Jiang Pengfei, Liu Yang, Yang Jin-Ye, Cai Wen-Qiang, Jiang Cai-Yan, Hang Jia-Bo, Miao Xiao-Qing, Sun Na
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Curr Res Food Sci. 2024 Sep 6;9:100838. doi: 10.1016/j.crfs.2024.100838. eCollection 2024.
A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again for 28 days. To investigate the changes in their physicochemical indices: water content, volatile salt base nitrogen, malondialdehyde content, protein content and total colony count during fermentation. The flavour substances of shrimp paste samples at the 28 T were investigated by GC-IMS, and the results showed that 31 volatile components were determined. Aldehydes isoamyl alcohol and dimethyl sulphide contributed more to the flavour of Antarctic krill paste. The microbial dynamics during fermentation were detected using high-throughput sequencing. It was found that the rate of dominant flora formation accelerated with the addition of more old shrimp paste. The higher the salinity was, the higher was the species richness. The dominant bacteria genera were more diversified.
一种通过添加旧虾酱（在室温环境下发酵28天的南极磷虾酱）并再次发酵28天制成的循环发酵虾酱。旨在研究其在发酵过程中水分含量、挥发性盐基氮、丙二醛含量、蛋白质含量和菌落总数等理化指标的变化。采用气相色谱-离子迁移谱法对28天时虾酱样品的风味物质进行了研究，结果表明共鉴定出31种挥发性成分。异戊醇和二甲基硫醚等醛类对南极磷虾酱的风味贡献较大。利用高通量测序技术检测发酵过程中的微生物动态变化。结果发现，添加更多旧虾酱会加速优势菌群的形成速率。盐度越高，物种丰富度越高。优势细菌属更加多样化。
