发酵帝王鲑鱼籽（Oncorhynchus tshawytscha）的理化、生化和微生物变化。

Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe.

机构信息

Department of Food Science, University of Otago, Dunedin, New Zealand; Kupang State Agricultural Polytechnique, Indonesia.

Department of Food Science, University of Otago, Dunedin, 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. 2023 Jan 1;398:133880. doi: 10.1016/j.foodchem.2022.133880. Epub 2022 Aug 8.

DOI:10.1016/j.foodchem.2022.133880

PMID:35986997

Abstract

A jeotgal-like product was processed from Chinook salmon (Oncorrhynchus tshawytscha) roe. Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (a) and pH value. Total bacterial and LAB counts (log CFU/g) increased up to 12 days of processing and then no further changes occurred. Saturated fatty acids (SFA) decreased (p < 0.05), monounsaturated fatty acids (MUFA) did not change (p > 0.05), whereas fermentation time improved polyunsaturated fatty acids (PUFA) content significantly (p < 0.05). Astaxanthin, lutein and phospholipids (PC, LPC, PE, LPE and LPS) concentrations were found to increase, while cholesterol and tocopherol contents were decreased at the end of the fermentation (p < 0.05). This study indicates that the nutritional value of salmon roe can be enhanced by fermentation.

摘要

从奇努克三文鱼（Oncorrhynchus tshawytscha）鱼卵中加工得到一种类似于虾酱的产品。在发酵的 30 天内研究了其理化性质、生化性质和微生物组成。发酵降低了水活度（a）和 pH 值。总细菌和 LAB 计数（log CFU/g）在加工的前 12 天增加，然后不再发生变化。饱和脂肪酸（SFA）减少（p<0.05），单不饱和脂肪酸（MUFA）不变（p>0.05），而发酵时间显著提高了多不饱和脂肪酸（PUFA）的含量（p<0.05）。虾青素、叶黄素和磷脂（PC、LPC、PE、LPE 和 LPS）的浓度增加，而胆固醇和生育酚的含量在发酵结束时降低（p<0.05）。本研究表明，发酵可以提高三文鱼卵的营养价值。