摘要
腌鱼是我国传统腌制发酵水产制品,其风味独特,近年来逐渐畅销。简述了腌鱼加工技术及其安全性,以及微生物多样性等方面的研究进展。比较了日本、东南亚、北欧、地中海等地传统腌鱼制品工艺,其中日本Narezushi、老挝Padaek和中国湘西、贵州黔东南腌鱼加工方式极为相似,都是盐渍后加入谷物制品发酵而成。以镉、N-二甲基亚硝胺、苯甲酸及其钠盐、山梨酸及其钾盐、沙门氏菌、金黄色葡萄球菌、副溶血性弧菌等7个指标为主,统计了2016~2020年贵州省188批次鱼类制品检测数据,其中镉、山梨酸及其钾盐检出率为92.5%、45.7%,合格率为95.2%、100%,风险性高于其他指标。谷物发酵与非谷物发酵腌鱼微生物优势菌种存在一定的差异性,谷物发酵腌鱼优势菌种是乳酸菌,而在非谷物发酵腌鱼中,这种优势不再明显。
Cured fish,a traditional Chinese salted and fermented food,has been favored by more and more people in recent years.The processing technology,safety and microbial diversity of cured fish wereretrieved and summarized in paper.Processing technology:Comparing the processing technology of traditional salted and fermented fish products in Southeast Asia,Japan,Northern Europe,and the Mediterranean.Among them,Narezushi andPadaek,traditional Japaneseand Laotiansalted and fermented fish,havesimilarprocessingtechnology with Chinese cured fish,which both are salted and fermented with grain products.Cured fish safety:The detection rate ofcadmium,sorbic acid and its potassium sorbatewas 92.5%and 45.7%,The pass rate was 95.2%and 100%,respectively,which hasa higher risk,based onthedetection data of 7 indicators including cadmium,N-dimethylnitrosamine,benzoic acid and its sodium salt,sorbic acid and its potassium salt,salmonella,staphylococcus aureus,and vibrio parahaemolyticus,which come from the statistics of 188 batches fish products in Guizhouprovince.Microbial diversity:There are some differences in the dominant microorganisms between cured fish products with grain or no-grain,lactic acid bacteria(LAB)isthe dominant microorganisms in cured fish withgrain-fermentation,on the contrary,this advantage is no longer obvious.
作者
刘廷菊
王义强
戴奕杰
吴春文
Liu Tingju;Wang Yiqiang;Dai Yijie;Wu Chunwen(Central South University of Forestry and Technology,Changsha 410000,China;Institution of Detection and Inspection Product Quality of Guizhou Province,Guiyang 550000,China)
出处
《云南化工》
CAS
2021年第3期7-11,共5页
Yunnan Chemical Technology
基金
贵州省省级科技计划项目资助《腌鱼产业化关键技术集成、应用和示范》(黔科合成果[2019]4309号)
关键词
腌鱼
加工技术
安全性
微生物多样性
Cured Fish
Processing Technology
Safety
Microbial Diversity
