青鱼肉发酵香肠发酵工艺的优化研究

Fermenting technology in herring fermented sausage

采用单因素实验和响应面实验对发酵青鱼肉香肠的发酵工艺进行了优化研究,得到发酵青鱼肉香肠的发酵工艺条件为:发酵剂接种量1%、发酵时间24h、发酵温度35℃。对发酵青鱼肉香肠和未发酵青鱼肉香肠的理化品质等指标进行对比检测,结果表明:发酵青鱼肉香肠的理化品质明显优于对照组未发酵青鱼肉香肠,通过发酵可降低青鱼肉香肠TBA值及TVB-N含量,促进产酸并抑制腐败,增加AAN含量及凝胶强度。

The fermentation process optimization is determined by single factor and response surface test.The optimal parameters of fermented fish sausage processing technology were ferment inoculum of 1%,fermentation time of 24 hand fermentation temperature of 35℃.After the production process is confirmed;the comparison is studied for the vary of fish sausage by physical and chemical characteristics.The result show that,mixed bacteria fermented sausages can reduce TBA and the content of TVB-N,promote acid production and curb corruption,increase AAN content and gel strength.