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首页> 外文期刊>Journal of the Science of Food and Agriculture >Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures
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Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures

机译：通过混合培养发酵改善草鱼肌肉中生物胺的质量和减少

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BACKGROUND: To improve the quality of processed grass carp (Ctenopharyngodon idellus) products and control the accumulation of hazardous substances therein, minced grass carp slices were salted for 6 h at room temperature and then inoculated with mixed starter cultures of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen and Monascus anka and fermented for 12 h at 30 pC. The changes in some characteristics and biogenic amine contents of the fermented muscles were investigated.RESULTS: During the 12 h fermentation at 30 pC, muscles inoculated with mixed starter cultures showed a rapid decrease in pH from 6.0 to 5.1 and suppression of the growth of enterobacteria and pseudomonads. The fermented muscles exhibited better colour, appearance, flavour and overall acceptability than the control (P < 0.05). The changes in non-protein nitrogen and free amino acid contents of the fermented muscles and in their sodium dodecyl sulfate polyacrylamide gel electrophoresis profiles indicated that severe hydrolysis of muscle proteins occurred during fermentation. The accumulation of biogenic amines in the muscles was efficiently reduced by fermentation with mixed starter cultures.CONCLUSION: Fermentation with mixed starter cultures of L. casei, S. lactis, S. cerevisiae Hansen and M. anka significantly improved the characteristics of grass carp muscles and controlled the accumulation of biogenic amines. Copyright
机译：背景：为提高加工草鱼（Ctenopharyngodon idellus）产品的质量并控制其中的有害物质积累，将切碎的草鱼切片在室温下腌制6小时，然后接种干酪乳杆菌，乳酸链球菌，酿酒酵母汉森和红曲霉，并在30 pC下发酵12小时。结果：在30 pC发酵12 h期间，接种混合发酵剂的肌肉在pH值从6.0迅速降低至5.1的过程中抑制了肠道细菌的生长，并抑制了肠道细菌的生长。和假单胞菌。发酵后的肌肉比对照组具有更好的颜色，外观，风味和整体可接受性（P <0.05）。发酵肌肉及其十二烷基硫酸钠聚丙烯酰胺凝胶电泳图谱中非蛋白质氮和游离氨基酸含量的变化表明，发酵过程中肌肉蛋白质发生了严重水解。结论：发酵混合发酵剂发酵干酪乳杆菌，乳酸链球菌，酿酒酵母汉森和anka M.发酵混合发酵能有效降低草鱼肌肉的特性。并控制了生物胺的积累。版权

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