Abstract: The silver carp was used as the main raw material, while Lactobacillus plantarum, Staphylococcus xylosus and Saccharomyces cerevisiae were used as the mixed starter cultures. In addition, the exogenous lipase was added during the fermenting process. The effects of fermentation temperature, amount and time of lipase addition on the quality of cured fish were explored by analyzing the free fatty acids, pH value, whiteness, texture and sensory evaluation of the cured fish. The results showed that the exogenous lipase could effectively improve the quality of cured fish. Specifically, the cubed silver carp was firstly fermented at 20 ℃ for 27 h with the mixed starter cultures, before adding 0.04% (the percentage of fish weight) of exogenous lipase (22 000 U), and the fermentation was continued at 20 ℃ for 45 h. Afterwards, the fish was rinsed, dried (30 ℃, 3 h) and then ripened at 15 ℃ for 5 d to make cured fish product. Compared with the cured fish without exogenous lipase, the free fatty acids and pH value were changed greatly after adding the lipase. Besides, the color, aroma and taste of the cured fish with exogenous lipase were significantly improved, indicating that the exogenous lipase could improve the quality of cured fish by affecting the fat metabolism during the fermenting process.
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