Study on the Fermentation Technology of Yellow Croaker Minced Fish by Mucor
In this study,yellow croaker was used as a material and mucormyces were used as a fermentation strain to study the fermentation process of yellow croaker surimi products.Using protease activity as an index,the optimal process parameters of fermentation time,fermentation temperature and inoculation amount were determined through univariate and orthogonal tests,and the quality of surimi within 72 h of fermentation was studied.The results showed that the optimal process conditions for fermenting yellow croaker surimi products were:fermentation time 48 h,fermentation temperature 25 ℃,inoculation amount of 5％ .Within 72 h of fermentation,the water dropped to 45％ ,the pH dropped to 5.8,the total acid content rose to 0.53％ ,the volatile salt-based nitrogen content increased to 32 mg/100 g,and the amino acid nitrogen increased to 0.6％ ,and the test results laid a theoretical foundation for the process of fermenting yellow croaker surimi products by mucormyces.
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