响应面法优化鲍鱼发酵工艺条件  

Optimization of the Fermentation Conditions of Abalones by Using Response Surface Method

作　　者：江铭福 JIANG Ming-fu(Fuzhou Rixing Aquatic Food Co.,LTD./Fujian Abalone Culturing and Processing EngineeringTechnology Center,Fuzhou,Fujian 350511,China)

机构地区：[1]福州日兴水产食品有限公司/福建省鲍鱼养殖加工工程技术中心

出　　处：《福建农业科技》2019年第8期6-12,共7页Fujian Agricultural Science and Technology

基　　金：福建省科技星火计划项目(2012S0008);福建省海洋高新产业发展项目(闽海洋高新[2014]02号)

摘　　要：探索通过接种乳酸菌对鲍鱼进行发酵,抑制发酵过程有害杂菌生长,降低发酵鲍鱼产品中的亚硝酸盐含量,提高鲍鱼品质和食用安全性。通过单因素试验研究菌种配比、乳酸菌接种量、发酵温度及发酵时间对发酵鲍鱼氨基酸态氮含量及亚硝酸盐含量的影响,以氨基酸态氮含量和亚硝酸盐含量为主要指标,应用响应面回归分析(RSM),得出乳酸菌接种量、发酵温度和发酵时间影响氨基酸态氮含量及亚硝酸盐含量变化趋势的二次模型方程,在此基础上,优化得到最佳发酵工艺条件。结果表明:鲍鱼发酵的最佳工艺条件为乳酸菌接种量1.78%、发酵温度34.5℃、发酵时间27.2h。在此发酵条件下,发酵鲍鱼氨基酸态氮含量62.29mg·kg^-1,预测值62.35mg·kg^-1;亚硝酸盐含量0.48mg·kg^-1,预测值0.47mg·kg^-1,预测值与实测值基本相符。Through inoculating lactic acid bacteria to ferment abalone, the study was explored to inhibit the growth of harmful bacteria in fermentation process, reduce the content of nitrite in fermented abalone products, and improve the quality and food safety of abalones. The single factor experiment was conducted to study the effects of bacteria ratio, inoculation amount of lactic acid bacteria, fermentation temperature and fermentation time on amino nitrogen content and nitrite content of fermented abalones.With the amino nitrogen content and nitrite content as the main indexes,the response surface method (RSM) was used to obtain the quadratic model equation of variation trend of the amino acid nitrogen content and nitrite content that was affected by the inoculation amount of lactic acid bacteria, fermentation temperature and fermentation time. On this basis, the optimal fermentation technology conditions were optimized. The results showed that the optimum conditions for abalone fermentation were 1.78% lactobacillus inoculation, 34.5 ℃ fermentation temperature and 27.2 h fermentation time. Under this fermentation condition, the amino acid nitrogen content of fermented abalone was 62.29 mg·kg^-1 , and the predicted value was 62.35 mg·kg ^-1 . The content of nitrite was 0.48 mg·kg^-1 , and the predicted value was 0.47 mg·kg^-1 , which was basically consistent with the measured value.

关 键 词：乳酸菌 鲍鱼 发酵工艺 响应面法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]