Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296, Gothenburg, Sweden.
Industrial Biotechnology, Department of Biology and Biological Engineering, Chalmers University of Technology, SE-41296, Gothenburg, Sweden.
Sci Rep. 2020 Jun 12;10(1):9590. doi: 10.1038/s41598-020-66152-0.
The aims of this study were to investigate the effect of temperature, time and stirring on changes in protein degree of hydrolysis (DH), free amino acids (FAA), lipid oxidation and total volatile basic nitrogen (TVB-N) during ensilaging of herring (Clupea harengus) filleting co-products. Results showed that temperature and time, and in some cases the interaction effect between these two factors, significantly influenced all the studied responses. Increasing ensilaging temperature and time from 17 to 37 °C and 3 to 7 days, respectively, increased DH, FAA, and TVB-N content from 44.41 to 77.28%, 25.31 to 51.04 mg/g, and 4.73 to 26.25 mg/100 g, respectively. The lipid oxidation marker 2-thiobarbituric acid reactive substances (TBARS) did not increase with time at temperatures above 22 °C, while 2-pentylfuran increased up to 37 °C. Based on the process parameters and responses investigated in this study, and considering energy requirements, it was suggested to perform ensilaging at ambient temperatures (i.e. around 20 °C) with continuous stirring at 10 rpm for 1-3 days; the exact length being determined by the desired DH.
本研究的目的是探讨温度、时间和搅拌对鲱鱼片加工副产物在青贮过程中蛋白质水解度（DH）、游离氨基酸（FAA）、脂质氧化和总挥发性碱性氮（TVB-N）变化的影响。结果表明，温度和时间，以及在某些情况下这两个因素的交互作用，显著影响了所有研究的反应。分别将青贮温度和时间从 17°C 增加到 37°C 和 3 天增加到 7 天，DH、FAA 和 TVB-N 含量分别从 44.41%增加到 77.28%、25.31%增加到 51.04mg/g 和 4.73mg/100g。脂质氧化标志物 2-硫代巴比妥酸反应物（TBARS）在 22°C 以上的温度下不会随时间增加，而 2-戊基呋喃在 37°C 时增加。基于本研究中调查的工艺参数和反应，并考虑到能量需求，建议在环境温度（即 20°C 左右）下进行青贮，同时以 10rpm 的速度连续搅拌 1-3 天；具体的长度取决于所需的 DH。
