摘要
试验采取了将发酵鱼中的优势菌(干酪乳杆菌、香肠乳杆菌、乳酸乳杆菌)作为复合菌剂直接投入的方式,研究混合菌株接种量、食盐添加量、腌制温度和腌制时间对发酵鱼品质的影响,并利用单因素和正交试验确定最佳工艺参数。结果显示,最佳工艺条件为:复合菌剂(干酪乳杆菌∶香肠乳杆菌∶乳酸乳杆菌=1∶1∶1,由前期实验得到复合菌种的最佳配比)接种量106CFU/g,食盐添加量5%,腌制温度10℃,腌制时间4 d。按最佳工艺生产的发酵鱼质地紧密,咸度低,保留了传统发酵鱼的香腊味,与传统的发酵鱼相比,产品的腌制时间从7 d降为4 d,缩短了腌制周期,其挥发性盐基氮(TVB-N)和过氧化值相对于自然发酵的腊鱼分别降低了34.9%和51.6%。产品在感官品质和安全性方面都明显优于传统腌制腊鱼。
This experiment takes the means of vaccinating the predominant bacteria as composite bacteria （Lb. casei subsp, casei,Lb.farciminis and Lb. delbrueckii subsp, lactis） in the fermented fish directly,the effects of inoculation amount of composite strains, addition amounts of salt, cured temperature and cured time on the quality of fermented fish were studied, and the optimal technology parameters were investigated by the single factor test and the orthogonal test. The results are as the follows ： the best inoculation amount of composite bacteria （Lb. casei subsp, casei： Lb. farciminis ：Lb. delbrtteckii subsp, hwt/s = 1： 1： 1, which is determined by the former experiment） is 106 CFU/g,salt concentration 5% ,cured temperature 10℃ and cured time 4 days. The product has close texture and low salinity,it remains the cured flavor that exists in the traditional fermented fish. Compared with the traditional fermented fish ,its cured cycle time is reduced from 7 days to 4 days;the TVB-N and peroxide value have been reduced by 34.9% and 51.6% respectively. Both sensory quality and safety of the products are clearly superior to the traditional cured fish.
出处
《武汉工业学院学报》
CAS
2012年第1期13-17,共5页
Journal of Wuhan Polytechnic University
基金
武汉工业学院2009-2010年度大学生科研立项项目(一般项目1号)
关键词
直投式
复合菌剂
发酵鱼
单因素试验
正交试验
direct vat
composite bacteria
fermented fish
single factor test
orthogonal test
