期刊
FOOD CHEMISTRY
卷 118, 期 3, 页码 512-518出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.05.008
关键词
Fermentation temperature; Silver carp; Fermented sausages; Pediococcus pentosaceus
资金
- 111 Project [B07029, 2007AA09Z442]
- Ministry of Education [2007A090302059]
- [PCSIRT0627]
The effect of fermentation with Pediococcus pentosaceus at different temperatures ranging from 15 to 37 degrees C on the quality characteristics of silver carp sausages was investigated. Higher temperature stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of Pseudomonas, Micrococcaceae and Enterobacteriaceae. However, increasing fermentation temperature gave a progressive increase in total volatile basic nitrogen and biogenic amines in fermented silver carp sausages. Histamine was the main biogenic amine, exceeding 100 mg/kg after 48 h of fermentation at temperatures above 30 degrees C. Higher content of non-protein nitrogen and alpha-amino nitrogen correlated with the electrophoretic studies, which showed that proteolysis of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent at higher fermentation temperatures. Products fermented at 23-30 degrees C showed greatest consumer preference and most favourable textural properties. (C) 2009 Published by Elsevier Ltd.
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