复合发酵剂对咸鱼风味品质的影响  

Effects of Mixed Starter Cultures on the Quality of Fermented Cured Fish

作　　者：吴海燕[1] 杨磊[2] 李思东[2] 王光[1] 杨锡洪[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：《广州化工》2010年第6期73-76,共4页GuangZhou Chemical Industry

基　　金：广东省科技厅农业攻关项目(2007B020712009);国家科技支撑计划项目(2007BAD29B09)

摘　　要：金丝鱼经腌制后接种戊糖片球菌和木糖葡萄球菌,研究发酵对咸鱼风味的影响。实验表明:发酵可促进鱼肉中蛋白质的水解,提高咸鱼中小分子呈味物质的含量,降低pH,发酵终产品风味独特。采用GC-MS对产品挥发性风味成分分析表明挥发性羰基化合物及小分子酸类含量显著增加。After cured,Nemipterus virgatus was inoculated with Pediococcus pentosaceus and Staphylococcus xylose,to find out the effects of fermentation on the flavor of cured fish were found out.The results showed that the fermentation can promote the hydrolysis of protein in fish,improved the content of taste compounds and reduced pH,and got unique flavor.Gas chromatography-mass spectrometr（GC-MS） were used to analyze the volatile compounds and showed that carbonyl compounds and small molecule acids were significantly increased.

关 键 词：金丝鱼 戊糖片球菌 木糖葡萄球菌 挥发性风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]