吴燕燕, 王悦齐, 沈颖莹, 陈茜, 李春生, 赵永强, 杨少玲, 潘创, 李来好. 基于混菌发酵的鳜鱼发酵工艺优化与品质分析[J]. 南方水产科学, 2022, 18(2): 105-114. DOI: 10.12131/20210296
引用本文: 吴燕燕, 王悦齐, 沈颖莹, 陈茜, 李春生, 赵永强, 杨少玲, 潘创, 李来好. 基于混菌发酵的鳜鱼发酵工艺优化与品质分析[J]. 南方水产科学, 2022, 18(2): 105-114. DOI: 10.12131/20210296
WU Yanyan, WANG Yueqi, SHEN Yingying, CHEN Qian, LI Chunsheng, ZHAO Yongqiang, YANG Shaoling, PAN Chuang, LI Laihao. Process optimization and quality analysis of Siniperca chuatsi fermentation based on mixed bacteria fermentation[J]. South China Fisheries Science, 2022, 18(2): 105-114. DOI: 10.12131/20210296
Citation: WU Yanyan, WANG Yueqi, SHEN Yingying, CHEN Qian, LI Chunsheng, ZHAO Yongqiang, YANG Shaoling, PAN Chuang, LI Laihao. Process optimization and quality analysis of Siniperca chuatsi fermentation based on mixed bacteria fermentation[J]. South China Fisheries Science, 2022, 18(2): 105-114. DOI: 10.12131/20210296

基于混菌发酵的鳜鱼发酵工艺优化与品质分析

Process optimization and quality analysis of Siniperca chuatsi fermentation based on mixed bacteria fermentation

  • 摘要: 为探索人工接种、混菌发酵鳜鱼 (Siniperca chuatsi) 技术,弥补传统发酵鳜鱼较为粗放、经验式的加工方式,提升产品品质,将菌种混合接种于鳜鱼进行发酵,通过单因素和响应面试验对发酵工艺条件 (发酵温度、发酵时间、菌种配比和发酵剂接种量) 进行优化,测定产品水分、pH、氨基态氮、总酸、硫代巴比妥酸的反应值 (TBARS) 和挥发性盐基氮 (TVB-N) 含量,并与传统自然发酵鳜鱼产品比较,探究接种发酵对发酵鳜鱼品质的影响。结果显示优化后的最佳鳜鱼发酵工艺为:按m戊糖片球菌 (Pediococcus pentosaceus)∶m清酒乳杆菌 (Lactobacillus sakei)∶m肉葡萄球菌 (Staphylococcus carnosus)=1∶1∶3混合,接种量为1.0%,发酵温度22 ℃,发酵时间为4 d。对比自然发酵鳜鱼,接种混菌发酵鳜鱼的水分质量分数和pH分别下降了2.04%和0.46%,在较短发酵时间内其氨基态氮质量分数与自然发酵鳜鱼相近,总酸质量分数增加了29.27%,TBARS和TVB-N质量分数分别下降了35.00%和53.10%。整体而言,接种混菌有助于改善发酵鳜鱼的品质和安全性,缩短发酵时间,控制发酵工艺。

     

    Abstract: In order to explore the technology of artificial inoculation with mixed bacteria fermention for mandarin fish (Siniperca chuatsi), to improve the extensive and empirical processing mode and to ameliorate the quality of traditional fermented S. chuatsi, we optimized the fermentation process conditions (fermentation temperature, fermentation time, strain ratio and starter inoculation amount) inocuted with mixture starter by single factor and response surface tests. Then we determined the moisture, pH, amino nitrogen, total acid, thiobarbituric acid reactive value (TBARS) and total volatile base nitrogen (TVB-N) content and compared them with traditional natural fermented fish, so as to investigate the effect of inoculation fermentation on its quality. The optimal fermentation process for S . chuatsi was obtained (mass ratio of Pediococcus pentosaceuLactobacillus sakeiStaphylococcus carnosus of 1∶1∶3; inoculum of 1.0%; fermentation temperature of 22 ℃; fermentation time of 4 d). Compared with naturally fermented S. chuatsi, the mass fractions of moisture and pH of the inoculated mixed starter fermented fish decreased by 2.04% and 0.46%, respectively. In a shorter fermentation time, its mass fraction of amino nitrogen was similar with that of naturally fermented fish, and the mass fraction of total acid increased by 29.27%. The mass fractions of TBARS and TVB-N decreased by 35.00% and 53.10%, respectively. In conclusion, the inoculated mixed starter culture fermentation of S. chuatsi helps to improve its quality and safety, shorten the fermentation time, and control the fermentation process.

     

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