该研究以鲢鱼为主要原料,植物乳杆菌、木糖葡萄球菌和酿酒酵母为混合发酵剂,发酵期间加入外源脂肪酶制作腊鱼产品。通过分析腊鱼的游离脂肪酸、pH值、白度、质构,以及结合感官评价结果探究发酵温度、脂肪酶添加量和添加时间对腊鱼品质的影响。结果表明,脂肪酶可有效改善腊鱼的品质。具体方法为:鲢鱼块接入发酵剂在20 ℃下发酵27 h后,加入0.04%(以鱼肉计)的外源脂肪酶(22 000 U),继续在20 ℃下发酵45 h,然后经冲洗、烘干(30 ℃,3 h)、成熟(15 ℃,5 d)得到最终产品。与未加酶产品相比,加酶后发酵腊鱼的游离脂肪酸、pH发生较大改变,产品的色、香、味均有明显改善,说明外源脂肪酶可通过影响腊鱼在发酵过程中的脂肪代谢达到提升产品品质的目的。
桑胜旺
,
简玉英
,
李浠源
,
何鑫
,
钱邓帆
,
王彩霞
,
李诚
,
李树红
,
李美良
. 外源脂肪酶改善腊鱼品质[J]. 食品与发酵工业, 2020
, 46(6)
: 178
-183
.
DOI: 10.13995/j.cnki.11-1802/ts.022540
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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