College of Food Science and Engineering, Bohai University, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
Xinjiang Hetian College, Hetian, Xinjiang Uygur Autonomous Region, 848000, China.
Food Funct. 2024 Nov 11;15(22):11060-11071. doi: 10.1039/d4fo03841j.
Spanish mackerel is an important economic fish species in China, but corruption undermines its overall economic value. Fermentation serves as a crucial technique for preserving perishable fish in developing countries. This study aimed to examine the dynamic changes in the gel properties, physicochemical properties, microbial diversity, and volatile flavor compounds (VFCs) of Spanish mackerel sausages inoculated with CY1-2 during fermentation. The correlation between key microorganisms and VFCs was explored using a two-way orthogonal partial least squares analysis. The results showed that the group inoculated with strain CY1-2 exhibited significant improvements compared with the control group after 40 h of fermentation. Specifically, gel strength increased by 207.7%, total free amino acids increased by 37.49%, DPPH and ABTS radical scavenging rates increased by 34.12% and 58.73%, and TVB-N levels decreased by 54.2%, respectively. In addition, using gas chromatography-mass spectrometry, 36 VFCs were detected in fermented sausages, including 9 aldehydes, 9 hydrocarbons, 7 alcohols, 4 acids, 2 ketones, and 5 esters. High-throughput sequencing demonstrated that the bacterial profiles were altered in sausages inoculated with strain CY1-2 during fermentation. dominated initially but was quickly replaced by after 8 h of fermentation, while became the dominant genus after 40 h. Correlation analysis revealed that and played important roles in the production of VFCs in the fermented sausages. Notably, was positively associated with 2-undecanone, pentadecane, and hexanal. This study confirmed that strain CY1-2 inoculation could enable the production of high-quality fermented fish sausages.
鲅鱼是中国重要的经济鱼类，但腐败现象降低了其整体经济价值。发酵是发展中国家保存易腐鱼类的关键技术。本研究旨在探讨在发酵过程中接种 CY1-2 对西班牙鲭鱼香肠凝胶特性、理化特性、微生物多样性和挥发性风味化合物（VFC）的动态变化。利用双向正交偏最小二乘分析探讨了关键微生物与 VFC 之间的相关性。结果表明，与对照组相比，接种菌株 CY1-2 的组在发酵 40 h 后表现出显著改善。具体而言，凝胶强度增加了 207.7%，总游离氨基酸增加了 37.49%，DPPH 和 ABTS 自由基清除率分别增加了 34.12%和 58.73%，TVB-N 水平降低了 54.2%。此外，使用气相色谱-质谱法检测到发酵香肠中的 36 种 VFC，包括 9 种醛、9 种烃、7 种醇、4 种酸、2 种酮和 5 种酯。高通量测序表明，在发酵过程中接种菌株 CY1-2 会改变香肠中的细菌谱。 最初占主导地位，但在发酵 8 h 后迅速被 取代，而 成为 40 h 后的主要属。相关分析表明， 和 在发酵香肠中 VFC 的产生中发挥着重要作用。值得注意的是， 与 2-十一酮、十五烷和己醛呈正相关。本研究证实，菌株 CY1-2 接种可生产高质量的发酵鱼香肠。
