真空包装鲤鱼肉干发酵工艺参数优化

Optimization of Fermentation Parameters for the Production of Vacuum Packaged Carp Jerky

以鲤鱼肉为主要原料,人工添加乳酸菌进行发酵,通过单因素试验和L9(34)正交试验,以感官评分和pH值为指标,确定了鲤鱼肉干植物乳杆菌发酵最佳工艺参数。结果表明:乳酸菌发酵鱼肉制品最佳发酵工艺参数为植物乳杆菌接种质量分数3%、白砂糖添加质量分数2%、食盐添加质量分数4%、发酵温度35℃、发酵时间20 h。在此条件下制成的发酵鱼制品表面有光泽、酸味适中、肉质弹性好、韧性好、口味独特。

The fermentation of common carp fillets by Lactobacillus plantarum for producing vacuum packaged fish jerky was optimized by single-factor and L9 （34） orthogonal array design methods to obtain desired pH and sensory evaluation.The optimum fermentation parameters were determined as：3% of inoculum amount,2% white sugar added,4% salt added,and fermentation at 35 ℃ for 20 h.Fermented fish products under the optimized conditions had a glossy surface,a moderate sour taste,good elasticity,good toughness and unique flavor.