腊鱼加工过程中微生物及理化特性的变化

以白鲢为原料，采用传统方法制作腊鱼，研究加工过程中微生物及理化特性的变化。腊鱼加工过程中水分含量不断下降，NaCl 含量逐渐增加。腌制阶段各类微生物的生长缓慢，且非蛋白氮和游离氨基酸含量下降。干燥的前10d 各类微生物数量显著上升，干燥的各阶段非蛋白氮和游离氨基酸的含量显著上升，TBA 值也显增
加。乳酸菌、微球菌、葡萄球菌和酵母菌是腊鱼中的优势微生物菌群。腌制和干燥加工改变了鱼肉中游离氨基酸的组成，其中蛋氨酸、谷氨酸、缬氨酸、丝氨酸和苏氨酸的增加对腊鱼风味形成具有重要作用。

Changes in Microbe Quantity and Physico-chemical Properties during Processing of Cured Silver Carp

The changes in microbe quantity and physico-chemical properties were studied during processing of cured silver carp through traditional method. Over the whole processing, moisture declines but NaCl content increases significantly. The growth of various microorganisms slows down, and the contents of non-protein nitrogen and free amino acids decrease during the curing. However, the microbe amount significantly increases in the former phase of drying, and the contents of non-protein nitrogen (NPN), free amino acids and TBA increase significantly over the whole phase of drying. The dominant microbial groups in cured fish were lactic acid bacteria, Micrococcus, Staphylococcus and yeast. Both curing and drying processes affect the composition of free amino acids in the muscle of silver carp. The contents of methionine, glutamic acid, valine, serine and threonine are higher in cured fish than those in raw muscle, and they may play an important role in flavor formation of cured silver carp.