Fang Di, Xu Yanshun, Zhang Xiaojing, Tian Hong Sabrina
School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
School of Food Technology and Natural Sciences, College of Sciences, Massey University, Palmerston North 4442, New Zealand.
Food Chem X. 2025 Apr 22;27:102488. doi: 10.1016/j.fochx.2025.102488. eCollection 2025 Apr.
To achieve enhanced red color and improved safety of cured fish, the three nitrite-alternative strains, namely, CICC 24365 (SS), ATCC 51365 (SP), and CICC 25124 (LF), were employed in this study. Furthermore, the hemoglobin in grass carp muscle was largely retained by directly removing the head of fish to increase heme levels in fish muscle. The results demonstrated that the nitroso-heme contents in the SS and SP groups were 7.40 and 6.53 mg/kg, respectively, which exhibited a comparable level to that observed in the nitrite group (8.70 mg/kg). Compared to the nitrite group, the nitrite levels in the SS and SP groups decreased by 91.70 % and 89.97 %, respectively, while there was a notable decrease of 70.33 % and 74.64 % in the total amount of nitrosamines. In addition, inoculation fermentation can effectively enhance the quality of cured fish by augmenting the levels of free amino acids and aromatic compounds.
为了提高腌制鱼的红色并改善其安全性，本研究采用了三株替代亚硝酸盐的菌株，即中国工业微生物菌种保藏管理中心（CICC）24365（SS）、美国典型培养物保藏中心（ATCC）51365（SP）和CICC 25124（LF）。此外，通过直接去除鱼头以增加鱼肉中的血红素水平，草鱼肌肉中的血红蛋白得以大量保留。结果表明，SS组和SP组中的亚硝基血红素含量分别为7.40和6.53毫克/千克，与亚硝酸盐组（8.70毫克/千克）的含量相当。与亚硝酸盐组相比，SS组和SP组中的亚硝酸盐水平分别降低了91.70%和89.97%，而亚硝胺总量则显著降低了70.33%和74.64%。此外，接种发酵可通过提高游离氨基酸和芳香族化合物的水平有效改善腌制鱼的品质。
