短乳杆菌发酵鲢鱼块工艺参数的优化研究

Optimization of Process Parameters of the Fermented Fish with Lactic Acid

以鲢鱼为主要原料,短乳杆菌(Lactobacillus brevis)X14为发酵剂,根据对发酵液pH的影响,通过单因素试验,确定最适发酵参数范围(食盐添加量、蔗糖添加量、接种量和发酵温度)。在此基础上通过L16(45)正交试验,以食盐添加量、蔗糖添加量、接种量、发酵温度和发酵时间为因素,以鱼肉pH和AN为指标确定最佳工艺参数。结果表明:乳酸菌发酵鱼肉制品最佳发酵工艺参数为,食盐添加量2%、蔗糖添加量2%、接种量1%(1×106CFU.mL-1)、发酵时间20 h、发酵温度为42℃;对此工艺参数下的发酵鲢鱼产品通过9级评分法进行感官评价,评分结果较高,可以作为最佳发酵工艺参数。

The process of fermented chub was studied by using Lactobacillus brevis X14 as fermentation.The optimum salt addition,sugar addition,fermentation addition,temperature and time were defined by the single factors test and the L16（45）orthogonal experiment.According to the effect on pH of fermentation liquor.the optimum formula was carried out according to the pH and AN to the fermented fish.The results showed that the optimum conditions were as follows：salt 2%,sugar 2%,fermentation 1%（1×106CFU·mL-1）,fermented time 20 h,fermented temperature 42℃.Sensory evaluation under this optimum conditions could gain high scores.