发酵鳙鱼糕的研制

研究了发酵鳙鱼糕的生产制作方法。鳙鱼肉糜加入酵母、红曲和乳酸菌的混合培养物,在30℃时发酵6～8h,然后与五花肉斩拌均匀后调配,采用热加工成型,可以制得质量优良的鱼糕。接种混合菌种发酵能改善鳙鱼糕的风味、粘结性、弹性、柔韧性和口感。用鳙鱼肉糜为原料,经过混合菌种发酵可以生产出优质的鱼肉糜制品。      

Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures

BACKGROUND: To improve the quality of processed grass carp (Ctenopharyngodon idellus) products and control the accumulation of hazardous substances therein, minced grass carp slices were salted for 6 h at room temperature and then inoculated with mixed starter cultures of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen and Monascus anka and fermented for 12 h at 30 °C. The changes in some characteristics and biogenic amine contents of the fermented muscles were investigated. RESULTS: During the 12 h fermentation at 30 °C, muscles inoculated with mixed starter cultures showed a rapid decrease in pH from 6.0 to 5.1 and suppression of the growth of enterobacteria and pseudomonads. The fermented muscles exhibited better colour, appearance, flavour and overall acceptability than the control (P < 0.05). The changes in non‐protein nitrogen and free amino acid contents of the fermented muscles and in their sodium dodecyl sulfate polyacrylamide gel electrophoresis profiles indicated that severe hydrolysis of muscle proteins occurred during fermentation. The accumulation of biogenic amines in the muscles was efficiently reduced by fermentation with mixed starter cultures. CONCLUSION: Fermentation with mixed starter cultures of L. casei, S. lactis, S. cerevisiae Hansen and M. anka significantly improved the characteristics of grass carp muscles and controlled the accumulation of biogenic amines. Copyright © 2009 Society of Chemical Industry     

油炸鳙鱼头加工及其保藏性的研究

研究了油炸鳙鱼头的加工工艺,对保藏期间鳙鱼头的感官指标、菌落总数和挥发性盐基氮数值的变化进行了观察和检测,评价了不同保藏条件对油炸鳙鱼头货架期的影响。实验结果表明:采用油炸工艺、真空包装并结合适当低温贮藏能使产品的货架期达到90d。      

鳙鱼酶解物体外抗氧化的研究

利用碱性蛋白酶Alcalase对鳙鱼进行控制酶解,制备出具有清除自由基活性的酶解物并比较其还原能力和对脂肪氧合酶活性的影响,并考察其对红细胞溶血、肝线粒体肿胀的影响,结合不同处理后肝脑组织中MDA浓度的测定以对鳙鱼酶解物在模拟体系中的抗氧化活性进行综合评价。结果表明三种鳙鱼酶解物的肽提取率均在70%以上且主要由寡肽(含5～6个氨基酸残基)组成,三种酶解物均具有一定的还原能力,在较高浓度时能抑制脂肪氧合酶的活性并可在体外抑制因H2O2引发的新西兰家兔红细胞溶血和由FeSO4和Vc诱导的肝线粒体肿胀,同时降低肝脑组织中MDA的产生。说明鳙鱼酶解物在一定浓度范围内具有抗氧化作用,比较三种酶解物的抗氧化特性可知酶解物C具有较强的综合抗氧化能力,可作为后续研究的材料。     

鳙鱼鱼肉蛋白的酶解及其对功能性质的影响

为了改善鳙鱼鱼肉蛋白(BCMP)的功能性质以扩大其在食品工业中的应用,以鳙鱼为原料制备了鳙鱼鱼肉蛋白,并利用碱性蛋白酶Alcalase2.4L对其进行水解,得到了3种不同水解度(DH4.5%、DH9.0%、DH13.5%)的酶解物。研究了BCMP及其酶解物的功能性质,包括溶解性、持水性、持油性、乳化性、起泡性。结果表明,与原鳙鱼鱼肉蛋白相比,酶解物的功能性质除持油性以外均有不同程度的提高。此外,DH4.5%的酶解物乳化性和起泡性最高,过度水解(DH9.0%、DH13.5%)反而造成乳化性和起泡性下降。     

发酵香肠菌种的筛选及鉴定

本文从混合发酵剂中筛选菌株,确定用于发酵香肠生产的菌株名称,并对其筛选出的菌种进行生化鉴定,结果如下:RFx1为植物乳杆菌,RF261为德氏乳杆菌,AFx1为变异微球菌,ALx3为肉糖葡萄球菌。     

Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi

The effects of one group mixed starter cultures, combined with Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka, and a batch without starter as control on biogenic amines accumulation in the bighead carp surimi during fermentation were investigated. Determination of five different biogenic amines was carried out by reverse‐phase high‐performance liquid chromatography with UV detection. Results showed that mixed starter cultures decreased the pH quickly from initial pH value of 6.4 to 5.2, inhibited the growth of contaminant microorganisms, such as Enterobacteriaceae and Pseudomonas, present in the raw materials, and suppressed the accumulation of histamine, tyramines, spermine and spermidine. Fermentation inoculated with combination of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka with negative‐decarboxylase activity may prevent biogenic amine formation in the fermented ssurimi and improve hygienic quality of fermented surimi.     

Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures

Quality predictive models were developed to predict the freshness of bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. Quality indices [sensory score, total volatile base nitrogen (TVB‐N), total aerobic counts (TAC) and K value] at ?3, 0, 3, 9 and 15 °C were estimated and kinetically modelled by the Arrhenius equation. The activation energy (E_A) of sensory score, TVB‐N, TAC and K value was 78.17, 75.93, 106.53 and 76.21 kJ mol^?1, and the corresponding rate constants (k₀) were 1.16 × 10¹⁵, 2.60 × 10¹⁴, 4.05 × 10¹⁹ and 1.36 × 10¹⁵. The high regression coefficients (R² > 0.87) indicated the acceptability of the zero‐order reaction for sensory score, TVB‐N, TAC and K value. Relative errors between predicted and observed freshness indicators values of sensory score, TVB‐N, TAC and K value were all below 10% except the values at 6th day of K value, 3rd day and 9th day of TVB‐N. These results indicated that the models based on sensory score, TVB‐N, TAC and K value could effectively predict the freshness indicators of bighead carp fillets at the range of ?3 to 15 °C.     

鳙鱼不同部位的成分分析及营养评价

以鳙鱼为研究对象,对鳙鱼不同部位（头、背、腹、尾）的基本成分、蛋白组成、氨基酸组成、胶原蛋白含量和脂肪酸组成进行测定分析,并对其营养价值进行综合评定。结果表明：不同部位（头、背、腹、尾）的粗蛋白含量略有差异,分别为18.32%、18.04%、17.37%和17.62%;其中盐溶性蛋白和水溶性蛋白含量较高,分别为8.36%、8.43%、8.42%、8.37%和4.88%、4.78%、4.75%、4.73%;不同部位均含有较高含量的胶原蛋白,其中尾部含量最高,达9.54 mg/g,背及腹部相对较低;鳙鱼各部位蛋白质中氨基酸组成无显著差异,必需氨基酸含量较高,均达到40%以上,第一限制氨基酸为蛋氨酸+胱氨酸,第二限制氨基酸为缬氨酸;鳙鱼背肉含有丰富的矿物元素,其中钙含量最高,达1 195.36 mg/kg;鳙鱼腹部脂肪中不饱和脂肪酸的相对百分含量为69.77%,其中多不饱和脂肪酸为28.80%。     

草鱼肉发酵香肠的发酵工艺研究

以嗜酸乳杆菌和戊糖片球菌作为混合发酵剂添加到草鱼鱼糜中,研究了接种量、发酵温度、菌种配比、发酵时间四个方面,通过测定pH和感官评分来确定发酵鱼肉香肠的最适发酵条件。结果显示:最佳发酵温度30℃,发酵时间20h,菌种比例(L∶P)2∶1,菌种接种量107cfu/g,pH5.0时,达到发酵鱼肉香肠最佳发酵效果。     

一种复合微生物发酵剂对发酵香肠品质的影响

本研究以分离自如皋火腿的木糖葡萄球菌S253及分离自金华火腿的发酵乳杆菌Y₄为发酵剂,研究不同复配比例对发酵香肠组成成分、理化品质及感官品质的影响。结果表明当添加量为10⁷cfu/g,Aw值和p H降低速度显著快于对照组（p<0.05）;硬度和咀嚼性显著高于对照组（p<0.05）,TBARS值也显著低于其他组（p<0.05）;木糖葡萄球菌S₂₅₃和发酵乳杆菌Y4的添加比例为3∶1（v/v）时,产品的a*/b*值显著高于其他组（p<0.05）,综合感官评分有显著提高（p<0.05）。所以不同复配比例的微生物发酵剂对发酵香肠的品质均有显著的影响。综合产品的总体感官评价结果,当木糖葡萄球菌S253和发酵乳杆菌Y4的添加比例为3∶1（v/v）,且添加量为10⁷cfu/g时,发酵香肠的综合品质最好。      

鳙鱼鱼糜在冻藏过程中理化性质变化的研究

研究了不同温度冻藏条件下鳙鱼(Aristichthysnobilis)鱼糜的品质变化。鳙鱼鱼糜分别冻藏于-10℃、-20℃和-30℃条件下,冻藏过程中肌原纤维蛋白质Ca2 -ATPase活性和总-SH含量不断下降,冻藏20周后分别下降至新鲜样品的16.9%、64.1%、77.4%和53.1%、60.2%、66.1%,凝胶强度也呈现下降趋势,同Ca2 -ATPase活性和总-SH含量变化相一致。鱼糜微结构表明,不同温度冻藏条件下,鱼肉蛋白质中冰结晶大小有很大差异,冰晶的影响是导致蛋白质变性的主要原因。     

高抗氧化活性肉用乳杆菌的筛选鉴定及其在发酵香肠中的应用

目的 筛选高抗氧化活性肉用乳杆菌,并应用到发酵香肠中。方法 以肉品发酵剂标准、自由基清除率、耐过氧化氢能力和抗氧化酶活性为指标进行菌株筛选,经形态学、生理生化及16S rDNA对菌株进行鉴定,通过硫代巴比妥酸值、羰基和巯基值探究菌株对发酵香肠的抗氧化作用。结果 菌株CC-3符合硝酸盐还原酶阳性、氨基酸脱羧酶阴性等肉用发酵剂标准;该菌株具有较高的自由基清除能力,其发酵上清液DPPH.和OH.清除率分别为98.43%、42.75%,菌体细胞.清除率为75.56%;具有较高的抗氧化酶活性,其细胞破碎液T-SOD活力和CAT活力分别为45.17±0.29、58.50±0.28 U. mgprot_^-1,发酵上清液GSH-Px活力为98.16±0.65 U.mgprot_^-1。菌株CC-3鉴定为植物乳杆菌。接种菌株CC-3的发酵香肠与其他组比较在发酵结束时TBARS值和羰基值最低,分别为0.22±0.01、1.57±0.06 nmol.mg_^-1;巯基值最高,为0.05±0.01 nmol.g_^-1。结论 菌株CC-3符合肉用发酵剂标准且具有高抗氧化活性,可以抑制发酵香肠脂肪氧化和蛋白氧化,具有重要的开发潜力。     

鳙鱼糜发酵过程中生物胺的测定

研究了鳙鱼糜发酵过程中生物胺含量的变化,并同时测定了大肠菌群和芽孢细菌的生长情况.高效液相色谱表明,主要的生物胺随发酵的进行出现先增加后降低的趋势,发酵终了时,主要生物胺含量低于原料中同种生物胺的含量,但是腐胺含量明显增加.微生物学实验表明,发酵终了时,大肠菌群总教小于30cfu/100g,没有芽孢细菌检出.混合乳酸细菌和酵母发酵可以降低鱼肉糜中生物胺含量,抑制有害微生物和芽孢细菌的生长.     

提取pH对鳙鱼鱼鳞明胶功能性质的影响

研究了制备过程中pH值(3.0~7.0)对鳙鱼鱼鳞明胶组成、得率和功能性质(凝胶强度、胶融温度和浊度)的影响,并对鱼鳞明胶的分子量分布进行了探究。结果表明,pH值在3.0~7.0时均能得到高品质的鱼鳞明胶(高蛋白质含量、低灰分含量)。随着pH值的增加,鳙鱼鱼鳞明胶得率逐渐降低,浊度逐渐增加,凝胶强度和胶融温度先增加后减小。此外,鳙鱼鱼鳞明胶的凝胶强度与分子量分布具有一定的相关性。上述研究结果可为特定用途的鱼明胶制备提供技术支撑。