不同糟制温度对糟鱼品质的影响

Effects of Temperature on the Microbial and Physicochemical Properties of Wine-Lees Fish

DOI：10.3969/j.issn.1673-1689.2019.09.016

中文关键词: 草鱼 糟鱼 糟制发酵 温度 品质

英文关键词: grass carp,wine-lees fish,wine-lees fermentation,temperatures,quality

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中文摘要:

以草鱼作为原料，通过分析pH、微生物、挥发性盐基氮（TVB-N值）、氨基态氮（ANN）、硫代巴比妥酸（TBARS）等指标，并结合色泽、质构以及感官评定，探究了不同糟制温度（4、10、15、20 ℃）对糟鱼肉品质特性的影响。结果表明：随着时间的变化，各糟制温度下的鱼肉pH呈逐渐下降趋势，而酸度、TVB-N、TBARS和ANN值则呈上升趋势，且温度越高变化趋势越明显。乳酸菌和酵母菌作为糟鱼发酵过程中的优势菌种，呈现先上升后稳定的趋势，而葡萄球菌和肠道菌的生长在发酵中后期被抑制，微生物的生长速度和温度呈正相关关系。结合色泽、质构以及感官评定结果综合分析，15 ℃下糟制发酵成熟的糟鱼鱼肉在产品品质及消费偏好方面表现较优。

英文摘要:

The effects of wine-lees fermentation at different temperatures ranging from 4 ℃ to 20 ℃ on the quality characteristics of wine-lees grass carp was investigated. These results indicated that，with increasing the time of wine-lees fermentation，the pH showed a declining trend under all conditions，besides，the higher the temperature，the faster the change. Additionally，increasing fermentation temperature gave a progressive increase in TA，TVB-N，TBARS and ANN values in wine-lees fish，however，the TVB-N and TBARS values of the samples are all below the acceptable standard. Higher temperature stimulated the growth of Yeast and Lactic acid bacteria，resulting in a decline in Staphylococcus and Enterobacteriaceae during mid-last fermentation period. Then combined with the color，TPA and sensory evaluation results，products fermented at 15 ℃ showed greatest consumer preference and most favourable textural properties.

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