微生物对低钠干腌马鲛鱼风味的影响

Effects of Microorganisms on the Flavor of Low Sodium Dry Cured Mackerel

为明确微生物对低钠干腌制马鲛鱼风味的影响,测定抑菌剂(柠檬烯和肉桂醛)处理对低钠干腌制马鲛鱼的挥发性风味物质及其前体物质种类和含量的影响。结果显示,2种抑菌剂均可以抑制干腌马鲛鱼中风味物质的产生,分别使得风味物质从36种降到24种和20种。关键香气物质均从9种降到8种(辛醛、壬醛、庚醇、顺-4-癸醛、癸醛、己醛、1-辛烯-3-醇和6-甲基-5-庚烯-2-酮),减少了3-甲基丁醛。抑菌剂同样抑制了风味前体脂肪酸和氨基酸的产生,提示微生物活动对低钠干腌马鲛鱼风味的产生影响显著。本研究结果为干腌马鲛鱼加工工艺提供了技术支持。

In order to study the effect of microorganisms on the flavor of low sodium dry cured mackerel,the effects of bacteriostatic agents(limonene and cinnamaldehyde)treatment on the volatile flavor substances and their precursors substances in low sodium dry cured mackerel were determined.The results showed that both bacteriostatic agents could inhibit the production of flavor substances in dry cured mackerel,reducing the flavor substances from 36 to 24 and 20,respectively.The key aroma substances were reduced from 9 to 8(octanal,nonanal,heptanol cis-4-decanal,decanal,hexanal,1-octene-3-alcohol and 6-methyl-5-heptene-2-one),and 3-methylbutyraldehyde was reduced.Bacteriostatic agents also inhibited the production of fatty acids and amino acids,suggesting that microbial activities had a significant effect on the flavor of low sodium dry cured mackerel.This study provides some technical support and theoretical reference for the processing technology of dry cured mackerel.