Fermentation technology optimization and physicochemical properties of goldthread fish sufu with ginger protease
In this experiment,goldthread fish sufu was prepared from fillet surimi with inoculation of Actinomucor elegans and supplement of ginger protease.The pre-fermentation conditions were optimized by single factor and response surface tests.In the post-fermentation period,ginger protease(70 ml/500 g pehtze)was added,the change rules of physicochemical indexes of fish sufu during post-fermentation were detected and the effect of ginger protease was evaluated.The results showed that during the pre-fermentation process,the amino acid nitrogen content of sufu gradually in-creased,and the macromolecular protein was degraded into small molecular polypeptide.The optimal pre-fermentation technology were fermentation time 78 h,temperature 27 ℃,and bacterial suspension inoculum 5.4％.Under the condition,the maxmum protease activity of fish sufu pehtze was 55.45 U/g.The amino acid nitrogen content of the experimental group supplemented with ginger protease was significantly higher than that of the blank group,the pH value was slightly lower than that of the blank group,and the soluble solid content was similar to that of the blank group,which proved that ginger protease had a remarkable enzymatic hydrolysis effect.
ginger proteasegoldthread fish sufuresponse surface methodologyamino acid nitrogen
NETL
NSTL
万方数据
维普
