Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste,a Chinese traditional fermented condiment

This study evaluated the effects of commercial starter cultures on the microbial counts,protein degradation,biogenic amines and volatile compounds in fermented fish-chili paste.Four inoculated groups with different starter cultures and one group without inoculation were investigated.The results revealed that the application of mixed starter cultures promoted the growth of lactic acid bacteria and yeast,while effectively inhibited the Enterbacteriaceae counts compared with the spontaneously fermented group.The inoculation with mixed starter cultures resulted in higher levels of umami-tasting free amino acids(FAAs)in all inoculated groups.Highest content of sweet-tasting FAAs was found in group HS(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus+Pediococcus pentosaceus+Pediococcus acidilactici),and much lower bitter-tasting components were presented in group HW(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus),HS and HV(Pichia anomala+Lactobacillus plantarum).In addition,total levels of biogenic amines detected in all inoculated samples were significantly lower compared with control,especially the content of tyramine(P<0.05).For the volatile compounds,more esters as well as less undesirable odor substances such as aldehydes,were exhibited in four inoculated groups.

新型鱼肉辣椒酱的工艺研究及品质检验

研究以巴沙鱼、辣椒、植物油等主要原料制作的鱼肉辣椒酱的最佳工艺配方,并对其进行品质检验。在单因素试验结果的基础上,利用Plackett-Burman(PB)设计结合Box-Behnken Design(BBD)响应面优化法,以质构特性(咀嚼性、黏性)、色差(L^(*)、a^(*))和感官评分为评价指标衡量鱼肉辣椒酱的品质,使用主成分分析法进一步优化鱼肉辣椒酱的加工工艺。结果表明,鱼肉辣椒酱的最佳工艺配方为:以鱼糜100 g为基准,植物油50%、辣椒粉15%、食盐15%、蚕豆酱10%、绵白糖5%、花椒2%、八角2%、丁香2%、白芷2%、桂皮2%、谷氨酸钠1%、食用香精1%、芝麻0.5%、5′-呈味核苷酸二钠0.1%、腌制时间120 min。在此工艺下制作的鱼肉辣椒酱符合国家标准,香辣味美,营养健康。

鲢鱼头生产鲜辣酱的工艺

以鲢鱼头为主要原料,加以黄豆酱、香菇、辣椒等辅料,经科学加工制成含钙丰富的鲜辣酱。对鲜辣酱的生产工艺、配方进行研究。通过正交试验及方差分析,确定出该产品的最佳组合方式为A3B3C2D2,即鱼头泥70g,黄豆酱40g,香菇30g,辣椒26g。经测定制品的含钙量为131.08mg/100g。

香辣草鱼片的研制

以鲜活草鱼为主要原料生产香辣草鱼片。方法通过单因素及正交试验的方法对香辣草鱼片的配料用量及烘制条件进行了研究。研究表明该产品配料的最佳配比为:食盐水浓度4%、辣椒粉添加量8%、十三香添加量2.4%、味精添加量3.2%、酱油添加量2.4%;鱼片的最佳烘制条件为:鱼片大小5cm×3cm×1.0cm,微波功率400w,烘制时间1min。生产出的香辣草鱼片风味独特,香辣味浓郁,对增加鱼片类休闲食品种类具有指导作用。

凯里特色鱼酱酸品质特性研究

以4种代表性的鱼酱酸为研究对象,以糟辣椒为对照,对基础营养成分、矿物质、有机酸和辣椒碱等含量进行分析。结果表明:4种鱼酱酸与糟辣椒的固形物、粗脂肪、蛋白质、氨基酸态氮、总酸、总酯、游离氨基酸、矿物质、有机酸和辣椒碱含量均差异显著(p<0.05)。鱼酱酸中游离氨基酸高于糟辣椒,且绿之宝鱼酱酸中总游离氨基酸含量是糟辣椒的2.62倍,其中谷氨酸含量最高(0.30~0.51 g/100 g),表明鱼酱酸的鲜味比糟辣椒(0.18 g/100 g)更为浓郁。鱼酱酸中钙和磷高于糟辣椒,绿之宝鱼酱酸中钙含量最高(1927.27 mg/kg),是糟辣椒的10.58倍。鱼酱酸和糟辣椒中辣椒碱含量为8.84~15.64μg/g,且主要有机酸均为乳酸、柠檬酸和乙酸。