以新鲜鳜鱼为原料,分别在冰温带(-2.5~0 ℃)和10 ℃条件下进行低盐自然发酵,研究冰温发酵鳜鱼相对于10 ℃发酵鱼肉滋味及鱼肉中生物胺含量的变化。分别测定2组发酵鱼肉呈味核苷酸、游离氨基酸、生物胺、pH、微生物、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)等指标,结果表明,冰温发酵鳜鱼能够显著提升鱼肉的滋味,鲜味氨基酸总量从10 ℃发酵的23.49 mg/100g提升至冰温发酵的52.20 mg/100g,味精当量从0.51 g谷氨酸钠(monosodium glutamate, MSG)/100g提升至4.31 g MSG/100g;冰温发酵鳜鱼相对于10 ℃发酵鳜鱼,鱼肉中总胺含量从95.36 mg/kg降低至72.01 mg/kg,其中腐胺、β-苯乙胺及精胺的降幅最明显(P＜0.01);TVB-N值从29.32 mg N/100g降至20.15 mg N/100g。该研究说明,冰温发酵的鳜鱼在能够保持鳜鱼特殊滋味及品质的同时还能够有效减少发酵鱼肉中生物胺的含量,品质更佳,有益于消费者的身体健康,为提高发酵鳜鱼产品品质提供科学理论依据。
In this experiment, low-salt natural fermentation was carried out on fresh mandarin fish at ice temperature (-2.5-0 ℃) and 10 ℃ respectively. Changes in the quality of fermented mandarin fish were evaluated by taste nucleotides, free amino acids, biogenic amines, pH, microorganisms, total volatile basic nitrogen (TVB-N) and other indicators. The results showed that fermented mandarin fish at ice temperature could significantly enhance the taste of fish. The total amount of umami amino acids increased from 23.49 mg/100g when fermented at 10 ℃ to 52.20 mg/100g when fermented at ice temperature, the MSG equivalent increased from 0.51 g MSG/100g to 4.31 g MSG/100g; and the total amine content in fish meat decreased from 95.36 mg/kg to 72.01 mg/kg. Among them, putrescine, β-phenethylamine and spermine decreased the most; the TVB-N value decreased from 29.32 mg N/100g to 20.15 mg N/100g. This study showed that the fermented mandarin fish at ice temperature could effectively reduce the content of biogenic amines in fish meat while maintaining the special taste of the mandarin fish. The quality is better and it is beneficial to the health of consumers. This study provides a theoretical basis for the ice temperature fermented mandarin fish to obtain good quality products.
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