梅香鱼发酵菌株的筛选及对品质的影响

doi:10.7506/spkx1002-6630-201523030

食品科学

梅香鱼发酵菌株的筛选及对品质的影响

朱雯娟，安俊莹，张雪梅，刘颖*，孙力军，王雅玲，刘唤明

广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，水产品深加工广东普通高等学校重点实验室，广东湛江 524088

出版日期:2015-12-15 发布日期:2015-12-24

Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality

ZHU Wenjuan, AN Junying, ZHANG Xuemei, LIU Ying*, SUN Lijun, WANG Yaling, LIU Huanming

Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Provincial
Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University,
Zhanjiang 524088, China

Online:2015-12-15 Published:2015-12-24

摘要/Abstract

摘要：

为有效控制产品的品质，从自然发酵的梅香鱼中分离筛选适合作为发酵剂的菌株，并研究不同菌种之间的配比对发酵产品品质的影响。结果表明，筛选出的嗜盐四联球菌（Tetragenococcus halophilus）、木糖葡萄球菌（Staphylococcus xylosus）及腐生葡萄球菌（Staphylococcus saprophyticus）符合发酵要求。与单菌株发酵及未接菌的对照组相比，3 株菌制得的混合发酵剂（比例为1∶1∶1）制备的发酵鱼感官上总体可接受程度最优，其咀嚼性和弹性也最高，并且组胺和挥发性盐基氮（total volatile basic nitrogen，TVB-N）的产生得到了有效抑制。该研究可为实现定向接种、人工控制以及规模化工业生产提供参考。

关键词: 梅香鱼, 发酵, 菌株筛选, 品质

Abstract:

Bacterial strains from naturally fermented Meixiang fish, a traditional Chinese fish product, were isolated and
screened for their suitability to produce Meixiang fish as starter culture. Meanwhile, the influence of three selected strains
inoculated singly or in combination (1:1:1) on the quality of fermented fish. The results showed that Tetragenococcus
halophilus, Staphylococcus xylosus and Staphylococcus saprophyticus, all of which can meet the requirements for fish
fermentation, were separated from the naturally fermented fish. Compared to those fermented and not fermented with each
of the three strains, the fermented fish produced with their combination had the highest overall sensory acceptability and the
best chewiness and elasticity, and inhibited the generation of histamine and total volatile basic nitrogen (TVB-N). This study
can provide reference for targeted inoculation, manual control and large-scale industrial production of Meixiang fish.

Key words: Meixiang fish, fermentation, selection, quality

中图分类号:

Q815

朱雯娟，安俊莹，张雪梅，刘颖，孙力军，王雅玲，刘唤明. 梅香鱼发酵菌株的筛选及对品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201523030.

ZHU Wenjuan, AN Junying, ZHANG Xuemei, LIU Ying, SUN Lijun, WANG Yaling, LIU Huanming. Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523030.

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梅香鱼发酵菌株的筛选及对品质的影响

Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality

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