乳酸菌发酵对鳙鱼肉糜菌相与品质的影响  

Effect of Lactic Acid Fermentation on Microflora and Physico-chemical Properties of Minced Bighead Carp

作　　者：王乃富[1] 李春阳[1] 阎征[1] 蒋宁[1] 刘文旭[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品科学》2011年第7期92-96,共5页Food Science

基　　金：江苏省农业科技自主创新资金项目(cx(08)143)

摘　　要：以不同乳酸菌菌株发酵鳙鱼肉糜,对其发酵过程中菌相和品质变化进行分析。结果表明:乳酸菌发酵可显著降低鳙鱼肉糜的pH值,抑制腐败菌的生长,降低挥发性盐基氮的生成量,同时还可增强鳙鱼肉糜的凝胶强度和白度。SDS-PAGE分析表明,乳酸菌发酵可促进鳙鱼肉糜蛋白质的降解。Minced bighead carp was fermented by different strains of lactic acid bacteria and the changes in its microflora and physico-chemical properties during fermentation were analyzed.The results showed that lactic acid fermentation could notably decrease the pH of minced bighead carp and inhibit the growth of other microorganisms such as spoilage bacteria.Meanwhile,the content of TVB-N in minced bighead carp was reduced and its gel strength and whiteness were enhanced.SDS-PAGE studies indicated that lactic acid fermentation could propel the decomposition of protein in the minced bighead carp.

关 键 词：鳙鱼肉糜 乳酸菌 发酵 微生物 品质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]