The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate (FBH) without salt addition. Individual inoculation (Lactiplantib...The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate (FBH) without salt addition. Individual inoculation (Lactiplantibacillus pentosus 1, LP and Saccharomyces cerevisiae 31, SC), and co-inoculation of both strains (FS) were employed, including an uninoculated control. Both strains exhibited good growth in FBH without salt addition. Compared with individual inoculation and uninoculated control, co-inoculation (FS) produced acid and amino nitrogen more quickly, as well as displaying higher sugar consumption. No significant difference was observed in trichloroacetic acid (TCA)-soluble peptides among all groups (P > 0.05). Moreover, significantly lower levels of six bitter amino acids were observed after co-fermentation (P < 0.05). In addition, more alcohols, esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation, in the absence of traditional fish sauce off-odor notes. The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.展开更多
以7 mg/L的孔雀石绿浸泡斑点叉尾苗种5min后将其饲养于池塘的网箱中,研究了在养殖模式下孔雀石绿及其代谢物隐色孔雀石绿在斑点叉尾苗种各组织中的分布及消除规律。采用高效液相色谱串联质谱法(HPLC-MS/MS)分析孔雀石绿及其代谢物...以7 mg/L的孔雀石绿浸泡斑点叉尾苗种5min后将其饲养于池塘的网箱中,研究了在养殖模式下孔雀石绿及其代谢物隐色孔雀石绿在斑点叉尾苗种各组织中的分布及消除规律。采用高效液相色谱串联质谱法(HPLC-MS/MS)分析孔雀石绿及其代谢物隐色孔雀石绿在斑点叉尾血液、肌肉、皮肤、肝脏、肾脏组织中的浓度水平。采用药代动力学分析软件3p97对血药浓度时间数据进行分析。结果表明,孔雀石绿和隐色孔雀石绿血药浓度时间曲线符合有吸收二室模型,动力学方程分别为:C孔雀石绿=683.063 e 0.248 t+11.176e 0.006 t 694.239e 0.333 t,C隐色孔雀石绿=757.240 e 0.222 t+14.474 e 0.007 t–771.714 e 0.382 t。血液中孔雀石绿和隐色孔雀石绿达峰时间Tpeak分别为3.480和3.623h,峰浓度值Cmax分别为81.560和159.619 ng/mL,表观分布容积Vd/F分别为37.689和21.125 L/kg,分布相的一级速率常数α分别为0.248和0.222/h,消除相的一级速率常数β分别为0.006和0.007/h,吸收半衰期T(1/2)α分别为2.794和3.124h,消除半衰期T(1/2)β分别为113.068和105.841h,中央室向周边室转运的一级速率常数K12分别为0.020和0.015/h,周边室向中央室转运的一级速率常数K21分别为0.159和0.121/h,药-时曲线下面积AUC分别为2493.944和3601.863 ng.h/mL。肌肉、皮肤、肝脏和肾脏组织中孔雀石绿和隐色孔雀石绿浓度水平的结果表明,孔雀石绿在斑点叉尾4种组织中浓度由高到低的顺序是皮肤>肌肉>肾脏>肝脏,其中斑点叉尾皮肤组织易蓄积孔雀石绿,其残留时间最长,肝脏组织由于对孔雀石绿有极强的代谢转化功能而浓度较低。孔雀石绿在肌肉、皮肤、肝脏和肾脏组织中的消除方程分别为C=5.570 e 0.009t、C=6.302 e 0.007t、C=4.791 e 0.006t和C=4.591 e 0.002t,相关系数r2≥0.773,消除半衰期T1/2肌肉、皮肤、肝脏和肾脏分别为3.2、4.1、4.8和14.4d。肌肉、皮肤、肝脏和肾脏组织中孔雀�展开更多
基金financially supported by National Natural Science Foundation of China(NSFC 31801575)Earmarked Fund for Jiangsu Agricultural Industry Technology System(JATS[2022]507)+3 种基金China Postdoctoral Science Foundation(2018M642167)China Agriculture Research System(CARS-45-28)Fundamental Research Funds for the Central Universities(JUSRP121008)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate (FBH) without salt addition. Individual inoculation (Lactiplantibacillus pentosus 1, LP and Saccharomyces cerevisiae 31, SC), and co-inoculation of both strains (FS) were employed, including an uninoculated control. Both strains exhibited good growth in FBH without salt addition. Compared with individual inoculation and uninoculated control, co-inoculation (FS) produced acid and amino nitrogen more quickly, as well as displaying higher sugar consumption. No significant difference was observed in trichloroacetic acid (TCA)-soluble peptides among all groups (P > 0.05). Moreover, significantly lower levels of six bitter amino acids were observed after co-fermentation (P < 0.05). In addition, more alcohols, esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation, in the absence of traditional fish sauce off-odor notes. The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.
文摘以7 mg/L的孔雀石绿浸泡斑点叉尾苗种5min后将其饲养于池塘的网箱中,研究了在养殖模式下孔雀石绿及其代谢物隐色孔雀石绿在斑点叉尾苗种各组织中的分布及消除规律。采用高效液相色谱串联质谱法(HPLC-MS/MS)分析孔雀石绿及其代谢物隐色孔雀石绿在斑点叉尾血液、肌肉、皮肤、肝脏、肾脏组织中的浓度水平。采用药代动力学分析软件3p97对血药浓度时间数据进行分析。结果表明,孔雀石绿和隐色孔雀石绿血药浓度时间曲线符合有吸收二室模型,动力学方程分别为:C孔雀石绿=683.063 e 0.248 t+11.176e 0.006 t 694.239e 0.333 t,C隐色孔雀石绿=757.240 e 0.222 t+14.474 e 0.007 t–771.714 e 0.382 t。血液中孔雀石绿和隐色孔雀石绿达峰时间Tpeak分别为3.480和3.623h,峰浓度值Cmax分别为81.560和159.619 ng/mL,表观分布容积Vd/F分别为37.689和21.125 L/kg,分布相的一级速率常数α分别为0.248和0.222/h,消除相的一级速率常数β分别为0.006和0.007/h,吸收半衰期T(1/2)α分别为2.794和3.124h,消除半衰期T(1/2)β分别为113.068和105.841h,中央室向周边室转运的一级速率常数K12分别为0.020和0.015/h,周边室向中央室转运的一级速率常数K21分别为0.159和0.121/h,药-时曲线下面积AUC分别为2493.944和3601.863 ng.h/mL。肌肉、皮肤、肝脏和肾脏组织中孔雀石绿和隐色孔雀石绿浓度水平的结果表明,孔雀石绿在斑点叉尾4种组织中浓度由高到低的顺序是皮肤>肌肉>肾脏>肝脏,其中斑点叉尾皮肤组织易蓄积孔雀石绿,其残留时间最长,肝脏组织由于对孔雀石绿有极强的代谢转化功能而浓度较低。孔雀石绿在肌肉、皮肤、肝脏和肾脏组织中的消除方程分别为C=5.570 e 0.009t、C=6.302 e 0.007t、C=4.791 e 0.006t和C=4.591 e 0.002t,相关系数r2≥0.773,消除半衰期T1/2肌肉、皮肤、肝脏和肾脏分别为3.2、4.1、4.8和14.4d。肌肉、皮肤、肝脏和肾脏组织中孔雀�
文摘为研究由不同来源的原料肉加工成的鱼肉肠,在感官品质、营养品质及凝胶特性等方面的异同,选用单一原料组:(1)未经漂洗的革胡子鲶鱼新鲜鱼肉(Catfish,C组),(2)未经漂洗的斑点叉尾鮰鱼新鲜鱼肉(Ietalurus Punetaus,IP组),(3)冷冻红鲛海水鱼糜(Frozen red shark seawater surimi,SS组);复合原料组:(4)SSC组(SS:C=1:1),(5)SSP组(SS:IP=1:1),(6)SFS组(SS:冷冻白鲢淡水鱼糜(Frozen white carp water surimi,FS)=1:1),分别作为加工鱼肉肠的原料肉制成6组鱼肉肠,对其进行感官评定、营养成分分析、理化指标和凝胶特性的测定。结果表明,6组鱼肉肠中SS组综合指标表现最优,感官评定(93.8分)、白度(Whiteness,W)值(68.96)、持水力(86.85%)和凝胶强度(797.73g.cm)最高,硬度、咀嚼度、弹性和黏聚性适中,驰豫时间T22最短(54.11 ms),P22最高(96.37%),但SS组的蛋白质和脂肪含量显著低于C组和IP组(P<0.05);C组的蛋白质(17.84%)和脂肪(7.22%)含量最高,质构特性表现在硬度和咀嚼度较高,但弹性、黏聚性和回复性较低,凝胶破裂力(918.97 g)和凝胶强度(737.99 g.cm)高,驰豫时间T22适中(72.81 ms),但P22低(87.49%),W值和持水力最低;IP组各项综合指标最差,其次是SSP组;SFS组鱼肉肠品质良好,所以是实际生产中常采用的原料配比;SSC组的原料是C和SS按1:1比例复配,各项指标表现优良,提高了鱼肉肠的蛋白和脂肪含量,弥补了W值和持水力的不足,驰豫时间T22缩短(70.67 ms),P22含量提高(94.19%),所以将革胡子鲶鱼生鲜鱼糜和冷冻海水鱼糜复配切实可行,可为鱼糜制品的生产开辟新的原料资源。
