摘要
试验研究乳酸菌发酵对鲐鱼加工下脚料的影响。试验主要测定了乳酸菌对鲐鱼加工下脚料中微生物的抑菌性能,分析了乳酸菌发酵产物营养成分和感官特性的变化。试验结果是,乳酸菌可以明显的抑制鲐鱼加工下脚料中微生物的生长;鲐鱼加工下脚料经乳酸发酵48h后,蛋白、脂肪、灰分和水分的含量没有显著变化,发酵产物感官性能较好。试验结果表明,利用乳酸菌发酵鲐鱼加工下脚料不会改变其的营养价值,而且还可改善下脚料的风味和延长贮藏期。
Effects of lactobacillus fermentation on by-products in mackerel processing were studied in this experiment. Bacteriostatic action of lactobacillus on by-products of mackerel processing were determined, chemical composition and sensory evaluation of the by-products of mackerel processing were analyzed after fermentation. Lactobacillus inhibited the bacterial growth in by-products of mackerel processing. Contents of protein, fat, ash and water of by-products of mackerel processing had no significant difference between the fermentation group and the control, but the sensory of the fermentation group was better than that of the control. Those result indicate that fermentation on the by-products of mackerel processing with lactobacillus would not change its nutritional value, but could improve its taste and prolong its storage life.
出处
《中国农学通报》
CSCD
北大核心
2010年第7期343-346,共4页
Chinese Agricultural Science Bulletin
基金
青岛农业大学高层次人才启动基金(630516)
关键词
乳酸菌
发酵
鲐鱼下脚料
lactobacillus
fermentation
by-product of mackerel processing
