冷藏金枪鱼优势腐败菌致腐败能力刘爱芳，谢晶*，钱韻芳（上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306）摘 要：以冷藏金枪鱼货架期终点筛选、纯化、鉴定所得优势腐败菌假单胞菌（Pseudomonas spp.）、不动杆菌（Acinetobacter spp.）和热死环丝菌（Brochothrix thermosphacta）作为研究对象，通过分析接种优势腐败菌的冷藏金枪鱼中各腐败微生物生长动态以及感官品质、挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、生物胺含量的变化，以生长动力学参数和腐败物质的产量因子Y TVB-N/CFU为评价标准，分析评价冷藏金枪鱼优势腐败菌假单胞、不动杆菌和热死环丝菌的致腐败能力。
结果表明：4 ℃冷藏金枪鱼中假单胞菌、不动杆菌和热死环丝菌的生长曲线拟合效果最好的方程分别为修正Gompertz模型、Baranyi-Roberts模型和Logistic模型，分析所得生长动力学参数发现，冷藏金枪鱼中假单胞菌、不动杆菌和热死环丝菌生长延滞时间和最大比生长速率分别为10.85、83.93、79.11 h和0.045 7、0.182 9、0.111 1 h－1；接种假单胞菌、不动杆菌和热死环丝菌的冷藏金枪鱼感官货架期分别为96、108 h和105 h，此时TVB-N含量分别为27.32、22.80 mg/100 g和24.85 mg/100 g；分析冷藏过程中金枪鱼生物胺变化情况发现，假单胞菌产生物胺能力强于不动杆菌和热死环丝菌，贮藏96 h时接种假单胞菌组的生物胺指数已达155.84，超过规定阈值100；冷藏金枪鱼致腐败能力分析结果显示，假单胞菌、不动杆菌和热死环丝菌的产量因子Y TVB-N/CFU分别为7.36×10－8、1.85×10－8 mg TVB-N/CFU和5.07×10－8 mg TVB-N/CFU，研究表明4 ℃冷藏金枪鱼贮藏过程中假单胞菌致腐败能力较强，其次为热死环丝菌和不动杆菌。
DOI: 10.12131/20200195文章编号： 2095 − 0780 −（2021）01 − 0113 − 07• 综述 •腌腊鱼加工技术及质量安全研究进展陈胜军1, 2，张进伟1, 3，吴燕燕1，胡 晓1, 2，马海霞1，李春生1（1. 中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室/国家水产品加工技术研发中心，广东 广州 510300； 2. 三亚热带水产研究院，海南 三亚 572000； 3. 上海海洋大学食品学院，上海 201306）摘要： 腌腊鱼是中国传统水产加工制品，其风味独特、营养丰富，深受消费者喜爱。
目前，腌腊鱼加工方式以手工作坊式为主，机械化、自动化生产程度低，同时腌腊鱼的质量安全问题也受到消费者广泛关注。
文章对近年来国内外腌腊鱼加工技术的研究现状及质量安全等方面内容进行了综述，并对腌腊鱼加工技术和质量安全的未来发展趋势进行展望，旨在为腌腊鱼加工技术创新与品质控制提供参考。
关键词： 腌腊鱼；风味物质；加工技术；质量安全中图分类号： TS 254.4文献标志码： A 开放科学（资源服务）标识码（OSID ）：Research progress on processing technology andedible safety of salt-cured fishCHEN Shengjun 1, 2, ZHANG Jinwei 1, 3, WU Yanyan 1, HU Xiao 1, 2, MA Haixia 1, LI Chunsheng1(1. South China Sea Fisheries Research Institute , Chinese Academy of Fishery Sciences/Key Laboratory of Aquatic Product Processing , Ministry of Agriculture and Rural Affairs/National Research and Development Center for Aquatic ProductProcessing , Guangzhou 510300, China ; 2. Sanya Tropical Fisheries Research Insitute , Sanya 572000, China ;3. College of Food Science and Technology , Shanghai Ocean University , Shanghai , 201306, China )Abstract: Salt-cured fish is a traditional Chinese aquatic product of unique flavor and rich nutrition, which is highly appreciated byconsumers. Nowadays, the processing method of salt-cured fish is mainly manual workshop, with low degree of mechanization and automation. Meanwhile, the quality and safety of salt-cured fish are also widely concerned by consumers. The research status and quality and safety of salt-cured fish processing technology at home and abroad in recent years are summarized. And the future deve-lopment trend of salt-fish processing technology and quality and safety is prospected, aiming to provide references for the innovation of salt-fish processing technology and quality and safety control.Key words: Salt-cured fish; Flavor compounds; Processing technology; Quality and safety中国是水产品生产和贸易大国，水产品总产量为世界第一，占世界总产量的30%以上。
甘氨酸降低复合菌快速发酵虾酱中的组胺含量于靖1，杨锡洪1,2，谢静雯1，卢宽1，解万翠1,2,3,4（1.青岛科技大学海洋科学与生物工程学院，山东青岛 266042）（2.山东省生物化学工程重点实验室，山东青岛 266042）（3.青岛智科检验检测有限公司，山东青岛 266002）（4.青岛信和源生物科技有限公司，山东青岛 266002）摘要：降低组胺及提高风味是快速发酵虾酱产业化面临的瓶颈问题。
为探讨甘氨酸对快速发酵虾酱中组胺生成的抑制作用及风味品质影响，本研究以新鲜虾头为原料，添加Pichia gilliermondii、Aspergillus niger及Lactobacillus planticola（1:3:5）的复合菌相发酵剂，检测添加甘氨酸后组胺含量变化，追踪对发酵过程中理化性质及安全指标影响，感官评定及电子鼻分析虾酱品质及风味。
结果表明，甘氨酸的添加对组胺生成有良好的抑制作用，向虾酱中添加2%、4%和6%的甘氨酸分别使组胺含量降低了29.53%、31.16%和34.98%，随甘氨酸添加量的增加，虾酱中AA-N含量增加，pH降低，菌落总数维持在3.77~4.15 lg(cfu/g)之间，产品安全性良好。
甘氨酸添加量为4%时，含硫化合物及芳香化合物传感器响应值增大，增强了虾酱的特征性风味，提高营养及感官风味水平。
定量添加的甘氨酸，既提高了产品的风味品质，又在一定程度上降低了组胺含量，保障产品安全性。
关键词：甘氨酸；快速发酵；组胺；虾酱；电子鼻文章篇号：1673-9078(2021)03-115-123 DOI: 10.13982/j.mfst.1673-9078.2021.3.0707 Glycine Reduces the Histamine Content in the Fast-fermented ShrimpPaste by Compound BacteriaYU Jing1, YANG Xi-hong1,2, XIE Jing-wen1, LU Kuan1, XIE Wan-cui1,2,3,4(1.College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao 266042,China)(2.Key Laboratory of Biochemical Engineering of Shandong Province, Qingdao 266042, China)(3.Qingdao Zhike Inspection and Testing Co. Ltd., Qingdao 266002, China)(4.Qingdao Xinheyuan Biotechnology Co. Ltd., Qingdao 266002, China)Abstract: Reducing histamine and improving flavor are the bottleneck problems in the industrialization of fast-fermented shrimp paste. In order to explore the inhibitory effect of glycine on the production of histamine in the fast-fermented shrimp paste and the effect on the flavor quality of the shrimp paste, this study used fresh shrimp heads as raw materials, with Pichia gilliermondii, Aspergillus niger and Lactobacillus planticola (1:3:5) as a compound fermentation agent. The changes in histamine content after the addition of glycine were examined, with the effects on the physicochemical properties and safety indicators during fermentation being tracked. The quality and flavor of shrimp paste were analyzed by sensory evaluation and electronic nose. The results showed that the addition of glycine had a significant inhibitory effect on histamine production. The addition of 2%, 4% or 6% of glycine to the shrimp paste reduced the histamine content by 29.53%, 31.16% and 34.98%, respectively. With an increase in the amount of glycine added, the content of AA-N in the shrimp paste increased. As the pH decreased, the total number of colonies was maintained in the range of 3.77~4.15 lg (cfu/g), while the product safety remained good. When the addition amount of glycine was 4%, the sensor response values of sulfur compounds and aromatic compounds increased, which enhanced the characteristic flavor of shrimp paste and improved the nutritional value and sensory flavor. The quantitative addition of glycine not only 引文格式：于靖,杨锡洪,谢静雯,等.甘氨酸降低复合菌快速发酵虾酱中的组胺含量[J].现代食品科技,2021,37(3):115-123YU Jing, Y ANG Xi-hong, XIE Jing-wen, et al. Glycine reduces the histamine content in the fast-fermented shrimp paste by compound bacteria [J]. Modern Food Science and Technology, 2021, 37(3): 115-123收稿日期：2020-07-26基金项目：国家自然科学基金项目（31671825；32072348）；山东省重点研发计划项目（2017GHY15127）作者简介：于靖（1997-），女，在读硕士，研究方向：食品营养与安全通讯作者：解万翠（1969-），女，博士，教授，研究方向：食品风味与安全115improves the flavor quality of the product, but also reduces the histamine content to a certain extent to ensure product safety.Key words:glycine; rapid fermentation; histamine; shrimp paste; electronic nose虾酱（shrimp paste）是中国沿海地区以及马来西亚、新加坡、泰国等东南亚国家常见的海鲜调味品[1]，以毛虾、蜢子虾等小型虾类及虾产品加工下脚料为原料，经虾体和细菌中蛋白酶对原料蛋白的水解，释放出氨基酸和肽，从而赋于产品特定的鲜美风味[2]。
