摘要
为了探究传统虾酱发酵过程中的安全性品质变化规律,研究了发酵温度(25、35、45℃)对虾酱发酵过程中(15d内)菌落总数、pH值、氨基酸态氮、挥发性盐基氮、三甲胺和组胺的影响。结果表明:虾酱发酵15d内,组胺含量波动很大(8～119mg/kg),三甲胺保持在30mg/100g无明显变化;发酵前6d菌落总数从3.18logcfu/g快速上升至6.36～6.43logcfu/g,pH从7.5增加到7.8～8.0,氨基酸态氮从0.41g/100g增加至0.59～0.83g/100g,挥发性盐基氮从57g/100g显著增加到90～119g/100g;发酵6～15d菌落总数、pH值、氨基酸态氮、挥发性盐基氮均变化较缓慢。不同发酵温度下,菌落总数、pH值、三甲胺的差异不显著(P>0.05);发酵15d时45℃下的氨基酸态氮(1.12g/100g)和挥发性盐基氮含量(109.4mg/100g)显著高于25℃(95.16mg/100g)。
In order to explore the safety quality changes of traditional shrimp paste in the fermentation process,the shrimps were fermented at three different temperatures（25,35,45 ℃）.The values of the total number of colonies,pH,amino nitrogen（AA-N）,total Vo1latile basic nitrogen（TVB-N）,trimethylamine（TMA） and Histamine of shrimp paste were monitored once every three days.The results showed that Histamine content fluctuated considerably（8～119 mg/kg） while TMA content maintained 30 mg/100 g which had no big changes（P0.05） during the fermentation process（15 days）.During the fermentation period（0～6 d） the total number of colonies rapidly increased from 3.18 logcfu/g to 6.36～6.43 logcfu/g,the pH value increased from 7.5 to 7.8～8.0,the AA-N content improved from 0.41 g/100 g to 0.59～0.83 g/100 g,the TVB-N content significantly increased from 57 g/100 g to 90～119 g/100 g.However,during the fermentation period（6～15 d）,the values of the total number of colonies,pH,AA-N,TVB-N changed slowly.The values of total number of colonies,pH,TMA had no obvious difference at different temperatures,but the AA-N（1.12 g/100 g） and TVB-N（109.4 mg/100 g） at 45 ℃ were higher than that at 25 ℃（95.16 mg/100 g）.
出处
《食品科技》
CAS
北大核心
2013年第4期286-290,共5页
Food Science and Technology
关键词
传统虾酱
发酵
温度
安全性品质
traditional shrimp paste
fermentation process
temperature
safety quality
