接种植物乳杆菌和戊糖片球菌发酵对鱼鲊品质的影响

Fermentation Conditions of Yuzha by Inoculated Lactobacillus plantarum and Pediococcus pertosaceus

以白鲢为主要原料制作鱼鲊,研究自然发酵及接种植物乳杆菌和戊糖片球菌发酵对鱼鲊化学指标和感官品质的影响,以确定鱼鲊合理的接种发酵条件。结果表明,发酵可促进鱼肉中蛋白质的水解,提高鱼鲊中水溶蛋白含量、水溶性固形物含量和总酸含量,降低pH,产生较多的游离氨基酸,改善鱼鲊的感官品质。接种发酵可改善鱼鲊游离氨基酸的组成,提高鱼鲊的感官品质,接种复合乳酸菌(植物乳杆菌:戊糖片球菌=10:1,106CFU/g)发酵60h的鱼鲊的感官品质最高。

To ascertain reasonable inoculated fermentation conditions of Yuzha made from sliver carp, effect of natural fermentation and fermentation by inoculated lactic acid bacteria on content of chemical parameters and sensory quality of Yuzha was studied. Fermentation could quicken to hydrolyze protein, and then increase water soluble protein content, water soluble solids content and total acidity, decrease pH, produce high amount of free amino acid, enhance content and ratio of free essential amino acid in Yuzha, the changes would format flavor and improve quality of Yuzha. Composition of free amino acid and sensory quality of Yuzha fermented by inoculated lactic acid bacteria would be improved, compared with those of Yuzha by natural fermentation, and Yuzha with the highest sensory quality was obtained by inoculated lactic acid bacteria （LactobaciUus plantarum： Pediococcus pertosaceus=10： 1, 106CFU/g） and then fermented for 60 hours.