食品与发酵工业2011，Vol.37Issue(4)：125-130,6.
乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响
The Effect of Lactic Acid Bacteria on Physicochemical Properties and Proteolytic Changes in Fermented Grass Carp
汪雨 1王志耕 1程华平 2梅林 1薛秀恒1
作者信息
- 1. 安徽农业大学茶与食品科技学院,安徽,合肥,230036
- 2. 安徽省农业科学院农产品加工研究所,安徽,合肥,230031
- 折叠
摘要
Abstract
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.关键词
草鱼/发酵/理化变化/蛋白质降解Key words
grass carp/ferment/ physicochemical properties/ proteolysis引用本文复制引用
汪雨,王志耕,程华平,梅林,薛秀恒..乳酸菌发酵对草鱼肉理化特性和蛋白质降解变化的影响[J].食品与发酵工业,2011,37(4):125-130,6.
