优质发酵鱼产品的制备
Summary
该协议的目标是提供基于接种沙沙霉菌的工业化鱼类发酵技术。
Abstract
该协议提供了一种制备工业化发酵鱼产品的方法，程序是：（1）对养殖的鱼苗进行预处理，包括斩首、脱皮、剥皮、清洗和切割;（2） 在 6-12% （w/v） 盐溶液（1：1，鱼立方质量到溶液体积）中腌制鱼块;（3）通过热空气（40-60°C）或真空干燥鱼块，水含量为50-60%;（4） 发酵涉及在鱼块的风味溶液中加入0.4-1.6%（w）S.cerevisiae的乳化鱼块，并在25-35°C下发酵6-10小时; （5） 用腌制和发酵溶液在真空包装中密封鱼块;（6） 在115-121°C下消毒10-20分钟。用这种方法制备的鱼肉制品味道鲜美，醇厚，有各种类型和大量挥发性香料化合物，如醇和酯类，可以掩盖鱼的霉味和难闻的气味，具有适量的盐分内容，但良好的纹理性能，如高弹簧，软胶和咀嚼性，具有明亮的红花色和有吸引力的外观。这项新技术也可应用于其他鱼类的加工，提供方便的鱼类零食，可在室温下储存。它适用于海洋和淡水鱼。
Introduction
目前我国商业腌制鱼产品存在咸味重、葡萄酒香气不足、弹性差、色泽淡等问题，降低了消费者的接受度。因此，需要创造和优化具有葡萄酒香气的高品质鱼肉产品的新技术。
近年来，现代发酵技术在肉鱼中的应用越来越受到研究者的关注。通过向肉鱼中接种起动机，提高了食品安全，缩短了加工时间;产品感官特性已被修改。Saithong等人5日从天然乳酸杆菌（LAB）中分离出来，并利用该LAB作为启动培养物，诱导高酸度和抑制致病菌。Zeng等人6日报告说，用自体启动剂培养物接种可缩短发酵时间，改善样品的感官特性。Casaburi等人7日声称，使用微生物启动培养物会影响发酵肉类中香气的发展。在这些启动培养物中，S.cerevisae可以通过酒精发酵产生葡萄酒香气，还可以使产品具有其他改进的感官品质。因此，S. cerevisae是一种适合葡萄酒香气产品8、9、10 和葡萄酒香鱼产品的起动机，可由S. cerevisae制成。
在制作葡萄酒香鱼产品的过程中，肉和鱼的质地会受盐含量、含水量、pH、蛋白质变性等影响。因此，腌制、干燥、发酵和灭菌都会影响质地特性。风味和味觉的形成是复杂的，主要受腌制和发酵的影响，因为它与碳水化合物、蛋白质和脂质的水解以及轻度脂质氧化11、12密切相关。它也可能受到添加香料13的影响。为了发展颜色，梅拉德反应发生，这是涉及发酵和灭菌的过程10。
本文可为葡萄酒香气发酵鱼产品的产业化提供技术支持，对鱼类加工业的发展具有重要意义。该技术可以通过增加蛋白酶（更多的游离氨基酸和TCA-可溶性肽），主要通过酒精（乙醇，1-Octen-3-ol，2-甲基-1-丙醇和3-甲基-1-丁醇），酯（乙酸乙酯）和醛（非肛门，3-甲基丁酸和苯甲醛），增加口感通过更高的硬度，弹簧，软胶和咀嚼性，并给予更有吸引力的红组颜色和明亮的表面14。它还为消费者提供了便利，因为产品可以在室温下储存。正如其他先前研究所描述，15、16、17、与S.cerevisae发酵也已被证明可以显著改善其他肉类或鱼类产品的感官质量。
值得注意的是，引入的协议也可以应用于其他鱼类物种，如草鲤、银鲤、黑鲤、大头鲤、鳕鱼、鲑鱼等。对于高质量的鱼产品，应使用未经加工的鱼，如鲜鱼、冰鱼或储存不到1年的冷冻鱼。此外，由于轻度脂质氧化可以增强风味，而广泛的脂质氧化带来令人不快的味道，因此推荐脂肪较少的鱼或脱脂鱼。
Protocol
Representative Results
Discussion
本研究提供了一种生产具有葡萄酒香气的优质发酵鱼产品的新技术，并测试了感官特性。该技术的关键工艺是腌制、干燥、发酵和灭菌。在腌制过程中，盐的浓度、温度和时间都影响着鱼的纹理特性。随着盐浓度（0-12%，w/v）和腌制时间延长（0-2.5 h），产品的硬度和咀嚼性逐渐增加;但 2 小时后的增加并不显著。同时，当温度高于10°C时，咀嚼性随腌汁温度的增加而增加，而硬度降低。在干燥过程?…
Disclosures
The authors have nothing to disclose.
Acknowledgements
这项研究由江苏省自然科学基金专项资金（BK20170185）、江苏省水产厅项目（Y2017-30）、国家自然科学基金（NFSC31801575）、中国农业研究资助。系统（CARS-45-26）、国家一级食品科技学科项目（JUFSTR20180201）和易通江苏博士后项目。
Materials
| 2,4,6-trimethylpyridine | Tokyo Chemical Industry Co., Ltd. | Purity 98% | |
| Colorimeter | Hunterlab | UltraScan Pro1166 | |
| DB-WAX column | Agilent | 30 m × 0.25 mm × 0.25μm | |
| Digital pH meter | Mettler toledo Instrument (Shanghai) Co., Ltd. | DELTA-320 | |
| Drying oven | Shanghai Yiheng Scientific Instrument Co., Ltd. | DHG-9070A | |
| Frozen sturgeon | Huada Marine Industry Group Co., Ltd | – | |
| Gas chromatograph-mass spectrometer | Thermo Fisher Scientific | TSQ Quantum XLS | |
| Humidities incubator | Shanghai Yiheng Scientific Instrument Co., Ltd. | LHS-250HC-II | |
| Saccharomyces cerevisiae | Angel Yeast Co., Ltd | – | |
| Spices | Auchan Supermarket | – | |
| Sterilization pot | Longqiang Machinery Technology Co., Ltd. | RHS-03-700 | |
| Supelco | Sigma | 65μm, PDMS/DVB | |
| Texture analyzer | Stable Micro Systems, Ltd. | TA-XT2i | |
| Vacuum package machine | Quanzhou Yiminxin Electromechanical Co., Ltd. | YMX-958-10L |
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