添加复合乳酸菌再发酵对腌干鱼肉微生物、亚硝酸盐和亚硝胺的影响

Effect of inoculating compound lactic acid bacteria on microbial, nitrites and nitrosamines of salted fish

摘要: 添加复合乳酸菌于低盐腌制鱼肉中，发酵、干燥制成腌干鱼，研究添加复合乳酸菌对腌干鱼微生物、亚硝酸盐和亚硝胺的影响。结果表明，添加乳酸菌腌制的鱼肉（EG）的乳酸菌在腌制和贮藏过程中始终处于优势菌状态，并保持着较高的菌落数，显著高于非添加组（CK）（P 0.05）。EG组腌干鱼肉的亚硝酸盐和亚硝胺含量，显著低于CK组腌干鱼肉（P 0.05），这表明添加乳酸菌对咸鱼中的亚硝酸盐和亚硝胺的形成有阻断效果。添加乳酸菌在一定程度上提高了腌干鱼肉的食用安全性。

Abstract: We inoculated the low-salt pickled fish with compound lactobacillus, fermenting and drying themto produce cured fish. The effects of compound lactobacillus on the microbial, nitrites and nitrosamines of salted fish were studied. Compared with the control (CK), the lactobacillus content maintained a high levelata state of dominant bacteria in maturation and storage process of salted fish, and the nitrites and nitrosamines of groups inoculated with compound lactobacillus (EG) reduced significantly (P 0.05), which indicates that inoculating lactic acid bacteria had blocking effect on the formation of nitrites and nitrosamines in salted fish. Inoculating with lactic acid bacteria could improve the edible safety of salted-dried fish.