鲊鱼制品固态发酵工艺条件的优化  

作　　者：卢晓莉[1] 曾令彬[1] 熊善柏[1] 

机构地区：[1]华中农业大学食品科技学院

出　　处：《食品工业科技》2007年第8期157-160,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD05A18);湖北省重点科技攻关计划(2006AA204A03)

摘　　要：为实现我国传统发酵鱼制品鲊鱼的工业化生产,采用固态发酵方法,研究了米粉添加量、食盐添加量、发酵温度和发酵时间对自然发酵鲊鱼品质的影响,并采用正交实验对发酵工艺进行了优化。结果表明,米粉添加量、食盐添加量、发酵温度和发酵时间对鲊鱼品质存在显著影响,将鱼肉100g、米粉45g、食盐2.0g、配以适量的水、生姜、辣椒等辅料,混合均匀后,装入玻璃瓶,压实并密封后,于25℃的温度下发酵60h,可获得总酸度为1.01%,水溶性固形物含量4.60%,水溶性蛋白质含量28.40mg/g,游离氨基酸含量2.62mg/g,发酵风味浓郁、酸香可口的鲊鱼制品。Effects of amount of added rice powder, added salt, fermentation temperature and time on the quality of nature fermented fish were studied by solid -state fermentation, and fermented technology was optimized by orthogonal experiment. Quality of fermented fish obviously correlated to amount of added rice powder, salt, fermentation temperature and fermentation time. Fermented fish were obtained by fermenting with 45. 0g rice powder, 45. OmL water, 2. 0g salt and proper supplementary materials under anaerobic environment at 25℃ for 60h. The physiochemical index of fermented fish under the optimum technology were pH4.8, 1.01% acidity, 4.6% soluble solid, 28.40 mg/g soluble protein and 2.62mg/Cl free amino acid.

关 键 词：鲊鱼 固态发酵 品质控制 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]