induced by Inoculating Complex Bacteria during Processing

In this study, Lactobacillus plantarum and yeast were used as a composite starter to replace partially sodium salt to prepare low-salt dry-cured red fish. The inhibition of the composite bacteria on the oxidation of red fish during dry-curing was studied through measuring its water activity, water content, color difference, texture, pH, and protein oxidation. The results showed that the water activity and pH of the samples with simultaneously added Lactobacillus plantarum and yeast exogenous microorganisms were insignificantly different from those of the control group (P>0.05), though their water contents differed significantly (P<0.05; 35.21% m/m and 35.35% m/m, respectively, for the control group and the composite bacteria group). These results indicated that replacing partially sodium salt with composite bacteria did not affect the preservation of dry-cured red fish. The composite bacteria made the dry-cured red fish having a lower brightness (L*) (P<0.05) and a higher yellowness (b*) compared with the control group (P<0.05). These results showed that the composite bacteria helped maintain the stability of the color of dry-cured red fish. In addition, adding composite bacteria improved the texture characteristics of dry-cured red fish. The results showed that the protein oxidation in dry-cured red fish caused the increase of carbonyl content and decrease in the content of sulfhydryl group. Thus, replacing partially the sodium salt with the composimte bacteria could significantly reduce protein oxidation during processing. Furthermore, compared with the red fish added with yeast alone, the inhibitory effect of protein oxidation in the red fish induced by inoculating Lactobacillus plantarum alone was better.