北华大学学报（自然科学版）Issue(4)：522-526,5.DOI:10.11713/j.issn.1009-4822.2014.04.024
发酵条件对紫苏鱼丸感官的影响
Effects of Fermentation Conditions on Senses of Perilla Fish Balls
摘要
Abstract
The processing technology of fish ball with perilla cake which was fermented by lactic acid bacteria and yeast was studied. Effects of the amount of lactic acid bacteria,amount of yeast and fermenting time on access of flavor quality to fermented perilla fish balls were experimented and the physicochemical properties and microbial index were also determined. The results showed that contribution sequence of fermentation factors were as follows:amount of yeast ( B ) , fermentation time ( C ) and amount of lactic acid bacteria ( A ) . The optimum formula was A2 B2 C2 ,which means that the amount of lactic acid bacteria was 2%,the amount of yeast was 4%and the fermentation time is six hours. Under this condition,the flavor quality of fermented perilla compound fish balls achieved the best. The textural determination showed that the textural properties of fermented perilla fish balls with fermented perilla cake are higher than that of controlled fish ball without perilla cake. Fermented perilla cake can be used in processing fish ball and widening the uses of perilla.关键词
紫苏饼粕/发酵/鱼丸/感官品质Key words
perilla cake meal/fermentation/fish balls/favor quality分类
轻工纺织引用本文复制引用
刘金明,孔秀荣,孙广仁,杜凤国,刘江..发酵条件对紫苏鱼丸感官的影响[J].北华大学学报（自然科学版）,2014,(4):522-526,5.基金项目
吉林省林业与生态重点实验室项目 （）
