Name: preparation of high-quality fermented fish product
Uploaded: 2019-08-23T15:00:00
Description: Watch this Scientific Journal Video about Preparation of High-Quality Fermented Fish Product at JoVE.com

这项研究由江苏省自然科学基金专项资金（BK20170185）、江苏省水产厅项目（Y2017-30）、国家自然科学基金（NFSC31801575）、中国农业研究资助。系统（CARS-45-26）、国家一级食品科技学科项目（JUFSTR20180201）和易通江苏博士后项目。

1. 样品制备
<ol><li>在低于 20°C 的流水下解冻冷冻的鱼肉。然后，清洁，剥皮，将鱼切成立方体（2厘米×2厘米×1.5厘米）。 注：原料可以是新鲜或冷冻的鱼肉。</li>
	<li>将鱼块与 6-12%（w/v）盐溶液混合，速率为 1：1（鱼立方质量到溶液体积），在 10°C 下，1-3 小时。</li>
	<li>将腌制鱼块放在不锈钢网格板和干鱼块上，在 40-60 °C 下用热空气干燥约 6-10 小时，或在真空中干燥鱼块，直到水含量降至 ...

<ol>
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本研究提供了一种生产具有葡萄酒香气的优质发酵鱼产品的新技术，并测试了感官特性。该技术的关键工艺是腌制、干燥、发酵和灭菌。在腌制过程中，盐的浓度、温度和时间都影响着鱼的纹理特性。随着盐浓度（0-12%，w/v）和腌制时间延长（0-2.5 h），产品的硬度和咀嚼性逐渐增加;但 2 小时后的增加并不显著。同时，当温度高于10°C时，咀嚼性随腌汁温度的增加而增加，而硬度降低。在干燥过程?...

目前我国商业腌制鱼产品存在咸味重、葡萄酒香气不足、弹性差、色泽淡等问题，降低了消费者的接受度。因此，需要创造和优化具有葡萄酒香气的高品质鱼肉产品的新技术。
近年来，现代发酵技术在肉鱼中的应用越来越受到研究者的关注。通过向肉鱼中接种起动机，提高了食品安全，缩短了加工时间;产品感官特性已被修改。Saithong等人5日从天然乳酸杆菌（LAB）中分离出来，并利用该LAB作为启动培养物，诱导高酸度和抑制致病菌。Zeng等人6日报告说，用自体启动剂培养物接种可缩短发酵时间，改善样品的感官特性。Casaburi等人7日声称，使用微生物启动培养物会影响发酵肉类中香气的发展。在这些启动培养物中，S.cerevisae可以通过酒精发酵产生葡萄酒香气，还可以使产品具有其他改进的感官品质。因此，S. cerevisae是一种适合葡萄酒香气产品8、9、10 和葡萄酒香鱼产品的起动机，可由S. cerevisae制成。
在制作葡萄酒香鱼产品的过程中，肉和鱼的质地会受盐含量、含水量、pH、蛋白质变性等影响。因此，腌制、干燥、发酵和灭菌都会影响质地特性。风味和味觉的形成是复杂的，主要受腌制和发酵的影响，因为它与碳水化合物、蛋白质和脂质的水解以及轻度脂质氧化11、12密切相关。它也可能受到添加香料13的影响。为了发展颜色，梅拉德反应发生，这是涉及发酵和灭菌的过程10。
本文可为葡萄酒香气发酵鱼产品的产业化提供技术支持，对鱼类加工业的发展具有重要意义。该技术可以通过增加蛋白酶（更多的游离氨基酸和TCA-可溶性肽），主要通过酒精（乙醇，1-Octen-3-ol，2-甲基-1-丙醇和3-甲基-1-丁醇），酯（乙酸乙酯）和醛（非肛门，3-甲基丁酸和苯甲醛），增加口感通过更高的硬度，弹簧，软胶和咀嚼性，并给予更有吸引力的红组颜色和明亮的表面14。它还为消费者提供了便利，因为产品可以在室温下储存。正如其他先前研究所描述，15、16、17、与S.cerevisae发酵也已被证明可以显著改善其他肉类或鱼类产品的感官质量。
值得注意的是，引入的协议也可以应用于其他鱼类物种，如草鲤、银鲤、黑鲤、大头鲤、鳕鱼、鲑鱼等。对于高质量的鱼产品，应使用未经加工的鱼，如鲜鱼、冰鱼或储存不到1年的冷冻鱼。此外，由于轻度脂质氧化可以增强风味，而广泛的脂质氧化带来令人不快的味道，因此推荐脂肪较少的鱼或脱脂鱼。

<table>
	<tbody>
		<tr>
			<td>2,4,6-trimethylpyridine</td>
			<td>Tokyo Chemical Industry Co., Ltd.</td>
			<td>Purity 98%</td>
			<td></td>
		</tr>
		<tr>
			<td>Colorimeter</td>
			<td>Hunterlab</td>
			<td>UltraScan Pro1166</td>
			<td></td>
		</tr>
		<tr>
			<td>DB-WAX column</td>
			<td>Agilent</td>
			<td>30 m &#215; 0.25 mm &#215; 0.25&#956;m</td>
			<td></td>
		</tr>
		<tr>
			<td>Digital pH meter</td>
			<td>Mettler toledo Instrument (Shanghai) Co., Ltd.</td>
			<td>DELTA-320</td>
			<td></td>
		</tr>
		<tr>
			<td>Drying oven</td>
			<td>Shanghai Yiheng Scientific Instrument Co., Ltd.</td>
			<td>DHG-9070A</td>
			<td></td>
		</tr>
		<tr>
			<td>Frozen sturgeon</td>
			<td>Huada Marine Industry Group Co., Ltd</td>
			<td>-</td>
			<td></td>
		</tr>
		<tr>
			<td>Gas chromatograph-mass spectrometer</td>
			<td>Thermo Fisher Scientific</td>
			<td>TSQ Quantum XLS</td>
			<td></td>
		</tr>
		<tr>
			<td>Humidities incubator</td>
			<td>Shanghai Yiheng Scientific Instrument Co., Ltd.</td>
			<td>LHS-250HC-II</td>
			<td></td>
		</tr>
		<tr>
			<td>Saccharomyces cerevisiae</td>
			<td>Angel Yeast Co., Ltd</td>
			<td>-</td>
			<td></td>
		</tr>
		<tr>
			<td>Spices</td>
			<td>Auchan Supermarket</td>
			<td>-</td>
			<td></td>
		</tr>
		<tr>
			<td>Sterilization pot</td>
			<td>Longqiang Machinery Technology Co., Ltd.</td>
			<td>RHS-03-700</td>
			<td></td>
		</tr>
		<tr>
			<td>Supelco</td>
			<td>Sigma</td>
			<td>65&#956;m, PDMS/DVB</td>
			<td></td>
		</tr>
		<tr>
			<td>Texture analyzer</td>
			<td>Stable Micro Systems, Ltd.</td>
			<td>TA-XT2i</td>
			<td></td>
		</tr>
		<tr>
			<td>Vacuum package machine</td>
			<td>Quanzhou Yiminxin Electromechanical Co., Ltd.</td>
			<td>YMX-958-10L</td>
			<td></td>
		</tr>
	</tbody>
</table>

preparation of high-quality fermented fish product

该协议提供了一种制备工业化发酵鱼产品的方法，程序是：（1）对养殖的鱼苗进行预处理，包括斩首、脱皮、剥皮、清洗和切割;（2） 在 6-12% （w/v） 盐溶液（1：1，鱼立方质量到溶液体积）中腌制鱼块;（3）通过热空气（40-60°C）或真空干燥鱼块，水含量为50-60%;（4） 发酵涉及在鱼块的风味溶液中加入0.4-1.6%（w）S.cerevisiae的乳化鱼块，并在25-35°C下发酵6-10小时; （5） 用腌制和发酵溶液在真空包装中密封鱼块;（6） 在115-121°C下消毒10-20分钟。用这种方法制备的鱼肉制品味道鲜美，醇厚，有各种类型和大量挥发性香料化合物，如醇和酯类，可以掩盖鱼的霉味和难闻的气味，具有适量的盐分内容，但良好的纹理性能，如高弹簧，软胶和咀嚼性，具有明亮的红花色和有吸引力的外观。这项新技术也可应用于其他鱼类的加工，提供方便的鱼类零食，可在室温下储存。它适用于海洋和淡水鱼。

合适的盐浓度、腌制时间和温度使产品的质感质量更好。最佳腌制条件如下：腌制溶液中盐浓度为8%;腌制时间为2小时;腌制温度为10°C。参见图 1。
在干燥过程中，最终的水分含量和干燥温度会影响质地和感官质量。最佳干燥条件如下：干鱼块含水量55%，干燥温度50°C。参见图2。
在发酵过程中，加入S.cerevisae...

Watch this Scientific Journal Video about Preparation of High-Quality Fermented Fish Product at JoVE.com

Preparation of High-Quality Fermented Fish Product

该协议的目标是提供基于接种沙沙霉菌的工业化鱼类发酵技术。

优质发酵鱼产品的制备

This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures ...

本工艺生产出具有葡萄酒香气的优质发酵鱼产品，可应用于工业生产。该技术赋予鱼产品一个有吸引力的外观，独特的味道，美味的味道，良好的质地属性。本产品可储存在室温下至少一年。要开始此过程，请解冻、清洁和皮肤冷冻鱼肉，如文本协议中所述。把鱼切成块。接下来，在10摄氏度的1比1下，将鱼块与6至12%的盐溶液混合，一至三个小时。然后，将腌制的鱼块放在不锈钢光栅板上，在40至60摄氏度的高温下用热空气干燥6至10小时。为了准备香料液，混合香料，包括1.2个单位的葱，1个单位的生姜，0.6个单位的星光，0.6个单位的芬芳，0.3单位的绿茶，和0.3单位的胡椒与40个单位的水。煮半小时，收集滤物。要准备调味液，请将香料液、黄葡萄酒、白葡萄酒、甘蔗糖、谷氨酸钠和醋混合到此处所示的质量分数中。在此之后，将干鱼块与风味溶液混合，以一比一的比例接种0.4至1.6%的糖精。将混合物密封在容器中，在25至35摄氏度的温度下发酵6至10小时。将发酵的鱼块放入真空包装中，采用腌制和发酵溶液，以0.085兆帕的真空强度密封真空包装，密封时间为3.6秒，冷却时间为5.5秒。然后用115至121摄氏度的灭菌温度对包装的鱼块进行消毒，10至20分钟。本研究准备了高质量的发酵鱼产品。使用合适的盐浓度、腌制时间和温度使产品纹理质量更好。最好的腌制条件似乎是盐浓度为8%和腌制溶液，腌制时间为两小时。和腌制温度10摄氏度。在干燥过程中，最终水分含量和干燥温度会影响质地和传感器质量。最佳干燥条件似乎是干鱼块的水分含量为55%，干燥温度为50摄氏度。在发酵过程中，糖精的加入、温度、时间都影响鱼的味道、味道、颜色和质地特性。成功的发酵鱼在口感、风味、颜色、质地方面得分高，产生和谐口感、发酵香、酒色、红味、亮面、焦糖和质地。失败的鱼产品在味道、味道、颜色和质地方面得分低，导致味道差、苦味、酸味、鱼味、色色苍白、表面粗糙、口感粗糙、质地变质。适当的灭菌和强度似乎是4.5分钟。而适当的灭菌温度似乎是121摄氏度。然后按照文本协议中概述的存储注意事项进行计算和确定。对保质期的预测是264天，在25摄氏度，或在35摄氏度下205天。执行此程序时，必须注意发酵和灭菌步骤对于该技术的成功至关重要。学习此程序后，可用于其他鱼种的发酵。将来，可以研究与其他菌株的发酵。如乳酸杆菌、葡萄球菌等。区域，在消毒鱼产品时一定要采取预防措施，因为极高的温度可能会造成伤害。

Research

JoVE Journal

Biochemistry

Preparation of Homogeneous MALDI Samples for Quantitative Applications

定量应用同质MALDI样品的制备

This protocol demonstrates a simple sample preparation to reduce spatial heterogeneity in ion signals during matrix-assisted laser desorption/ionization ...

科研

生物化学

Sample Preparation for Mass Spectrometry-based Identification of RNA-binding Regions

RNA 结合区质量谱鉴定的样品制备

Noncoding RNAs play important roles in several nuclear processes, including regulating gene expression, chromatin structure, and DNA repair. In most ...

A Filtration-based Method of Preparing High-quality Nuclei from Cross-linked Skeletal Muscle for Chromatin Immunoprecipitation

从交联骨骼肌制备高质量核的基于过滤的方法进行染色质免疫沉淀

Chromatin immunoprecipitation (ChIP) is a powerful method to determine protein binding to chromatin DNA. Fiber-rich skeletal muscle, however, has been a ...

Preparation of Keratin Hydrolysate from Chicken Feathers and Its Application in Cosmetics

鸡羽毛角蛋白水解物的制备及其在化妆品中的应用

Keratin hydrolysates (KHs) are established standard components in hair cosmetics. Understanding the moisturizing effects of KH is advantageous for ...

Biosynthesis of a Flavonol from a Flavanone by Establishing a One-pot Bienzymatic Cascade

通过建立单罐双酶级联,从弗拉瓦内生物合成一种黄酮

Flavonols are a major subclass of flavonoids with a variety of biological and pharmacological activities. Here, we provide a method for the in vitro ...

Sample Preparation for Probe Electrospray Ionization Mass Spectrometry

探头电喷电镀质谱的样品制备

Mass spectrometry (MS) is a powerful tool in analytical chemistry because it provides very accurate information about molecules, such as mass-to-charge ...

Obtaining High-Quality Transcriptome Data from Cereal Seeds by a Modified Method for Gene Expression Profiling

通过基因表达分析的改良方法从谷物种子获取高质量的转录数据

The characterization of gene expression is dependent on RNA quality. In germinating, developing and mature cereal seeds, the extraction of high-quality ...

Single Cell Analysis Of Transcriptionally Active Alleles By Single Molecule FISH

单分子鱼的转录活性等位基因单细胞分析

Gene transcription is an essential process in cell biology, and allows cells to interpret and respond to internal and external cues. Traditional bulk ...

Fast Grid Preparation for Time-Resolved Cryo-Electron Microscopy

快速网格准备时间解决低温电子显微镜

The field of cryo-electron microscopy (cryo-EM) is rapidly developing with new hardware and processing algorithms, producing higher resolution structures ...

Preparation and Cryo-FIB micromachining of Saccharomyces cerevisiae for Cryo-Electron Tomography

Preparation and Cryo-FIB micromachining of Saccharomyces cerevisiae for Cryo-Electron Tomography

冷冻电子断层扫描 的糖核 酸的准备和冷冻-FIB微加工

Today, cryo-electron tomography (cryo-ET) is the only technique that can provide near-atomic resolution structural data on macromolecular complexes in ...