不同糟制温度对糟鱼品质的影响

Effects of Temperature on the Microbial and Physicochemical Properties of Wine-Lees Fish

以草鱼作为原料,通过分析pH、微生物、挥发性盐基氮(TVB-N值)、氨基态氮(ANN)、硫代巴比妥酸(TBARS)等指标,并结合色泽、质构以及感官评定,探究了不同糟制温度(4、10、15、20℃)对糟鱼肉品质特性的影响。结果表明:随着时间的变化,各糟制温度下的鱼肉pH呈逐渐下降趋势,而酸度、TVB-N、TBARS和ANN值则呈上升趋势,且温度越高变化趋势越明显。乳酸菌和酵母菌作为糟鱼发酵过程中的优势菌种,呈现先上升后稳定的趋势,而葡萄球菌和肠道菌的生长在发酵中后期被抑制,微生物的生长速度和温度呈正相关关系。结合色泽、质构以及感官评定结果综合分析,15℃下糟制发酵成熟的糟鱼鱼肉在产品品质及消费偏好方面表现较优。

The effects of wine-lees fermentation at different temperatures ranging from 4 ℃ to 20 ℃ on the quality characteristics of wine-lees grass carp was investigated.These results indicated that,with increasing the time of wine-lees fermentation,the pH showed a declining trend under all conditions,besides,the higher the temperature,the faster the change.Additionally,increasing fermentation temperature gave a progressive increase in TA,TVB-N,TBARS and ANN values in wine-lees fish,however,the TVB-N and TBARS values of the samples are all below the acceptable standard.Higher temperature stimulated the growth of Yeast and Lactic acid bacteria,resulting in a decline in Staphylococcus and Enterobacteriaceae during mid-last fermentation period.Then combined with the color,TPA and sensory evaluation results,products fermented at 15 ℃ showed greatest consumer preference and most favourable textural properties.