Processing method for inoculating and fermenting smelly mandarin fish with low biogenic amine content

Abstract

The invention discloses a processing method capable of shortening the fermentation period and reducing the biogenic amine content for inoculated fermentation of smelly mandarin fish, and belongs to the field of food processing. The method comprises the following steps: (1) pretreating mandarin fish; (2) preparing fermentation liquor, wherein the fermentation liquor is prepared from NaCl, Chinese prickly ash, a leavening agent and water; the mass percentage concentration of each component is as follows: 0.1% of pepper, 4-8% of NaCl, 0.5-1.5% of a leavening agent and the balance of water; (3) fermentation process of smelly mandarin fish: completely immersing the fish body in the fermentation liquid, respectively fermenting for 6-12 days at the temperature of 5-20 DEG C, and collecting a smelly mandarin fish sample; and (4) performing vacuum packaging: performing vacuum packaging on the collected smelly mandarin fish samples, and performing cryopreservation at-18 DEG C. The leavening agents are lactobacillus sake, pediococcus pentosaceus, lactobacillus plantarum and mixed strains (lactobacillus sake, pediococcus pentosaceus and lactobacillus plantarum in a ratio of 1: 1: 1) respectively. The fermentation period of the siniperca chuatsi is shortened through inoculated fermentation, the content of biogenic amine is reduced, and the method has very high application and popularization value.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing method of inoculated fermented smelly mandarin fish which can shorten the fermentation cycle and reduce the content of biogenic amines. Background Art

[0002] Traditional fermented foods have the unique charm of "eating in China" and are treasures of the traditional culture of the Chinese nation. They need to be passed on from generation to generation and innovated. Stinky mandarin fish is a traditional fermented fish product with a long history. As a typical representative of Huizhou's traditional famous dishes, it has the characteristics of "stinky with fragrance and garlic-shaped meat", and is deeply favored by consumers. According to the data of the "China Fisheries Statistical Yearbook 2024", the total output of mandarin fish in my country in 2023 will reach 470,000 tons, the market price of mandarin fish is about 30 to 50 yuan per catty, and its annual output value exceeds 22 billion yuan. Mandarin fish processing is a characteristic industry of freshwater fish processing in my country, mainly based on fermented stinky mandarin fish, which greatly increases the economic added value of mandarin fish processing products. In 2023, the annual processing volume of stinky mandarin fish in Anhui Province will be nearly 55,000 tons, and the output value of the processing industry will exceed 5 billion yuan. However, as an important specialty industry in Anhui Province, the production of stinky mandarin fish is still mainly based on natural fermentation in family workshops. The processing method is relatively extensive, the production environment is poor, and there will be bacteria growth. Under the action of miscellaneous bacteria, biogenic amines are easily generated. Therefore, the main problems of naturally fermented stinky mandarin fish are long fermentation cycle, difficult to control product quality, and certain safety hazards. These problems have become the technical bottleneck for the in-depth development of stinky mandarin fish as an industrial dish.

[0003] Based on this, this patent shortens the fermentation cycle of stinky mandarin fish by inoculating fermentation agents and lowering the fermentation temperature, and reduces the content of biogenic amines in stinky mandarin fish, thereby solving the common problems of stinky mandarin fish, such as long fermentation cycle, unstable quality and potential safety hazards. This patent will provide certain theoretical support for the green manufacturing and industrial development of stinky mandarin fish, and has certain reference significance for the quality improvement of other fermented fish products. Summary of the invention

[0004] The purpose of the present invention is to provide a processing method of inoculated fermented smelly mandarin fish which can shorten the fermentation period and reduce the content of biogenic amines, so as to make up for the shortcomings of the existing processing methods.

[0005] The method mainly includes the following steps:

[0006] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0007] S2. Preparation of fermentation broth: The fermentation broth is composed of NaCl, Chinese prickly ash, a starter and water; the mass percentage concentrations of the components are: Chinese prickly ash 0.1%, NaCl 4-8%, a starter addition amount of 0.5-1.5%, and the balance is water; the starters are Lactobacillus sakei, Pediococcus pentosaceus, Lactobacillus plantarum and a mixed strain (Lactobacillus sakei: Pediococcus pentosaceus: Lactobacillus plantarum, 1:1:1).

[0008] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:1 to 1:3. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 5 to 20°C, ferment for 6 to 12 days respectively, and collect different smelly mandarin fish samples regularly.

[0009] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0010] The processing method of the stinky mandarin fish is as follows: in step S2, the mass percentage concentration of the starter in the fermentation liquid is 0.5% to 1.5%, the mass percentage concentration of NaCl is 4 to 8%, and the starter is Lactobacillus sakei, Pediococcus pentosaceus, Lactobacillus plantarum and a mixed strain (Lactobacillus sakei: Pediococcus pentosaceus: Lactobacillus plantarum, 1:1:1).

[0011] The processing method of the stinky mandarin fish, in step S3, the fermentation temperature of the stinky mandarin fish is 5-20° C., and the fermentation days are 8-12 days.

[0012] Technical innovation of the present invention

[0013] 1. This patent shortens the fermentation period of stinky mandarin fish by inoculating fermentation agent and lowering fermentation temperature, and effectively reduces the content of biogenic amines in stinky mandarin fish, thereby solving the common problems of stinky mandarin fish such as long fermentation period, unstable quality and certain safety hazards, and has high promotion and application value.

[0014] 2. The operation process involved in the present invention is simple, the reaction conditions are mild, it is safe and environmentally friendly, it takes a short time, does not require complicated equipment, has strong feasibility, improves production efficiency, and is suitable for industrial production.

[0015] Description of the attached figures / tables:

[0016] 1. Figure 1 Flow chart of different processing technologies for stinky mandarin fish

[0017] 2. Figure 2 Sensory evaluation details of stinky mandarin fish

[0018] 3. Figure 3 Effects of different fermentation processes on sensory evaluation of smelly mandarin fish

[0019] 4. Figure 4 Effects of different fermentation processes on the content of biogenic amines in Siniperca chuatsi DETAILED DESCRIPTION

[0020] The specific embodiments of the present invention are described in more detail below so as to better understand the scheme of the present invention and its advantages in various aspects. However, the specific embodiments described below are only for the purpose of illustration, rather than for limiting the present invention.

[0021] Example 1 (10°C-spontaneous fermentation)

[0022] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0023] S2. Preparation of fermentation liquid: The mass percentage concentrations of the components in the fermentation liquid are: 0.1% of Zanthoxylum bungeanum, 6% of NaCl, and the balance is water.

[0024] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:2. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 10°C, ferment for 10 days respectively, and collect smelly mandarin fish samples.

[0025] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0026] Example 2 (20°C - mixed bacteria inoculation fermentation)

[0027] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0028] S2. Preparation of fermentation broth: The mass percentage concentrations of the components in the fermentation broth are: 0.1% Zanthoxylum bungeanum, 6% NaCl, 1% starter addition, and the balance is water; the starter is composed of mixed strains (Lactobacillus sakei: Pediococcus pentosaceus: Lactobacillus plantarum, 1:1:1).

[0029] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:1.5. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 20°C, ferment for 6 days respectively, and collect smelly mandarin fish samples.

[0030] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0031] Example 3 (20°C - Lactobacillus plantarum inoculation and fermentation)

[0032] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0033] S2. Preparation of fermentation liquid: The mass percentage concentrations of the components in the fermentation liquid are: 0.1% of Zanthoxylum bungeanum, 6% of NaCl, 1% of the starter addition amount, and the balance is water; the starter is Lactobacillus plantarum.

[0034] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:1.5. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 20°C, ferment for 6 days, and collect the smelly mandarin fish sample.

[0035] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0036] Example 4 (20°C - Pediococcus pentosaceus inoculation and fermentation)

[0037] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0038] S2. Preparation of fermentation liquid: The mass percentage concentrations of the components in the fermentation liquid are: 0.1% of Zanthoxylum bungeanum, 6% of NaCl, 1% of the fermentation agent, and the balance is water; the fermentation agent is Pediococcus pentosaceus.

[0039] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:1.5. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 20°C, ferment for 6 days, and collect the smelly mandarin fish sample.

[0040] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0041] Example 5 (20°C - Lactobacillus sake inoculation and fermentation)

[0042] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0043] S2. Preparation of fermentation liquid: The mass percentage concentrations of the components in the fermentation liquid are: 0.1% of pepper, 6% of NaCl, 1% of the starter addition amount, and the balance is water; the starter is Lactobacillus sakei.

[0044] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:1.5. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 20°C, ferment for 6 days, and collect the smelly mandarin fish sample.

[0045] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0046] Comparative Example 1 (20°C-spontaneous fermentation)

[0047] S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained.

[0048] S2. Preparation of fermentation liquid: The mass percentage concentrations of the components in the fermentation liquid are: 0.1% of Zanthoxylum bungeanum, 6% of NaCl, and the balance is water.

[0049] S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; place a pressing plate on the fish body, and add the fermentation liquid prepared in step S2 into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:2. Place an oblate weight on the pressing plate (the pressing weight is about 40% of the weight of the fish), immerse the fish body in the fermentation liquid, cover the fermentation box tightly and place it in a constant temperature and humidity fermentation box, the fermentation temperature is 20°C, ferment for 6 days respectively, and collect smelly mandarin fish samples.

[0050] S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

[0051] Sensory evaluation method

[0052] The smelly mandarin fish samples were subjected to sensory evaluation using a percentage system. The sensory evaluation details are as follows: Figure 2 As shown. 10 trained professional evaluators (5 males and 5 females) were selected and trained in the knowledge of stinky mandarin fish processing and evaluation methods in advance. The final results were averaged after removing the highest and lowest values. The smell, elasticity and garlic clove formation of stinky mandarin fish were evaluated. The smell and elasticity evaluation indicators of stinky mandarin fish were evaluated on raw fish meat, and the garlic clove formation of stinky mandarin fish was evaluated on cooked fish meat (steamed for 10 minutes). The test samples were all from the middle part of the back of mandarin fish.

[0053] Determination of biogenic amines

[0054] Take 2g of stinky mandarin fish homogenate sample and 2mL of perchloric acid solution (0.4mol / L), vortex mix evenly, shake and extract for 10min, centrifuge at 4℃ and 5000g for 10min, and remove the supernatant for use. Accurately transfer 1mL of the sample supernatant, add 250μL of internal standard solution (100μg / mL), put it into a 10mL threaded round-bottom glass tube, add 200μL of sodium hydroxide solution (2mol / mL), 300μL of saturated sodium bicarbonate solution and 2mL of dansyl chloride derivative solution (10mg / mL) in sequence, vortex mix, place on a shaker, and react at 45℃ in the dark for 45min. Add 100μL of ammonia water to terminate the reaction, mix well, let it stand for 15min, blow off acetone with nitrogen at 45℃, dilute to 5mL with acetonitrile, re-dissolve by ultrasound, mix well, and filter with a 0.22μm PTFE microporous filter for testing. Accurately measure 1 mL of each mixed standard series solution, add 250 μL of internal standard solution (100 μg / mL), and derivatize simultaneously with the sample solution. The liquid chromatography conditions are as follows: column temperature: 30°C; mobile phase: A: 0.02 mol / L ammonium acetate solution; B: acetonitrile; wavelength: 254 nm; injection volume: 20 μL.

[0055] Sensory scores of smelly mandarin fish samples under different fermentation processes Figure 3 As shown, compared with Comparative Example 1, the sensory score of the stinky mandarin fish processed in Example 1 is significantly improved, indicating that the reduction of the fermentation temperature will significantly improve the sensory score of the stinky mandarin fish, but prolong the fermentation period of the stinky mandarin fish. Compared with Comparative Example 1, the inoculated fermentation group (Examples 2, 3, 4 and 5) significantly improves the sensory score of the stinky mandarin fish. In addition, the sensory score of the stinky mandarin fish in Example 2 is the highest, indicating that the mixed bacteria inoculation fermentation not only significantly improves the sensory score of the stinky mandarin fish, but also shortens the fermentation period of the stinky mandarin fish, which is mainly manifested in the special fermentation aroma after the fish meat is fermented, the elasticity is large (the collapse is not obvious when the middle finger is pressed, and it returns to its original state when the hand is released) and the garlic clove meat is intact.

[0056] Effects of different fermentation processes on the content of biogenic amines in stinky mandarin fish Figure 4 As shown, compared with Comparative Example 1, the total biogenic amine content in the stinky mandarin fish processed in Example 1 is significantly reduced, indicating that lowering the fermentation temperature will inhibit the formation of biogenic amines in stinky mandarin fish, and low-temperature fermentation will significantly prolong the fermentation period of stinky mandarin fish. Compared with Comparative Example 1, the total biogenic amine content in the stinky mandarin fish processed in Examples 2 and 3 is significantly reduced, indicating that the inoculation of mixed strains and Lactobacillus plantarum significantly inhibits the formation of biogenic amines in stinky mandarin fish and improves the safety quality of stinky mandarin fish. Compared with Comparative Example 1, the total biogenic amine content in the stinky mandarin fish processed in Implementation Cases 4 and 5 is significantly increased, mainly because the inoculation of Pediococcus pentosaceus and Lactobacillus sake contains amino acid decarboxylase genes, which promote the formation of biogenic amines in stinky mandarin fish. Common biogenic amines in stinky mandarin fish are cadaverine, putrescine and tyramine. Compared with Comparative Example 1, the contents of cadaverine, putrescine and tyramine in the stinky mandarin fish processed in Examples 2 and 3 all showed a downward trend, indicating that the inoculation of mixed strains and Lactobacillus plantarum significantly inhibited the formation of the above three biogenic amines.

[0057] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing inoculated fermented smelly mandarin fish to shorten the fermentation period and reduce the content of biogenic amines, characterized in that: The following steps are involved: S1. Pretreatment of mandarin fish: fresh mandarin fish were slaughtered, each weighing about 0.5 kg, and the scales, viscera and gills were removed. The fish were washed and drained. S2. Preparation of fermentation broth: The fermentation broth is composed of NaCl, Chinese prickly ash, a starter and water; the mass percentage concentrations of the components are: Chinese prickly ash 0.1%, NaCl 4-8%, a starter addition amount of 0.5-1.5%, and the balance is water; the starters are Lactobacillus sakei, Pediococcus pentosaceus, Lactobacillus plantarum and a mixed strain (Lactobacillus sakei: Pediococcus pentosaceus: Lactobacillus plantarum, 1:1:1). S3, fermentation process of smelly mandarin fish: neatly stack the mandarin fish pretreated in step S1 into a fermentation box; A pressing plate is placed on the fish body, and the fermentation liquid prepared in step S2 is added into the fermentation box, with the ratio of mandarin fish to fermentation liquid being 1:1 to 1:

3. An oblate weight (the pressing weight is about 40% of the weight of the fish) is placed on the pressing plate, the fish body is completely immersed in the fermentation liquid, the fermentation box is tightly covered and placed in a constant temperature and humidity fermentation box, the fermentation temperature is 5 to 20° C., and the fermentation is performed for 6 to 12 days respectively, and different smelly mandarin fish samples are collected regularly. S4, vacuum packaging: vacuum-pack the stinky mandarin fish sample collected in step S3 and freeze it at -18°C for subsequent determination of sensory evaluation and biogenic amine content of the stinky mandarin fish.

2. The method for processing stinky mandarin fish according to claim 1, characterized in that: The mass percentage concentration of the starter in the fermentation broth in step S2 is 0.5% to 1.5%.

3. The method for processing stinky mandarin fish according to claim 1, characterized in that: The mass percentage concentration of NaCl in the fermentation broth in step S2 is 4-8%.

4. The method for processing stinky mandarin fish according to claim 1, characterized in that: The fermentation agents in the fermentation broth of step S2 are Lactobacillus sakei, Pediococcus pentosaceus, Lactobacillus plantarum and mixed strains (Lactobacillus sakei: Pediococcus pentosaceus: Lactobacillus plantarum, 1:1:1).

5. The method for processing stinky mandarin fish according to claim 1, characterized in that: The fermentation temperature of the stinky mandarin fish in step S3 is 5-20°C.

6. The method for processing stinky mandarin fish according to claim 1, characterized in that: The fermentation period of the stinky mandarin fish in step S3 is 8-12 days.

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