不同发酵剂与发酵条件对鲊鱼生物安全性的影响

被引：20

作者：

张潇

龚吉军

唐静

周汉军

机构：

[1] 中南林业科技大学食品科学与工程学院

来源：

食品工业科技 | 2016年 / 37卷 / 04期

关键词：

鲊鱼; 接种发酵; 生物胺; 有害菌; 安全性;

D O I：

10.13386/j.issn1002-0306.2016.04.033

中图分类号：

TS254.4 [水产食品加工与保藏];

学科分类号：

083204 [水产品加工及贮藏工程];

摘要：

旨在探明不同发酵剂和发酵条件对鲊鱼(一种发酵草鱼)生物安全性的影响。以不同的菌株——植物乳杆菌(Lactobacillus plantarum,Lp)、戊糖片球菌(Pediococcus pentosaceus,Pp)、木糖葡萄球菌(Staphylococcus xylosus,Sx)、酿酒酵母(Saccharomyces cerevisiae,Sc)为发酵剂,按1∶1∶1(v/v/v)进行混合(Lp+Sx+Sc、Lp+Pp+Sc、Sx+Pp+Sc),控制不同的发酵条件,定期测定有害微生物和生物胺含量。研究结果表明:相对于自然发酵(NF),接种发酵(IF)对鲊鱼中有害菌的抑菌效果明显好于前者(p<0.01);与NF相比,IF能有效控制生物胺的积累,差异极显著(p<0.01),3种混合发酵剂中,Lp+Sx+Sc对生物胺形成的抑制效果最好(p<0.05);以20%(m/m)KCl替代Na Cl,对生物胺形成的抑制效果均显著提高(p<0.05),最佳复合盐添加量为2.4%Na Cl+0.6%KCl;从对生物胺控制和生产效率的角度综合考量,发酵温度以20℃较适宜;综合对味感的要求与对生物胺控制的需要,混合糖添加量以5.0%为佳;在上述最佳条件下接种发酵50 d,既可使鲊鱼总生物胺含量控制在较低水平(43.50 mg/kg),又能获得优良发酵风味和感官品质。研究结果提示,采用优良混合发酵剂并控制适宜发酵条件,有利于保证鲊鱼产品的生物安全性。

引用

页码：205 / 210

页数：6

共 18 条

[1]

乳酸菌发酵应用于水产防腐 [D].

吴渊 .

浙江大学,

2014

[2]

水产品贮藏中生物胺的变化及组胺形成机制的研究 [D].

赵中辉 .

中国海洋大学,

2011

[3]

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C [J].

Wang, Hang ;

Luo, Yongkang ;

Yin, Xiaofei ;

Wu, Hua ;

Bao, Yulong ;

Hong, Hui .

JOURNAL OF FOOD PROTECTION, 2014, 77 (05) :796-804

[4]

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures [J].

Zeng, Xuefeng ;

Xia, Wenshui ;

Yang, Fang ;

Jiang, Qixing .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (04) :685-692

[5]

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4°C [J].

Li, Kaifeng ;

Bao, Yulong ;

Luo, Yongkang ;

Shen, Huixing ;

Shi, Ce .

JOURNAL OF FOOD PROTECTION, 2012, 75 (12) :2228-2233

[6]

Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey [J].

Kose, Sevim ;

Koral, Serkan ;

Tufan, Bekir ;

Pompe, Matevz ;

Scavnicar, Andrej ;

Kocar, Drago .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2012, 235 (04) :669-683

[7]

Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages [J].

Mokhtar, Sayed ;

Mostafa, Gamal ;

Taha, Refat ;

Eldeep, Gehad Sallah Saeed .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2012, 235 (03) :527-535

[8]

Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry‐fermented sausage “salchichón”.[J].RocíoCasquete;AlbertoMartín;SantiagoRuiz‐Moyano;FranciscoPérez‐Nevado;María G.Córdoba.International Journal of Food Science & Technology.2012, 5

[9]

The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish Pastes [J].

Kasankala, Ladislaus M. ;

Xiong, Youling L. ;

Chen, Jie .

JOURNAL OF FOOD SCIENCE, 2011, 76 (01) :C154-C161

[10]

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages [J].

Gucukoglu, Ali ;

Kuplulu, Ozlem .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 230 (06) :875-884

← 1 2 →