PDF(Pubmed)
Abstract：
The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp products with better physicochemical and safety properties.
摘要：
本研究旨在研究草鱼在风味酶和植物乳杆菌（FLF）发酵过程中理化和安全特性的变化。将自然发酵(NF)和植物乳杆菌(LF)样品的发酵用作对照。结果表明,随着发酵时间的延长,每个发酵草鱼样品的pH和水分活度(Aw)逐渐降低，而a-氨基氮(ANN)，硫代巴比妥酸活性物质(TBARS),总挥发性碱氮(TVB-N)，生物胺（BA），有害微生物逐渐增多。此外,与每个发酵时间的NF样品相比，显著降低pH值,啊,TBARS,TVB-N,BAs,和存在于LF和FLF样品中的有害微生物。然而,在发酵过程中，FLF样品的AAN含量高于NF和LF样品。总的来说,植物乳杆菌和风味酶的发酵可使发酵草鱼产品具有更好的理化性质和安全性。
