Optimization of Fermentation Technology of Stinky Mandarin Fish with Mixed Bacteria
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摘要:
接种中国根霉12和产乳酸芽孢杆菌DU-106混合发酵制备臭鳜鱼，考察加盐量、根霉菌液接种量、乳酸菌粉添加量和发酵时间对臭鳜鱼感官评分的影响，并在单因素试验的基础上进行响应面优化。最优加工工艺条件为加盐量1.4%、辅料添加量0.5%、根霉菌液接种量2%、乳酸菌粉添加量1.4%、15 °C发酵8 d，此条件下得到的臭鳜鱼感官评分为9.4，属于优良级别。相比臭味刺鼻的自然发酵臭鳜鱼，接种发酵的臭鳜鱼风味和滋味上增加了酸味，更有利于蒜瓣状肉质的形成，酸臭味丰富浓郁而柔和、富有层次感。研究证明，中国根霉12和产乳酸芽孢杆菌DU-106可应用于臭鳜鱼发酵。
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关键词:
- 中国根霉12 /
- 产乳酸芽孢杆菌DU-106 /
- 臭鳜鱼 /
- 发酵
Abstract:Stinky mandarin fish was mixed fermented by
Rhizopus chinense 12 andBacillus sp． DU-106．Effects of salt dosage,Rhizopus inoculation amount, addition amount of lactic acid bacteria and fermentation time on sensory score of stinky mandarin fish were investigated．Based on single factor experiment, response surface optimization was carried out．Optimal processing conditions were as follows: 1.4% of salt, 0.5% of auxiliary seasoning, 2% ofRhizopus inoculation, 1.4% of lactic acid bacteria powder and fermented at 15 ℃ for 8 days．Under these conditions, sensory score of stinky mandarin fish got to 9.4, which belonged to good level．Compared to naturally fermented fish with pungent stink, an acid feel in flavor and taste were both increased from inoculated fermented fish．Inoculated fermentation was more conducive to formation of garlic petal meat．Moreover, it smelt intense, soft and layering．Rhizopus chinense 12 andBacillus sp．DU-106 could be applied to fermentation of stinky mandarin fish.-
Keywords:
- Rhizopus chinense 12 /
- Bacillus sp.DU-106 /
- stinky mandarin fish /
- fermentation
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图 1 加盐量对臭鳜鱼感官评分的影响
注：不同字母代表有显著差异（P<0.05），下同。
Figure 1. Effect of salt dosage on sensory score of stinky mandarin fish
图 2 根霉菌液接种量对臭鳜鱼感官评分的影响
Figure 2. Effect of Rhizopus inoculation amount on sensory score of stinky mandarin fish
图 3 乳酸菌粉添加量对臭鳜鱼感官评分的影响
Figure 3. Effect of addition amount of lactic acid bacteria powder on sensory score of stinky mandarin fish
图 4 发酵时间对臭鳜鱼感官评分的影响
Figure 4. Effect of fermentation time on sensory score of stinky mandarin fish
图 5 臭鳜鱼风味剖面检验分析结果
Figure 5. Results of flavor profile inspection and analysis ofstinky mandarin fish
表 1 臭鳜鱼感官评分细则
Table 1. Sensory scoring rules of stinky mandarin fish
项目 感官评价标准 分值 气味 具有鱼肉发酵后的特殊酸臭味，味道较浓
具有鱼肉发酵后的特殊臭味，但不明显，无酸味或酸味较淡
有腐味或其他异味2.5～4.0
1.1～2.4
≤1.0组织状态 蒸煮后鱼肉完整，用筷子搓，骨肉分离，蒜瓣状明显
蒸煮后鱼肉完整，用筷子搓，骨肉分离，不成蒜瓣状
蒸煮后鱼肉松散，用筷子搓，骨肉不容易分离2.1～3.0
1.1～2.0
≤1.0口感 肉质紧实，嫩滑有嚼劲，富有弹性，咸酸适中，味鲜
肉质略紧实，口感粗，略有弹性，略咸或略酸
肉质松散，无弹性，有腐味和腥味，太咸或太酸或有苦味2.1～3.0
1.1～2.0
≤1.0级别 优良：>8.0分；中等：6.0～8.0分；不合格：低于6.0分 
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表 2 因素和水平编码值
Table 2. Orthogonal test factors and levels
因素 设计水平 −1 0 1 加盐量X1/% 1.0 1.5 2.0 乳酸菌粉添加量X2/% 1.0 1.5 2.0 发酵时间X3/d 8 9 10
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表 3 响应面设计与试验结果
Table 3. Response surface design and experimental results
试验号 X1 X2 X3 感官评分 1 −1（1.0） −1（1.0） 0（9） 8.2 2 1（2.0） −1 0 7.8 3 −1 1（2.0） 0 7.4 4 1 1 0 7.5 5 −1 0（1.5） −1（8） 8.8 6 1 0 −1 8.2 7 −1 0 1（10） 7.4 8 1 0 1 7.3 9 0（1.5） −1 −1 9.0 10 0 1 −1 8.8 11 0 −1 1 8.0 12 0 1 1 7.7 13 0 0 0 9.2 14 0 0 0 9.0 15 0 0 0 9.5
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表 4 回归方程模型方差分析
Table 4. Variance analysis of regression equation model
方差来源 平均和 自由度 均方 F值 p值 显著性 回归模型 7.480 9 0.830 21.13 0.0018 ** X1 0.130 1 0.130 3.18 0.1347 X2 0.320 1 0.320 8.14 0.0357 * X3 2.420 1 2.420 61.53 0.0005 ** X1X2 0.063 1 0.063 1.59 0.2631 X1X3 0.063 1 0.063 1.59 0.2631 X2X3 0.002 1 0.002 0.06 0.8110 X12 3.540 1 3.540 90.00 0.0002 ** X22 1.030 1 1.030 26.29 0.0037 ** X32 0.400 1 0.400 10.17 0.0243 * 残差 0.200 5 0.039 失拟项 0.070 3 0.023 0.37 0.7877 纯误差 0.130 2 0.063 总回归 7.680 14 R2=0.8170 R2Adj=0.9283 注：*表示有显著差异（P＜0.05）；**表示有极显著差异（P＜0.01），下同。
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