复合片球菌发酵鮥鱼香肠的工艺优化及其氧化控制研究  

Study on Process Optimization of Pelteobagrus fulvidraco Sausage Fermented Using Composite Pediococcus and Its Oxidation Control

作　　者：戴晓娟[1] 李超[1] 王乃馨[1] 陈尚龙[1] 段长琴 

机构地区：[1]徐州工程学院食品工程学院,徐州221111

出　　处：《食品工业》2017年第3期5-9,共5页The Food Industry

基　　金：国家星火计划项目(2013GA690416);徐州工程学院培育项目(XKY2014214)

摘　　要：首先采用单因素试验和Box-Behnken试验对复合片球菌发酵鮥鱼香肠制作工艺进行优化,然后研究葡萄皮对其氧化性能的影响,最后制定产品质量标准。试验结果表明,复合片球菌发酵鮥鱼香肠的最佳工艺参数为接种量5.23 mL/kg、发酵温度36.6℃和发酵时间20.1 h,此时感官得分达最大值89.4;葡萄皮能明显提高发酵鮥鱼香肠的耐氧化性能。According to the single factor experiment and Box-Behnken design, the process of Pelteobagrus fulvidraco sausage fermented using composite Pediococcus was firstly optimized. And then the effect of grape skin on oxidation properties of the sausage was studied. At last, the product quality standards were established. The results showed that the best processing condition of fermented Pelteobagrus fulvidraco sausage was inoculation quantity 5.23 mL/kg, fermentation temperature 36.6℃ and fermentation time 20.1 h. Under the optimum condition, experimental verification for sensory score reached 89.4. Grape skin can significantly increase the oxidation resistance properties of fermented Pelteobagrus fulvidraco sausage.

关 键 词：发酵鮥鱼香肠 工艺优化 氧化控制 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]