Optimization of Processing Technology and Quality Analysis of Fermented Silver Carp Surimi Sausage
Using mixed strains(Lactobacillus sake and Staphylococcus xylosus)as the fermentation agents,with sensory score and pH as the indexes,the processing technology of fermented silver carp surimi sausage is optimized by orthogonal experiment,and the indexes of product are determined.The results show that when the inoculation amount of fermentation agents is 3％and the product is fermented at 30 ℃ for 18 h,the obtained product has strong flavor,compact tissue,uniform color,good taste and no peculiar smell.Compared with unfermented sausage,the pH of fermented sausage prepared under these conditions significantly decreases,the content of amino acid nitrogen increases,the color and texture of the product are significantly improved,and the flavor substances increase,especially the aromatic compounds and alcohol compounds.This study has provided a theoretical basis for the further research on fermented surimi products and references for the industrial production.
万方数据
维普
