真空包装鲤鱼肉干发酵工艺参数优化

以鲤鱼肉为主要原料,人工添加乳酸菌进行发酵,通过单因素试验和L9(34)正交试验,以感官评分和pH值为指标,确定了鲤鱼肉干植物乳杆菌发酵最佳工艺参数。结果表明:乳酸菌发酵鱼肉制品最佳发酵工艺参数为植物乳杆菌接种质量分数3%、白砂糖添加质量分数2%、食盐添加质量分数4%、发酵温度35℃、发酵时间20 h。在此条件下制成的发酵鱼制品表面有光泽、酸味适中、肉质弹性好、韧性好、口味独特。

Optimization of Fermentation Parameters for the Production of Vacuum Packaged Carp Jerky

The fermentation of common carp fillets by Lactobacillus plantarum for producing vacuum packaged fish jerky was optimized by single-factor and L9 （34） orthogonal array design methods to obtain desired pH and sensory evaluation.The optimum fermentation parameters were determined as：3% of inoculum amount,2% white sugar added,4% salt added,and fermentation at 35 ℃ for 20 h.Fermented fish products under the optimized conditions had a glossy surface,a moderate sour taste,good elasticity,good toughness and unique flavor.