混合菌种和盐含量对发酵鲢鱼肉品质的影响研究  

Study on the Fermented Silver Carp Quality Induced by Mixed Starter Cultures and Salt Content

作　　者：石建喜 许艳顺[1] 姜启兴[1] 卢素芳 夏文水 SHI Jianxi;XU Yanshun;JIANG Qixing;LU Sufang;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Wuhan Fisheries Science Research Institute,Wuhan 430207,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]武汉市水产科学研究所,湖北武汉430207

出　　处：《食品与生物技术学报》2018年第11期1219-1224,共6页Journal of Food Science and Biotechnology

基　　金：国家大宗淡水鱼产业技术体系项目(CARS-45);农转资金项目(2014GB2C100297);省级前瞻性研究专项(BE2013336);武汉市技术攻关计划项目(2014020202010140)

摘　　要：以微生物、pH值、挥发性盐基氮(TVBN)、氨基态氮(ANN)、硫代巴比妥酸(TBARS)和挥发性风味成分为指标,研究了混合发酵菌种和盐含量对鲢鱼发酵品质的影响。结果表明,在发酵过程中乳酸菌快速生长,在发酵48 h内鱼肉pH值快速下降至4.23,有效抑制了葡萄球菌、肠杆菌、假单胞菌的生长繁殖以及挥发性盐基氮、硫代巴比妥酸的积累。在3%～5%范围内盐含量对微生物生长和发酵鱼肉品质特性没有显著影响。利用混合接种发酵可以改善发酵鱼肉风味,提高产品安全性。In this paper,microorganisms,pH values,total volatile base nitrogen(TVBN),amino nitrogen(ANN),thiobarbituric acid(TBARS)and volatility were determined to evaluate the fermented silver carp induced by mixed starter cultures and salt content.The results showed that during the fermentation,lactic acid bacteria grow rapidly;pH of fermented fish quickly dropped to 4.23 within 48 h,and effectively inhibited the growth of Staphylococcus aureus,Enterobacter and Pseudomonas as well as accumulation of TVBN and TBARS.3%~5%salt content have no significant effect on microorganisms and fermented silver carp quality.The inoculation with mixed starter cultures can improve flavor and product safety of fermented fish.

关 键 词：鲢鱼 发酵 混合发酵剂 风味 低盐 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]