广东海洋大学学报2025，Vol.45Issue(2)：85-92,8.DOI:10.3969/j.issn.1673-9159.2025.02.011
发酵原料对虾酱品质和细菌多样性的影响
Effect of Fermentation Ingredients on Quality and Bacterial Diversity of Shrimp Paste
摘要
Abstract
[Objective]This study aims to analyze the quality and bacterial diversity of fermented shrimp paste with different raw material compositions,and to provide theoretical basis for the production and processing of shrimp paste and quality enhancement.[Methods]Shrimp pastes were fermented from the Litopenaeus vannamei shrimp head,Acetes chinensis and an equal mass mixture of L.vannamei shrimp head and A.chinensis respectively(denoted as groups shrimp head shrimp paste,Acetes shrimp paste and mixed shrimp paste,respectively),and the effects of fermentation with different raw material compositions on the quality of shrimp paste and bacterial diversity were analyzed by determining the indicators of sensory evaluation,amino acid nitrogen(AAN)content,volatile basic nitrogen(TVB-N)content,pH value and bacterial diversity.[Results]The AAN mass fraction of the three types of shrimp paste ranged from 1.04%to 1.09%and the mixed shrimp paste had the highest content(P<0.05);the TVB-N mass fraction ranged from 27.30 to 32.55 mg/100g;the pH ranged from 7.76 to 8.14;the total free amino acid mass fractions for the three shrimp pastes were 9 243.24,9 944.19,and 7 529.37 µg/g,respectively.Electronic tongue analysis showed that the shrimp head shrimp paste was significantly better than the Acetes shrimp paste in terms of umami intensity,while the mixed shrimp paste was slightly lower than the shrimp head shrimp paste but better than the Acetes shrimp paste.In terms of bitterness and astringency intensity,the shrimp head shrimp paste was higher than the Acetes shrimp paste and the mixed shrimp paste,with the Acetes shrimp paste being the least bitter,while the mixed shrimp paste had similar and lower bitterness and astringency values than the Acetes shrimp paste;Bacterial community analysis showed that,Firmicutes,Actinobacteria,and Proteobacteria were the dominant phyla in all shrimp paste samples at the phylum level;at the genus level,the shrimp head shrimp paste was dominated by the Leucobacter,Corynebacterium,Streptococcus;the Acetes shrimp paste was dominated by Pseudomonas and Photobacterium;and the mixed shrimp paste was dominated by Leucobacter,Nocardioides,and Streptococcus.Pearson correlation analysis showed that the relative abundance of Leucobacter,Pseudomonas,Corynebacterium,Streptococcus and Photobacterium had significant correlations with physicochemical indicators,indicating that these microorganisms play an important role in shrimp paste.[Conclusions]Different raw material compositions can affect the quality and bacterial diversity of shrimp paste.The shrimp paste fermented with mixed raw materials(the mixed shrimp paste)had higher protein hydrolysis,more balanced amino acid composition,better organoleptic quality,and increased abundance of bacterial diversity,capable of improving the quality of shrimp paste.关键词
虾酱/发酵原料组成/品质/细菌多样性Key words
shrimp paste/composition of fermentation raw materials/quality/bacterial diversity分类
轻工纺织引用本文复制引用
黄爱莲,刘唤明,邓楚津,刘书成,钟赛意,洪鹏志,罗东辉..发酵原料对虾酱品质和细菌多样性的影响[J].广东海洋大学学报,2025,45(2):85-92,8.基金项目
2022年省科技创新专项资金("大专项+任务清单",SDZX2022038) （"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) （"大专项+任务清单",SDZX2023029）
国家虾蟹产业技术体系(CARS-48). （CARS-48）
