乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响

研究了乳酸片球菌、乳杆菌-Lo3、乳杆菌-B5407和清酒乳杆菌4种不同乳酸菌在发酵草鱼肉时鱼肉理化特性及蛋白质降解变化的规律和特征。结果表明:添加乳酸菌后,鱼肉pH值迅速由最初的6.25降至2d时的5.06～5.40,对照组则为5.98;接种发酵剂的草鱼肉的TBA和TVB-N值的上升较缓慢,整个发酵过程中显著低于对照组(P<0.05);腌制草鱼肉的蛋白质在发酵期发生了轻微的降解,游离氨基酸略有增加;贮藏期间游离氨基酸量显著增加,肌浆蛋白和肌原纤维蛋白均发生了强烈的水解,接菌组的蛋白降解显著多于对照组,其中,接种乳酸片球菌和乳杆菌-B5407组降解程度最大。

The Effect of Lactic Acid Bacteria on Physicochemical Properties and Proteolytic Changes in Fermented Grass Carp

Fermented grass carp inoculated with four different starter cultures(Pediococcus acidilactici,Lactobacillus-Lo3,Lactobacillus-B5407 and Lactobacillus sake) were evaluated for physicochemical properties and proteolytic changes in this work.The result showed that grass carp muscle inoculated with starter cultures resulted in a rapid pH decrease from 6.25 to 5.06~5.40,but the control group was 5.98 during the 2 days fermentation.The TBA and TVB-N values was significantly lower than the contrl group(P<0.05) and rising slowly.Moreover,a few slight changes in proteolytic and increase in free amino acids was detected during fermentation,free amino acids increased significantly and extensive hydrolysis of the sarcoplasmic proteins and myfibrillar proteins occurred during storge.The proteolysis of inoculate groups was significantly more than control group,the groups of Pediococcus acidilactici and Lactobacillus-B5407 were the most.