发酵方式对黄山臭鳜鱼菌群组成及挥发性物质的影响

腌制发酵是获得黄山臭鳜鱼制品的唯一途径。采用干法腌制、湿法腌制及香辛料辅助湿法腌制方式制作臭鳜鱼，以原料鳜鱼作为对照，研究不同发酵方式对黄山臭鳜鱼微生物菌群组成和挥发性物质的影响，并对鱼肉进行感官评价。结果表明：不同发酵方式对黄山臭鳜鱼微生物菌群组成及挥发性物质组分有不同影响；干腌臭鳜鱼中的优势微生物菌群组成与原料鳜鱼基本一致；在湿腌发酵体系下，臭鳜鱼中的优势微生物菌群组成与原料鳜鱼则明显不同，但原料鳜鱼中的优势乳酸菌清酒乳杆菌仍然存在于湿腌体系中；湿腌发酵比干腌发酵产生更多的挥发性物质，在湿腌发酵体系中添加香辛料辅助发酵能够增加更多香气物质，且臭鳜鱼感官品质最好。

Effect of Fermentation Methods on Microflora and Volatile Compounds in Huangshan Smelly Mandarin Fish

The only way to obtain Huangshan smelly mandarin fish is through salting-fermentation. In this experiment, smelly mandarin fish was made by using the dry salting, wet salting or spice-assisted wet salting method, and raw fish was used as a control to investigate the effects of different fermentation methods on the microflora composition and volatile compounds in smelly mandarin fish. At the same time, sensory evaluation was carried out. The results showed that the effects of different fermentation methods on the microflora and volatile compounds of smelly mandarin fish were different. The dominant microbial community composition in dry-salted fish was almost consistent with that in raw fish, while a striking difference was observed between wet-salted and raw fish, but Lactobacillus sake was dominant in both raw and wet-salted fish. Wet-salted fish produced more volatile compounds than dry-salted fish. Furthermore, addition of spices to wet-salted fish increased the production of aroma compounds imparting the best sensory quality to smelly mandarin fish.