摘要
研究了一种微生物接种发酵技术与传统糟鱼制备工艺相结合的新方法,以期实现传统糟制水产品的工业化、标准化改造。利用MRS选择性培养基从传统糟鱼产品中分离得到优势微生物,采用基础微生物学结合MIDI微生物自动鉴定系统进行鉴定。采用传统糟制工艺和微生物接种制备发酵鳓鱼,测定不同条件下蛋白质含量、总酸、挥发性盐基氮(TVBN)、氨基态氮、pH等指标的变化。通过单因素试验确定糟/鱼比、发酵温度和接菌量3个影响因素的水平,利用响应面法得到最佳工艺。结果表明:传统糟鱼中分离出的菌株鉴定为发酵乳杆菌(Lactobacillus fermentum);发酵温度对发酵鱼的影响表现为,温度过高时鱼肉还未形成糟鱼风味已快速软化、腐败,过低不利于微生物繁殖而使发酵不成熟。酒糟量影响糟鱼口感,接菌量对发酵时间影响显著;响应面法优化鳓鱼的最佳工艺为:糟/鱼比2.5%、发酵温度20℃、接菌量2.28%。验证试验表明:此工艺可使熟化时间从传统糟制的30d以上缩短至12d;和纯乳酸菌接种发酵相比,虽发酵时间稍长,但产品更具传统糟鱼的独特风味。
A novel inoculated fermentation method combined with traditional vinasse pickling was studied, with the purpose to realize industrial and standardized production of vinasse fish with modern biotechnology. The MRS selective medium was used to isolate the dominant microorganisms from traditional vinasse fish. The isolated strains were then identified by physiological and biochemical analysis combined with MIDI identification system. The isolated strains were cultivated and inoculated the Chinese herring for complex fermentation. Changes of the protein content, total acidity, volatile basic nitrogen （TVBN） , amino nitrogen, pH of the fish during fermentation were analyzed, the factors effected the fermentation were investigated by single factor test and the optimal fermentation parameters were then established by response surface methodology（RSM）. The results showed that one of the dominant strains in traditional vinnase fish was identified as Lactobacillus fermentum; either too low or too high fermentation temperature was not benefit to the formation of good flavor. Increased inoculation dosage could shorten the fermentation period,while ratio of vinasse could obviously affect the taste of the product. The optimum parameters were established by RSM as fermenting at 20℃, with a ratio of vinnase of 2.5, and a inoculation dosage of 2.28%. The fermentation period was reduced from more than 30 days to less than 12 days. Compared to sole inoculated fermentation, a longer maturation period was needed for the complex fermentation, however the resulted product prepared under the above conditions had a better quality and a typical flavor of traditional vinnase fish.
出处
《核农学报》
CAS
CSCD
北大核心
2013年第4期458-466,共9页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31271890)
国家星火计划(2012GA701063)
钱江人才计划项目(2011R10072)
国家教育部留学回国基金
关键词
糟鱼
鳓鱼
MIDI微生物自动鉴定系统
接种发酵
响应面法
Vinasse fish
Chinese herring
MIDI identification system
Inoculated fermentation
Response surfacemethod
