Sun Yingying, Gao Pei, Xu Yanshun, Xia Wenshui, Hua Qian, Jiang Qixing
State Key Laboratory of Food Science and Technology and School of Food Science and Technology, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China (ORCID: https://orcid.org/0000-0002-1724-9481 [Y.X.]).
J Food Prot. 2020 Jun 1;83(6):1057-1065. doi: 10.4315/JFP-19-607.
The present study was conducted to evaluate the effects of long-term storage at various temperatures (4, 25, and 35°C) on flavor and microbiological and physicochemical qualities of traditional Chinese low-salt fermented fish (Suanyu). Food spoilage and pathogenic bacteria (coliforms, Pseudomonas, and Salmonella) were inhibited during the 90 days of storage at all temperatures. Lactic acid bacteria, yeast, and total viable bacteria counts of samples stored at 35°C were reduced sharply, whereas other parameters were stable. Compared with refrigerated storage (4°C), higher storage temperatures (25 and 35°C) accelerated moisture migration, lipid oxidation, and proteolytic degradation. Storage time had a greater effect than storage temperature on the increase of volatile compounds in Suanyu. Refrigerated storage was better than higher storage temperatures (25 and 35°C) for maintaining the odor quality of Suanyu during the storage period. Total biogenic amine concentrations in all samples were ≪200 mg/kg. Suanyu can be consumed safely during 90 days of storage based on the levels of spoilage and pathogenic bacteria and concentrations of biogenic amines, but refrigerated storage effectively slows down the microbial and physicochemical changes, resulting in better organoleptic quality. The results of this study will be useful for processors controlling the safety and quality of fermented fish during transport and storage.
本研究旨在评估在不同温度（4、25和35°C）下长期储存对中国传统低盐发酵鱼（酸鱼）风味、微生物及理化品质的影响。在所有温度下储存90天期间，食品腐败菌和病原菌（大肠菌群、假单胞菌和沙门氏菌）均受到抑制。35°C储存的样品中乳酸菌、酵母菌和总活菌数急剧减少，而其他参数保持稳定。与冷藏（4°C）相比，较高储存温度（25和35°C）加速了水分迁移、脂质氧化和蛋白水解降解。储存时间对酸鱼中挥发性化合物增加的影响大于储存温度。在储存期间，冷藏比更高的储存温度（25和35°C）更有利于保持酸鱼的气味品质。所有样品中的总生物胺浓度≪200 mg/kg。基于腐败菌和病原菌水平以及生物胺浓度，酸鱼在储存90天内可安全食用，但冷藏可有效减缓微生物和理化变化，从而获得更好的感官品质。本研究结果将有助于加工者在运输和储存过程中控制发酵鱼的安全性和品质。
