Study on Process Optimization and Quality Control of Fermented Sea Bass
In order to make sea bass have better flavor and taste,Lactobacillus plantarum is used to ferment sea bass. With total acid content,amino acid nitrogen content and sensory score as the indexes,single factor test is conducted. On the basis of single factor test,Box-Behnken central composite test design principle is used to determine the sensory evaluation indexes of fermented sea bass,and the fermentation process of sea bass is optimized with sensory score as the response value. The results show that when the fermentation temperature is 19 ℃,the inoculation amount is 3％ and the fermentation time is 33 h,the sensory score reaches 83 points. Then the changes of texture,color,volatile basic nitrogen content,nitrite content and total number of colonies of sea bass at different fermentation time are compared. The results show that with the increase of fermentation time,the texture and color of fermented sea bass are improved,and volatile basic nitrogen content,nitrite content and total number of colonies meet the maximum limit of national standards.
万方数据
维普
