本文主要研究内容
作者于海凤（2019）在《发酵鲅鱼罐头的工艺及其风味研究》一文中研究指出：鲅鱼（Scomberomorus niphonius）营养丰富而且价格低廉,具有较大的商业价值,但因具有集中的收获期、易腐败变质等特点,严重地制约了其可持续发展,因此迫切寻求一种能使鲅鱼贮藏时间久、营养价值高、产品风味好的加工技术。发酵肉制品在我国具有悠久的历史,因其独特的香气、色泽和味道而受到人们的喜爱,是中国饮食文化重要的组成部分。目前发酵肉制品主要通过接种自制发酵剂,通过优化发酵时长、温度、接种量等因素来最大限度确保发酵功效和产品品质的统一,有效改善食品的色、香、味等品质。为此本文采用嗜热链球菌（Streptococcus thermophilus）、植物乳杆菌（Lactococcus plantsrum）和乳酸乳球菌（Lactococcus Lactis）等三种乳酸菌,通过测定乳酸菌的生长能力、产酸特性、耐盐耐酸、耐亚硝酸盐特性、降解亚硝酸盐和蛋白质分解能力等指标,筛选得到1株具有良好发酵性能的乳酸菌,作为发酵鲅鱼罐头的发酵剂;按照鲅鱼肉100 g、发酵温度为37℃、发酵时间为12 h、食盐3%、白砂糖13-14%、味精4%、豆豉3%等来制作发酵鲅鱼罐头。研究加工过程中香辛料以及发酵剂的使用对发酵鲅鱼罐头品质的影响;通过单因素实验、正交实验以及感官评价、pH、嘌呤、亚硝酸钠等指标的检测,确定较佳的实验方案;最后通过顶空固相微萃取-气相色谱-质谱（Head space solid phase microextraction-gas chromatography-mass spectrometey HS-SPME-GC-MS）结合电子鼻检测发酵鲅鱼罐头在加工过程中风味物质的变化,为新型发酵鱼罐头的开发提供了依据,具体研究内容如下:1.利用嗜热链球菌（Streptococcus thermophilus）,以及采用纯培养的方法从复合益生菌粉和自制腊肉中分离得到的菌株经过发酵能力的测试,并根据16S rRNA序列测序和生化鉴定所得两株菌分别为植物乳杆菌（Lactococcus plantsrum）和乳酸乳球菌（Lactococcus Lactis）。通过测定乳酸菌的生长能力、产酸特性、耐盐耐酸、耐亚硝酸盐特性、降解亚硝酸盐和蛋白质分解能力等指标,筛选得到1株具有良好发酵性能的乳酸菌,即植物乳杆菌NRRL B-14768（Lactococcus plantsrum strainNRRL B-14768）,因其与嗜热链球菌（Streptococcus thermophilus）和乳酸乳球菌（Lactococcus Lactis）相比具有较好的耐盐、耐酸以及降解蛋白质等特性,有利于进行发酵鲅鱼罐头,同时也为其他鱼类发酵罐头的开发利用提供了依据。2.本文以鲅鱼为原料,植物乳杆菌NRRL B-14768（Lactococcus plantsrum strainNRRL B-14768）为发酵剂,采用鲅鱼预处理—腌制—发酵—烘干—回软—油炸—计量—装罐—高温灭菌冷却—检验包装—成品的工艺流程,通过研究发酵剂、香辛料使用的单因素实验,来确定影响发酵鲅鱼罐头的主要因素,设计L9（34）正交实验表,通过测定9组实验的pH、嘌呤以及亚硝酸钠的含量,来确定发酵鲅鱼罐头的最佳工艺流程。研究结果表明:单因素实验结合感官评定结果发现实验组6的发酵鲅鱼罐头色泽、香味、口感和形态最佳。发酵鲅鱼罐头经理化性质检测可知:9组实验的pH无明显差异（P>0.05）,均在6.5左右;9组实验的嘌呤含量与不添加发酵剂的鲅鱼罐头相比含量相对较低,而9组实验中的亚硝酸钠含量经过加工明显减少,因此该研究为研发低嘌呤,色泽、口感俱佳的发酵鱼罐头提供了依据。3.以植物乳杆菌（Lactococcus plantsrum）为发酵剂制作发酵鲅鱼罐头。采用顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）联用结合电子鼻检测发酵鲅鱼罐头中挥发性成分的组成。结果表明:电子鼻对发酵鲅鱼罐头中的整体气味能进行快速、灵敏的分析,其分析结果显示各水平挥发性变化显著;采用HS-SPME-GC-MS法在发酵鲅鱼罐头共检测出97种物质,主要为烷烃类、醛类、醇类、芳香类、酮类、烯烃类、酯类和胺类化合物,其中烷烃类、醛类、芳香类、烯烃类物质检出量较多,所占比例较大。
Abstract
ba yu （Scomberomorus niphonius）ying yang feng fu er ju jia ge di lian ,ju you jiao da de shang ye jia zhi ,dan yin ju you ji zhong de shou huo ji 、yi fu bai bian zhi deng te dian ,yan chong de zhi yao le ji ke chi xu fa zhan ,yin ci pai qie xun qiu yi chong neng shi ba yu zhu cang shi jian jiu 、ying yang jia zhi gao 、chan pin feng wei hao de jia gong ji shu 。fa jiao rou zhi pin zai wo guo ju you you jiu de li shi ,yin ji du te de xiang qi 、se ze he wei dao er shou dao ren men de xi ai ,shi zhong guo yin shi wen hua chong yao de zu cheng bu fen 。mu qian fa jiao rou zhi pin zhu yao tong guo jie chong zi zhi fa jiao ji ,tong guo you hua fa jiao shi chang 、wen du 、jie chong liang deng yin su lai zui da xian du que bao fa jiao gong xiao he chan pin pin zhi de tong yi ,you xiao gai shan shi pin de se 、xiang 、wei deng pin zhi 。wei ci ben wen cai yong shi re lian qiu jun （Streptococcus thermophilus）、zhi wu ru gan jun （Lactococcus plantsrum）he ru suan ru qiu jun （Lactococcus Lactis）deng san chong ru suan jun ,tong guo ce ding ru suan jun de sheng chang neng li 、chan suan te xing 、nai yan nai suan 、nai ya xiao suan yan te xing 、jiang jie ya xiao suan yan he dan bai zhi fen jie neng li deng zhi biao ,shai shua de dao 1zhu ju you liang hao fa jiao xing neng de ru suan jun ,zuo wei fa jiao ba yu guan tou de fa jiao ji ;an zhao ba yu rou 100 g、fa jiao wen du wei 37℃、fa jiao shi jian wei 12 h、shi yan 3%、bai sha tang 13-14%、wei jing 4%、dou chi 3%deng lai zhi zuo fa jiao ba yu guan tou 。yan jiu jia gong guo cheng zhong xiang xin liao yi ji fa jiao ji de shi yong dui fa jiao ba yu guan tou pin zhi de ying xiang ;tong guo chan yin su shi yan 、zheng jiao shi yan yi ji gan guan ping jia 、pH、piao ling 、ya xiao suan na deng zhi biao de jian ce ,que ding jiao jia de shi yan fang an ;zui hou tong guo ding kong gu xiang wei cui qu -qi xiang se pu -zhi pu （Head space solid phase microextraction-gas chromatography-mass spectrometey HS-SPME-GC-MS）jie ge dian zi bi jian ce fa jiao ba yu guan tou zai jia gong guo cheng zhong feng wei wu zhi de bian hua ,wei xin xing fa jiao yu guan tou de kai fa di gong le yi ju ,ju ti yan jiu nei rong ru xia :1.li yong shi re lian qiu jun （Streptococcus thermophilus）,yi ji cai yong chun pei yang de fang fa cong fu ge yi sheng jun fen he zi zhi la rou zhong fen li de dao de jun zhu jing guo fa jiao neng li de ce shi ,bing gen ju 16S rRNAxu lie ce xu he sheng hua jian ding suo de liang zhu jun fen bie wei zhi wu ru gan jun （Lactococcus plantsrum）he ru suan ru qiu jun （Lactococcus Lactis）。tong guo ce ding ru suan jun de sheng chang neng li 、chan suan te xing 、nai yan nai suan 、nai ya xiao suan yan te xing 、jiang jie ya xiao suan yan he dan bai zhi fen jie neng li deng zhi biao ,shai shua de dao 1zhu ju you liang hao fa jiao xing neng de ru suan jun ,ji zhi wu ru gan jun NRRL B-14768（Lactococcus plantsrum strainNRRL B-14768）,yin ji yu shi re lian qiu jun （Streptococcus thermophilus）he ru suan ru qiu jun （Lactococcus Lactis）xiang bi ju you jiao hao de nai yan 、nai suan yi ji jiang jie dan bai zhi deng te xing ,you li yu jin hang fa jiao ba yu guan tou ,tong shi ye wei ji ta yu lei fa jiao guan tou de kai fa li yong di gong le yi ju 。2.ben wen yi ba yu wei yuan liao ,zhi wu ru gan jun NRRL B-14768（Lactococcus plantsrum strainNRRL B-14768）wei fa jiao ji ,cai yong ba yu yu chu li —a zhi —fa jiao —hong gan —hui ruan —you zha —ji liang —zhuang guan —gao wen mie jun leng que —jian yan bao zhuang —cheng pin de gong yi liu cheng ,tong guo yan jiu fa jiao ji 、xiang xin liao shi yong de chan yin su shi yan ,lai que ding ying xiang fa jiao ba yu guan tou de zhu yao yin su ,she ji L9（34）zheng jiao shi yan biao ,tong guo ce ding 9zu shi yan de pH、piao ling yi ji ya xiao suan na de han liang ,lai que ding fa jiao ba yu guan tou de zui jia gong yi liu cheng 。yan jiu jie guo biao ming :chan yin su shi yan jie ge gan guan ping ding jie guo fa xian shi yan zu 6de fa jiao ba yu guan tou se ze 、xiang wei 、kou gan he xing tai zui jia 。fa jiao ba yu guan tou jing li hua xing zhi jian ce ke zhi :9zu shi yan de pHmo ming xian cha yi （P>0.05）,jun zai 6.5zuo you ;9zu shi yan de piao ling han liang yu bu tian jia fa jiao ji de ba yu guan tou xiang bi han liang xiang dui jiao di ,er 9zu shi yan zhong de ya xiao suan na han liang jing guo jia gong ming xian jian shao ,yin ci gai yan jiu wei yan fa di piao ling ,se ze 、kou gan ju jia de fa jiao yu guan tou di gong le yi ju 。3.yi zhi wu ru gan jun （Lactococcus plantsrum）wei fa jiao ji zhi zuo fa jiao ba yu guan tou 。cai yong ding kong gu xiang wei cui qu -qi xiang se pu -zhi pu （HS-SPME-GC-MS）lian yong jie ge dian zi bi jian ce fa jiao ba yu guan tou zhong hui fa xing cheng fen de zu cheng 。jie guo biao ming :dian zi bi dui fa jiao ba yu guan tou zhong de zheng ti qi wei neng jin hang kuai su 、ling min de fen xi ,ji fen xi jie guo xian shi ge shui ping hui fa xing bian hua xian zhe ;cai yong HS-SPME-GC-MSfa zai fa jiao ba yu guan tou gong jian ce chu 97chong wu zhi ,zhu yao wei wan ting lei 、quan lei 、chun lei 、fang xiang lei 、tong lei 、xi ting lei 、zhi lei he an lei hua ge wu ,ji zhong wan ting lei 、quan lei 、fang xiang lei 、xi ting lei wu zhi jian chu liang jiao duo ,suo zhan bi li jiao da 。
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论文作者分别是来自渤海大学的于海凤，发表于刊物渤海大学2019-10-16论文，是一篇关于发酵论文,鲅鱼论文,罐头论文,植物乳杆菌论文,风味物质论文,渤海大学2019-10-16论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自渤海大学2019-10-16论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。