黄爱莲,刘唤明,邓楚津,刘书成,钟赛意,洪鹏志,罗东辉

• 1:广东海洋大学食品科技学院
• 2:广东省水产品加工与安全重点实验室
• 3:南方海洋科学与工程重点实验室(湛江)
• 4:化学与精细化工广东省实验室潮州分中心(韩江实验室)

摘要(Abstract)：

【目的】分析不同原料组成发酵虾酱的品质及细菌多样性，为虾酱的生产加工和品质提升提供理论依据。【方法】分别以凡纳滨对虾（Litopenaeus vannamei）虾头、中国毛虾（Acetes chinensis）和两者等质量混合为原料发酵虾酱（分别记为虾头虾酱、毛虾虾酱、混合虾酱），通过测定感官、氨基酸态氮（AAN）含量、挥发性盐基氮（TVB-N）含量、pH和细菌多样性等指标，分析不同原料组成发酵对虾酱品质和细菌多样性的影响。【结果】3种虾酱的AAN质量分数在1.04%～1.09%，且混合虾酱含量最高（P <0.05）;TVB-N质量分数在27.30～32.55 mg/100g;pH在7.76～8.14;3种虾酱总游离氨基酸质量分数分别为9 243.24、9 944.19、7 529.37μg/g。电子舌结果显示，在鲜味强度上，虾头虾酱显著优于毛虾虾酱，混合虾酱鲜味强度稍低于虾头虾酱却优于毛虾虾酱；苦涩味强度方面，虾头虾酱最高，毛虾虾酱苦涩感最弱，混合虾酱苦涩值与毛虾虾酱相近且显著低于虾头虾酱；细菌群落分析表明，在门水平上，3种虾酱样品中，均以厚壁菌门、放线菌门和变形菌门为优势菌门；在属水平上，虾头虾酱以白色杆菌属（Leucobacter）、棒状杆菌属（Corynebacterium）和链球菌属（Streptococcus）为主；毛虾虾酱以假单胞菌属（Pseudomonas）和发光杆菌属（Photobacterium）为主；混合虾酱以白色杆菌属、类诺卡氏菌属（Nocardioides）和链球菌属为主。Pearson相关性分析表明，白色杆菌属、棒状杆菌属、链球菌属、假单胞菌属相对丰度与理化指标存在显著相关性，说明其在虾酱中发挥重要作用。【结论】不同原料组成会影响虾酱的品质和细菌多样性，混合原料发酵的虾酱产品蛋白质水解程度更高、氨基酸组成更平衡、感官品质更优、细菌多样性丰度增加，在提升虾酱品质方面具有一定的优势。

关键词(KeyWords)： 虾酱;发酵原料组成;品质;细菌多样性

Abstract:

Keywords:

基金项目(Foundation): 2022年省科技创新专项资金（“大专项+任务清单”,SDZX2022038）;; 2023年省科技创新专项资金（“大专项+任务清单”,SDZX2023029）;; 国家虾蟹产业技术体系（CARS-48）

作者(Author): 黄爱莲,刘唤明,邓楚津,刘书成,钟赛意,洪鹏志,罗东辉

参考文献(References)：

• [1]康宪,戴萍,林捷,等.传统虾酱生产技术的研究进展[J].中国酿造, 2013, 32(9):21-3.
• [2] SANG X, MA X X, HAO H S, et al. Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste[J]. LWT, 2020,134:109979.
• [3] DUAN S, HU X X, LI M R, et al. Composition and metabolic activities of the bacterial community in shrimp sauce at the flavor-forming stage of fermentation As revealed by metatranscriptome and 16S rRNA gene sequencings[J]. Journal of Agricultural and Food Chemistry, 2016, 64(12):2591-2603.
• [4]刘敏莉.利用酱油豆渣和鱼、虾加工副产物制备新型调味品的研究[D].福建:集美大学, 2018.
• [5] YU J, LU K, ZI J W, et al. Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science[J]. Food Bioscience,2022, 45:101470.
• [6]罗美燕,刘唤明,香江,等.虾酱中风味菌株的筛选及其发酵性能分析[J].广东海洋大学学报, 2022, 42(2):79-87.
• [7] WANG Y Q, LI C S, ZHAO Y Q, et al. Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce(Yu-lu)based on molecular sensory and metagenomics analyses[J]. Food Chemistry, 2020, 323:126839.
• [8] YANG B B, LIU Y L, SANG Y X, et al. Bacterial diversity and physicochemical properties of low-salt shrimp paste fermented at different temperatures[J]. LWT, 2023, 187:115277.
• [9] HUANG J B, LIU Y, SHANG S, et al. Changes in bacterial flora and flavor of shrimp paste under different salt concentrations[J]. LWT, 2024, 205:116534.
• [10]班雨函,杨兵兵,马爱进,等.不同香辛料对低盐虾酱中微生物群落和理化性质的影响[J].食品科学, 2023, 44(8):143-151.
• [11]李文亚.不同工艺发酵的虾酱中细菌群落和品质特性的研究[D].保定:河北农业大学, 2020.
• [12]罗美燕.虾酱快速发酵工艺的优化及微生物多样性和风味分析研究[D].湛江:广东海洋大学, 2022.
• [13]段泽瑞,田梅兰,刘杨柳,等.食盐添加量对虾酱理化性质和细菌多样性的影响[J].食品科学, 2024, 45(15):85-93.
• [14]栾宏伟,朱文慧,祝伦伟,等.不同发酵时间对乌虾酱风味的影响[J].食品工业科技, 2020, 41(12):75-81.
• [15]赖业祥.虾头酱的制作探讨[J].中国调味品, 1986(11):19-20.
• [16] LV X R, LI Y, CUI T Q, et al. Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region[J]. LWT, 2020,122:108998.
• [17]吴小禾,耿晓杰,张建旭,等.黄骅虾酱的微生物学和理化性质研究[J].食品研究与开发, 2019, 40(12):75-81.
• [18] PONGSETKUL J, BENJAKUL S, VONGKAMJAN K, et al.Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation[J]. Food Bioscience, 2017, 19:49-56.
• [19]班雨函,王利文,杨兵兵,等.商品化低盐虾酱发酵过程中的微生物群落演替和品质变化[J].食品科学, 2022, 43(24):182-191.
• [20] KIM Y B, CHOI Y S, KU S K, et al. Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste[J]. Journal of Ethnic Foods, 2014, 1(1):19-23.
• [21] RUAN L C, JU Y J, ZHAN C Y, et al. Improved umami flavor of soy sauce by adding enzymatic hydrolysate of lowvalue fish in the natural brewing process[J]. LWT, 2022, 155:112911.
• [22]巩建强.鱼露发酵条件优化及品质控制研究[D].大连:大连工业大学, 2020.
• [23] ZHAO C J, SCHIEBER A, G?NZLE M G. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations:A review[J]. Food Research International, 2016, 89:39-47.
• [24] LIU Z Y, WEI S, XIAO N Y, et al. Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures[J]. Food Chemistry,2024, 450:139150.
• [25] PHAT C, MOON B, LEE C. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation,and an electronic tongue system[J]. Food Chemistry, 2016,192:1068-1077.
• [26] LI X, WANG Y, SUN Y Q, et al. Nutritional evaluation,flavor characteristics and microbial community of shrimp paste made from different materials and variance analysis[J].Food Chemistry Advances, 2023, 2:100268.
• [27]武彦文,欧阳杰.氨基酸和肽在食品中的呈味作用[J].中国调味品, 2001, 26(1):21-24.
• [28]王治丹.“北塘”虾酱微生物多样性及风味研究[D].天津:天津科技大学, 2022.
• [29] LIANG R, HUANG J, WU X M, et al. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce[J]. Journal of the Science of Food and Agriculture, 2019, 99(13):5687-5695.
• [30]邓义佳,王润东,张宇昊,等.乌虾酱长期发酵过程中细菌群落演替及对生物胺形成的影响[J].食品科学, 2022, 43(24):164-173.
• [31] LUO M Y, CHEN L L, LIU H M, et al. Analysis of changes in the microbial community structure and physicochemical properties during the fermentation of sand crab juice[J].FEMS Microbiology Letters, 2022, 368(21/22/23/24):fnab155.
• [32]王香君,段杉.保温发酵鱼露中细菌群落的16S rDNA分子生态分析[J].食品工业科技, 2019, 40(12):112-119.
• [33]戴玲瑛,齐曼婷,王立梅,等.虾酱中间产物细菌群落结构及多样性[J].食品科学, 2018, 39(22):173-178.
• [34] PHEWPAN A, PHUWAPRISIRISAN P, TAKAHASHI H, et al. Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing[J]. LWT, 2020, 122:108989.
• [35] LI W Y, LU H Q, HE Z H, et al. Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste[J]. LWT, 2021, 136:110358.
• [36] YAO Y P, ZHOU X Y, HADIATULLAH H, et al. Determination of microbial diversities and aroma characteristics of Beitang shrimp paste[J]. Food Chemistry, 2021, 344:128695.
• [37]解云,李悦琦,王玉荣,等.潜江地区蔬菜鲊细菌多样性与滋味品质的关联性分析[J].食品与发酵工业, 2023, 49(6):193-200.
• [38]任敏,李晶,侯强川,等.俄罗斯卡尔梅克共和国传统奶酪中细菌多样性研究[J].食品科学技术学报, 2018, 36(2):27-34.
• [39] CHE H X, YU J, SUN J Y, et al. Bacterial composition changes and volatile compounds during the fermentation of shrimp paste:Dynamic changes of microbial communities and flavor composition[J]. Food Bioscience, 2021, 43:101169.
• [40] XIAO H, FENG T Y, YU J, et al. Development of roomtemperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity[J]. Food Bioscience, 2023, 56:103089.
• [41] CHAILLOU S, CHAULOT-TALMON A, CAEKEBEKE H,et al. Origin and ecological selection of core and foodspecific bacterial communities associated with meat and seafood spoilage[J]. The ISME Journal, 2015, 9(5):1105-1118.