Li Yanpo, You Shuyi, Cheng Lujie, Zeng Hongliang, Zheng Baodong, Zhang Yi
Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods. 2023 Jul 29;12(15):2891. doi: 10.3390/foods12152891.
In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), and electronic nose techniques were used to investigate the changes in the quality, microbial diversity, and volatile flavor compounds of Monascus-fermented hairtail surimi (MFHS) during fermentation. The results showed that the total volatile basic nitrogen (TVB-N) index of hairtail surimi fermented by Monascus for 0-5 h met the requirements of the national standard. Among them, the 1 h group showed the best gel quality, which detected a total of 138 volatile substances, including 20 alcohols, 7 aldehydes, 12 olefins, 4 phenols, 12 alkanes, 8 ketones, 15 esters, 6 acids, 16 benzenes, 4 ethers, and 8 amines, as well as 26 other compounds. In addition, the dominant fungal microorganisms in the fermentation process of MFHS were identified, and a Spearman correlation analysis showed that 16 fungal microorganisms were significantly correlated with the decrease in fishy odor substances in the fermented fish and that 8 fungal microorganisms were significantly correlated with the increase in aromatic substances after fermentation. In short, Monascus fermentation can eliminate and reduce the fishy odor substances in hairtail fish, increase and improve the aromatic flavor, and improve the quality of hairtail surimi gel. These findings are helpful for revealing the mechanism of the quality formation of fermented surimi and provide guidance for the screening of starter culture in the future.
为研究红曲对带鱼鱼糜品质的影响及其作用机制，采用高通量测序技术、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC/MS）和电子鼻技术，对红曲发酵带鱼鱼糜（MFHS）发酵过程中的品质、微生物多样性及挥发性风味化合物变化进行研究。结果表明，红曲发酵0～5 h的带鱼鱼糜的挥发性盐基氮（TVB-N）指标符合国家标准要求。其中，1 h组的凝胶品质最佳，共检测到138种挥发性物质，包括20种醇类、7种醛类、12种烯烃类、4种酚类、12种烷烃类、8种酮类、15种酯类、6种酸类、16种苯类、4种醚类、8种胺类以及26种其他化合物。此外，鉴定出MFHS发酵过程中的优势真菌微生物，Spearman相关性分析表明，16种真菌微生物与发酵鱼肉中腥味物质的减少显著相关，8种真菌微生物与发酵后芳香物质的增加显著相关。总之，红曲发酵可消除和减少带鱼中的腥味物质，增加和改善芳香风味，提高带鱼鱼糜凝胶品质。这些研究结果有助于揭示发酵鱼糜品质形成机制，为今后筛选发酵剂提供指导。
