毛霉发酵黄花鱼鱼糜制品工艺研究  

Study on the Fermentation Technology of Yellow Croaker Minced Fish by Mucor

作　　者：高珊[1] GAO Shan(College of Food Engineering,Qingdao Institute of Technology,Qingdao,Shandong 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《农产品加工》2024年第20期44-47,52,共5页Farm Products Processing

基　　金：青岛工学院科研计划项目(2022KYJH003);青岛工学院横向课题项目(GS202303)。

摘　　要：研究以黄花鱼作为材料,采用毛霉作为发酵菌种,研究发酵黄花鱼鱼糜制品工艺。采用蛋白酶活性作为指标,通过单因素试验和正交试验,确定了发酵时间、发酵温度和接种量的最佳工艺参数,对发酵72 h内的鱼糜品质进行了品质研究。结果表明,发酵黄花鱼鱼糜制品的最佳工艺条件为发酵时间48 h,发酵温度25℃,接种量为5%。发酵72 h内,水分下降到45%,pH值下降到5.8,总酸含量升至0.53%,挥发性盐基氮含量上升到32 mg/100 g,氨基酸态氮增加到0.6%,试验结果为毛霉发酵黄花鱼鱼糜制品的工艺奠定了理论和基础。In this study,yellow croaker was used as a material and mucormyces were used as a fermentation strain to study the fermentation process of yellow croaker surimi products.Using protease activity as an index,the optimal process parameters of fermentation time,fermentation temperature and inoculation amount were determined through univariate and orthogonal tests,and the quality of surimi within 72 h of fermentation was studied.The results showed that the optimal process conditions for fermenting yellow croaker surimi products were:fermentation time 48 h,fermentation temperature 25℃,inoculation amount of 5%.Within 72 h of fermentation,the water dropped to 45%,the pH dropped to 5.8,the total acid content rose to 0.53%,the volatile salt-based nitrogen content increased to 32 mg/100 g,and the amino acid nitrogen increased to 0.6%,and the test results laid a theoretical foundation for the process of fermenting yellow croaker surimi products by mucormyces.

关 键 词：霉菌 黄花鱼 鱼糜制品 发酵 

分 类 号：S983[农业科学—捕捞与储运]