酱鱼加工工艺优化及其腌制过程中微生物菌群的动态研究

The processing technology of fish cured with soy sauce and the microbial flora during the curing process

以鲫鱼为原料,采用一定的工艺制作酱鱼,对酱鱼腌制剂进行优化,并考察酱鱼腌制过程中微生物的动态变化。结果表明,酱鱼腌制剂的最佳配比为食盐2%,蔗糖3%,甜面酱10%,花椒、味精及料酒适量。在腌制过程中,酱鱼中的乳酸菌、微球菌、葡萄球菌及酵母菌均呈逐渐上升的趋势,干燥后有所下降,其中,乳酸菌和微球菌是酱鱼腌制过程中的优势菌群,有利于酱鱼风味的形成。

Using crucian carps as the raw material, fish cured with soy sauce was prepared by traditional method. The results showed that the optimal curing agent of fish cured with soy sauce was salt 2%, sugar 3%, sweet soybean paste 10%, appropriate amount of pepper, cooking wine and monosodium glutamate. During the curing process, the number of lactic acid bacteria, Micrococcus, Staphylococcus and yeast increased gradually, then decreased after drying. Moreover, the dominant microbial groups in cured fish were lactic acid bacteria and Micrococcus, and they played a key role in fl avor formation of cured fish.