Summary

优质发酵鱼产品的制备

Published: August 23, 2019
doi:

Summary

该协议的目标是提供基于接种沙沙霉菌的工业化鱼类发酵技术。

Abstract

该协议提供了一种制备工业化发酵鱼产品的方法,程序是:(1)对养殖的鱼苗进行预处理,包括斩首、脱皮、剥皮、清洗和切割;(2) 在 6-12% (w/v) 盐溶液(1:1,鱼立方质量到溶液体积)中腌制鱼块;(3)通过热空气(40-60°C)或真空干燥鱼块,水含量为50-60%;(4) 发酵涉及在鱼块的风味溶液中加入0.4-1.6%(w)S.cerevisiae的乳化鱼块,并在25-35°C下发酵6-10小时; (5) 用腌制和发酵溶液在真空包装中密封鱼块;(6) 在115-121°C下消毒10-20分钟。用这种方法制备的鱼肉制品味道鲜美,醇厚,有各种类型和大量挥发性香料化合物,如醇和酯类,可以掩盖鱼的霉味和难闻的气味,具有适量的盐分内容,但良好的纹理性能,如高弹簧,软胶和咀嚼性,具有明亮的红花色和有吸引力的外观。这项新技术也可应用于其他鱼类的加工,提供方便的鱼类零食,可在室温下储存。它适用于海洋和淡水鱼。

Introduction

目前我国商业腌制鱼产品存在咸味重、葡萄酒香气不足、弹性差、色泽淡等问题,降低了消费者的接受度。因此,需要创造和优化具有葡萄酒香气的高品质鱼肉产品的新技术。

近年来,现代发酵技术在肉鱼中的应用越来越受到研究者的关注。通过向肉鱼中接种起动机,提高了食品安全,缩短了加工时间;产品感官特性已被修改。Saithong等人5日从天然乳酸杆菌(LAB)中分离出来,并利用该LAB作为启动培养物,诱导高酸度和抑制致病菌。Zeng等人6日报告说,用自体启动剂培养物接种可缩短发酵时间,改善样品的感官特性。Casaburi等人7日声称,使用微生物启动培养物会影响发酵肉类中香气的发展。在这些启动培养物中,S.cerevisae可以通过酒精发酵产生葡萄酒香气,还可以使产品具有其他改进的感官品质。因此,S. cerevisae是一种适合葡萄酒香气产品8、9、10 和葡萄酒香鱼产品的起动机,可由S. cerevisae制成。

在制作葡萄酒香鱼产品的过程中,肉和鱼的质地会受盐含量、含水量、pH、蛋白质变性等影响。因此,腌制、干燥、发酵和灭菌都会影响质地特性。风味和味觉的形成是复杂的,主要受腌制和发酵的影响,因为它与碳水化合物、蛋白质和脂质的水解以及轻度脂质氧化11、12密切相关。它也可能受到添加香料13的影响。为了发展颜色,梅拉德反应发生,这是涉及发酵和灭菌的过程10。

本文可为葡萄酒香气发酵鱼产品的产业化提供技术支持,对鱼类加工业的发展具有重要意义。该技术可以通过增加蛋白酶(更多的游离氨基酸和TCA-可溶性肽),主要通过酒精(乙醇,1-Octen-3-ol,2-甲基-1-丙醇和3-甲基-1-丁醇),酯(乙酸乙酯)和醛(非肛门,3-甲基丁酸和苯甲醛),增加口感通过更高的硬度,弹簧,软胶和咀嚼性,并给予更有吸引力的红组颜色和明亮的表面14。它还为消费者提供了便利,因为产品可以在室温下储存。正如其他先前研究所描述,15、16、17、与S.cerevisae发酵也已被证明可以显著改善其他肉类或鱼类产品的感官质量。

值得注意的是,引入的协议也可以应用于其他鱼类物种,如草鲤、银鲤、黑鲤、大头鲤、鳕鱼、鲑鱼等。对于高质量的鱼产品,应使用未经加工的鱼,如鲜鱼、冰鱼或储存不到1年的冷冻鱼。此外,由于轻度脂质氧化可以增强风味,而广泛的脂质氧化带来令人不快的味道,因此推荐脂肪较少的鱼或脱脂鱼。

Protocol

1. 样品制备 在低于 20°C 的流水下解冻冷冻的鱼肉。然后,清洁,剥皮,将鱼切成立方体(2厘米×2厘米×1.5厘米)。注:原料可以是新鲜或冷冻的鱼肉。 将鱼块与 6-12%(w/v)盐溶液混合,速率为 1:1(鱼立方质量到溶液体积),在 10°C 下,1-3 小时。 将腌制鱼块放在不锈钢网格板和干鱼块上,在 40-60 °C 下用热空气干燥约 6-10 小时,或在真空中干燥鱼块,直到水含量降至 …

Representative Results

合适的盐浓度、腌制时间和温度使产品的质感质量更好。最佳腌制条件如下:腌制溶液中盐浓度为8%;腌制时间为2小时;腌制温度为10°C。参见图 1。 在干燥过程中,最终的水分含量和干燥温度会影响质地和感官质量。最佳干燥条件如下:干鱼块含水量55%,干燥温度50°C。参见图2。 在发酵过程中,加入S.cerevisae…

Discussion

本研究提供了一种生产具有葡萄酒香气的优质发酵鱼产品的新技术,并测试了感官特性。该技术的关键工艺是腌制、干燥、发酵和灭菌。在腌制过程中,盐的浓度、温度和时间都影响着鱼的纹理特性。随着盐浓度(0-12%,w/v)和腌制时间延长(0-2.5 h),产品的硬度和咀嚼性逐渐增加;但 2 小时后的增加并不显著。同时,当温度高于10°C时,咀嚼性随腌汁温度的增加而增加,而硬度降低。在干燥过程?…

Disclosures

The authors have nothing to disclose.

Acknowledgements

这项研究由江苏省自然科学基金专项资金(BK20170185)、江苏省水产厅项目(Y2017-30)、国家自然科学基金(NFSC31801575)、中国农业研究资助。系统(CARS-45-26)、国家一级食品科技学科项目(JUFSTR20180201)和易通江苏博士后项目。

Materials

2,4,6-trimethylpyridine Tokyo Chemical Industry Co., Ltd. Purity 98%
Colorimeter Hunterlab UltraScan Pro1166
DB-WAX column Agilent 30 m × 0.25 mm × 0.25μm
Digital pH meter Mettler toledo Instrument (Shanghai) Co., Ltd. DELTA-320
Drying oven Shanghai Yiheng Scientific Instrument Co., Ltd. DHG-9070A
Frozen sturgeon Huada Marine Industry Group Co., Ltd
Gas chromatograph-mass spectrometer Thermo Fisher Scientific TSQ Quantum XLS
Humidities incubator Shanghai Yiheng Scientific Instrument Co., Ltd. LHS-250HC-II
Saccharomyces cerevisiae Angel Yeast Co., Ltd
Spices Auchan Supermarket
Sterilization pot Longqiang Machinery Technology Co., Ltd. RHS-03-700
Supelco Sigma 65μm, PDMS/DVB
Texture analyzer Stable Micro Systems, Ltd. TA-XT2i
Vacuum package machine Quanzhou Yiminxin Electromechanical Co., Ltd. YMX-958-10L

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Cite This Article
Yang, F., Zhu, L., Diao, Y., Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., Xia, W., Zhan, X. Preparation of High-Quality Fermented Fish Product. J. Vis. Exp. (150), e60265, doi:10.3791/60265 (2019).

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