传统咸鱼风味快速形成技术  

Quickly Formation of Flavor in Traditional Cured Fish

作　　者：杨锡洪[1] 吴海燕[1] 解万翠[1] 杨磊[2] 李思东[2] 陈建娣[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学理学院,广东湛江524088

出　　处：《现代食品科技》2009年第11期1295-1298,共4页Modern Food Science and Technology

基　　金：广东省科技厅农业攻关项目(2007B020712009)

摘　　要：为了解决传统腌鱼生产中出现的安全性问题,实现工业化生产,本文采用植物乳杆菌和木糖葡萄球菌混合发酵以提高金丝鱼干的风味,并应用正交试验法建立最佳发酵工艺条件。结果表明:在35℃、植物乳杆菌和木糖葡萄球菌接种比例为1∶2和发酵10h的条件下,发酵后产品香气浓郁,鲜味足,回味好,质构得到改善;利用发酵法可改进传统水产品的加工工艺,缩短生产周期,提高产品质量,具有巨大的经济意义和显著的实用价值。In order to resolve the safety issues in production of Waditional cured fish, a new method for quickly formation of flavor in traditional cured fish production was developed via fermentation by Lactobacillus plceatarum and Staphylococcus xylosus. The suitable fermentation conditions were determined by the orthogonal experiment as follows： temperature of 35 ℃, time of 10h and the ratio of Lactobacillus plantarum to Staphylococcus xylosus of 1/2. Under these fermentation conditions, the obtained product had rich flavor, good aftertaste and improved texture. This method could improve traditional aquatic processing, shorten the production cycle, and improve product quality, possessing significant economic significance and notable practical value.

关 键 词：植物乳杆菌 木糖葡萄球菌 腌鱼 风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]