混合菌种发酵对草鱼肉微生物和生物胺变化的影响

Effects of fermentation with mixed starter cultures on changes of biogenic amines and microorganisms in grass carp muscles

【目的】研究发酵草鱼的pH值、微生物菌群以及生物胺等特性的变化,为发酵草鱼的加工及其卫生品质的控制提供参考。【方法】新鲜草鱼宰杀后,切取宽度3cm的草鱼鱼块,加入30g/kg食盐腌制6h后,混合接种酵母、红曲和乳酸菌,于30℃发酵12h,然后进行微生物检测,并用高效液相色谱检测生物胺的变化。【结果】经过12h的发酵,鱼肉中的组胺、酪胺、腐胺、亚精胺和精胺的含量分别为(0.29±0.10)、(1.31±0.10)、(16.53±0.20)、(3.86±0.15)和(5.18±0.2)mg/kg,明显低于对照组的(1.31±0.10)、(1.96±0.10)、(21.62±0.30)、(10.93±0.20)和(12.69±0.25)mg/kg;发酵鱼肉pH值从起始的6.4下降到5.2;大肠菌群最近似数<300CFU/kg,没有检出芽孢菌。【结论】接种混合菌种于30℃发酵12h,可以控制发酵草鱼制品中组胺、酪胺、腐胺、亚精胺及精胺的含量,抑制大肠菌群的生长,保证发酵草鱼制品的卫生品质。

[Objective] Characteristics,such as pH value,microorganisms and biogenic amines,of fermented grass carp muscles were investigated during fermentation with mixed starter cultures,in order to provide a reference for the processing and control of hygienic quality of fermented grass carp.[Method] The grass carp minces of 3 cm width were salted with 30 g/kg salt for 6 h at room temperature,and then inoculated with mixed starter cultures and fermented for 12 h at 30 ℃.Microorganisms of samples were detected,and b...