乳酸菌发酵骨肉泥在鲶鱼灌肠制品中的应用  

The Fermentations of Catfish's Bone and Rouni Application on Meat Products

作　　者：黄宗海[1,2] 田彦[1,3] 任小青[1,2] 马俪珍[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384 [3]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品研究与开发》2013年第13期43-47,共5页Food Research and Development

基　　金：天津市科技成果转化项目(10ZHNZNC03600)

摘　　要：利用植物乳杆菌发酵鲶鱼骨肉粉得到的发酵物,应用于鲶鱼灌肠制品中。贮藏后测定各项指标,结果表明,乳酸发酵骨肉泥有一定的抑菌效果和明显的抗脂肪氧化能力。添加发酵骨肉泥的鲶鱼灌肠制品,其嫩度增加,随贮藏时间的延长,其黏聚性、弹性、咀嚼性和硬度均降低,另外添加10%发酵骨肉泥的鲶鱼灌肠制品TPA的各项指标显著优于其它各组。综合得出,添加10%的骨肉泥的鲶鱼灌肠制品,其各项指标最优。Products fermented from Lactobacillus plantar and catfish powder can be used in catfish Sausage. All indicators after storage show that flesh mud fermented by lactic acid has the inhibitory effects and significant anti-fat oxidation capacity. Addition of fermented flesh mud to catfish enema products increases the tender degree. With the extension of storage time, cohesiveness, elasticity, chewiness and hardness are reducing. Further, different TPA indicators of catfish sausage with l0 % fermented flesh mud are significantly better than the control groups. In sum, addition of 10 % of the flesh mud optimizes catfish sausage.

关 键 词：植物乳杆菌 发酵 鲶鱼骨肉泥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]