Kefir在低值淡水鱼鱼糜脱腥中的应用  

Deodorization of Freshwater Fish Surimi by Kefir

作　　者：高翔[1] 王蕊[1] 

机构地区：[1]江苏食品职业技术学院,江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《食品科学》2011年第23期152-156,共5页Food Science

摘　　要：Kefir是由乳酸菌、酵母菌及醋酸菌等多种微生物组成的发酵剂,发酵产物酸、醇均有去腥增香作用。利用Kefir发酵对淡水鱼鱼糜去腥。结果表明:Kefir添加量2.0g/100mL、脱腥温度26℃、脱腥时间60min的条件下,鲢鱼鱼糜的腥味值为1.1,鱼腥味极弱,而凝胶强度为316.45g.cm、白度62.65,与对照组(凝胶强度和白度分别为317.46g.cm和61.85)相似,因此,利用Kefir进行淡水鱼鱼糜脱腥是可行的。Kefir is a fermentation starter composed of Lactobacillus,Saccharomycetes,acetic acid bacteria and other microorganisms.Its fermentation products such as acids and alcohols can function to increase aroma and remove unpleasant odor.In the present study,the application of kefir to deodorize silver carp surimi was optimized using one-factor-at-a-time combined with orthogonal array design method based on gel strength of fish surimi and sensory score for fishy smell.The optimal conditions for deodorizing silver carp surimi by kefir were achieved by 60 min culture of kefir inoculated at a level of 2.0 g/100 mL at 26 ℃.Under the optimal deodorization conditions,the fishy smell value of silver carp surimi was 1.1 with a very light fishy smell.In addition,the gel strength and whiteness were 316.45 g·cm and 62.65,respectively,similar to 317.46 g·cm and 61.85 of the control.Therefore,it is feasible to deodorize silver carp surimi by kefir fermentation.

关 键 词：淡水鱼鱼糜 KEFIR 脱腥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]