葡萄糖添加量对发酵鲶鱼骨肉粉生物转化率的影响  

Influence of the glucose on bio-transformation rate of powder of catfish's bone and meat

作　　者：田彦[1,2] 田宇静[1,2] 任小青[2,3] 马俪珍[2,3] 侯红萍[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]天津农学院食品科学系,天津300384 [3]国家大宗淡水鱼加工技术研发分中心,天津300384

出　　处：《中国酿造》2012年第1期158-161,共4页China Brewing

摘　　要：利用植物乳杆菌发酵鲶鱼骨肉粉,研究了葡萄糖添加量对鲶鱼骨肉粉中矿物质和蛋白质溶出量的影响。结果表明,当葡萄糖的添加量为5%时,鲶鱼骨肉粉中蛋白质的转化率和溶出量最高,发酵液的pH值最低,乳酸度最高;当葡萄糖添加量为10%时,骨肉粉中总灰分、钙和磷的转化率及溶出量最高;当葡萄糖添加量为15%时,镁的转化率和溶出量最高,铁和锌的转化率及溶出量不随葡萄糖添加量的变化而变化。Using Lactobacillus to ferment bone powder and meat of catfish,the influence of adding glucose on the dissolution of minerals and protein in catfish flesh were investigated.The result showed that when glucose addition was 5%,the highest protein transformation,dissolution of catfish powder and lactic degree were obtained,and the lowest fermentation pH value was observed.When glucose content was 10%,the highest meat powder＇s transformations and dissolution of total ash,calcium and phosphorus were obtained;however,the transformation and dissolution of magnesium were highest when adding 5% glucose.The transformation and dissolution amount of iron and zinc were not changed with the changes of glucose concentration.

关 键 词：植物乳杆菌 发酵 鲶鱼骨肉粉 矿物质 生物转化率 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]