珍珠蚌肉糜发酵菌种的筛选及应用  

Screening and Application of Fermentation Starter for Pearl Mussel Surimi

作　　者：胡阳 阳宝倩 周子琪 王伯华 杨品红 周顺祥 HU Yang;YANG Baoqian;ZHOU Ziqi;WANG Bohua;YANG Pinhong;ZHOU Shunxiang(Changde Research Center for Agricultural Biomacromolecule,Hunan Provincial Key Laboratory for Molecular Immunity Technology of Aquatic Animal Diseases,College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde 415000,China;Shunxiang Food Co.,Ltd.,Yiyang 413200,China)

机构地区：[1]湖南文理学院生命与环境科学学院,水生动物重要疫病分子免疫技术湖南省重点实验室,常德市农业生物大分子研究中心,湖南常德415000 [2]顺祥食品有限公司,湖南益阳413200

出　　处：《现代食品》2021年第17期74-77,82,共5页Modern Food

基　　金：湖南省教育厅科学研究项目(18C0724);湖南省水产产业技术体系建设项目(湘农发[2019]26号)。

摘　　要：本文筛选了适宜珍珠蚌肉糜发酵的菌株,并尝试通过发酵来改善蚌肉糜制品的安全性、产品质构、风味等品质特征。结果表明:植物乳杆菌LP28的生长速率高,产酸能力强,耐盐性好,无产蛋白酶能力和氨基酸脱羧酶能力,适宜作为蚌肉糜发酵剂;将该菌株用于发酵蚌肉糜,与未发酵的蚌肉糜相比,硬度、咀嚼性、弹性分别提高了34.6%、73.6%、6.5%,内聚性下降了10.5%,感官评价也有一定程度提高。发酵型蚌肉糜的研究为珍珠蚌肉的精深加工利用提供了技术支撑。Fermented starter was screened in order to improve security,texture structure,and flavor for fermented pearl mussel surimi.The results showed that Lactobacillus plantarum LP28 exhibited high growth rate,strong acid production capacity and salt tolerance,no protease capacity and amino acid decarboxylase capacity,we finally selected LP28 as a fermentation starter for mussel meat.Compared with original material,hardness,chewiness and springiness are raised respectively by 34.6%,73.6%and 6.5%,cohesiveness is decreased by 10.5%,sensory evaluation raised to some degree also.It provides technical support to the fine processing of pearl mussel.

关 键 词：发酵 菌种筛选 蚌肉糜 植物乳杆菌 凝胶性质 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]