混合菌种制备发酵鱼肉香肠的研究  

Study on the Production of Fermented Fish Sausage by Mixed Starter Cultures

作　　者：王帆[1] 李春阳[1] 闫征[1] 于海 周洲[3] 

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014 [2]扬州大学食品与工程学院,江苏扬州225127 [3]南京师范大学金陵女子学院,南京210097

出　　处：《中国调味品》2013年第1期75-79,共5页China Condiment

基　　金：南京市科技发展计划项目(201201104)

摘　　要：研究了乳酸菌、葡萄球菌和酵母菌混合菌种制备发酵鱼肉香肠的加工工艺。筛选出具有良好发酵性能的混合菌种和配比(杆菌B265∶球菌C116∶酵母菌0408为1∶2∶2),并通过单因素实验、Plack-ett-Burman实验和正交实验对发酵鱼肉香肠的工艺参数进行了显著性分析和优化,得出发酵鱼肉香肠的最佳工艺条件为:盐含量2%、糖含量2%、玉米淀粉含量8%、发酵温度37℃。文章进一步研究了混合菌种联合发酵对鱼肉香肠产品质量的影响,与未发酵的鱼肉香肠相比,发酵鱼肉香肠的油脂氧化和腐败变质得到延缓,鱼肉中氨基酸等小分子物质的含量增加,表明本发酵工艺有助于提高鱼肉香肠的营养价值和保藏性能。A fermented fish sausage production method is studied by screening the mixed starter cul- tures of Bacillus 265 ： Coccus 116 ： Yeast 0408 is 1 ： 2 ： 2. The significance of processing parame- ters is analyzed and optimized by single factor experiment, Plackett-Burman experiment and orthogo- nal experiment. The optimal parameters of fermented fish sausage processing technology are NaC1 content of 2%, sugar content of 2%, cornstarch content of 8% and fermentation temperature of 37 ℃. The effect of associated fermentation by mixed starter cultures on the quality of fish sausage products, compared with unfermented fish sausage, oil oxidation and spoilage of the fermented fish sausage are delayed and the content of micromolecule substance such as amino acids in fish increases. This fermentation process is helpful to improve the nutrition value and storage performance of fish sausage.

关 键 词：混合菌种 联合发酵 鱼肉香肠 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]