添加复合乳酸菌再发酵对腌干鱼肉微生物、亚硝酸盐和亚硝胺的影响  

Effect of inoculating compound lactic acid bacteria on microbial,nitrites and nitrosamines of salted fish

作　　者：游刚[1,2] 吴燕燕[1] 李来好[1] 杨贤庆[1] 戚勃[1] 陈胜军[1] 

机构地区：[1]中国水产科学研究院南海水产研究所农业部水产品加工重点实验室,广东广州510300 [2]钦州学院,广西钦州535000

出　　处：《南方水产科学》2015年第4期109-115,共7页South China Fisheries Science

基　　金：国家自然科学基金项目(31371800);中国水产科学研究院基本科研业务费资助项目(2014C05XK01);广东省海洋渔业科技推广专项(A201301C01)

摘　　要：添加复合乳酸菌于低盐腌制鱼肉中,发酵、干燥制成腌干鱼,研究添加复合乳酸菌对腌干鱼微生物、亚硝酸盐和亚硝胺的影响。结果表明,添加乳酸菌腌制的鱼肉(EG)的乳酸菌在腌制和贮藏过程中始终处于优势菌状态,并保持着较高的菌落数,显著高于非添加组(CK)(P<0.05)。EG组腌干鱼肉的亚硝酸盐和亚硝胺含量,显著低于CK组腌干鱼肉(P<0.05),这表明添加乳酸菌对咸鱼中的亚硝酸盐和亚硝胺的形成有阻断效果。添加乳酸菌在一定程度上提高了腌干鱼肉的食用安全性。We inoculated the low-salt pickled fish with compound lactobacillus, fermenting and drying them to produce cured fish. The effects of compound lactobacillus on the microbial, nitrites and nitrosamines of salted fish were studied. Compared with the control （ CK）, the lactobacillus content maintained a high level at a state of dominant bacteria in maturation and storage process of salted fish, and the nitrites and nitrosamines of groups inoculated with compound lactobacillus （EG） reduced significantly （ P 〈 0. 05 ）, which in- dicates that inoculating lactic acid bacteria had blocking effect on the formation of nitrites and nitrosamines in salted fish. Inoculating with lactic acid bacteria could improve the edible safety of salted-dried fish.

关 键 词：复合乳酸菌 腌干鱼制品 亚硝酸盐 亚硝胺 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]