徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析

doi:10.7506/spkx1002-6630-20191016-154

食品科学 ›› 2021, Vol. 42 ›› Issue (2): 128-134.doi: 10.7506/spkx1002-6630-20191016-154

徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析

吴永祥，王婷婷，张梦婷，张瑶，郭孝成，孙汉巨，陈向阳

（1.黄山学院生命与环境科学学院，安徽黄山 245041；2.合肥工业大学食品与生物工程学院，安徽合肥 230009）

出版日期:2021-01-18 发布日期:2021-01-27
基金资助:
安徽省高校优秀拔尖人才培育项目（gxgnfx2019037）；国家级大学生创新创业项目（201910375047；202010375032）；安徽省创新型省份建设补助资金专项（2020xzx002）；黄山学院生态与健康技术中心科研平台项目（kypt201809）

Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates

WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang

(1. College of Life and Environment Science, Huangshan University, Huangshan 245041, China;2. School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China)

Online:2021-01-18 Published:2021-01-27

摘要/Abstract

摘要： 研究徽州传统发酵臭鳜鱼的品质特性，运用高通量测序技术对发酵前后鳜鱼微生物群落组成和多样性进行分析，从营养成分、理化性质、质构特性等角度分析发酵品质，并探讨发酵后臭鳜鱼不同酶解产物的抗氧化作用。结果表明，发酵前后鳜鱼的菌群组成差异较大，菌群中优势细菌的种类也各不相同。发酵前鳜鱼中假单胞菌属（Pseudomonas）和肉杆菌属（Carnobacterium）的优势较为明显，分别为总水平的69.30%和17.33%，而发酵后臭鳜鱼则以冷杆菌属（Psychrobacter）和漫游球菌属（Vagococcus）为绝对优势菌属，占总水平的59.96%和26.97%。发酵后臭鳜鱼的灰分、可溶性多肽、可溶性总糖、硬度、色率较发酵前均显著增加，而水分、水分活度、粗蛋白明显减少。相关性分析表明，菌群的种类和丰度对发酵后臭鳜鱼理化指标的影响较大，其中对理化指标影响较大的细菌为漫游球菌属。扫描电子显微镜观察表明，发酵后臭鳜鱼组织轮廓形态产生皱缩，卷曲现象更明显。采用酸性蛋白酶、中性蛋白酶、碱性蛋白酶和木瓜蛋白酶对发酵后臭鳜鱼肉糜进行蛋白质水解，均显著提高了可溶性多肽含量（P＜0.05）。4 种酶解产物清除2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基、1,1-二苯基-2-三硝基苯肼自由基能力及还原能力均优于未处理组（P＜0.05）。研究阐明了发酵前后鳜鱼微生物群落组成和品质特性的差异及相关性，揭示了发酵后臭鳜鱼蛋白酶解产物具有良好的抗氧化活性，为徽州臭鳜鱼的深加工利用提供理论参考。

关键词: 徽州臭鳜鱼；微生物多样性；品质特性；酶解产物；抗氧化

Abstract: The microbial community composition and diversity in Huizhou stinky mandarin fish from Huangshan, Anhui province were investigated by high-throughput sequencing, and the nutritional components, physicochemical properties and texture properties were evaluated in comparison with those of fresh mandarin fish. Meanwhile, the antioxidant activity of stinky mandarin fish hydrolysates prepared with different proteases was tested. The results showed that the microbial community composition in stinky mandarin fish was greatly different from that in fresh mandarin fish, and so was the dominant bacteria. Pseudomonas and Carnobacterium were the predominant genera in fresh mandarin fish, which accounted for 69.30% and 17.33% of the total genera, respectively. Psychrobacter and Vagococcus were the predominant genera in stinky mandarin fish, accounting for 59.96% and 26.97% of the total genera, respectively. The contents of ash, soluble polypeptide and total soluble sugar, and hardness of stinky mandarin fish were higher than those of fresh fish, while the contents of moisture and crude protein, and water activity significantly decreased. Moreover, significant variation in the color parameters a*, b* and L* was found between fresh and stinky mandarin fish. It was found that the composition and abundance of the microflora had a great influence on physicochemical indexes of stinky fermented mandarin fish, which were more largely influenced by Vagococcus than by other bacteria. Scanning electron micrographs (SEM) revealed more significant cell shrinkage and cell shape curling in stinky mandarin fish compared with the fresh fish. After protein hydrolysis of stinky mandarin fish with acid protease, neutral protease, alkaline protease or papain, soluble polypeptide contents significantly increased (P < 0.05). All resulting hydrolysates possessed stronger 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and reducing power than those of the fermented fish (P < 0.05). In conclusion, this study provides a theoretical reference for the deep processing and utilization of Huizhou stinky mandarin fish.

Key words: Huizhou stinky mandarin fish; microbial diversity; quality characteristics; enzymatic hydrolysate; antioxidant activity

中图分类号:

TS254.1

吴永祥，王婷婷，张梦婷，张瑶，郭孝成，孙汉巨，陈向阳. 徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析[J]. 食品科学, 2021, 42(2): 128-134.

WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates[J]. FOOD SCIENCE, 2021, 42(2): 128-134.

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徽州臭鳜鱼微生物多样性、品质特性及其酶解产物抗氧化能力分析

Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates

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