乳酸菌发酵骨肉泥在鲶鱼灌肠制品中的应用

The Fermentations of Catfish's Bone and Rouni Application on Meat Products

利用植物乳杆菌发酵鲶鱼骨肉粉得到的发酵物,应用于鲶鱼灌肠制品中。贮藏后测定各项指标,结果表明,乳酸发酵骨肉泥有一定的抑菌效果和明显的抗脂肪氧化能力。添加发酵骨肉泥的鲶鱼灌肠制品,其嫩度增加,随贮藏时间的延长,其黏聚性、弹性、咀嚼性和硬度均降低,另外添加10%发酵骨肉泥的鲶鱼灌肠制品TPA的各项指标显著优于其它各组。综合得出,添加10%的骨肉泥的鲶鱼灌肠制品,其各项指标最优。

Products fermented from Lactobacillus plantar and catfish powder can be used in catfish Sausage. All indicators after storage show that flesh mud fermented by lactic acid has the inhibitory effects and significant anti-fat oxidation capacity. Addition of fermented flesh mud to catfish enema products increases the tender degree. With the extension of storage time, cohesiveness, elasticity, chewiness and hardness are reducing. Further, different TPA indicators of catfish sausage with l0 % fermented flesh mud are significantly better than the control groups. In sum, addition of 10 % of the flesh mud optimizes catfish sausage.