Liang Qingxi, Hu Xiangfei, Zhong Bizhen, Huang Xiaoliang, Wang Hui, Yu Chengwei, Tu Zongcai, Li Jinlin
National R&D Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food Chem X. 2024 Feb 4;21:101188. doi: 10.1016/j.fochx.2024.101188. eCollection 2024 Mar 30.
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsic correlation between microbiota succession and flavour precursors of refrigerated grass carp fillets were investigated in this study. The results showed that the LSD pre-treatment was effective in promoting proteolysis, free amino acid and fatty acid metabolism with the microbiota succession and quality evolution. Compared with unpre-treated samples, the 3 % LSD pre-treatment effectively extended the shelf life by 10 days within the acceptable quality attributes. Not only did the LSD pre-treatment lead to catalytic microbiota succession and inhibitive spoilage substance production but it also improved the flavour precursors, which are taste-active amino acids and polyunsaturated fatty acids (PUFAs). Moreover, considerable correlations between quality attributes, taste-active amino acids, PUFAs and microbiota were obtained.
低盐干腌（LSD）作为一种更健康的水产品保鲜预处理方法，是过度咸腌的一种潜在技术替代方法。本研究通过微生物群落演替与冷藏草鱼鱼片风味前体之间的内在相关性，研究了2%和3%的LSD对品质演变的调控作用。结果表明，LSD预处理通过微生物群落演替和品质演变，有效地促进了蛋白质水解、游离氨基酸和脂肪酸代谢。与未处理的样品相比，3%的LSD预处理在可接受的品质属性范围内有效地延长了货架期10天。LSD预处理不仅导致了催化性微生物群落演替和抑制性腐败物质的产生，还改善了风味前体，即呈味氨基酸和多不饱和脂肪酸（PUFAs）。此外，还获得了品质属性、呈味氨基酸、PUFAs和微生物群落之间的显著相关性。
