摘 要：
为了探究湖北风味发酵鳜鱼的关键工艺,分别研究了不同减菌剂、复合脱腥剂、腌制方式和发酵方式对发酵鳜鱼产品菌落总数、腥度、水分、盐分等指标及感官品质的影响。结果表明,减菌化、脱腥、腌制和发酵等四个步骤均能显著提高发酵鳜鱼的品质。其中,最优的湖北风味鳜鱼的关键工艺为,采用200 mg/L二氧化氯浸泡鱼体10 min(减菌化);采用2.5%生姜汁和2.5%食盐溶液复合脱腥处理(脱腥);采用4%腌制液浸渍后(腌制),先10℃发酵48 h,再25℃发酵24 h(发酵),所获得的发酵鳜鱼品质最佳。
译 名：
Key Process of Hubei Flavor Fermented Mandarin Fish
作 者：
LEI Yue-lei;LU Su-fang;ZHANG Guang-hua;XIONG Zhou-yi;XU Hong-liang;Fisheries Research Institute,Wuhan Academy of Agricultural Sciences;
单 位：
LEI Yue-lei%LU Su-fang%ZHANG Guang-hua%XIONG Zhou-yi%XU Hong-liang%Fisheries Research Institute,Wuhan Academy of Agricultural Sciences
关键词：
fermented mandarin fish;;bacteria reduction;;composite deodorization;;fermentation
摘 要：
Effects of different bacteria reduction agents,compound deodorant,curing and fermentation methods on the quality of Hubei flavor fermented mandarin fish products were studied to explore the key technologies. Results showed that bacteria reduction,deodorization,curing and fermentation could significantly improve the quality of mandarin fish products.The optimum conditions were that the fish was soaked with 200 mg/L chlorine dioxide for 10 min and was treated with 2.5% ginger juice and2.5% salt solution,and after immersed in 4% solution,then fermented firstly at 10 ℃ for 48 h and secondly at 25 ℃ for 24 h,which produced best quality products.
