混合菌种联合发酵对鱼肉香肠品质的影响  

Characteristics of fermented fish sausage inoculated with mixed starter cultures

作　　者：王帆[1] 迟明旭 韩德权[2] 李春阳[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 [2]黑龙江大学生命科学学院,黑龙江哈尔滨150080

出　　处：《食品工业科技》2015年第7期182-186,共5页Science and Technology of Food Industry

基　　金：江苏省水产三新工程项目(Y2013-49)

摘　　要：本文研究乳酸菌、葡萄球菌和酵母菌混合菌种联合发酵对鱼肉香肠品质的影响。通过微生物测定、化学指标测定、色差分析和TPA质构分析,探讨发酵过程中鱼肉品质的变化规律。实验结果表明:在发酵的24h中,乳酸菌作为优势菌显著增殖,降低了鱼肉香肠的p H,抑制了假单胞菌和肠杆菌的生长;鱼肉香肠的挥发性盐基氮(TVB-N)含量和硫代巴比妥酸(TBA)值在发酵过程中显著降低,氨基态氮(AAN)含量、白度、硬度和弹性显著提高,说明混合菌种联合发酵可以延缓鱼肉香肠的腐败变质和油脂氧化,有助于风味的形成和营养价值的提高,并使得产品的色泽和质地得到改善。Characteristics of fermented fish sausage was studied inoculated with mixed starter cultures of Lactobacillus, Staphylococcus and yeast. The experiments were performed by analyzing of microorganisms, chemical compounds,appearance and texture.During the 24h of fermentation, Lactobacillus became the dominant species and resulted in a rapid decrease of pH, which significantly inhibited the growth of Pseudomonas and Enterobacteriaceae.The TVB-N content and TBA value of fermented fish sausage decreased.Moreover,the AAN content,whiteness,hardness and springiness were higher than that of control.Results indicated that fermentation with mixed starter cultures contributed to spoilage and oil oxidation delay, flavor development, nutrition value improvement, better appearance and taste of fish sausage.

关 键 词：混合菌种 联合发酵 鱼肉香肠 品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]