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投稿时间：2015-01-27
投稿时间：2015-01-27
中文摘要: 研究干酪乳杆菌发酵工艺条件对鱼糜品质影响。结果表明，在鱼糜中添加 1.5 %食盐和 2.0 %葡萄糖于 25 ℃下 发酵 24 h 时，所得样品挥发性盐基总氮（total volatile base nitrogen，TVB-N）含量仅为 6.2 mg/100 g，凝胶强度、硬度、咀嚼 性和弹性分别达到 1 176.44 g × cm，6.15 N，4.13 和 3.23。成熟后的发酵鱼糜，感官可接受性高。
Abstract:The effect of process conditions on the quality of fermented minced fish inoculated with Lactobacillus casei was investigated. The results had shown that when the added amount of salt and glucose， were 1.5 % and 2.0 %， fermented temperature was 25 ℃， fermented time was 24 h， the content of TVBN in fermented fish mince only had 6.2 mg/100 g， the gel strength and exhibited texture profiles（hardness， chewiness and springi－ ness） of product achieved 1 176.44 g × cm，6.15 N，4.13 and 3.23. The overall sensory acceptance of mature product reached high.
文章编号：201608028 中图分类号： 文献标志码：A
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