【作者】 杨锡洪； 吴海燕； 解万翠； 杨磊； 李思东； 陈建娣；

【Author】 YANG Xi-hong1, WU Hai-yan1, XIE Wan-cui1, YANG Lei2, LI Si-dong2, CHEN Jian-di1 (1 College of Food Science and Technology;2 College of Science, Guangdong Ocean University Zhanjiang 524088)

【机构】 广东海洋大学食品科技学院； 广东海洋大学理学院；

【摘要】 为了解决传统腌鱼生产中出现的安全性问题,实现工业化生产,本文采用植物乳杆菌和木糖葡萄球菌混合发酵以提高金丝鱼干的风味,应用正交试验法,建立最佳发酵工艺条件。结果表明:在35℃,植物乳杆菌和木糖葡萄球菌接种比例为1/2,发酵时间10h,发酵后产品香气浓郁、鲜味足、回味好和质构得到改善。利用发酵法改进传统水产品的加工工艺,缩短生产周期,提高产品质量,具有巨大的经济意义和显著的实用价值。更多还原

【Abstract】 In order to resolve the safe issue in production of traditional cured fish, industrialisation would be carried out. Cured fish is fermented by Lactobacillus plantarum and Staphylococcus xylosus. The suitable synthesis conditions were defined as follows: fermentation temperature, 35 ℃ ; fermentation time, 10 h; the ratio of Lactobacillus plantarum and Staphylococcus xylosus, 1/2 by the orthogonal experiment method. After fermentation products aromas, freshness, good aftertaste and texture have been improved. The use of strain fermentation to improve traditional aquatic processing, shorten the production cycle, and improve product quality, has significant economic significance and notable practical value.更多还原