| 摘要: |
| 【目的】 研究发酵草鱼的pH值、微生物菌群以及生物胺等特性的变化，为发酵草鱼的加工及其卫生品质的控制提供参考。【方法】 新鲜草鱼宰杀后，切取宽度3 cm的草鱼鱼块，加入30 g/kg食盐腌制6 h后，混合接种酵母、红曲和乳酸菌，于30 ℃发酵12 h，然后进行微生物检测，并用高效液相色谱检测生物胺的变化。【结果】 经过12 h的发酵，鱼肉中的组胺、酪胺、腐胺、亚精胺和精胺的含量分别为（0.29±0.10）、（1.31±0.10）、（16.53±0.20）、（3.86±0.15）和（5.18±0.2） mg/kg，明显低于对照组的(1.31±0.10)、(1.96±0.10)、(21.62±0.30)、(10.93±0.20)和(12.69±0.25) mg/kg；发酵鱼肉pH值从起始的6.4下降到5.2；大肠菌群最近似数＜300 CFU/kg，没有检出芽孢菌。【结论】 接种混合菌种于30 ℃发酵12 h，可以控制发酵草鱼制品中组胺、酪胺、腐胺、亚精胺及精胺的含量，抑制大肠菌群的生长，保证发酵草鱼制品的卫生品质。 |
| 关键词: 草鱼 发酵 生物胺 高效液相色谱 |
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| 基金项目:湘潭大学大学生第4批创新基金项目（2008CX052）；湘潭大学博士启动基金项目（08Q17Z02） |
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| Effects of fermentation with mixed starter cultures on changes of biogenic amines and microorganisms in grass carp muscles |
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| Abstract: |
| 【Objective】 Characteristics,such as pH value,microorganisms and biogenic amines, of fermented grass carp muscles were investigated during fermentation with mixed starter cultures,in order to provide a reference for the processing and control of hygienic quality of fermented grass carp.【Method】 The grass carp minces of 3 cm width were salted with 30 g/kg salt for 6 h at room temperature,and then inoculated with mixed starter cultures and fermented for 12 h at 30 ℃.Microorganisms of samples were detected,and biogenic amines in the samples were monitored by high performance liquid chromatographic method (HPLC).【Result】 Results showed that the content of histamine,tyramidine,putrescine,spermidine and spermine of fish muscles after the fermentation was respectively （0.29±0.10）,（1.31±0.10),(16.53±0.20),(3.86±0.15) and (5.18±0.2) mg/kg lower than (1.31±0.10),(1.96±0.10),(21.62±0.30),(10.93±0.20) and (12.69±0.25) mg/kg of the control.pH value of fermented fish muscles decreased from initial pH value of 6.4 to 5.2.In finish fermented fish muscles,maximum probable number of coliform group (MPN) was lower than 300 CFU/kg,and no spore was detected.【Conclusion】 Content of histamine,tyramidine,putrescine,spermidine and spermine and the growth of Enterobacteria can be suppressed,and hygienic quality of fermented fish products can be controlled by fermentation inoculated with mixed starter cultures for 12 h at 30 ℃. |
| Key words: grass carp fermentation Biogenic amine high performance liquid chromatographic method (HPLC) |
