盐渍干燥对类似鲣节的奇努克鲑（Oncorhynchus tshawytscha）鱼籽制品加工过程中生物活性化合物及微生物变化的影响。

Effect of salted-drying on bioactive compounds and microbiological changes during the processing of karasumi-like Chinook salmon (Oncorhynchus tshawytscha) roe product.

作者信息

Bunga Senni, Ahmmed Mirja Kaizer, Carne Alan, Bekhit Alaa El-Din Ahmed

机构信息

Department of Food Sciences, University of Otago, New Zealand; Politeknik Pertanian Negeri Kupang, Indonesia.

Department of Food Sciences, University of Otago, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Bangladesh.

出版信息

Food Chem. 2021 Apr 20;357:129780. doi: 10.1016/j.foodchem.2021.129780.

DOI:10.1016/j.foodchem.2021.129780

PMID:33892354

Abstract

The physicochemical, biochemical and microbiological changes of karasumi-like Chinook salmon (Oncorrhynchus tshawytscha) roe were determined during 20 days of salted-drying processing. Colour parameters (L*, a*, and b*), water activity (a) and the pH value decreased at the end of the processing. Total bacterial and LAB counts (log CFU/g) varied over the processing period. Saturated fatty acids, such as palmitic acid (C16:0) and stearic acid (C18:0), and unsaturated fatty acids such as palmitoleic acid (C16:1), oleic acid (C18:1), and arachidonic acid (C20: 4), were significantly decreased (p < 0.05), but conversely, gamma-linolenic acid (C18:3), and eicosapentaenoic acid (C22:5) were increased (p < 0.05) by salted-drying time. Cholesterol and tocopherol contents were reduced, while the astaxanthin and lutein contents were increased (P < 0.05) during the salted-drying process. Salmon karasumi-like product is a high nutrition product that contains a substantial content of functional compounds.

摘要

在20天的腌制干燥加工过程中，测定了类似盐辛（盐渍鲑鱼籽）的奇努克鲑（Oncorrhynchus tshawytscha）鱼籽的物理化学、生物化学和微生物变化。加工结束时，颜色参数（L*、a和b）、水分活度（a）和pH值均下降。在加工期间，总细菌数和乳酸菌数（log CFU/g）有所变化。饱和脂肪酸，如棕榈酸（C16:0）和硬脂酸（C18:0），以及不饱和脂肪酸，如棕榈油酸（C16:1）、油酸（C18:1）和花生四烯酸（C20:4）显著减少（p<0.05），但相反，γ-亚麻酸（C18:3）和二十碳五烯酸（C22:5）则随着腌制干燥时间的延长而增加（p<0.05）。在腌制干燥过程中，胆固醇和生育酚含量降低，而虾青素和叶黄素含量增加（P<0.05）。类似盐辛的鲑鱼产品是一种营养丰富的产品，含有大量功能性化合物。