CN114403380A - Salt-reducing and freshness-increasing manufacturing process for dry-cured mackerel - Google Patents

Salt-reducing and freshness-increasing manufacturing process for dry-cured mackerel Download PDF

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CN114403380A
CN114403380A CN202111401438.7A CN202111401438A CN114403380A CN 114403380 A CN114403380 A CN 114403380A CN 202111401438 A CN202111401438 A CN 202111401438A CN 114403380 A CN114403380 A CN 114403380A
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mackerel
dry
salt
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杨娟
梁进欣
刘功良
赵文红
白卫东
钱敏
李湘銮
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Zhongkai University of Agriculture and Engineering
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    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

The invention belongs to the technical field of mackerel processing, and particularly relates to a salt-reducing and freshness-increasing preparation process for dry-cured mackerel. The invention can improve the delicate flavor, the salty flavor and the thick flavor of the product and improve the taste quality of the dry-cured mackerel; promoting the degradation of protein and the generation of flavor development substances, such as flavor development peptide, free amino acid and the like; the addition amount of salt is reduced, good taste and mouthfeel can be achieved, growth and propagation of spoilage microorganisms are prevented, and the safety of the product is improved; compared with the traditional dry pickling method, the hardness and the chewiness can be reduced, and the texture and the mouthfeel of the product are improved; can increase the content of fresh amino acid and reduce the proportion of bitter amino acid.

Description

Salt-reducing and freshness-increasing manufacturing process for dry-cured mackerel
Technical Field
The invention belongs to the technical field of mackerel processing, and particularly relates to a salt-reducing and freshness-increasing preparation process for dry-cured mackerel.
Background
Spanish mackerel belongs to the family Perciformes, the family Spanish mackerel (family Tinopectaceae), the body is long and flat, the body color is silvery, the back has dark stripes or black blue spots, the mouth is large, the cuspid is sharp, the teeth are sharp, the swimming is rapid, the sexual condition is fierce, the general body length is 260-520 mm, the size of the large person can reach more than 1m and the weight is more than 20kg, and the mackerel is are distributed in the western region of the North Pacific ocean, the east China sea, the yellow sea and the Bohai sea. The main fishing ground includes Zhoushan, Lianhong open sea and Shandong south coast. Belongs to the middle and upper layer fishes in warm water, and often colonizes for long-distance migration. The growth is rapid, the length of the fork of the young fish in the current year can be 25-30 cm, the average fork length of the 1-2 instar fish is 50cm, and the average weight is about 800 g.
Spanish mackerel meat is more and less in thorn, tender in meat and delicious in taste; the reputations of Shanshang Francolini river-river and Heimi Spanish are in folk. The edible method is various, and the food can be eaten fresh or pickled. The mackerel pickling can be divided into dry pickling and wet pickling. The wet pickling refers to pickling the fish in a pickling solution. The dry pickling is a process of pickling by using dry salt (crystal salt) or mixed salt, firstly wiping the surface of the food thoroughly to cause the food to have the phenomenon of outward permeation of juice (the fish is pickled without wiping thoroughly), and forming salt liquid by means of the outward permeation of juice. Since salt is added only and no water is added during pickling, the method is called dry pickling.
However, the inventor finds that the dry-cured mackerel obtained by the conventional dry-curing method has the following defects in the process of dry-curing mackerel:
(1) the content of fresh amino acid in the dry-cured mackerel is low, so that the dry-cured mackerel has insufficient fresh taste; (2) the dry-cured mackerel has low content of sweet amino acids, which causes insufficient sweet taste of the dry-cured mackerel; (3) the dry-cured mackerel obtained by the traditional dry curing method has higher hardness, stickiness and chewiness, and the texture and sense of the dry-cured mackerel are seriously influenced; (4) the traditional dry pickling method needs to add more salt to inhibit the growth and the propagation of microorganisms, otherwise, the safety and the texture sense of the product are affected; (5) the traditional salt reduction method is adopted, for example, the addition of substitute salt (potassium chloride, calcium chloride and the like) can generate certain undesirable taste such as metallic taste, astringent taste and the like to mackerel.
The technical problems can greatly influence the quality and the taste of fish meat, and can generate bad flavor and destroy the nutritive value of the fish meat. Therefore, the dry pickling method for the mackerel is rich in fresh amino acid content and/or rich in sweet amino acid content and/or low in hardness, stickiness and chewiness and capable of reducing the salt consumption, and has important significance for improving the quality of the dry pickled mackerel.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a salt-reducing and freshness-increasing preparation process of dry-cured mackerel, which increases the fresh-taste substances in the mackerel, improves the taste of the mackerel, reduces the salt consumption and improves the quality of the dry-cured mackerel on the whole.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a salt-reducing and freshness-increasing preparation process of a dry-cured mackerel, which comprises the steps of cutting a fresh mackerel into blocks, uniformly coating salt on the surfaces of the blocks, curing for 4-6h at 4-6 ℃, inoculating lactobacillus plantarum and honey-conjugated yeast, standing and fermenting for 1-3h at 20-30 ℃, and finally drying to obtain the mackerel.
Preferably, the amount of the salt is 2% of the weight of the fresh fish blocks, and the weight of the fish blocks is 150g-200 g. Compared with the conventional dry pickling method, the use amount of the salt can be reduced by 2%, and the method is safer and healthier.
Preferably, the inoculation amount of the honey zygosaccharomyces and the lactobacillus plantarum is 2: 1.
The lactobacillus can increase the release of FAAs and polypeptide, and can generate unique flavor, the yeast can also improve the flavor, fragrance, texture and the like of food, and meanwhile, the lactobacillus plantarum and the honey conjugated yeast are taken as probiotics, so that the growth and the propagation of spoilage microorganisms can be inhibited in the dry pickling process, and the safety of the dry pickled mackerel is improved. According to research, the invention discovers that the composite microbial inoculum (honey yeast and lactobacillus plantarum) prepared according to the proportion has the most obvious effect of enhancing the freshness, and can effectively improve the overall taste characteristic of the dry-cured mackerel.
Preferably, the lactobacillus plantarum is lactobacillus plantarum 24258 purchased from china industrial culture collection; the honey zygosaccharomyces is honey zygosaccharomyces 6-7431, and is preserved in China center for type culture collection with the preservation number of CCTCCM 2015545.
Preferably, the total inoculation amount of the lactobacillus plantarum and the honey zygosaccharomyces is 8-12mL/100g, and the lactobacillus plantarum and the honey zygosaccharomyces are respectively cultured to the concentration of 10 before inoculation7-109cfu/mL of bacterial liquid. Further, the total inoculation amount of Lactobacillus plantarum and Zygosaccharomyces mellifera is 10mL/100g, and Lactobacillus plantarum and Zygosaccharomyces mellifera are cultured to a concentration of 10 before inoculation respectively8cfu/mL of bacterial liquid.
Preferably, the drying is to a moisture content of the fish fillet of 30-35%.
Preferably, the temperature of drying is 13-17 ℃. Further, the temperature of drying was 15 ℃.
Preferably, the static pickling is carried out for 5 hours at 5 ℃.
Preferably, the standing fermentation is standing fermentation at 25 ℃ for 2 h.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a salt-reducing and freshness-increasing preparation process of dry-cured mackerel, which comprises the steps of uniformly coating salt on the surface of a fish block, inoculating lactobacillus plantarum and honey zygosaccharomyces after static curing, standing, fermenting and drying. The invention can improve the delicate flavor, the salty flavor and the thick flavor of the product and improve the taste quality of the dry-cured mackerel; promoting the degradation of protein and the generation of flavor development substances, such as flavor development peptide, free amino acid and the like; the addition amount of salt is reduced, good taste and mouthfeel can be achieved, growth and propagation of spoilage microorganisms are prevented, and the safety of the product is improved; compared with the traditional dry pickling method, the hardness and the chewiness can be reduced, and the texture and the mouthfeel of the product are improved; can increase the content of fresh amino acid and reduce the proportion of bitter amino acid. The invention increases the delicate flavor substances in the mackerel, improves the taste, reduces the salt consumption, improves the quality of the dry-cured mackerel on the whole, and better meets the requirements of health food.
Drawings
FIG. 1 is the taste evaluation results of the dry-cured Spanish mackerel in example 1;
FIG. 2 is a sensory evaluation of the dry-cured Spanish mackerel in example 1 and comparative examples 1-2 (A is a sensory evaluation of quality; B is a sensory evaluation of taste characteristics);
FIG. 3 is a taste evaluation of the dry-cured mackerel electronic tongue in example 1 and comparative examples 1-2;
FIG. 4 shows the change of myofibrillar proteins during dry-pickling of dry-pickled Spanish mackerel in the 2% salt + mixed (1:2) group (lane 1: fresh meat; lane 2: after fermentation; lane 3: dried 1 d; lane 4: dried 3 d; lane 5: dried 6 d).
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The experimental procedures in the following examples were carried out by conventional methods unless otherwise specified, and the test materials used in the following examples were commercially available by conventional methods unless otherwise specified.
Example 1 salt-reducing and freshness-enhancing preparation Process of Dry-cured Spanish mackerel (salt + Mixed bacteria group)
(1) Lactobacillus plantarum, strain number 24258, purchased from China center for culture Collection of Industrial microorganisms; the honey zygosaccharomyces 6-7431 is preserved in China center for type culture Collection with the preservation number of CCTCCM 2015545.
(2) Lactobacillus plantarum was activated with MRS broth: taking 200 mu L of lactobacillus preservation solution to contain 10mL of sterilized MRSCulturing in broth at 37 deg.C for 24 hr to obtain activated strain, performing amplification culture with the activated strain for 16 hr, centrifuging the obtained bacterial liquid in 4 deg.C centrifuge at 8000r/min for 5min, discarding supernatant, diluting with appropriate sterile water, and measuring OD600nm value, so that the concentration of the bacterial liquid is 108cfu/mL。
(3) Activating the honey-combined yeast 6-7431 by using a malt extract culture medium: adding 200 μ L of yeast preservation solution into sterilized wort culture medium containing 10mL, culturing at 30 deg.C for 24 hr to obtain activated strain, performing amplification culture with the activated strain for 24 hr, centrifuging the obtained bacterial solution in 4 deg.C centrifuge at 8000r/min for 5min, removing supernatant, diluting with appropriate sterile water, and measuring OD600nm value, so that the concentration of the bacterial liquid is 108cfu/mL。
(4) Cutting fresh mackerel into blocks, adding table salt according to the proportion (m/m) of table 1, uniformly coating the table on the surfaces of the fish blocks (150g-200g), pickling for 5h at 5 ℃, then inoculating (namely uniformly coating) lactobacillus plantarum and honey zygosaccharomyces according to the volume ratio of table 1, wherein the inoculation amount is 10mL/100g, standing and fermenting for 2h at 25 ℃, finally, drying the fish blocks in a biochemical incubator at 15 ℃ until the water content of the fish blocks is 30-35%, and packaging after drying to obtain the finished product.
Table 1 preparation of dry-cured Spanish mackerel with different amounts of salt and different ratios of the complex starter
Figure RE-GDA0003535053900000041
Comparative example 1A dry-cured Spanish mackerel (4% salt control, CT) was prepared using a conventional dry-curing method
Cutting fresh mackerel into blocks, adding table salt according to the proportion of 4% (m/m), uniformly coating the table salt on the surfaces of the fish blocks, statically pickling for 5 hours at 5 ℃, adding sterile water into the pickled fish blocks, wherein the water addition amount is 10mL/100g, placing the fish blocks in a biochemical incubator at 25 ℃ for 2 hours, finally placing the fish blocks in a biochemical incubator at 15 ℃ for drying until the water content of the fish blocks is 30% -35%, and packaging after drying to obtain the finished product.
COMPARATIVE EXAMPLE 2 Dry-cured Spanish mackerel was prepared by conventional dry-curing method (2% salt control group, CR)
Cutting fresh mackerel into blocks, adding table salt according to the proportion of 2% (m/m), uniformly coating the table salt on the surfaces of the fish blocks, statically pickling for 5 hours at 5 ℃, adding sterile water into the pickled fish blocks, wherein the water addition amount is 10mL/100g, placing the fish blocks in a biochemical incubator at 25 ℃ for 2 hours, finally placing the fish blocks in a biochemical incubator at 15 ℃ for drying until the water content of the fish blocks is 30% -35%, and packaging to obtain finished products.
Experimental example 1 evaluation of taste of dry-cured Spanish mackerel of example 1
The pieces of the dry-cured mackerel prepared in experimental example 1 were boiled in water for 15min, and then a sensory evaluation group was composed of 13 persons, and the taste of the boiled dry-cured mackerel was evaluated from 5 points of umami, salty, thick, sweet, and bitter. The test was scored using a score of 10 and all results averaged. Each panelist, independently scored, and each tasted one sample, rinsed with distilled water, and then tasted the next sample.
In order to determine the basic taste characteristics of the dry-cured mackerel, the dry-cured mackerel is steamed over water and subjected to taste evaluation, and the results are shown in figure 1 and table 1, and the results show that A2 has the best salty taste and better fresh taste, and the taste strength of the fresh taste and the salty taste is higher than that of the CR and CT groups, and prove that the addition of the compound leavening agent in the preparation process of the dry-cured mackerel has certain functions of reducing salt and increasing freshness, and improves the overall taste characteristics of the dry-cured mackerel. Therefore, further studies were conducted on the dry-pickled mackerel of group A2 (2% salt content, 2:1 ratio of honey yeast to Lactobacillus plantarum) and 2% salt + mixed group for short.
TABLE 2 taste evaluation results of dry-cured mackerel
Figure RE-GDA0003535053900000051
Experimental example 2 sensory evaluation of dry-cured Spanish mackerel in example versus comparative example
(1) Sensory evaluation of dry-cured Spanish mackerel
The pieces of 3 kinds of dry-cured mackerel of example 1 (2% salt + mixed group) and comparative examples 1-2 were boiled over water for 15min, and then 13 sensory panelists were evaluated and scored by a scoring test, and sensory evaluation criteria were evaluated according to table 1.
TABLE 3 sensory Scoring criteria
Figure RE-GDA0003535053900000052
Figure RE-GDA0003535053900000061
A sensory evaluation group was composed of 13 participants, and experiments were performed to identify basic tastes such as sour, sweet, bitter, salty, and umami, and flavor evaluations (umami, salty, thick, sweet, and bitter) were performed on 3 kinds of steamed, dry-cured mackerel, respectively. The test was scored using a score of 10 and all results averaged. Each panelist scored independently, each time one sample was tasted, rinsed with distilled water, and tasted the next sample.
(2) Sensory evaluation result analysis of dry-cured Spanish mackerel
After 3 cooked dry-cured mackerel are randomly coded, sensory evaluation and taste characteristic evaluation are carried out according to the standard of Table 1, the quality result is shown in figure 2A, the taste and mouthfeel scores of a 2% salt + mixed group are superior to those of a control group (p <0.05), but no obvious difference exists in odor score (p >0.05), the mouthfeel score of a 2% salt control group is obviously lower than that of the other 2 groups (p <0.05), probably because the addition amount of salt is only 2%, the growth and reproduction of spoilage microorganisms cannot be effectively inhibited, the fish meat is loose and the mouthfeel is poor, the group inoculated with a fermentation microbial inoculum although the addition amount of salt is only 2%, the mouthfeel of the group added with the microorganisms and the control group added with 4% salt do not have obvious difference (p >0.05), and the growth and reproduction of the spoilage microorganisms can be effectively inhibited by lactobacillus plantarum and the honey zygosaccharomyces.
The results of the taste characteristics of the dry-cured mackerel are shown in fig. 2B, and the salty, umami and kokumi taste are the main taste of the dry-cured mackerel. The salty taste and the delicate taste of the 2% salt and mixed bacteria group are superior to those of the 2% salt control group, which shows that the addition of the mixed bacteria in the dry pickling process is more favorable for enhancing the taste characteristics of the dry pickled mackerel, and has better salty and fresh-increasing effects, thus the mixed inoculation of the lactobacillus plantarum and the honey-conjugated yeast is more favorable for generating flavor-developing substances in the dry pickled mackerel.
Experimental example 3 measurement of texture characteristics of dry-cured Spanish mackerel according to examples and comparative examples
(1) Measurement method
Referring to the method of plum sensitivity (change of endogenous protease during plum sensitivity and its influence on quality [ D ] of salted fish [ D ] university of agriculture in china, 2014.), 2 × 2 × 2 squares cut from 3 dry-salted mackerel samples of example 1 (2% salt + mixed bacteria group) and comparative examples 1-2 were slightly modified, using TPA mode, cylindrical probe, 20% compression set, trigger force 250N, speed 30mm/min before test, test speed 60mm/min, speed 30mm/min after test, parallel 10 times, and averaged.
(2) Analysis of dry-cured mackerel texture results
Texture characteristics of 3 groups of dry-cured mackerel samples were measured using a texture analyzer, hardness representing the force with which the teeth squeezed the sample, cohesiveness representing the contractile force inside the sample, stickiness representing the energy required for crushing before swallowing, and chewiness representing the energy required for chewing. The results are shown in table 4, the cohesiveness of the 3 groups of samples is not obviously different (p <0.05), the hardness, chewiness and adhesiveness of the 4% salt control group are significantly higher than those of the rest 2 groups (p <0.05), probably because the protein denaturation of the fish protein due to water loss during the dry-curing process of the 4% salt control group is caused by the fish protein, and the degradation of the fish protein by the microorganisms is weaker, which indicates that the 4% salt is added with a certain bacteriostasis effect. The 2% salt and mixed bacterium group continuously secretes protease in the dry pickling process to promote the degradation of protein, so that the hardness and the chewiness are reduced, the texture and the taste of the dry pickled mackerel are improved, and the quality and the taste are basically consistent with sensory evaluation.
TABLE 4 texture Properties of dry-cured Spanish mackerel
Figure RE-GDA0003535053900000071
Note: data annotation different lower case letters in the same row indicate significant differences between data (P <0.05)
Experimental example 4 electronic tongue measurement of dry-cured Spanish mackerel of examples and comparative examples
(1) Measurement method
The 3 dry-cured mackerel samples of example 1 (2% salt + mixed bacteria group) and comparative examples 1-2 were first cut into small pieces with scissors, placed in a household food processor and crushed, 10g of the crushed samples were weighed into a beaker (sealed with a preservative film), the beaker was placed in a pot after the water in the pot was boiled, and the beaker was steamed and boiled for 15min in a water-proof manner. Taking out from the pan, adding 140g of boiled water, fully stirring, performing ultrasonic treatment for 10min, finally centrifuging at 3000rpm/min for 5min, and taking the supernatant for electronic tongue testing.
(2) Electronic tongue sensory results analysis of dry-cured Spanish mackerel
The electronic tongue is used for simulating a taste recognition mechanism of a human tongue so as to obtain basic information of taste of a sample. The results are shown in fig. 3, the umami response value of the 2% salt + mixed bacteria group is significantly higher than that of the control group (p <0.05), the bitter response value is significantly lower than that of the two groups of control groups (p <0.05), and basically accords with the human sensory evaluation, which shows that the inoculation of the mixed bacteria in the dry pickling process can increase the production of the umami substances and reduce the production of the bitter substances, the salty taste has no significant difference from the 2% salt control group (p >0.05), the salty response value of the 4% salt control group is the highest, accords with the measured salt content, but has a slight difference from the human sensory evaluation, and the reason is that the salty taste of the electronic tongue is directly caused by inorganic salts such as salt, and in the human sensory evaluation, the umami substances and the thick substances cooperate with sodium chloride to improve the salty taste intensity.
Experimental example 5 determination of free amino acids of dry-cured Spanish mackerel according to examples and comparative examples
(1) Measurement method
Accurately weighing 5.00g of sample (example 1 (2% salt + mixed bacteria group) and 3 kinds of dry-cured mackerel of comparative example 1-2), adding 15mL of trichloroacetic acid with 5g/100mL, repeatedly homogenizing for 3 times, fixing the volume to 50mL, carrying out ultrasonic treatment for 30min, standing for 1h, taking 25mL of filtrate into a 50mL centrifuge tube, centrifuging for 15min at 10000r/min, filtering with a 0.22 mu m water system filter membrane, and analyzing the filtered filtrate by using a high performance liquid chromatograph by using an AgiLent automatic online derivatization method.
(2) Analysis of results on the content of free amino acids in dry-cured Spanish mackerel
Free amino acids are one of the main flavor substances in food products and can improve the taste characteristics of the food products. The results of the content of free amino acids in the dry-cured mackerel are shown in table 5, the content of total free amino acids in the 2% salt + mixed bacteria group is far higher than that in the two groups of control groups (p is less than 0.05), the ratio of fresh amino acids is higher than that in the two groups of control groups, and the ratio of bitter amino acids is lower than that in the two groups of control groups, so that the inoculation of microorganisms in the dry-curing process can promote the generation of free amino acids, is beneficial to the generation of fresh amino acids, and reduces the ratio of bitter amino acids, thereby improving the taste characteristics of the dry-cured mackerel on the whole, and mainly because the lactobacillus plantarum and the honey zygosaccharomyces secrete protease, peptidase and the like continuously in the growth and reproduction process to degrade the proteins in the fish meat.
The content of the umami amino acid in the 2% salt and mixed strain group is the highest, so that the addition of the mixed strain is more beneficial to the generation of the umami amino acid, the umami taste of the dry-cured mackerel can be better presented, and the umami amino acid can also generate a synergistic effect with sodium chloride, so that the umami taste and the salty taste are enhanced.
The research shows that the glutamic acid can show the capability of enhancing the salty taste in a low-concentration sodium chloride solution and has stronger salty taste enhancing capability than GMP and IMP; in fact, lysine, arginine, glutamic acid and aspartic acid can enhance the salty taste of food, and researches show that the addition of 0.7 percent of monosodium glutamate in the spicy soup can reduce the sodium addition by 32.5 percent; arginine and lysine, although bitter amino acids, also have the ability of enhancing the flavor, and can improve the salty taste intensity of the product to a certain extent.
TABLE 5 amino acid content of dry-cured mackerel by different processes
Figure RE-GDA0003535053900000081
Figure RE-GDA0003535053900000091
Note: data annotation different lower case letters in the same row indicate significant differences between data (P <0.05)
Experimental example 6 changes in myofibrillar proteins of dry-cured Spanish mackerel of examples and comparative examples were analyzed by SDS-PAGE
(1) Measurement method
Referring to the method of Cao brochan, etc. (Cao brochan, Zhanglin, Hanyi, etc. change of myofibrillar protein structure in bacon processing [ J ] Chinese agricultural science, 2013,46(18): 3871) 3877) and slightly modifying, extracting myofibrillar protein from different stages (fresh meat, after fermentation, drying for 1d, drying for 3d and drying for 6d) of dry-curing mackerel by 2% salt + mixed bacteria group, the specific method is as follows:
mixing pulverized Spanish mackerel with 4 volumes (1: 4, w/v) of a mixture (solution A, 1:1, w/v) of a low-temperature frozen 0.1M KCl buffer (pH 7.0) and a 20mM Tris-HCl buffer, homogenizing at 10000r/min for 3 times and 30s each time by a high-speed homogenizer, filtering through a 20-mesh sieve (pore diameter 0.9mM), centrifuging at 5000r/min for 15min, pouring out the supernatant, and collecting the precipitate granules, namely crude myofibrillar protein. Repeating the steps for 3 times to obtain high-purity myofibrillar protein, and finally measuring the protein concentration by using a biuret method to adjust the concentration of the myofibrillar protein to 5 mg/mL.
The extracted myofibrillar proteins at each stage were analyzed by SDS-PAGE. The volume fraction of the selected separation gel is 12%, the volume fraction of the selected concentration gel is 5%, and the 1L electrode buffer contains 3.02g of Tris, 18.8g of glycine and 10% SDS 10 mL. Electrophoresis is carried out by adopting a 1mm gel plate; the loading amount of myofibrillar protein is 10 mu L; the voltage is 80V when the electrophoresis is started, and is changed to 120V after the sample enters the separation gel; after the electrophoresis was completed, the film was taken out and stained with Coomassie Brilliant blue for 1 hour (100mL of the staining solution contained 0.25g of Coomassie Brilliant blue R250, 45mL of methanol, and 10mL of glacial acetic acid), and then destained to be transparent with a methanol/glacial acetic acid destaining solution (the destaining solution contained 5% of methanol and 7.5% of glacial acetic acid).
(2) Analysis of Change results of Dry-pickled Spanish mackerel myofibrillar proteins
SDS-PAGE analysis showed the degree of proteolysis of Spanish mackerel during dry-pickling. As shown in FIG. 4, in Spanish mackerel after fermentation and dry-cured 1d, the staining intensity of protein bands at 95kDa, 37kDa and 30kDa begins to rise, which proves that the degradation of myofibrillar proteins begins, and the staining intensity of MHC (myosin light chain), Actin (Actin) and MLC-1 (myosin light chain) becomes obviously lighter along with the increase of dry-curing time, which indicates that the proteins are degraded continuously, and the main reason is probably that the degradation of the proteins is promoted by cathepsin in fish meat and protease and peptidase produced by lactobacillus plantarum.
The protease and endopeptidase secreted by lactobacillus plantarum and honey zygosaccharomyces are the main reasons of proteolysis, and the protein is continuously degraded into small peptide and amino acid with taste, while the main taste substance of the dry-cured mackerel is the small peptide, so the extraction, separation and identification of the taste peptide are carried out subsequently.
The method for separating and purifying the flavor-presenting peptide by ultrafiltration and GFC (gel column chromatography separation) comprises the following steps:
1) extraction of flavor-developing peptide extract
Extracting the flavor-developing peptide extract by a boiling water method, which comprises the following steps: 200g of sample meat (dried salted mackerel of example 1 (2% salt + mixed bacteria group)) was taken, 800mL of ultrapure water was added, homogenization was repeated 3 times, 3min each time, extraction was performed in a boiling water bath for 2h, centrifugation was performed (4 ℃, 10000r/min, 15min), and the supernatant was taken.
2) Ultrafiltration concentration of flavor-developing peptide extract
Filtering the flavor peptide extracting solution in the step 1) by a polypropylene filter membrane (50mm), and intercepting components of the flavor peptide extracting solution less than 3kD by using a 3kDa hollow fiber filter membrane column under the flow rate of 40r/min and the pressure of 5Psi by adopting an automatic tangential flow filtration system. The component extract and the flavor development peptide extract are subjected to vacuum freeze drying and concentration, and then are stored at the temperature of minus 40 ℃ for later use.
3) Gel column chromatographic separation of taste-giving peptides
Dissolving the lyophilized powder of the ultrafiltration component with a concentration of less than 3kDa in ultrapure water to 10mg/mL, filtering with 0.45 μm water phase membrane, and separating and purifying with Sephadex G-15 gel chromatographic column to obtain taste peptide.
And then, carrying out sensory evaluation analysis on the obtained flavor-presenting peptide, selecting a component with optimal sensory effect to carry out mass spectrum identification, finding 5 polypeptides (table 6) through liquid chromatography-mass spectrometry and software analysis, predicting by iUmami-SCM software that all peptide segments have delicate flavor, identifying and characterizing the flavor-presenting peptide by mainly combining the tendency scores of amino acid and dipeptide, and having higher accuracy on the basis of cross validation and independent test, thereby being an effective and promising flavor-presenting peptide identification method. The 5 polypeptides in the table are main flavor development substances of 2% salt and mixed bacteria group, and have certain contribution to the taste increase of the dry-cured mackerel.
TABLE 62 peptide sequence of the optimal component of the salt + Mixed bacteria group
Figure RE-GDA0003535053900000111
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.

Claims (9)

1. A salt-reducing and freshness-increasing preparation process for dry-cured mackerel is characterized in that fresh mackerel is cut into blocks, salt is firstly uniformly coated on the surfaces of the blocks, the blocks are statically cured at the temperature of 4-6 ℃ for 4-6 hours, lactobacillus plantarum and honey-conjugated yeast are inoculated, standing and fermentation are carried out at the temperature of 20-30 ℃ for 1-3 hours, and finally drying is carried out to obtain the mackerel.
2. The salt-reducing and freshness-increasing preparation process of the dry-cured mackerel as claimed in claim 1, wherein the amount of the salt is 2% of the weight of the fresh fish block, and the weight of the fish block is 150g-200 g.
3. The salt-reducing and freshness-enhancing preparation process of the dry-cured mackerel as claimed in claim 1, wherein the inoculation amount of the honey-conjugated yeast and the lactobacillus plantarum is 2: 1.
4. The salt reducing and freshness improving production process of the dry-cured mackerel as claimed in claim 1, wherein the lactobacillus plantarum is lactobacillus plantarum 24258, and the honey-conjugated yeast is honey-conjugated yeast 6-7431.
5. The process for preparing a salt-reducing and freshness-enhancing composition for dry-cured mackerel as claimed in claim 1, wherein the total inoculation amount of lactobacillus plantarum and honey-conjugated yeast is 8-12mL/100g, and the lactobacillus plantarum and the honey-conjugated yeast are cultured to a concentration of 10 before inoculation7-109cfu/mL of bacterial liquid.
6. The salt-reducing and freshness-enhancing process for producing dry-cured mackerel according to claim 1, wherein the drying is carried out until the water content of the fish block is 30% -35%.
7. The salt-reducing and freshness-enhancing preparation process of the dry-cured mackerel as claimed in claim 1, wherein the drying temperature is 13-17 ℃.
8. The salt-reducing and freshness-increasing production process of the dry-cured mackerel as claimed in claim 1, wherein the static curing is performed at 5 ℃ for 5 hours.
9. The salt-reducing and freshness-increasing production process of the dry-cured mackerel as claimed in claim 1, wherein the standing fermentation is at 25 ℃ for 2 h.
CN202111401438.7A 2021-11-24 2021-11-24 Salt-reducing and freshness-increasing manufacturing process for dry-cured mackerel Pending CN114403380A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
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CN117946212A (en) * 2024-01-30 2024-04-30 中国水产科学研究院南海水产研究所 Umami peptide derived from sea bass and application thereof
CN117946210A (en) * 2024-01-30 2024-04-30 中国水产科学研究院南海水产研究所 Fish source umami peptide with bitter blocking effect and application thereof
CN118010453A (en) * 2024-04-08 2024-05-10 四川旅游学院 Free amino acid detection processing device and method suitable for meat samples

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CN105230765A (en) * 2015-10-15 2016-01-13 大连工业大学 Making method of flavor fish product
CN112471237A (en) * 2020-11-07 2021-03-12 仲恺农业工程学院 Method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation
CN112674296A (en) * 2020-12-23 2021-04-20 仲恺农业工程学院 Method for dry-pickling mackerel

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105230765A (en) * 2015-10-15 2016-01-13 大连工业大学 Making method of flavor fish product
CN112471237A (en) * 2020-11-07 2021-03-12 仲恺农业工程学院 Method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation
CN112674296A (en) * 2020-12-23 2021-04-20 仲恺农业工程学院 Method for dry-pickling mackerel

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117946212A (en) * 2024-01-30 2024-04-30 中国水产科学研究院南海水产研究所 Umami peptide derived from sea bass and application thereof
CN117946210A (en) * 2024-01-30 2024-04-30 中国水产科学研究院南海水产研究所 Fish source umami peptide with bitter blocking effect and application thereof
CN117946210B (en) * 2024-01-30 2024-07-19 中国水产科学研究院南海水产研究所 Fish source umami peptide with bitter blocking effect and application thereof
CN118010453A (en) * 2024-04-08 2024-05-10 四川旅游学院 Free amino acid detection processing device and method suitable for meat samples

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