| 发酵鱼肉香肠的研制 |
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| 引用本文： | 张风宽,王立哲. 发酵鱼肉香肠的研制[J]. 肉类研究, 1999, 13(2): 20-22,19. DOI: 10.7506/rlyj1001-8123-199902001 |
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| 作者姓名： | 张风宽 王立哲 |
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| 作者单位： | 吉林农业大学食品工程学院,长春,130118%南京农业大学食品科技学院,南京,210095 |
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| 摘 要： | 用植物乳杆菌和啤酒片球菌,在30～32℃下单一发酵鱼肉香肠,结果认定植物乳杆菌为最佳鱼肉发酵菌种.实验表明,利用乳酸菌发酵鱼肉香肠,能促进蛋白质分解,使pH、TVBN及TBA降低,抑制有害菌的生长,延长产品保藏期,并使产品获得独特风味.
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| 关 键 词： | 发酵鱼肉香肠 乳酸菌发酵 贮藏期 |
A Study on Fermented Fish Sausage |
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| Zhang Fengkuan. A Study on Fermented Fish Sausage[J]. Meat Research, 1999, 13(2): 20-22,19. DOI: 10.7506/rlyj1001-8123-199902001 |
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| Authors: | Zhang Fengkuan |
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| Affiliation: | Zhang Fengkuan |
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| Abstract: | Fermented Fish Sausage was prepared through fermentation at 3032,with L. plantarum and P. cerevisiae respectively. The result showed that L. plantarum was the optimal species for fermentation of fish. The experiment revealed that decomposition of proteins could be promoted, pH, TVB-N and TBA could be lowered, spoilage microorganisms could be restrained thereby prolonging the shelf-life, and a unique flavor could be developed via use of L. plantarum in the process. |
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| Keywords: | Fermented Fish Sausage fermentation with lactobacillus shelf-life |
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