人工接种乳酸菌发酵鱼糜的研究进展
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摘要
乳酸菌发酵鱼糜产品呈现出的高凝胶强度、良好风味、食用安全性等优点正倍受人们的关注,然而目前相关研究较少,很多问题仍值得深入探讨。本文分析并归纳现有的一些研究成果,包括适合发酵的乳酸菌的筛选,发酵期间凝胶强度的变化,蛋白质的降解,乳酸菌对脂质及脂肪酶的影响以及乳酸菌发酵鱼糜的食用安全性,提出研究热点和方向,以期为鱼糜制品的深加工提供一定的参考。
The fermented surimi products inoculated with lactic acid bacteria attracted a lot of attention because of its many features including high gel strength, good flavor, good edible safety, etc. Related researches are deficient and there still need further investigating. In this paper, we give a conclusion & analysis of existing related research, such as screening of fitted lactic acid bacteria, gel strength changing during fermentation, degradation of proteins, effect of lactic acid bacteria to lipid and lipase in the fermentation system, edible safety of fermented surimi. Furthermore, we make a prediction of the hot research topics and developing trend which may give a reference for the follow-up studies.
The fermented surimi products inoculated with lactic acid bacteria attracted a lot of attention because of its many features including high gel strength, good flavor, good edible safety, etc. Related researches are deficient and there still need further investigating. In this paper, we give a conclusion & analysis of existing related research, such as screening of fitted lactic acid bacteria, gel strength changing during fermentation, degradation of proteins, effect of lactic acid bacteria to lipid and lipase in the fermentation system, edible safety of fermented surimi. Furthermore, we make a prediction of the hot research topics and developing trend which may give a reference for the follow-up studies.
引文
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