Complex microbial inoculant and application of complex microbial inoculant in meat processing of capelin

Abstract

The invention discloses a complex microbial inoculant and application thereof in processing of the meat quality of Duchun fish, the complex microbial inoculant comprises DC81 inactivated bacterial powder and YY22 inactivated bacterial powder, the complex microbial inoculant can be applied to processing and preparation of the meat quality of Duchun fish, and the complex microbial inoculant comprises a plurality of processes of preparing pickling liquid, unfreezing the Duchun fish, pickling, air-drying and the like; the air-dried capelin prepared by the method is high in water-holding capacity, low in volatile basic nitrogen content, capable of furthest keeping the dry and delicious taste of an air-dried product, improved in quality, healthier, better in sense and relatively simple to prepare, and has very important significance and wide prospects.

Description

Technical Field

[0001] This invention relates to a compound microbial agent and its application in capelin processing, belonging to the field of microbiology. Background Technology

[0002] Capelin, prized for its abundant roe, is a common sight in various dining establishments. However, the unique characteristics of capelin's flesh present several challenges during processing. Its tender, high-moisture content makes it difficult to control moisture loss during conventional processing methods such as drying and marinating, easily leading to dryness and a deteriorated texture. Furthermore, capelin's relatively high fat content makes it prone to oxidation and rancidity during processing and storage. This not only produces an unpleasant rancid taste but also reduces the nutritional value of the fish, impacting product quality and shelf life.

[0003] Traditional capelin processing methods, such as simple salting or drying, primarily focus on product preservation but struggle to achieve ideal results in improving meat quality. While advanced meat processing technologies, such as high-pressure processing and ultrasonic-assisted processing, demonstrate advantages in other meat processing methods, their application in capelin processing is hampered by high equipment costs and complex operations, hindering large-scale implementation. Furthermore, while these physical processing methods improve meat quality, they may damage the nutritional components and flavor compounds in the fish, affecting the overall quality of the product.

[0004] Microbial fermentation, as a green and efficient food processing technology, is gradually emerging in the meat processing industry. By screening suitable microbial strains and utilizing their metabolic activities, the proteins and fats in meat can be appropriately decomposed and transformed, thereby improving the tenderness, flavor, and nutritional value of the meat. Currently, the application of microbial fermentation in fish processing mainly focuses on some large commercial fish, such as salmon and tuna, with limited research and application for fermentation of smaller, specialty fish like capelin. Furthermore, existing fermentation agents are mostly single-strain or simple mixed strains, making it difficult to comprehensively optimize for the unique meat characteristics of capelin. Therefore, developing a compound microbial agent specifically suitable for capelin meat processing has significant practical importance and market value.

[0005] The present invention aims to provide a compound microbial agent and its application in the processing of capelin flesh, which maximizes the preservation of the dry and fresh flavor of the air-dried product, improves quality, makes it healthier, and is relatively simple to prepare. Summary of the Invention

[0006] The present invention aims to provide a compound microbial agent and its application in the processing of capelin flesh, which can maximize the preservation of the dry and fresh flavor of air-dried products, improve quality, make them healthier, and is relatively simple to prepare.

[0007] The DC81 strain mentioned below is classified as Bacillus licheniformis, with accession number CGMCC 1.6537;

[0008] The YY22 strain mentioned below is classified as Lactobacillus paracasei, with accession number CGMCC 1.2468;

[0009] The Bacillus licheniformis CGMCC 1.5641 mentioned below is deposited at the China General Microbiological Culture Collection Center, with accession number CGMCC 1.5641.

[0010] The Lactobacillus paracasei CGMCC 1.3112 mentioned below is deposited at the China General Microbiological Culture Collection Center with accession number CGMCC 1.3112.

[0011] The technical problem to be solved by this invention can be achieved through the following technical solutions.

[0012] Preparation of inactivated powder:

[0013] Preparation of DC81 inactivated bacterial powder: One loopful of DC81 strain was inoculated into MRS solid medium and streaked, then incubated at 37°C for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37°C for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90°C and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0014] Preparation of YY22 bacterial powder inactivation: One loopful of YY22 strain was inoculated into MRS solid medium and streaked, and incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking culture at 37℃ for 24-48 hours, the pH of the bacterial solution was adjusted to 7.0 using NaOH, centrifuged at 5000 rpm for 5 min, the supernatant was discarded, and the centrifuged precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃, stirred continuously at 200 rpm for 30 min to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0015] The inactivated bacterial powder is used in the processing of capelin flesh.

[0016] Preparation of dried capelin:

[0017] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 1 part DC81 inactivated bacteria powder, 1 part YY22 inactivated bacteria powder, and 90 parts water. Mix the above ingredients evenly with a mixer and set aside.

[0018] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0019] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0020] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0021] Advantages of this invention:

[0022] This invention first applies DC81 inactivated bacterial powder and YY22 inactivated bacterial powder to the processing of capelin meat. The dried capelin prepared by this method not only has a high water holding capacity and low volatile basic nitrogen content, but also retains the dry and fresh flavor of the dried product to the maximum extent, improving quality, making it healthier, and with better sensory qualities. Moreover, the preparation is relatively simple, which has great significance and broad prospects. Attached Figure Description Detailed Implementation

[0023] The embodiments of the present invention are described in detail below. These embodiments are only used to explain the present invention and should not be construed as limiting the present invention.

[0024] Specific embodiments of the present invention are described below.

[0025] The DC81 strain mentioned below is classified as Bacillus licheniformis, with accession number CGMCC 1.6537;

[0026] The YY22 strain mentioned below is classified as Lactobacillus paracasei, with accession number CGMCC 1.2468;

[0027] The Bacillus licheniformis CGMCC 1.5641 mentioned below is deposited at the China General Microbiological Culture Collection Center, with accession number CGMCC 1.5641.

[0028] The Lactobacillus paracasei CGMCC 1.3112 mentioned below is deposited at the China General Microbiological Culture Collection Center with accession number CGMCC 1.3112.

[0029] The preparation methods for the inactivated bacterial powder described below are as follows: The desired bacterial strains are inoculated into MRS medium at a concentration of 1%, cultured at 37°C with shaking for 24-48 hours, then the pH of the bacterial solution is adjusted to 7.0 using NaOH. The mixture is centrifuged at 5000 rpm for 5 minutes, the supernatant is discarded, and the centrifuged precipitate is collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) is added to the bacterial sludge. The resulting mixture is preheated to 90°C, stirred continuously at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension is dried and pulverized to obtain the inactivated bacterial powder, which is stored at room temperature and protected from light for later use.

[0030] Example 1

[0031] Preparation of inactivated powder:

[0032] Preparation of DC81 inactivated bacterial powder: One loopful of DC81 strain was inoculated into MRS solid medium and streaked, then incubated at 37°C for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37°C for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90°C and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0033] Preparation of YY22 inactivated bacterial powder: One loopful of YY22 strain was inoculated into MRS solid medium and streaked, then incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37℃ for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃ and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0034] The inactivated bacterial powder is used in the processing of capelin flesh.

[0035] Preparation of dried capelin:

[0036] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 1 part DC81 inactivated bacteria powder, 1 part YY22 inactivated bacteria powder, and 90 parts water. Mix the above ingredients evenly with a mixer and set aside.

[0037] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0038] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0039] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0040] Example 2

[0041] The inactivated bacterial powder was prepared in the same manner as in Example 1, except that only DC81 bacterial powder was used.

[0042] Preparation of inactivated powder:

[0043] Preparation of DC81 inactivated bacterial powder: One loopful of DC81 strain was inoculated into MRS solid medium and streaked, then incubated at 37°C for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37°C for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90°C and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0044] The inactivated bacterial powder is used in the processing of capelin flesh:

[0045] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 2 parts DC81 inactivated bacteria powder, and 90 parts water. Mix the above ingredients evenly with a mixer and set aside.

[0046] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0047] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0048] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0049] Example 3

[0050] The preparation of inactivated bacterial powder was the same as in Example 1, except that only YY22 bacterial powder was used.

[0051] Preparation of inactivated powder:

[0052] Preparation of YY22 inactivated bacterial powder: One loopful of YY22 strain was inoculated into MRS solid medium and streaked, then incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37℃ for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃ and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0053] The inactivated bacterial powder is used in the processing of capelin flesh:

[0054] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 2 parts YY22 inactivated bacteria powder, and 90 parts water. Mix the above ingredients evenly in a mixer and set aside.

[0055] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0056] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0057] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0058] Example 4

[0059] The preparation was the same as in Example 1, except that Bacillus licheniformis CGMCC 1.5641 was used instead of DC81.

[0060] Preparation of inactivated powder:

[0061] Preparation of inactivated bacterial powder of Bacillus licheniformis CGMCC 1.5641: One loopful of Bacillus licheniformis CGMCC 1.5641 strain was inoculated into MRS solid medium and streaked, and incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking culture at 37℃ for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH, and the mixture was centrifuged at 5000 rpm for 5 min. The supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃, stirred continuously at 200 rpm for 30 min to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0062] Preparation of YY22 inactivated bacterial powder: One loopful of YY22 strain was inoculated into MRS solid medium and streaked, then incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37℃ for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃ and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0063] The inactivated bacterial powder is used in the processing of capelin flesh.

[0064] Preparation of dried capelin:

[0065] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 1 part Bacillus licheniformis CGMCC 1.5641 inactivated bacterial powder, 1 part YY22 inactivated bacterial powder, and 90 parts water. Mix the above ingredients evenly with a mixer and set aside.

[0066] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0067] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0068] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0069] Example 5

[0070] The preparation method was the same as in Example 1, except that Lactobacillus paracasei CGMCC 1.3112 was used instead of YY22.

[0071] Preparation of inactivated powder:

[0072] Preparation of DC81 inactivated bacterial powder: One loopful of DC81 strain was inoculated into MRS solid medium and streaked, then incubated at 37°C for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking incubation at 37°C for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The mixture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90°C and continuously stirred at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0073] Preparation of inactivated Lactobacillus paracasei CGMCC 1.3112 powder: One loopful of Lactobacillus paracasei CGMCC 1.3112 strain was inoculated into MRS solid medium and streaked, and incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking culture at 37℃ for 24-48 hours, the pH of the bacterial suspension was adjusted to 7.0 using NaOH. The culture was centrifuged at 5000 rpm for 5 min, the supernatant was discarded, and the centrifuged precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃ and stirred continuously at 200 rpm for 30 min to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

[0074] The inactivated bacterial powder is used in the processing of capelin flesh.

[0075] Preparation of dried capelin:

[0076] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 1 part DC81 inactivated bacteria powder, 1 part Lactobacillus paracasei CGMCC 1.3112 inactivated bacteria powder, and 90 parts water. Mix the above ingredients evenly with a mixer and set aside.

[0077] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0078] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0079] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0080] Example 6

[0081] No inactivated bacteria powder is added.

[0082] Preparation of dried capelin:

[0083] Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt and 90 parts water. Mix the above ingredients evenly in a mixer and set aside.

[0084] Step 2, preparation of capelin thawing: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and use it for subsequent marinating;

[0085] Step 3: Place the thawed capelin from Step 2 into the marinade and marinate at 4°C for 48 hours.

[0086] Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

[0087] Example 7

[0088] Determination of the water-holding capacity of the dried capelin meat prepared in Examples 1-6 of this invention: The back meat sample of the dried capelin was cut into small pieces, 3g was accurately weighed, wrapped between two layers of filter paper, and centrifuged at 4℃ and 5000r / min for 15min. The sample was immediately removed and weighed. The water-holding capacity was calculated using the following formula:

[0089] Water holding capacity (%) = (W2 - W) / (W1 - W) × 100; where: weight of centrifuge tube (W); W2 is the mass of fish back meat after centrifugation (g); W1 is the mass of fish back meat before centrifugation (g). The results are shown in the table below:

[0090] Group Water holding capacity (%) Example 1 73.1 ± 5.5 1 ]] Example 2 60.8 ± 6.8 1 ]] Example 3 52.5±6.8 Example 4 53.2±3.9 Example 5 62.2 ± 4.7 1 ]] Example 6 48.5±5.6

[0091] Note: t-test, l: P < 0.05 (compared with Example 6)

[0092] The above data shows that the dried capelin meat prepared using DC81 inactivated bacterial powder has high water retention; other Bacillus licheniformis strains showed no significant effect, indicating that adding an appropriate amount of DC81 inactivated bacterial powder may affect the secondary structure of myofibrillar proteins, thereby improving the water retention of capelin meat. Simultaneous use of DC81 and YY22 inactivated bacterial powders yielded even better results, demonstrating a synergistic effect.

[0093] Example 8

[0094] Determination of volatile basic nitrogen (TVB-N): A blank experiment was performed with magnesium oxide added. 5g of the dried capelin back meat sample prepared in Examples 1-6 of this invention was pulverized evenly, placed in a distillation tube, and 0.5g of solid magnesium oxide was added. The sample was then placed in the distillation apparatus of an automatic nitrogen analyzer for determination. The results are shown in the table below:

[0095] Group TVB-N value (mg / 100g) Example 1 20.1 ± 2.2 1 ]] Example 2 35.4 ± 2.3 1 ]] Example 3 43.5±2.5 Example 4 42.2±3.0 Example 5 34.2 ± 2.7 1 ]] Example 6 45.5±2.2

[0096] Note: t-test, l: P < 0.05 (compared with Example 6)

[0097] The above data indicate that the dried capelin prepared using DC81 inactivated bacterial powder has a low content of volatile basic nitrogen, while other Bacillus licheniformis preparations showed no significant effect. This suggests that the dried capelin prepared using DC81 inactivated bacterial powder may possess antibacterial activity, slowing down the rate of protein oxidative deamination and thus effectively delaying the increase in TVB-N values. Simultaneous use of DC81 and YY22 inactivated bacterial powders yielded even better results, exhibiting a synergistic effect.

[0098] Example 9

[0099] Sensory evaluation of dried capelin: Evaluation method: A sensory evaluation team of 10 trained culinary professionals evaluated the dried capelin on four sensory characteristics: texture, color, odor, and elasticity. Each evaluation criterion was graded on a three-point scale: 7-9 points, 4-6 points, and 0-3 points. Texture was graded as follows: uniform and dense texture, moderate uniformity and density, and poor uniformity and density. Color was graded as follows: good gloss, slightly yellowish flesh with slightly poor color, and no color or dark yellow with no color. Odor was graded as follows: distinct aroma of dried fish, moderate aroma with a fishy smell, and poor aroma with a putrid smell. Elasticity was graded as follows: good elasticity (indentation disappears quickly when pressed), moderate elasticity (slightly elastic, indentation disappears slowly but almost completely), and poor elasticity (soft flesh, indentation does not disappear).

[0100] The results are as follows:

[0101] Group Organizational Form Color odor elasticity Example 1 8.5 ± 0.2 1 ]] 8.6 ± 0.3 1 ]] 8.4 ± 0.3 1 ]] 8.5 ± 0.3 1 ]] Example 2 <![CDATA[7.8±0.3 1 ]]> <![CDATA[7.7±0.4 1 ]]> <![CDATA[8.0±0.3 1 ]]> 7.8±0.6 Example 3 7.2±0.4 7.1±0.2 7.3±0.5 7.3±0.4 Example 4 7.3±0.5 7.2±0.3 7.4±0.4 <![CDATA[7.4±0.4 1 ]]> Example 5 <![CDATA[7.9±0.4 1 ]]> <![CDATA[7.8±0.4 1 ]]> <![CDATA[7.4±0.6 1 ]]> 7.8±0.3 Example 6 7.1±0.3 7.1±0.3 7.3±0.3 7.1±0.5

[0102] Note: t-test, l: P < 0.05 (compared with Example 6)

[0103] The above data shows that the dried capelin prepared using DC81 inactivated bacterial powder has better tissue morphology, color, aroma, and elasticity, while other Bacillus licheniformis preparations showed no significant effect, indicating that the dried capelin prepared using DC81 inactivated bacterial powder has better sensory characteristics. The combined use of DC81 and YY22 inactivated bacterial powders yields even better results, exhibiting a synergistic effect. This suggests that the combination of DC81 and YY22 inactivated bacterial powders has a synergistic effect, significantly improving the sensory characteristics of dried capelin. It is speculated that this is related to increased water retention, better cell activity, and stronger antioxidant capacity, effectively preserving the fresh and savory flavor, shape, and color of the dried capelin.

[0104] In summary, this invention first applies DC81 inactivated bacterial powder and YY22 inactivated bacterial powder to the processing of capelin meat. The dried capelin prepared by this method not only has a high water holding capacity and low volatile basic nitrogen content, but also maximizes the preservation of the dry and fresh flavor of the dried product, improving its quality, making it healthier, and with better sensory qualities. Furthermore, the preparation is relatively simple, which has great significance and broad prospects.

[0105] It should be noted that the above description is only a preferred embodiment of the present invention. Any changes made according to the concept of the present invention that do not exceed the spirit covered by the specification should be within the scope of the present invention.

[0106] In the description of this specification, references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0107] Although embodiments of the invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A compound microbial agent, characterized in that: The compound microbial agent consists of inactivated Bacillus licheniformis DC81 powder with accession number CGMCC 1.6537 and inactivated Lactobacillus paracasei YY22 powder with accession number CGMCC 1.2468. The weight ratio of the inactivated Bacillus licheniformis DC81 powder to the inactivated Lactobacillus paracasei YY22 powder is 1:

1.

2. The method for preparing the compound microbial agent according to claim 1, characterized in that: Preparation of DC81 inactivated bacterial powder: One loopful of DC81 strain was inoculated into MRS solid medium and streaked, and incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking culture at 37℃ for 24-48 hours, the pH of the bacterial solution was adjusted to 7.0 using NaOH, centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the centrifuged precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃, stirred continuously at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use. Preparation of YY22 inactivated bacterial powder: One loopful of YY22 strain was inoculated into MRS solid medium and streaked, and incubated at 37℃ for 24 hours. Single colonies with good growth were picked from the plate and inoculated into MRS medium at a concentration of 1%. After shaking culture at 37℃ for 24-48 hours, the pH of the bacterial solution was adjusted to 7.0 using NaOH. The culture was centrifuged at 5000 rpm for 5 minutes, the supernatant was discarded, and the centrifuged precipitate was collected as bacterial sludge. A heat shock protectant (bacterial sludge: 10% trehalose solution = 1:1, w / w) was added to the bacterial sludge. The resulting mixture was preheated to 90℃ and stirred continuously at 200 rpm for 30 minutes to complete inactivation. The inactivated bacterial suspension was dried and pulverized to obtain inactivated bacterial powder, which was stored at room temperature and protected from light for later use.

3. The compound microbial agent according to claim 1, characterized in that... It can be used in the processing of dried capelin.

4. The compound microbial agent of claim 1, and its preparation method in the processing of air-dried capelin, characterized in that, Includes the following steps: Step 1: Prepare the marinating solution: Prepare the following by weight: 8 parts salt, 1 part DC81 inactivated bacteria powder, 1 part YY22 inactivated bacteria powder, and 90 parts water. Mix the above ingredients evenly with a mixer and set aside. Step 2: Thaw the capelin; Step 3: Place the thawed capelin in the marinade and marinate at 4°C for 48 hours; Step 4: Fix the marinated fish with a clean hook and air dry in an oven for 72 hours at a temperature of 40°C and a relative humidity of 45%. Store the resulting air-dried capelin at 4°C.

5. The preparation method according to claim 4, characterized in that... Step two, the preparation process of thawing capelin, is as follows: Thaw capelin frozen at -24℃ for 6 hours at 4℃, rinse 3 times with clean water, and then use it for subsequent marinating.