关键词: 毛霉, 油腐乳, 品质, 微观结构, 流变性质, 感官评价

Abstract: In this study, oil sufu was fermented with different Mucor strains. Protease activity, maturity, microstructure, rheology and sensory properties were analyzed to explore the influence of starter cultures on sufu quality. The results showed that the protease activity of Actinomucor elegans was the highest in the fermentation process among the four strains tested. The contents of water-soluble protein, amino nitrogen and total acid in oil sufu fermented with Mucor racemosus were higher than in the other sufus. However, the effects of Mucor species on the water and salt content of oil sufu were not significant. The microstructure of oil sufu fermented with M. racemosus was the densest; the spreadability of oil sufu fermented with A. elegans was better than that of the other three; the sensory evaluation scores of sufus fermented with M. racemosus and A. elegans were higher. These Mucor strains all had their own advantages. This study can provide a theoretical basis for mixed culture fermentation of oil sufu with Mucor.

Key words: Mucor, oil sufu, quality, microstructure, rheological properties, sensory evaluation