摘要
将乳酸菌、酵母菌发酵剂分别接种酱鱼中进行腌制发酵,分析研究不同微生物对酱鱼制品的pH值、挥发性盐基氮(TVB-N)、过氧化值、游离氨基酸等的影响。结果表明:与自然发酵的酱鱼相比,添加乳酸菌、酵母菌发酵剂发酵酱鱼,不但延长了其保质期,而且具有良好的营养品质和风味,其中浓度为1×107 cfu/g和接种量为2%的乳酸菌发酵剂效果最佳。
In order to investigate the effect of different microorganisms on the pH, the total volatile basic nitrogen （TVB-N）, peroxide value, and free amino acid of the fermented fish product, the pickled fermentation was carried out in the inoculation of the starter of lactic acid bacteria and yeast. The results showed that in comparison with naturally fermented fish, the shelf life of fermented fish inoculated the starter of lactic acid bacteria and yeast was prolonged and good nutritional quality and flavor was also tested. In addition, the optimal effect of the lactic acid bacteria starter was found in the concentration of 1x107 cfu/g and 2% inoculation amount.
出处
《食品科技》
CAS
北大核心
2014年第3期29-32,共4页
Food Science and Technology
基金
重庆市教委科研项目(KJ131310)
关键词
乳酸菌
酵母菌
酱鱼
营养品质
风味
lactic acid bacteria
yeast
fermented fish
nutritional quality
flavor
