Jiang Caiyan, Liu Yang, Jin Wengang, Zhu Kaiyue, Miao Xiaoqing, Dong Xiuping, Jiang Pengfei
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Biological Science and Engineering Shaanxi Key Laboratory of Bioresources, Shaanxi University of Technology, Hanzhong 723001, China.
Food Chem X. 2024 Jan 6;21:101126. doi: 10.1016/j.fochx.2024.101126. eCollection 2024 Mar 30.
This study investigated the quality changes of dry salted mackerel during curing and drying process and the relationship between flavor substances and microorganisms. The results showed that the thiobarbituric acid reactive substances (TBARS) values increased gradually with the increase of salt concentration and treatment time. The total volatile base nitrogen (TVB-N) values and total viable counts (TVC) values showed the same trend. Under 3% condition, the TVB-N values exceeded the standard and was not suitable for consumption. A total of 61 volatile flavor substances were identified by Gas chromatography-ion mobility spectrometry (GC-IMS), among which aldehydes contributed the most. and were the most abundant by High-throughput sequencing (HTS). There was significant correlation between TOP15 microorganisms and TOP20 flavor substances. and were positively correlated with 13 volatile flavor substances, which contributed to the formation of flavor in naturally fermented Spanish mackerel.
本研究考察了干腌鲅鱼在腌制和干燥过程中的品质变化以及风味物质与微生物之间的关系。结果表明，硫代巴比妥酸反应物（TBARS）值随盐浓度和处理时间的增加而逐渐升高。总挥发性盐基氮（TVB-N）值和总活菌数（TVC）值呈现相同趋势。在3%的条件下，TVB-N值超过标准，不适于食用。通过气相色谱-离子迁移谱（GC-IMS）共鉴定出61种挥发性风味物质，其中醛类物质贡献最大。高通量测序（HTS）显示，[具体微生物名称1]和[具体微生物名称2]最为丰富。TOP15微生物与TOP20风味物质之间存在显著相关性。[具体微生物名称1]和[具体微生物名称2]与13种挥发性风味物质呈正相关，这些物质有助于自然发酵鲅鱼风味的形成。
