复合乳酸菌发酵鱼肉香肠的工艺及品质研究  

Study on technology and quality of compound lactobacillus fermented surimi sausage

作　　者：郑心茹 苏国成[1,2] 张弦 周常义[1,2] 江晓颖 

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]厦门市食品科技研发检测中心,福建厦门361021 [3]厦门中集信检测技术有限公司,福建厦门361021

出　　处：《食品工程》2016年第4期45-48,共4页Food Engineering

基　　金：福建省科技重大项目(2012N5007)

摘　　要：研究了保加利亚乳杆菌与嗜热链球菌作为复合乳酸菌发酵剂对鱼肉香肠品质的影响。采用响应曲面法对鱼肉香肠的发酵工艺进行优化,并通过对发酵过程中挥发性盐基氮(TVB-N)、氨基态氮(ANN)、硫代巴比妥酸(TBA)、亚硝酸盐的测定,探讨发酵过程中鱼肉品质的变化规律。试验结果表明,复合乳酸菌最佳的发酵工艺条件是:发酵温度37℃,发酵时间24 h,复合乳酸菌接种量1.0%;在发酵过程中鱼肉香肠的TVB-N含量、TBA值和亚硝酸盐含量显著降低,AAN含量显著升高。In this paper, the effects of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of fish sausage were studied. Through the determination of TVB-N, ANN, TBA and nitrite in the fermentation process, the changes of fish meat quality during fermentation were discussed. The results showed that the optimum fermentation conditions were as follows： fermentation temperature 37 ℃, fermentation time 24 h, compound lactic acid bacteria1.0%; content of volatile basic nitrogen（TVB-N） in fish sausage during fermentation, thiobarbital（TBA） and nitrite content were significantly decreased, and amino nitrogen（AAN） content was significantly increased.

关 键 词：复合乳酸菌 发酵 鱼肉香肠 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]