鱿鱼及虾蟹加工下脚料发酵工艺研究

Study on Fermentation Process of Large Seafood Waste

探讨了商业菌对銚鱼及虾蟹下脚料发酵工艺的效果。以海产品中的銚鱼内脏和虾蟹加工下脚料作为试验的主要原料,利用商业菌进行发酵试验。以可溶性蛋白作为测量指标,设计单因素及正交试验探寻最佳发酵条件。结果显示商业菌发酵銚鱼内脏最佳条件为料水比1:7,接种量30%,温度35发酵时间1 d,可溶性蛋白转化率可达20.33%;商业菌发酵虾下脚料最佳条件为料水比1:7,接种量30%,温度30时间1 d,可溶性蛋白转化率可达13.18%;商业菌发酵蟹下脚料最佳条件为料水比1:7,接种量30%,温度35发酵时间1 d,可溶性蛋白转化率可达12.76%。本研究探究了商业混合菌对海产品下脚料的生物转化作用,为生物蛋白产品生产研究提供一定参考依据,在减少资源浪费的同时增加了低值海产品加工副产物的经济效益。

This study investigated the effects of commercial bacteria fermentation process of squid and shrimp and crab scraps.Fermentation of squid and shrimp and crab scraps using commercial bacteria.Take solu ble protein conversion as a measurement index,design single factor and orthogonal experiments to find the best fermentation conditions.The results showed that the optimum conditions for carp gut fermentation were as fol lows:Ratio of feed to water 1:7,inoculation amount 30%,temperature 35%,fermentation time 1 d,soluble pro tein conversion rate up to 20.33%;The optimal conditions are 1:7 ratio of feed to water,inoculation of 30%,tem perature of 30%,time of 1 d,soluble protein conversion rate of 13.18%,and the optimal condition of fermenta tion of crab shell by EM bacteria is 1:7,the inoculation volume was 30%,the temperature was 35%,the fermen tation time was 1 d,and the soluble protein conversion rate was up to 12.76%.This study explored the biotrans formation effects of commercial mixed bacteria on seafood scraps,provide a certain reference for the production research of biological protein products,provide certain economic benefits while alleviating waste of resources.