[ 2 ] ; ( Lactobacillus plantarum) ( Leuconostoc mesentcroides) ( L. pentosus) ( Pp) [ 3 ] ; [ ( Pseudosciaena crocea) ( Pediococcus ( Lactobac

Size: px

Start display at page:

Download "[ 2 ] ; ( Lactobacillus plantarum) ( Leuconostoc mesentcroides) ( L. pentosus) ( Pp) [ 3 ] ; [ ( Pseudosciaena crocea) ( Pediococcus ( Lactobac"

洁乔
5 years ago
Views:

1 South China Fisheries Science Vol. 11, No. 4 Aug., 2015 doi: / j. issn , 2, 1 1 1,,, 1 1, ( 1.,, ; 2., ) :,,, ( EG),, ( CK) ( P < 0. 05) EG, CK ( P < 0. 05), : ; ; ; : TS : A : ( 2015) Effect of inoculating compound lactic acid bacteria on microbial, nitrites and nitrosamines of salted fish YOU Gang 1, 2, WU Yanyan 1, LI Laihao 1, YANG Xianqing 1, QI Bo 1, CHEN Shengjun 1 ( 1. Key Lab. of Aquatic Product Processing of Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou , China; 2. Qinzhou University, Qinzhou , China) Abstract: We inoculated the low-salt pickled fish with compound lactobacillus, fermenting and drying them to produce cured fish. The effects of compound lactobacillus on the microbial, nitrites and nitrosamines of salted fish were studied. Compared with the control ( CK), the lactobacillus content maintained a high level at a state of dominant bacteria in maturation and storage process of salted fish, and the nitrites and nitrosamines of groups inoculated with compound lactobacillus ( EG) reduced significantly ( P < 0. 05), which indicates that inoculating lactic acid bacteria had blocking effect on the formation of nitrites and nitrosamines in salted fish. Inoculating with lactic acid bacteria could improve the edible safety of salted-dried fish. Key words: compound lactic acid bacteria; salted-dried fish; nitrites; nitrosamines [ 1 ],,,,,,, : ; : : ( ) ; ( 2014C05XK01 ) ; ( A201301C01) : ( ),, yougang8901@ 163. com : ( ),, wuyygd@ 163. com

110 11 [ 2 ] ; ( Lactobacillus plantarum) ( Leuconostoc mesentcroides) ( L.

2 [ 2 ] ; ( Lactobacillus plantarum) ( Leuconostoc mesentcroides) ( L. pentosus) ( Pp) [ 3 ] ; [ ( Pseudosciaena crocea) ( Pediococcus ( Lactobacillus acidophilus, La) aciditactici) ( Lactobacillus brevis) ( Lb) ],, 98% [ 4], 1. 2, ( AR),, MRS MRS, PCA ( BR), TAPRIG [ 5], ( GR), [ 6 ] L8, N-, ( NPYR) N- ( NDPA) N- ( NDEA) N- ( NDMA), ( GR), [ 7 ],, Accustandard ( SHP-150,, ) ; ( SA-900-1JZ, ) ; ( DHG-9245A, ) ; Sig- ma-3k30 ( Sigma ) ;,, ( SUPELCO ) ; LC-C18 ( CNW ) ; DKN612C, ( Yamato ) ; N-1000 ( ) ;, GCMS-QP2010 plus( ), ( Otolithes ruber, ( Nemipterus hexodon, ) ( Wak sina, ) ( Gymnocranius geriseus, ),, ) - 25 ( ) g ( Lp) ( Lm) 10% 3%,,,, 4 [ 200 g ( 40 5) h], 3,, 10%,

4 : 111 V( Lp) V( Pp) V( Lm) V( La) V( Lb) = 4 4234 27,, 35 17 h, ( 28 2),, 1. 0 ml, 0. 22 m [ 8 ] [ 1 1] 30%,, ( ), 5) N- N-,,, 20%,, ( 1),,, 2 3 2 3 h, ( 28 2) 30%, X N- [ 8] 1. 3. 2 GB 4789.

3 4 : 111 V( Lp) V( Pp) V( Lm) V( La) V( Lb) = ,, h, ( 28 2),, 1. 0 ml, m [ 8 ] [ 1 1] 30%,, ( ), 5) N- N-,,, 20%,, ( 1),,, h, ( 28 2) 30%, X N- [ 8] GB GB ; C s N- [ 9 ] ( ml) ; m ( g) MRSPCA GB/ T [ 10 ] 2010 Duncan s, P > ) N- 2 ( NDMA, 100 gml - 1 ), N- ( NDEA, 100 gml - 1 ), 100 gml - 1 ), N- ( NDPA, N- ( NPYR, 100 g ml - 1 ) 25 gml N- - 4 ( EG) ( CK), [ 11] 2) 50 ; PCA ; 250 ; 50 MRS, EG 2 min, min, min; 8 min min ( He) ; 35 mlmin - 1 ; ; 301;,, 2 L [ ] 3) 200 ; 250 ; 250 ;,, ( EI) ; 70 ev; 0; SIM/SCAN ;, 6 12 h mz; 2; 17 h, 2. 5 min [ 11 ] 4) g 6 h cfu g - 1,, g min, 2 3, N- N- 3 X = A C s V / ( A s m) ( 1) ( gkg - 1 ) ; A N- ; A s N- 2010, ( gml - 1 ) ; V SPSS 19. 0, Excel 2010, , P < , CK 12,,,,, CK ( 10 4 cfu g - 1 ) ( P < 0. 05) ; 80 ml, 4 min, 15,,

ripening and storage,,, CK CK, EG 2 10 d ph, 10 d, ( 10 5 cfug - 1 ), ( P < 0. 05),, XANTHO- POULOS [ 13 ] HAMMES [ 14] 2 2. 2 Fig.

4 Fig. 1 1 ( a) ( b) Changes of total bacterial counts and lactic acid bacteria counts in fermented fish ( a) and traditional salted fish ( b) during ripening and storage,,, CK CK, EG 2 10 d ph, 10 d, ( 10 5 cfug - 1 ), ( P < 0. 05),, XANTHO- POULOS [ 13 ] HAMMES [ 14] Fig. 2 Nitrite content in fish cured by fermented method and traditional salt method 2EG CK EG 2. 3 ( ) mgkg - 1, GC-MS EG CK 4 CK ( ) mgkg - 1,,, 14 3, 4,, ;, ph,, EG CK [ ] ( P < 0. 05) ( 1) N-, 1 mgkg - 1,, GB [ 17 ] NDEA 30 mgkg - 1 ( ) gkg - 1,

5 4 : Tab. 1 Nitrosamine content of fish cured by low-salt fermented method and traditional salt method g kg - 1 different sample N- N- salted method NDMA NDEA NPYR N- N- NDPA O. ruber EG a - - CK b N. hexodon EG a c CK b c W. sina EG a : CK a ( P < 0. 05) Note: Different small letters within the same line indicate significant difference ( P < 0. 05). NDMA. 3 ( 25 gml - 1 ) N- ; NDEA. N- ; NPYR. N- ; NDPA. N- Fig. 3 Standard chromatogram of nitrosamines NDMA. N-Nitrosodimethylamine; NDEA. N-Nitrosodimethylamine; NPYR. N-Nitrosopyrrolidine; NDPA. N-Nitrosopropane dimer [ 19 ] 3 ; 2) NDMA ( ) gkg - 1 NDEA ( ) gkg - 1 NDPA ( ) gkg - 1, NDMA,, ; NDPA ( ) gkg - 1 NDMA ( ) gkg - 1 NDEA ( ) gkg - 1, N0-2 NDMA( ) gkg - 1, [ ] 5 ( P < 0. 05), ( [ 1 8], ),, EG 3 [ 20 ], ph, -NO,,, CK ( P < 0. 05),,, [ 24] : 1),,

6 ( EG) ( CK) Fig. 4 Different nitrosamines chromatograms of fish cured by low-salt fermented method and traditional salt method EG CK ( P, 5 < 0. 05),,,, 5, 2 [ ],, : [ 1],, [ 23 ], ph, ph > 4. 5 ; ph, ph < , 5 [ ], 5,. [ J]., 2011, 32( 1) : [ 2] ADAMS M R, NICOAIDES L. Review of the sensitivity of different foodborne pathogens to fermentation[ J]. Food Control, 1997, 8 ( 5) : [ 3] YAN P M, XUE W T, TAN S S, et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[ J]. Food control, 2008, 19 ( 1) : [ 4]. :, ZL [ P]

4 : 115 [ 5 ] TAPRIG T, AKARACHARANTA A, SITDHIPOL J, et al. Screening and characterization of protease-producing Virgibacillus, Halobacillus and Oceanobacillus strains from Thai fermented fish [ J].

7 4 : 115 [ 5 ] TAPRIG T, AKARACHARANTA A, SITDHIPOL J, et al. Screening and characterization of protease-producing Virgibacillus, Halobacillus and Oceanobacillus strains from Thai fermented fish [ J]. J Appl Pharm Sci, 2013, 3 ( 2) : [ J/OL].. ( ). http: www. paper. edu. cn/ releasepaper/ content/ [ 7],,. [ 21],. 2 [ J]., 2014, 30 ( 3) : [ 8],,, [ J]., 2014, 38( 4) : [ 9]. GB [ J]., 2004 ( 2) : [ S]. :, [ 10]. GB /T [ S]. :, [ D]. :, [ 12],,. GC-MS N- [ J]., 2012, 8( 4 ) : [ 13] XANTHOPOULOS V, LITOPOULOU E, TZANETAKIS N. Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts[ J]. Food Microbiol, 2000, 17( 2) : [ 14] HAMMES W P, BANTELON A, MIS S. Lactic acid bacteria in meat fermentation[ J]. FEMS Microbiol Lett, 1990, 87( 1 ) : [ 15] WU C, ZHENG J, HUANG J, et al. Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii[ J]. Ann Microbiol, 2013, 64( 2) : [ 16] WU Y Y, LIU F J, LI L H, et al. Isolation and identification of nitrite-degrading lactic acid bacteria from salted fish[ J]. Adv Mater Res, 2012, 393 : [ 17]. GB [ 29],,. [ S]. :, [ 18] LIU S, HAN Y, ZHOU Z. Lactic acid bacteria in traditional fermented Chinese foods[ J]. Food Res Int, 2011, 44 ( 3) : [ 19] LEROY F, de VUYST L. Lactic acid bacteria as functional starter cultures for the food fermentation industry [ J]. Technol, 2004, 15( 2) : Trends Food Sci [ 20] HIERRO E, FERNANDEZ M. Survival of Listeria innocua in dry [ 6],,. fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite [ J]. Int J Food Microbiol, 2012, 153 ( 3) : [ J]., 2013, 39( 7) : [ 22]. [ 23],,. [ J]., 2002, 28( 8) : [ 24] NDAW A D, FAID M, BOUSETA A, et al. Effect of controlled [ 11]. lactic acid bacteria fermentation on the microbiological and chemical quality of Moroccan sardines ( Sardine pilchardus) [ J]. Agric Biol, 2008, 55 ( 3) : Int J [ 25],. [ J]., 2012, 33( 1) : [ 26],. [ J]., 2008, 29 ( 11 ) : [ 27] CHEN M M, LIU Q H, XIN G R, et al. Characteristics of lactic acid bacteria isolates and their inoculating effects on the silage fermentation at high temperature [ J]. Lett Appl Microbiol, 2013, 56( 1) : [ 28] PREZ-CHABELA M L, DIAZ-VELA J, REYES-MENENDEZ C V, et al. Improvement of moisture stability and textural properties of fat and salt reduced cooked sausages by inoculation of thermotolerant lactic acid bacteria [ J]. Int Food Prop, 2013, 16 ( 8 ) : [ J]., 2014 ( 10 ) : [ 30],,. [ J]. 2011, 36 ( 3) :

82 11 C/2, 10 mm, 4-5] CIE L ,, a b , L ,,, 0 100, 0, 100 a ,,, 80, 100 b 19 -,, 80, ] 6] 7], 3, 3 8] 9] 10] 11] 12] L * a * b *, E E =

82 11 C/2, 10 mm, 4-5] CIE L *,, a * b *, L *,,, 0 100, 0, 100 a *,,, 80, 100 b * 19 -,, 80, ] 6] 7], 3, 3 8] 9] 10] 11] 12] L * a * b *, E E = 11 1 2 0 1 5 2 South China Fisheries Science Vol. 11, No. 1 Feb., 2015 doi: 10. 3969/ j. issn. 2095-0780. 2015. 01. 012 1, 2 1 1 1,,,, 1 1, ( 1.,,, 510300; 2.,, 201306) :,,,,, : 30, 30%, 1. 5 m s - 1 2.