风干武昌鱼中微生物变化及理化性质的分析  

Analysis of Microbial Changes and Physiochemical Properties of the Air-drying Megalobrama amblycephala

作　　者：邹建春[1] 赵俊仁[1] 张蓉[1] 范修海[1] 吴丹丹[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000

出　　处：《安徽农业科学》2010年第28期16024-16025,16028,共3页Journal of Anhui Agricultural Sciences

基　　金：湖北省教育厅科学技术研究计划优秀中青年人才项目(08BQ099);黄冈师范学院博士基金项目(08cd002)

摘　　要：[目的]分析风干武昌鱼生产过程中微生物数量和理化指标的变化。[方法]按总菌数、乳酸菌、葡萄球菌和酵母菌几个大类研究其微生物变化情况;理化方面,分析了pH、水分含量、水溶性固形物、水溶性蛋白氮及挥发性盐基氮几项重要指标。[结果]乳酸菌为风干武昌鱼发酵过程中的优势菌群;各种微生物复杂变化的同时导致产品pH和水分含量下降,水溶性固形物和水溶性蛋白氮的含量增加;产品的挥发性盐基氮含量符合国家标准。[结论]该研究为风干武昌鱼的标准化生产体系的建立以及稳定生产奠定了基础。[ Objective ] The research aimed to analyze the changes of microbe amount and physiochemical properties of air-drying Megalobrama amblycephala in the production process. [ Method] The changes of microbe were studied from the aspects of total bacteria number,lactic acid bac- teria, staphylococcus and microzyme. Several important physiochemical indices of pH ,water content ,water-soluble solid, water-soluble protein ni- trogen and volatile basic nitrogen were analyzed. [ Result] The lactic acid bacteria were predominant microorganism in the fermentation process of air-drying Megalobrama amblycephala. The complex changes of microbe also leaded to decrease in pH and water content ,increase in water-solu- ble solid and water-soluble protein nitrogen. The content of volatile basic nitrogen in products conformed to the state standards. [ Conclusion]The research laid the foundation for the standardized production system establishment and stable production of air-drying Megalobrama amblycephala.

关 键 词：风干武昌鱼 微生物 理化性质 

分 类 号：S985.13[农业科学—捕捞与储运]