发酵鲢鱼鱼糜香肠加工工艺优化及品质分析  

Optimization of Processing Technology and Quality Analysis of Fermented Silver Carp Surimi Sausage

作　　者：袁志宁 霍栓 张容 李璐[1] 郑捷[1] YUAN Zhi-ning;HUO Shuan;ZHANG Rong;LI Lu;ZHENG Jie(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国调味品》2024年第2期157-164,共8页China Condiment

摘　　要：以混合菌种(清酒乳杆菌、木糖葡萄球菌)作为发酵剂,以感官评分和pH为指标,采用正交实验优化发酵鲢鱼鱼糜香肠的加工工艺,并对产品进行指标测定。结果表明,当发酵剂接种量为3%,在30℃下发酵18 h时,所得产品香味浓郁,组织紧密,色泽均匀,口感良好,无异味。与未发酵香肠对比,在此条件下制得的发酵香肠的pH显著降低,氨基酸态氮含量升高,产品的色泽和质地得到明显改善,风味物质增加,尤其是芳香化合物和醇类化合物。该研究为发酵鱼糜制品的深入研究提供了一定的理论基础,为工业化生产提供了参考。Using mixed strains(Lactobacillus sake and Staphylococcus xylosus)as the fermentation agents,with sensory score and pH as the indexes,the processing technology of fermented silver carp surimi sausage is optimized by orthogonal experiment,and the indexes of product are determined.The results show that when the inoculation amount of fermentation agents is 3%and the product is fermented at 30℃for 18 h,the obtained product has strong flavor,compact tissue,uniform color,good taste and no peculiar smell.Compared with unfermented sausage,the pH of fermented sausage prepared under these conditions significantly decreases,the content of amino acid nitrogen increases,the color and texture of the product are significantly improved,and the flavor substances increase,especially the aromatic compounds and alcohol compounds.This study has provided a theoretical basis for the further research on fermented surimi products and references for the industrial production.

关 键 词：发酵 鲢鱼鱼糜 发酵香肠 风味 

分 类 号：TS201.1[轻工技术与工程—食品科学]