混合菌发酵臭鳜鱼工艺优化  

Optimization of Fermentation Technology of Stinky Mandarin Fish with Mixed Bacteria

作　　者：马晓飞 黄宁 梁钻好 杜冰[1] MA Xiaofei;HUANG Ning;LIANG Zuanhao;DU Bing(College of Food Science,South China Agricultural University,Guangzhou Guangdong 510642,China;Department of Food and Environmental Engineering,Yangjiang Polytechnic,Yangjiang Guangdong 529566,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]阳江职业技术学院食品与环境工程系,广东阳江529566

出　　处：《农业工程》2022年第6期84-89,共6页AGRICULTURAL ENGINEERING

摘　　要：接种中国根霉12和产乳酸芽孢杆菌DU-106混合发酵制备臭鳜鱼,考察加盐量、根霉菌液接种量、乳酸菌粉添加量和发酵时间对臭鳜鱼感官评分的影响,并在单因素试验的基础上进行响应面优化。最优加工工艺条件为加盐量1.4%、辅料添加量0.5%、根霉菌液接种量2%、乳酸菌粉添加量1.4%、15°C发酵8 d,此条件下得到的臭鳜鱼感官评分为9.4,属于优良级别。相比臭味刺鼻的自然发酵臭鳜鱼,接种发酵的臭鳜鱼风味和滋味上增加了酸味,更有利于蒜瓣状肉质的形成,酸臭味丰富浓郁而柔和、富有层次感。研究证明,中国根霉12和产乳酸芽孢杆菌DU-106可应用于臭鳜鱼发酵。Stinky mandarin fish was mixed fermented by Rhizopus chinense 12 and Bacillus sp.DU-106.Effects of salt dosage,Rhizopus inoculation amount,addition amount of lactic acid bacteria and fermentation time on sensory score of stinky mandarin fish were investigated.Based on single factor experiment,response surface optimization was carried out.Optimal processing conditions were as follows:1.4%of salt,0.5%of auxiliary seasoning,2%of Rhizopus inoculation,1.4%of lactic acid bacteria powder and fermented at 15℃for 8 days.Under these conditions,sensory score of stinky mandarin fish got to 9.4,which belonged to good level.Compared to naturally fermented fish with pungent stink,an acid feel in flavor and taste were both increased from inoculated fermented fish.Inoculated fermentation was more conducive to formation of garlic petal meat.Moreover,it smelt intense,soft and layering.Rhizopus chinense 12 and Bacillus sp.DU-106 could be applied to fermentation of stinky mandarin fish.

关 键 词：中国根霉12 产乳酸芽孢杆菌DU-106 臭鳜鱼 发酵 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]