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混合菌发酵臭鳜鱼工艺优化

马晓飞 黄宁 梁钻好 杜冰

马晓飞,黄宁,梁钻好,等.混合菌发酵臭鳜鱼工艺优化[J].农业工程,2022,12(6):84-89. doi: 10.19998/j.cnki.2095-1795.2022.06.016
引用本文: 马晓飞,黄宁,梁钻好,等.混合菌发酵臭鳜鱼工艺优化[J].农业工程,2022,12(6):84-89. doi: 10.19998/j.cnki.2095-1795.2022.06.016
MA Xiaofei,HUANG Ning,LIANG Zuanhao,et al.Optimization of fermentation technology of stinky mandarin fish with mixed bacteria[J].Agricultural Engineering,2022,12(6):84-89. doi: 10.19998/j.cnki.2095-1795.2022.06.016
Citation: MA Xiaofei,HUANG Ning,LIANG Zuanhao,et al.Optimization of fermentation technology of stinky mandarin fish with mixed bacteria[J].Agricultural Engineering,2022,12(6):84-89. doi: 10.19998/j.cnki.2095-1795.2022.06.016

混合菌发酵臭鳜鱼工艺优化

doi: 10.19998/j.cnki.2095-1795.2022.06.016
详细信息
    作者简介:

    马晓飞,硕士生,主要从事食品发酵技术研究 E-mail:306478842@qq.com

    杜冰,通信作者,博士,教授,主要从事中草药、果蔬食品发酵技术研究 E-mail:dubing@scau.edu.cn

  • 中图分类号: TS254.4

Optimization of Fermentation Technology of Stinky Mandarin Fish with Mixed Bacteria

  • 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。

     

  • 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
    下载: 导出CSV

    表  2  因素和水平编码值

    Table  2.   Orthogonal test factors and levels

    因素设计水平
    −101
    加盐量X1/%1.01.52.0
    乳酸菌粉添加量X2/%1.01.52.0
    发酵时间X3/d8910
    下载: 导出CSV

    表  3  响应面设计与试验结果

    Table  3.   Response surface design and experimental results

    试验号X1X2X3感官评分
    1−1(1.0)−1(1.0)0(9)8.2
    21(2.0)−107.8
    3−11(2.0)07.4
    41107.5
    5−10(1.5)−1(8)8.8
    610−18.2
    7−101(10)7.4
    81017.3
    90(1.5)−1−19.0
    1001−18.8
    110−118.0
    120117.7
    130009.2
    140009.0
    150009.5
    下载: 导出CSV

    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Fp显著性
    回归模型7.48090.83021.130.0018**
    X10.13010.130 3.180.1347
    X20.32010.320 8.140.0357*
    X32.42012.42061.530.0005**
    X1X20.06310.063 1.590.2631
    X1X30.06310.063 1.590.2631
    X2X30.00210.002 0.060.8110
    X123.54013.54090.000.0002**
    X221.03011.03026.290.0037**
    X320.40010.40010.170.0243*
    残差0.20050.039
    失拟项0.07030.023 0.370.7877
    纯误差0.13020.063
    总回归7.68014
    R2=0.8170R2Adj=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。
    下载: 导出CSV
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  • 收稿日期:  2022-01-06
  • 修回日期:  2022-03-15
  • 出版日期:  2022-06-20

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